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Gluten-Free Lemon Drizzle Cake Recipe

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★★★★★

4.9 from 125 reviews

This Gluten-Free Lemon Drizzle Cake offers a moist, tender crumb infused with bright lemon flavor and a sweet, tangy lemon drizzle topping. Made with gluten-free all-purpose flour and almond flour, it’s a perfect treat for those avoiding gluten without compromising on taste. The light lemon glaze adds a delightful finish, making it a refreshing dessert or afternoon snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose gluten-free flour (must include xanthan gum)
  • ½ cup almond flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar (see Notes)
  • 3 large eggs (at room temperature)
  • Zest from 1 lemon
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Lemon Drizzle

  • ½ cup granulated sugar (see Notes)
  • 1–2 tablespoons lemon juice

Optional Garnish

  • Thin lemon slices

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350° Fahrenheit. Lightly grease a 9×5 inch loaf pan using cooking spray or butter and set it aside. Prepare a flat surface with parchment paper and place a wire cooling rack on top for later use.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt until well combined. Set this mixture aside.
  3. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer, cream the softened butter and 1 cup granulated sugar together. Beat the mixture until pale yellow and fluffy, which should take about 2 to 3 minutes.
  4. Add Eggs and Flavorings: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition. Then add the lemon zest, lemon juice, and vanilla extract, mixing again until everything is fully combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring constantly but gently to avoid overmixing. Mix just until the batter is smooth and combined.
  6. Pour and Bake: Transfer the batter evenly into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 55 to 65 minutes, or until a knife or toothpick inserted into the center comes out clean or with only a few crumbs.
  7. Prepare Lemon Drizzle: Near the end of the baking time, combine the remaining ½ cup granulated sugar with 1 to 2 tablespoons lemon juice in a small bowl. Whisk until the sugar has completely dissolved and the mixture is smooth.
  8. Apply Drizzle: Once the cake is done, remove it from the oven and immediately take it out of the pan by running a knife around the edges if needed. Place the warm cake on the wire cooling rack over the parchment paper, then immediately drizzle the lemon-sugar mixture evenly over the top of the cake.
  9. Cool and Serve: Allow the cake and drizzle to cool completely, so the drizzle sets with a slight hardened finish. Garnish with thin lemon slices if desired. Slice and serve for a delicious gluten-free lemon treat.

Notes

  • Make sure your gluten-free flour blend contains xanthan gum for proper texture and binding. If your blend does not contain it, add about 1 teaspoon xanthan gum to the dry ingredients.
  • Use fine granulated sugar for both the batter and drizzle to ensure smoothness and proper dissolution in the lemon drizzle.
  • Room temperature eggs incorporate better into the batter, leading to a lighter cake.
  • The lemon drizzle should be applied while the cake is still warm so it can soak in properly and create a glossy finish.
  • Optional lemon slices add a beautiful decorative touch and extra lemon aroma.

Keywords: gluten-free lemon drizzle cake, lemon cake, gluten-free dessert, lemon loaf, gluten-free baking

Find it online: https://miarosetti.com/gluten-free-lemon-drizzle-cake-recipe/