110g butter (melted)
2 medium eggs
1 medium egg yolk
110g caster sugar
2 lemons, grated zest and 1 tbsp juice (reserve remainder for topping)
1 tsp gluten-free baking powder*


To top; 2 tbsp of remaining lemon juice with 75g caster sugar 

*Refer to your Coeliac UK Food Directory 

Additional Equipment

Electric whisk

Your Comments

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Martin White


This cake is really lovely. It's a great texture and great taste. I made it with lemon and lime, gorgeous


1. Place melted butter, eggs, sugar, lemon zest and juice and in a medium size mixing bowl and beat together with an electric whisk to combine. Add remaining ingredients and whisk for a further minute to make a runny cake batter.

2. Spoon into a deep 450g/1lb greased and lined traditional loaf tin. Bake in oven at 170°/150°C Fan/Gas Mark 3 until the cake is well risen, golden and just firm to the touch.

3. Rest on a cooling tray for 5 minutes before turning out. Meanwhile, combine the remaining lemon juice and caster sugar together and spoon onto the cooked cake to give a crystalline topping. Allow to set before storing in an airtight tin for up to a week.

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