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.
Print Recipe
Pin Recipe
Rate this Recipe
Ingredients
For the lemon cake:
- 2 cups gluten-free flour blend - 280g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar - 200g
- 2 tablespoons lemon zest - from 3 medium lemons (12g)
- 1/2 cup vegetable oil - 113g
- 3 large eggs - 150g
- 1 cup sour cream - 240g
- 2 teaspoons vanilla extract
- 1/3 cup lemon juice - from 2-3 lemons (75g)
For the lemon drizzle:
- 1 cup powdered sugar - 120g
- 2 tablespoons lemon juice - from 1 lemon
- 1 teaspoon lemon zest - optional
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the lemon cake:
- Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease with oil.
- In a small bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- Add the granulated sugar and lemon zest to a large bowl. Rub the lemon zest into sugar until yellow and fragrant, about 1-2 minutes.
- Add the vegetable oil, eggs, sour cream, vanilla extract and lemon juice to the sugar mixture. Mix for 2-3 minutes, until combined and smooth.
- Add the dry ingredients to the wet ingredients, mixing until no more streaks of flour remain.
- Pour the batter into a 9x5-inch loaf pan lined with parchment paper.
- Bake at 350°F (175°C) for 45-55 minutes, until the top of the lemon cake is lightly browned and a toothpick or skewer inserted into the center comes out with moist crumbs. Do not open the oven until the cake is almost done cooking, otherwise the center may collapse.
- Cool the cake in the pan for 20-30 minutes before turning it out onto a wire rack to finish cooling.
For the lemon drizzle:
- In a small bowl, combine the powdered sugar and lemon juice. Whisk until smooth and well combined. The drizzle should not be too thin, so that it doesn't fall down the sides of the cake.
- You can drizzle the cake when warm or fully cooled. If drizzled when warm, the glaze will melt into the cake a bit. If drizzled when cool, the glaze will form a thick white drizzle, similar to the photos in this post.
- Immediately after glazing the cake, sprinkle with additional lemon zest.
- Let the glaze set completely before slicing the cake to serve.
- Slice the cake in 10 equal pieces.
Notes
- This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify that other brands of gluten-free flour will work as I have not tested them.
- If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check all ingredients to ensure they are gluten-free.
- You will need about 4 lemons total to get the amount of lemon juice and lemon zest needed for this recipe.
Nutrition
Calories: 371kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 144mg | Potassium: 184mg | Fiber: 3g | Sugar: 34g | Vitamin A: 216IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 1mg
