This gluten free lemon drizzle cake is one of the first bakes I ever perfected after going gluten free! Lemon drizzle cake is one of my all time favourite sweet treats and I’m so excited about this recipe which I honestly do think is perfect! The sponge is light and fluffy and the sharpness of the lemon combined with the sweetness of the cake is just delicious.
I have made this cake using regular butter and dairy free alternatives and both have turned out well, just ensure whatever you use has softened as you will need to beat it into the mixture. This is an old recipe of mine that I developed before I went vegan so it does contain eggs. If you don’t eat eggs don’t worry as I have since created a vegan version of this loaf which you can find here.
Unlike other complicated cake mixtures, this gluten free lemon drizzle cake is really simple as you can literally just throw everything into one bowl. There’s also no need to let the cake cool down before you add the drizzle at the end, the heat escaping from the loaf actually helps to set the drizzle and is what causes that lovely crunchy glaze on the top of the cake.
For this recipe I used a 21 x 11 cm (8.5″ x 4.5″) loaf tin and a loaf tin liner for ease, although parchment paper or a layer of good old butter would also work for the recipe.
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