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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.

Your Comments

Recent Comments...

I have made this cake many times and my family and friends ask me to make it when they come over even though they are not gluten free like me. It's very light and tasty and once made, disappears in seconds.
Melanie Charity says:
6th February 2011

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