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Gluten-free lemon drizzle cake recipe

203 ratings

Make this gluten-free lemon drizzle cake recipe (made using gluten-free flour and ground almonds), studded with poppyseeds and finished with a drizzle of tangy lemon icing, for an easy afternoon tea bake. See method

Serves 8
15 mins to prepare and 45 mins to cook
433 calories / serving
Freezable
Vegetarian
Gluten-free

Ingredients

150g plain gluten-free flour
2 tsp baking powder
50g ground almonds
½ tsp xanthan gum
150g granulated sugar
175g butter, softened, cut into cubes
2 lemons, zested and juiced
3 eggs
90ml milk
100g icing sugar

Each serving contains

Energy
1810kj
433kcal 22%
Fat
24g 35%
Saturates
12g 59%
Sugars
34g 38%
Salt
0.3g 6%

of the reference intake
Carbohydrate 50.2g Protein 5.5g Fibre 0.4g

Method

Preheat the oven to gas 6, 180°C, fan 160°C. Grease and line a 1kg (2lb) loaf tin with greaseproof paper.
Sieve the flour and baking powder into a large bowl and mix in the ground almonds and xanthan gum and granulated sugar. Mix in the butter and work the butter into the dry ingredients until the mixture resembles very fine breadcrumbs.
Add the lemon zest, eggs, milk and juice of 1 lemon. Mix well until everything is smooth. Pour the cake mixture into the prepared tin and bake for 45-50 mins until well risen and cooked through, testing with a skewer – it should come out clean.

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Allow the cake to cool in the tin for 5 mins then turn out onto a wire rack to cool completely.
Meanwhile, sieve the icing sugar into a small bowl and add the remaining lemon juice. Drizzle over the cake and serve in slices.

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