August 29, 2019

Lemon drizzle cake (gluten & dairy free)

Lemon drizzle is probably one of my all time favourite cakes, and judging from a poll I did on my Instagram page, it’s a lot of my followers favourite too! So when I realised I hadn’t posted a lemon drizzle recipe on my blog before, I knew I needed to create a gluten & dairy free version! The best part about lemon drizzle cake is how easy they are to make, and my cake uses just 5 ingredients – gluten free self raising flour, dairy free butter, caster sugar, eggs and 2 lemons! You can have one in the oven in a matter of minutes, the perfect tasty treat.

You will need:

For the sponge

220g gluten free self raising flour (I used FREEE by Doves Farm)

220g dairy free butter (I used the Stork ‘Better Baking’ gold block which is naturally dairy free and made from vegetable oils)

220g caster sugar

4 eggs

Grated zest of 1 lemon

For the drizzle topping

Juice of 2 lemons

170g caster sugar (you can also use granulated sugar for more of a crunchy topping)

Grated zest of 1 lemon


  1. Pre heat your oven to 180°C and line a standard loaf tin with baking paper.
  2. In a large mixing bowl, combine your dairy free butter and caster sugar. Using an electric whisk mix until light and fluffy.
  3. Add your eggs, one at a time and continue to mix with the whisk.
  4. Once all your eggs are combined, mix in your self raising flour and grated lemon zest using a wooden spoon. Once fully combined spoon the mixture into your lined loaf tin. 
  5. Bake in the oven for 45 minutes (or until golden brown and an inserted knife comes out clean). You may need to cover with foil towards the end to prevent the top from burning.
  6. Whilst the cake is in the oven, combine your drizzle topping by mixing together your lemon juice and caster sugar. 
  7. Remove from the oven, prick the top of the cake with a knife and then (whilst the cake is still in the loaf tin) pour over the drizzle. Grate the zest of your lemon over the top for decoration.
  8. Leave the cake to completely cool before removing from the tin and enjoy!

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

Alice x

8 responses to “Lemon drizzle cake (gluten & dairy free)”

  1. Izabela says:

    When exactly should I pour the lemon juice on top? Should I wait till it cools down?

  2. charlie says:

    Hi can this lemon drizzle cake freeze and if so when should you put the icing on

    • says:

      Hi Charlie,
      I’ve never tried freezing this cake before sadly but I’m pretty sure it would work fine. The icing would need to go on straight after baking as this is how it gets such a lemony taste.

  3. Ann says:

    Thank you very,very much…this is the very first success I’ve had with gluten free baking.It so tasty too, an absolute winner‼️thumbs up..

  4. Jeny Douglas-Thorne says:

    Hi Alice!
    Love your recipes 🙂 I made this last week and it was lovely!
    This week I’m swapping the lemons for orange and cardamom. 🤞 It’s in the oven and smelling amazing! Think I might try lime and mint next week to make mojito cake, maybe sneak some white rum in the drizzle? 🥳

    • says:

      Hi Jeny, I’m so glad you enjoyed the lemon drizzle cake! Enjoy the new flavours, they sound fab. Alice x

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