One Bowl Gluten Free Lemon Drizzle Cake (GF)

Prep: 10 minutesCook: 60 minutesTotal: 70 minutes
Yield: 1 loafCategories: Baking, Desserts
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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 11Β 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.

If you are gluten free and looking for more loaf recipes that areΒ  not vegan there are two others on my website which are this Double Chocolate & Raspberry Loaf and this Raspberry & Coconut Loaf.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



For the loaf

  • 200g 1 + 1/4 cup gluten free self raising flour
  • 200g 1 cup caster sugar
  • 200g 3/4 cup + 2 tbsp softened butter
  • 3 eggs
  • zest of 2 lemons
  • juice of 1/2 lemon
  • 1/2 tsp xanthan gum

For the drizzle

  • 75g 1/4 cup + 2 tbsp caster sugar
  • juice of 1 + 1/2 lemons


  1. Add the dry ingredients to a large mixing bowl
  2. Add the butter and eggs, mixing well until a smooth, creamy batter forms
  3. Grate the zest of two lemons into the mixture and the juice of half a lemon, taking care not to drop any pips in
  4. Mix well so the zest is well distributed throughout the mixture
  5. Line the tin and pour the batter in. Tilt the loaf tin slightly to ensure the batter fills all four corners and use the back of a knife to ensure the top of the loaf is smooth
  6. Place in a preheated oven and bake for 60 minutes at 170 degrees Celsius
  7. Once baked, remove from the oven and allow to sit for a few minutes. In the meantime, make the drizzle by mixing 75g caster sugar with the juice of one and a half lemons, ensuring no pips drop into the mixture
  8. Once the mixture is smooth, pour a thin layer over the top of the loaf making sure it is evenly distributed throughout. Don't worry about allowing the cake to cool before you do this step, the heat coming off the loaf will actually help the drizzle to set and result in that lovely glaze


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