Gluten-free lemon drizzle cake
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This lemon drizzle cake recipe is easy, tasty and can be ready to eat within the hour. A real go-to recipe for any gluten-free baker. We like to add a few thyme leaves for decoration and a slightly perfumed flavour, but you can substitute these with lavender buds, a sprinkle of poppy seeds or keep it plain and simple with even more lemon zest.
First published in 2019
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Ingredients
Metric
Imperial
- 175g of unsalted butter
- 175g of sugar
- 4 medium eggs
- 175g of gluten-free self-raising flour
- 2 lemons, zested and juiced
- 5 tbsp of icing sugar
- thyme leaves, (optional)
SAVE RECIPE
Equipment
- Food mixer with paddle attachment
- Toothpicks
- Loaf tin
Method
1
Preheat the oven to 180°C/gas mark 4. Line a 2lb loaf tin with greaseproof paper
2
Beat the butter and sugar together until pale and creamy. This should take a few minutes in a stand mixer
3
Crack the eggs into the bowl of the mixer and mix to incorporate
4
Fold in the flour and lemon zest from both lemons and mix until just incorporated. Transfer the mixture to the lined loaf tin and bake for 30–35 minutes, or until a skewer comes out clean when inserted into the centre of the cake
5
Meanwhile, pour the lemon juice into a small bowl and stir in the icing sugar to create a sweet lemon syrup. If using, add some thyme leaves to the syrup
6
When the cake comes out of the oven, use a toothpick to pierce lots of holes all over the top of the loaf. Whilst the cake is still warm (and in the tin) drizzle the syrup evenly over the cake and leave it to sink in, flavouring the cake all the way through and giving it a nice moist texture
7
Once the cake is cool, remove from the tin and drizzle with any leftover syrup and sprinkle with thyme leaves (if using)
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