Lemon Drizzle Cake

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

Gluten and dairy free
slice of lemon drizzle cake gluten and dairy free

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.

DF: Dairy Free

GF: Gluten Free

Ingredients

  • 200g Gluten free flour (or 225g normal flour for non gluten free option)
  • 225g Caster sugar
  • 225g Margarine
  • 25g Cornflour (omit with non gluten free option)
  • 3 Eggs
  • 1 lemons juiced and zested
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Xanthan gum (omit with non gluten free option)

For the Drizzle

  • 1 Lemon juiced
  • 3 tbsp Granulated sugar
lemon cupcake ingredients

Recipe Tips

Gluten and Dairy Free Lemon drizzle cake

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.

lemon drizzle cake

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.

lemon drizzle cake gluten and dairy free

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!

slice of lemon drizzle cake gluten and dairy free

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.

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Rating: 1 out of 5.
slice of lemon drizzle cake gluten and dairy free

1 lb Lemon Drizzle Cake

Tangy and sweet this is a winning recipe every time with a deliciously crunchy topping!
Prep Time 15 minutes
Cook Time 30 minutes
Course Snack
Servings 10
Calories 268 kcal

Ingredients
  

  • 200 g Gluten free flour Or normal flour for non gluten free option
  • 225 g Caster sugar
  • 225 g Margarine
  • 25 g Cornflour/cornstarch Omit for non gluten free option
  • 3 eggs
  • 1 Lemon juiced and zested
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Xanthan gum Omit for non gluten free option

For the drizzle

  • 1 lemon juiced
  • 3 tbsp Granulated sugar or icing sugar

Instructions
 

  • Preheat the oven to 190°C or 180°C fan.
  • Whisk together the sugar and margarine until smooth, light and fluffy.
  • Weigh out the dry ingredients and mix together.
  • Whisk the eggs into the batter one at a time long with a table spoon of dry ingredients, allow to completely combine before adding another egg.
  • Sift in the remaining dry ingredients and mix gently by hand until fully incorporated.
  • Mix in the lemon zest and juice.
  • Spoon the mixture into a 1lb loaf tin. Bake at 190°C/180°C fan for 35-40 minutes. Drizzle over the drizzle fresh from the oven.

Notes

Nutritional information is an estimate and exact values may vary
Keyword dairy free, gluten free, lemon drizzle cake, lemon sponge cake

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slice of lemon drizzle cake gluten and dairy free