Zesty Gluten Free Lemon Drizzle Cake

If you’re like me and love anything citrusy, you won’t be disappointed with this lemon drizzle cake!

Cake Ingredients:-

  • 175g unsalted butter
  • 175g caster sugar
  • 175g self raising gluten free flour (I use dove farms freeee)
  • 3 eggs
  • Zest of 1 lemon

Drizzle Ingredients:-

  • 100g of granulated sugar
  • Juice and zest of 1 lemon


  1. Preheat the oven to 180.c and line your loaf tin with baking parchment (I used loaf tin cases as I stumbled across a pack and it saves a lot of hassle crimping and creasing !)
  2. Cream together the butter and sugar using an electric whisk then add the eggs whisking them in well.
  3. Gently fold in the flour and lemon zest, mixing well with a spoon until fully combined.
  4. Spoon the cake batter into your prepared loaf tin and bake for approximately 45 minutes until golden on top and fully cooked through – until a knife or skewer comes out clean. Check after 30 minutes and if need be, cover with foil to stop it burning whilst the middle cooks through.
  5. Leave to cool in the cake tin on a cooling rack whilst you make the drizzle mixture.
  6. For the drizzle, mix the sugar, lemon juice and zest together. Pierce quite a few holes in the cake using a skewer or tooth pick, and pour the mixture over the cake whilst it’s still warm.
  7. Leave the cake to cool completely before removing from the tin and devouring with friends and family and a nice cup o’ tea! Enjoy x


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