Gluten free lemon drizzle cake
Picture a cake that blends the bright zest of fresh lemons with a soft, moist texture. Our gluten free lemon drizzle cake does just that. It's infused with aromatic lemon zest that adds a lively citrus touch, while almond flour introduces a mild nutty flavour and keeps the cake perfectly moist. Finished with a tangy lemon glaze, this cake strikes a wonderful balance between sweet and tart. Enjoy it as an afternoon tea treat or refreshing dessert, and let its vibrant flavours brighten your day.
Ingredients
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250 g
Sugar
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150 g
Butter, softened
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Lemon zest of 3
Unsprayed lemons
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3
Eggs
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100 g
Gluten-free flour
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75 g
Almond flour
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1 tsp
Baking powder
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Salt pinch
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Glaze
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100 g
Icing sugar
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Lemon juice of 3
Lemons
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To serve
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Lemons slices
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Instructions
Cream the butter and sugar well, but don’t overdo it
Creaming the butter, sugar, and lemon zest properly is key to achieving a light, fluffy texture in this gluten free lemon drizzle cake. Beat the mixture until it looks pale and airy, this means enough air has been incorporated to help the cake rise evenly. But be careful not to overmix. If you whip it for too long, the butter can become greasy and start to separate, which can affect the structure of the batter once you add the eggs. A well-creamed base sets the stage for a moist, tender crumb, especially important when baking without gluten.
Sift your dry ingredients before folding for a lighter gluten free lemon drizzle cake
Gluten-free flours can sometimes clump or feel heavier in a batter, so sifting your dry ingredients – including the gluten-free flour, almond flour, potato flour, baking powder, and salt – helps create a finer, more even texture. This extra step not only breaks up any lumps but also incorporates air, making it easier to fold the mixture into the wet ingredients without overworking the batter. The result? A lighter, softer cake with a tender crumb and a beautiful rise.
Master the lemon drizzle in five easy steps
The lemon drizzle is what gives this cake its signature zing, and it’s easier than you think to get it just right. Here’s how to make it shine: Sift the icing sugar to ensure a smooth, lump-free glaze. Add the lemon juice gradually, stirring as you go, until you reach a thick but pourable consistency. Adjust to taste – more lemon juice for a tangier glaze, more sugar for a sweeter finish. Let the cake cool completely before drizzling to avoid melting the glaze. Pour slowly and let it drip naturally down the sides for that classic, glossy look. With the right balance of tart and sweet, this drizzle adds brightness, moisture, and an irresistible finishing touch.
Questions about this gluten free lemon drizzle cake
Whether you're curious about boosting that zesty flavour, wondering how skyr helps your bake, or trying to avoid a soggy centre, these quick answers will help you perfect your gluten´free lemon drizzle cake from start to finish.
How do I prevent a soggy middle in my gluten free lemon drizzle cake?
To avoid a soggy centre, make sure to bake the cake long enough as gluten-free batters often need a little more time. Test for doneness with a skewer inserted into the centre; it should come out clean or with just a few moist crumbs. Also, don’t open the oven too early, as sudden drops in temperature can cause the centre to sink and remain undercooked. Finally, let the cake cool completely in the tin, which helps it set fully before slicing. If you’re adding the lemon drizzle while the cake is warm, do so gradually to avoid over-saturating the middle.
What is skyr, and why use it in baking?
Skyr is a thick, creamy dairy product from Iceland, similar in texture to Greek yoghurt but milder in flavour and naturally high in protein. In baking, skyr adds moisture and richness without making your cake heavy. It also lends a slight tang that balances sweetness, making it perfect for lemon-based bakes like this gluten free lemon drizzle cake. Because it’s lower in fat than cream or butter, it also helps create a light, tender crumb while still keeping your cake soft and satisfying. Plus, its smooth consistency blends easily into batters for a fuss-free upgrade.
How do I get maximum lemon flavour into my cake?
For bold, vibrant lemon flavour in every bite, start by using both the zest and juice of fresh, unsprayed lemons. The zest contains aromatic oils that deliver intense citrus notes, while the juice adds tang and brightness. Make sure to finely grate the zest directly over the sugar and butter before creaming, this helps release and distribute the flavour more evenly. For even more punch, you can add a splash of lemon juice to the glaze or brush the warm cake with lemon syrup before icing. Layering lemon elements is the secret to a deeply refreshing and zesty finish.
Nutritional values
Nutritional value, per
3879 Kcal
| Fibre | 55 gram fibers |
| Protein | 53.3 gram |
| Fat | 185.2 gram |
| Carbohydrates | 498.2 gram |
Serve with tangy dollop of skyr to balance the cake's sweetness
Pair each slice of your gluten free lemon drizzle cake with a spoonful of skyr for a fresh, creamy contrast. Its gentle tang cuts through the sweetness of the cake and glaze, creating a more balanced bite.
The cool, velvety texture also complements the soft crumb of the cake, making it feel even more indulgent, without overpowering the citrus notes. It’s a simple yet delicious way to elevate your serving.
How do you know when your gluten free lemon drizzle cake perfectly baked?
A perfectly baked cake should be golden on top, with a light spring when gently pressed in the centre. To be sure, insert a skewer or toothpick into the middle of the cake, it should come out clean or with just a few moist crumbs (but no wet batter).
You’ll also notice the edges pulling slightly away from the tin.
Turn this recipe into muffins for an easy grab-and-go treat
Want to make your gluten free lemon drizzle cake even more convenient? Turn it into muffins! Simply divide the batter into a lined muffin tin, filling each cup about three-quarters full. Bake at 190-200 °C for 18-25 minutes, or until the tops are golden and a skewer comes out clean.
Once cooled, drizzle with the lemon glaze and garnish with a tiny slice of lemon or zest. These lemony muffins are perfect for picnics, lunchboxes, or a quick citrusy dessert on the go.
Do I need cool my gluten free lemon drizzle cake before glazing?
Yes, let your cake cool completely before adding the glaze. If the cake is still warm, the glaze will melt and soak in too quickly, making the surface sticky instead of glossy. Cooling ensures the icing sits beautifully on top, dripping gently down the sides and creating that classic lemon drizzle finish.
A cool cake also helps maintain the texture, so your crumb stays light and tender, not soggy. Patience here really pays off for the perfect presentation and flavour.
What other gluten-free bakes can I try next?
Once you’ve mastered the gluten-free lemon drizzle cake, there are plenty of other delicious bakes to explore, each with its own flavour twist and satisfying texture.
- Gluten free banana bread. This rich, tender loaf is sweetened with ripe bananas and enriched with creamy cottage cheese and skyr for a soft, lush crumb.
- Gluten-free chocolate cake. A decadent treat with deep cocoa flavour and a moist texture, perfect for birthdays or anytime you want a rich, gluten-free dessert.
- Gluten free coffee cake. Moist and flavourful with a ribbon of cinnamon filling and a crisp, buttery topping. Made with skyr and a hint of spice, it’s the ideal companion to your morning brew or afternoon pick-me-up.
Each of these bakes offers something different – whether it’s fruity, rich, or warmly spiced – so you can keep your gluten-free baking fresh and full of variety.
