Lemon Drizzle Cake

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When life gives you lemons, don’t make lemonade, make this gluten and dairy free lemon drizzle cake instead!

This lemon drizzle cake recipe is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too.

Gluten and Dairy Free Lemon Cupcakes

DF: Dairy Free

GF: Gluten Free

Recipe Tips

Gluten and Dairy Free Lemon drizzle cake Recipe Options

Lemon cake is probably my most requested bake from family and friends, super zesty, light and moist, it is so easy to make. You can also make the cake in advance and freeze it!

I love the crunchy lemon drizzle topping too. A refreshing must bake recipe. This lemon drizzle cake recipe is a delightful treat that’s perfect for any occasion. With its bright citrus flavour and moist, tender crumb, it’s sure to become a favourite in your baking repertoire. What’s great about this recipe is that it offers options for both gluten-free and non-gluten-free diets, ensuring that everyone can enjoy a slice of delicious lemony goodness.

How to Make the Lemon Drizzle Cake

To start, the cake batter comes together easily with a few simple steps. Whisking together caster sugar and margarine creates a light and fluffy base, while incorporating eggs one at a time ensures a smooth and creamy texture. Mixing in the dry ingredients, including gluten-free flour (or regular flour for the non-gluten-free option), cornflour, baking powder, and xanthan gum (if needed), gives the cake structure and stability. The addition of lemon zest and juice adds a burst of fresh citrus flavour that complements the sweetness of the cake.

Once the batter is mixed, it’s poured into a loaf tin and baked to golden perfection. While the cake bakes, a simple yet irresistible lemon drizzle is prepared by mixing freshly squeezed lemon juice with granulated sugar or icing sugar. As soon as the cake comes out of the oven, it’s pricked all over with a skewer to create channels for the drizzle to seep into. Pouring the lemon drizzle over the warm cake allows it to soak in, infusing every bite with tangy-sweet flavour.

The result is a moist and flavourful lemon drizzle cake that’s sure to impress. Whether enjoyed with a cup of tea for a cozy afternoon treat or served as a dessert at a special gathering, this cake is a crowd-pleaser. With its versatile recipe options, including gluten-free and dairy-free alternatives, it’s a dessert that can be enjoyed by all. So go ahead, slice yourself a piece of this delicious lemony goodness and savour every bite!

Here are some simple tips for using gluten-free flour:

Plain or self-raising flour? I always opt for plain flour, whether gluten-free or not. This choice allows me to control the amount of raising agent, ensuring I add only what’s necessary. Additionally, it means I only need one type of flour in my pantry, saving space and reducing the risk of bacteria growth from flour sitting too long. This is why consuming raw cookie dough is not advisable!

Cornflour: When substituting gluten-free flour for regular flour, I typically use about 10% less gluten-free flour and add 10% cornflour or cornstarch. Cornflour doesn’t add flavor to the cake batter but offers significant benefits. It thickens the batter and stabilizes the eggs, helping to hold the cake together. While gluten-free flour can sometimes make cakes crumbly, cornflour helps mitigate this issue and eliminates the grainy texture that gluten-free flour can impart. Additionally, it contributes to making the cake light and fluffy.

Xanthan gum: Similar to cornflour, xanthan gum is a thickening agent. In baking, it is often used with gluten-free flour to bind the cake and prevent it from falling apart. A small amount goes a long way, as too much can make the cake heavy. However, even a tiny bit can make a significant difference! If you’re using regular flour, you don’t need to add xanthan gum. Also, check the ingredients of your gluten-free blend, as xanthan gum is sometimes already included, particularly in gluten-free self-raising flour.

Liquid: Sometimes, gluten-free flour absorbs more moisture, making the batter slightly dry. If this happens and your batter feels stiff, simply add a splash of milk or dairy-free milk to loosen it up a bit.

Try the Gluten and Dairy Free Lemon Drizzle Cake

This recipe is adaptable for dairy free, vegan and gluten free dietary requirements but it’s also great with an option for normal diets too.

Rebecca K.

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