An easy lemon drizzle loaf cake with an optional glace icing. The ultimate lemon lovers addiction!
Lemon Drizzle anyone? What a favourite of so many peoples. And yet another classic.
I’ve made this recipe moist, light and airy so even if you’re not a lemon lover (like I used to not be) you’ll still want another slice. And of course it’s gluten free so it tastes exactly like cake WITH gluten but without the pains and illness that come with it.
Do you prefer a glace icing on top or not? I do personally. Whatever way you fancy I would love to see those pictures and comments! And maybe even a cheeky star rating if you enjoy it.
Step by step instructions are below and there is a print button at the top of the page if you prefer the good old fashioned paper way.
Shopping List
So here is what you’ll need for this show stopper.
- 200g softened butter
- 200g caster sugar
- 5 lemons (2 zested, 5 juiced)
- 4 medium eggs
- 175g gluten free self raising flour
- 25g ground almonds – or substitute for 25g of self raising flour for a nut free version
- 100g granulated sugar
- 150g icing sugar
I used the ground almonds to make the cake extra moist. Sounds weird? Give it a go, trust me. It doesn’t taste nutty, it just improves the texture.
For the gluten free flour, I use Doves Farm Freee self raising flour which is their gluten free range. Feel free to use a different gluten free self raising flour if you prefer.
I’m so excited about this cake and I hope you’ll love it like I do. I know it’s a lot of lemons to use but trust me it’s worth it!
Can I make this dairy free?
You can indeed make this dairy free. Just swap the butter out for a block of hard margarine such as Stork or Flora Plant Block Butter. Make sure it’s softened still to make this recipe though.
Can I make this recipe nut free?
Yes you can make this recipe nut free, all you need to do is swap the ground almonds out and substitute for 25g of the gluten free flour you’re using.
Right, on with the recipe!
Gluten free Lemon Drizzle Loaf Cake
Equipment
- 1 2lb loaf tin
- 1 wire rack
Ingredients
- 200 g softened butter
- 200 g caster sugar
- 2 lemons zested and juiced
- 4 medium eggs
- 175 g gluten free self-raising flour
- 25 g ground almonds
FOR THE SYRUP
- 100 g granulated sugar
- 2 lemons juiced
FOR THE GLACE ICING – optional
- 150 g icing sugar
- 1 lemon juiced
Instructions
- Preheat the oven to 160C Fan/180℃ and line a 2lb loaf tin with greaseproof paper.
- Beat the softened butter briefly for about 10 seconds using an electric whisk and then add in the sugar and whisk until pale, light and fluffy.
- Add in the lemon zest and the lemon juice into the mixture and mix once again until light and fluffy.
- Crack the eggs into a jug and add in one egg at a time and thoroughly whisk before adding the next. Do this until all the egg mixture is in.
- Sift the gluten free flour and baking powder and gently fold in. Do this by letting it just 'flop' over.
- Fold in the ground almonds.
- Pour the mixture into the loaf tin and bake in a preheated oven for 45-50 minutes until completely cooked and golden. You can insert a skewer or toothpick into the tallest part of the cake and if it comes out clean, it's cooked.
- Place on a wire rack in the tin to cool slightly whilst you make the syrup.
FOR THE SYRUP
- Whilst the cake is cooling for a few minutes, place the granulated sugar and lemon juice into a saucepan on a low heat until the sugar has dissolved.
- Using a toothpick, poke holes into the cake whilst it's still warm and gently spoon all of the syrup into the holes until evenly distributed and all of the syrup has been used.
- Leave the cake to cool completely in the tin on a wire rack and make your glace icing.
FOR THE GLACE ICING
- Beat the icing sugar and the lemon juice until smooth and when the cake is completely cool, pour over the cake and leave to set. Enjoy!
So thanks so much for reading my recipe, let me know what you think with any comments and pictures!
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