This gluten-free lemon drizzle cake is a bright, buttery bake with a tender crumb and that classic sharp-sweet lemon soak that keeps every slice moist. It tastes fresh, fragrant, and properly lemony, with a gentle crunch from the sugar drizzle on top. The method is straightforward and beginner-friendly, using a simple all-in-one mixing style. From start to finish, set aside about 1 hour 15 minutes, including cooling time before slicing.
Ingredients
For the gluten-free lemon sponge
- 175g unsalted butter, softened (plus extra for greasing)
- 175g caster sugar
- 3 large eggs, at room temperature
- 175g gluten-free self-raising flour blend
- 1 tsp gluten-free baking powder
- 1/2 tsp xanthan gum (only if your flour blend does not include it)
- Finely grated zest of 2 unwaxed lemons
- 2 tbsp milk (or dairy-free milk)
- Pinch of fine salt
- Baking parchment, for lining
For the lemon drizzle
- 100g caster sugar
- Juice of 2 lemons (about 80 to 100ml)
- Extra lemon zest, to finish (optional)
How to Make This Gluten-Free Lemon Drizzle Cake
Oven and tin preparation
- Prepare the oven: Preheat the oven to 180°C or 160°C fan (350°F). Place a shelf in the middle so the cake bakes evenly.
- Line the tin: Grease a 900g (2lb) loaf tin, then line it with baking parchment, leaving a little overhang for easy lifting.
Mixing the batter
- Cream butter and sugar: In a large bowl, beat the softened butter and caster sugar until lighter in colour and fluffy. This helps the cake rise and keeps the crumb tender.
- Add the eggs: Beat in the eggs one at a time. If the mixture starts to look split, add 1 tablespoon of the gluten-free flour and keep going.
- Finish the mix: Fold in the gluten-free self-raising flour, baking powder, xanthan gum (if needed), salt, lemon zest, and milk. Stop as soon as the batter looks smooth and evenly combined.
- Fill the tin: Spoon the batter into the lined loaf tin and level the top with the back of a spoon.
Baking
- Bake: Bake for 40 to 50 minutes, until the cake is golden, springs back when lightly pressed, and a skewer inserted into the centre comes out clean.
- Protect the top if needed: If the cake is browning too quickly, loosely cover the top with foil for the final 10 minutes.
Cooling and adding the drizzle
- Mix the drizzle: While the cake bakes, stir the caster sugar and lemon juice together. The sugar will not fully dissolve, and that is exactly what you want for a classic crunch.
- Prick and soak: Remove the cake from the oven and leave it in the tin. Prick all over with a skewer, then spoon the lemon drizzle on gradually, letting it soak in between spoonfuls.
- Cool: Leave the cake in the tin for 15 minutes, then lift it out using the parchment and cool completely on a wire rack before slicing.
Tips for the Best Gluten-Free Lemon Drizzle Cake
Why did my gluten-free cake sink in the middle?
This usually comes from underbaking or opening the oven door early. Bake until the centre is fully set and a skewer comes out clean, and try not to check the cake until at least 35 minutes have passed.
How do I stop a gluten-free loaf from turning dry?
Measure carefully (especially the flour), avoid overbaking, and do not skip the drizzle. The lemon soak is what keeps the crumb moist for days.
What gluten-free flour works best here?
A gluten-free self-raising flour blend gives the most reliable rise and a soft texture. If your blend does not include xanthan gum, adding a small amount helps the loaf hold together neatly.
How do I get a stronger lemon flavour?
Use unwaxed lemons and grate the zest finely so it disperses through the batter. You can also add a little extra zest over the drizzle while the cake is still warm.
Serving Suggestions
- Serve thick slices with tea, especially Earl Grey or English breakfast.
- Add a spoonful of Greek yogurt and fresh berries for a lighter dessert.
- Serve slightly warm with vanilla ice cream for a pudding-style treat.
- Pack slices into lunchboxes; it stays moist and holds up well.
Storage
Room temperature
Store in an airtight container for up to 3 days. If your kitchen is warm, keep it in the coolest spot and make sure it is well covered so it does not dry out.
Refrigerator
You can refrigerate it for up to 5 days in a sealed container. Let slices come back to room temperature before serving for the best texture.
Freezing
Freeze the loaf (or individual slices) for up to 3 months. Wrap well in cling film, then a layer of foil, and freeze. Thaw at room temperature still wrapped to prevent condensation making the top sticky.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 43 g
- Protein: 4 g
- Fat: 15 g
- Saturated Fat: 9 g
- Sodium: 180 mg
Disclaimer: Nutrition values are estimates and will vary depending on your ingredients, brands, and portion sizes.
FAQs
Can I make this lemon drizzle cake dairy-free?
Yes. Swap the butter for a good dairy-free baking block (not spreadable margarine) and use dairy-free milk. The method stays the same, and the drizzle is naturally dairy-free.
What loaf tin size should I use for a lemon drizzle cake?
A standard 900g (2lb) loaf tin is ideal (roughly 23 x 13cm). If your tin is smaller, the cake may need longer and could dome more.
Can I use gluten-free plain flour instead of self-raising?
Yes. Use 175g gluten-free plain flour and increase the baking powder to 2 teaspoons. Make sure your baking powder is labelled gluten-free.
Why is my drizzle not soaking into the cake?
The cake needs to be warm and pricked all over so the syrup can travel down into the crumb. Spoon it on slowly, giving it time to absorb between additions.
Can I freeze gluten-free lemon drizzle cake?
Yes. Freeze the whole loaf or slices for up to 3 months, wrapped well. Thaw at room temperature and slice once fully defrosted for the neatest edges.
Mary Berry-Style Gluten-Free Lemon Drizzle Cake
Course: DessertCuisine: BritishDifficulty: Easy10
slices15
minutes45
minutes75
minutes320
kcal1
hourA moist, buttery gluten-free lemon sponge soaked with a tangy lemon and sugar drizzle. Easy to make, beautifully zesty, and perfect with a cup of tea.
Ingredients
175g unsalted butter, softened (plus extra for greasing)
175g caster sugar
3 large eggs, at room temperature
175g gluten-free self-raising flour blend
1 tsp gluten-free baking powder
1/2 tsp xanthan gum (only if your flour blend does not include it)
2 unwaxed lemons, zest finely grated
2 tbsp milk (or dairy-free milk)
Pinch of fine salt
Baking parchment, for lining the tin
100g caster sugar (for the drizzle)
Juice of 2 lemons (for the drizzle)
Extra lemon zest, to finish (optional)
Directions
- Preheat the oven to 180°C (160°C fan). Grease and line a 900g (2lb) loaf tin with baking parchment.
- In a large bowl, beat the butter and caster sugar until pale and creamy.
- Beat in the eggs one at a time. If the mixture looks like it may curdle, add a spoonful of the flour.
- Fold in the gluten-free flour, baking powder, xanthan gum (if needed), salt, lemon zest, and milk until smooth.
- Spoon into the tin, level the top, and bake for 40–50 minutes until golden and a skewer comes out clean.
- Mix the caster sugar and lemon juice for the drizzle. While the cake is warm, prick all over and spoon the drizzle on gradually.
- Cool in the tin for 15 minutes, then lift out and cool completely on a wire rack before slicing.
Notes
- Use unwaxed lemons if possible, since the zest does a lot of the flavour work.
- If your gluten-free flour blend already contains xanthan gum, do not add extra.
- For the neatest slices, let the cake cool completely before cutting.
