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Lemon Drizzle Cake Recipe

Cakes & Desserts

Preparation time:
20 minutes

Cooking time:
60 minutes

Oven temperature: 170 C / Gas mark 3
1 x 2lb loaf


  • 225g/ 8oz Glutafin Gluten Free Select Multipurpose White Mix*
  • 1 ½ x 5ml tsp Gluten free baking powder
  • 1/2 x 5ml tsp Xanthan gum (optional)
  • 2 Medium eggs
  • 250g/8oz Lemon curd
  • 50g/2oz Butter (softened)
  • 50g/2oz Caster sugar


  • 2 Lemons (finely grated zest and juice of)
  • 110g/4oz Caster sugar


1.Whisk cake ingredients together to make a smooth cake batter. Spoon into a well greased 2lb loaf tin lined with a strip of baking parchment paper.
2.Cook until a skewer inserted into the centre comes out clean.
3.Allow to cool for 10 minutes before turning out onto a cooling tray.
4.Combine drizzle ingredients together and slowly spoon onto cake, allowing juices to be absorbed.

*Gluten Free Wheat Free option: Use 200g/7oz Glutafin Gluten Free Wheat Free Multipurpose White Mix

To Freeze: Suitable for home freezing. Wrap in an airtight bag and freeze for up to a month.

Lemon Drizzle Muffin variation: Divide cake mixture between 10 muffin cases resting in a muffin tray. Bake for 20 minutes. Cool. Drizzle with lemon glace icing before serving.

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