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
Method:
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
When exactly should I pour the lemon juice on top? Should I wait till it cools down?
Once it’s out the oven and still warm. 😊x
Hi can this lemon drizzle cake freeze and if so when should you put the icing on
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.
Alice
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..
So glad you enjoyed it! 🙂