Lemon Drizzle Cake (Gluten free & 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.
Frequently Asked Questions
Which butter do you use for the shortbread?
For this recipe (and the majority of my baking) I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long will the cake last?
This cake will last in an airtight container for up to 4 days but is always best served on the day you make it.
Which gluten free flour do you use for this recipe?
For this recipe I use the FREEE by Doves Farm gluten free self raising flour which already contains xanthan gum and works really well in gluten free cakes. If your flour blend doesn’t contain xanthan gum you will need to add a quarter teaspoon to the mixture.
Lemon Drizzle Cake
Ingredients
For the cake
- 220 g dairy free butter block
- 220 g caster sugar
- 4 medium eggs
- 220 g gluten free self raising flour
- Zest of 1 lemon
For the topping
- 170 g sugar
- Juice of 2 lemons
Instructions
- Pre heat your oven to 180°C and line a standard loaf tin with baking paper.
- In a large mixing bowl, combine your dairy free butter and caster sugar. Using an electric whisk mix until light and fluffy.
- Add your eggs, one at a time and continue to mix with the whisk until fully combined.
- 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.
- 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.
- Whilst the cake is in the oven, combine your drizzle topping by mixing together your lemon juice and sugar.
- Remove from the oven, prick all over the top of the cake with a knife or stick and then (whilst the cake is still in the loaf tin) pour over the drizzle.
- 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
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! 🙂
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? 🥳
X
Hi Jeny, I’m so glad you enjoyed the lemon drizzle cake! Enjoy the new flavours, they sound fab. Alice x
Hi what size loaf tin would the mix fill please? I have a 1lb tin would that be too small? Thank you. 🙂
Hi Sam, I use a standard 2 pound loaf tin for this recipe 🙂
Thank you Alice, I don’t know if you appreciate how wonderful it is to finally find gluten free recipes, especially crumpets, I have looked everywhere and haven’t made them yet but I would be remiss if I didn’t thank you on behalf of all those gluten free searchers who crave a little of what others take for granted. I thank you, and I will let you know the results. Keep up the good work. Thank you.
Hey Alice! Just wondering, could almond flour replace the gluten free flour?
Hey, almond flour would give the cake a different texture. I haven’t tried it personally so I wouldn’t be able to say for sure.
Hi Alice,
What sugar is best to use for the topping? Always love your recipes and they’re so easy to make.
Thank you 🙂
Hey! I prefer to use granulated sugar as it gives it a nice crunch but you can use caster or any kind 🙂 Thank you x
Can this cake be frozen? As I had done this but it don’t taste as nice as when I ate it fresh? How long can it be kept fresh for??
Hi Sally, I haven’t tried freezing it before and would always prefer to eat it fresh. It can be kept fresh for around 4/5 days.
Hi,
The over temp. Of 180C is that Fan>
Many thanks
Kay
Hi Kay – this is for a conventional oven.
Hello Alice
Is it possible to replace the dairy free butter block with sunflower oil?
I need to keep it vegetable oil free, which of course is in these types of butter blocks.
Thanks
Katrina
Hi Katrina – I haven’t tried this recipe with vegetable oil before so I couldn’t say for sure unfortunately but do let me know if you try!