Gluten-Free Lemon Drizzle Cake
Brighten your dessert table with this irresistibly moist and zesty Gluten-Free Lemon Drizzle Cake! Bursting with the tangy freshness of real lemon juice and zest, this cake is the perfect balance of sweet and citrusy flavors. Made with a foolproof blend of gluten-free flour, creamed butter, and sugar, it delivers a tender, airy crumb that no one will guess is gluten-free. The crowning touch is a homemade lemon glaze that seeps into the cake, adding an extra layer of luscious, citrus-infused goodness. With just 20 minutes of prep time and a straightforward set of steps, this recipe is ideal for gluten-free bakers of all skill levels. Whether you're serving it as an afternoon treat, a crowd-pleasing dessert, or a refreshing addition to your brunch spread, this gluten-free lemon drizzle cake is a guaranteed showstopper!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 200 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 4 Large eggs
- 2 tablespoons Lemon zest
- 3 tablespoons Lemon juice
- 2 tablespoons Milk
- 150 grams Powdered sugar
- 2 tablespoons Extra lemon juice for drizzle
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch loaf tin with butter or line it with parchment paper.
In a medium bowl, sift together gluten-free all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
Add the eggs to the butter mixture one at a time, beating well after each addition. Ensure the mix is fully combined and smooth.
Fold in the lemon zest and lemon juice, followed by the dry ingredients. Mix well until combined.
Add the milk and mix until you have a smooth batter.
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Bake in the preheated oven for about 45-50 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the lemon drizzle by mixing the powdered sugar with the extra lemon juice until smooth and set aside.
Once the cake is baked, remove it from the oven and let it cool in the tin for about 10 minutes.
Prick the warm cake all over with a skewer and pour the lemon drizzle evenly over the top, allowing it to soak into the cake.
Let the cake cool completely in the tin, then remove and slice to serve.
Nutrition Facts
Calories |
3848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1183 mg | 394% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 545.2 g | 198% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 351.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 249 mg | 19% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
