gluten-free lemon drizzle cake

This gluten-free lemon drizzle cake is a delicious treat bursting with zesty lemon flavor. The moist, tangy lemon-infused cake is made with a loaf pan and served with a sweet lemon drizzle that gives the cake a lovely citrus punch. It's the perfect balance of sweet and tangy, making it a great recipe for dessert or a weekend brunch.

Let's make gluten-free lemon drizzle cake together! Gather your ingredients.

Add the gluten-free flour, baking powder and salt to a large mixing bowl.

Whisk to combine. Set aside.

In a separate bowl, combine the granulated sugar and lemon zest.

Rub the zest between your fingers until the sugar is fragrant.

Add the eggs, sour cream, vanilla, lemon juice and vegetable oil to the lemon sugar mixture.

Mix until smooth with an electric mixer or a whisk.

Add the dry ingredients to the wet ingredients.

Mix until no more streaks of flour remain.

Pour the lemon cake batter into a loaf pan lined with parchment.

Bake for 45-55 minutes, until the cake is golden and a toothpick inserted into the center comes out with a few moist crumbs.

While the cake is cooling, make the lemon glaze by adding the powdered sugar and lemon juice to a small bowl.

Whisk until smooth. The glaze should be thick, but still pourable.

Spoon the lemon icing over the cooled lemon cake, letting some glaze drip off the sides.

Immediately sprinkle with additional lemon zest if desired.

Let the glaze set before slicing into pieces and serving. Enjoy!

Grab the full recipe at the link below!