Gluten-free lemon drizzle cake


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  • 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)
Preheat the oven to 180°C/gas mark 4. Line a 2 lb loaf tin with greaseproof paper
Beat the butter and sugar together until pale and creamy. This should take a few minutes in a stand mixer
Crack the eggs into the bowl of the mixer and mix to incorporate
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
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
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
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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