Gluten Free Lemon Drizzle Cake
This Gluten Free Lemon Drizzle Cake is soft, bright, and bursting with fresh lemon flavour, made with ground almonds, fragrant lemon zest, and a tangy drizzle that gently soaks into the sponge. It’s wonderfully simple to prepare with everyday ingredients and perfectly balanced between sweet and citrusy, making it just right for afternoon tea or an easy make-ahead bake.
A blend of gluten-free all-purpose flour, almond meal, and fine corn flour gives the cake its delicate yet nutty texture, while brushing the glaze over the warm cake ensures every slice is beautifully moist and full of flavour.
Ingredients for this Lemon Drizzle Cake
This gluten-free cake with lemon comes together with a handful of well-balanced ingredients that ensure both flavour and texture.
- Gluten-free flour blend + corn flour – Gives structure while keeping the crumb light and soft.
- Ground almonds (almond meal) – Adds a subtle nutty richness. For a slightly lighter, finer crumb, you can use almond flour instead.
- Butter + raw cane sugar – Creates a soft, flavourful base.
- Eggs – Essential for structure and binding.
- Buttermilk + fresh lemon juice – Adds moisture and gentle tang; whisk together before adding.
- Lemon zest – Adds bright, fresh lemon flavour throughout the cake. Be careful to avoid the bitter white pith when zesting.
- Icing sugar + lemon juice (for drizzle) – Soaks into the warm cake for that classic drizzle finish.
Tip: Use unwaxed lemons if possible and for the best texture bring the cold ingredients to room temperature ahead of time.
How to Make This Gluten-Free Lemon Cake Recipe
This gluten-free lemon drizzle cake recipe is wonderfully simple and comes together in just a few easy steps.
- Make the batter: Combine the dry ingredients, then cream the butter, sugar, and lemon zest until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Bring it all together: Whisk the lemon juice into the buttermilk. Then gently mix the dry ingredients into the batter in stages, alternating with the buttermilk mixture, until just combined.
- Bake and drizzle: Transfer the batter to the pan, bake until golden and set, then brush the warm cake with the lemon drizzle so it soaks in and intensifies the flavour.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Gluten-Free Cake Recipe
- Perfectly moist and tender crumb thanks to almond meal and buttermilk.
- Bright, zesty lemon flavour in every bite.
- Classic drizzle finish that keeps the cake extra lemony and juicy.
- Easy, reliable gluten-free cake recipe made with simple ingredients.
- Naturally gluten-free without sacrificing taste or texture.
More Gluten-Free Cake Recipes
If you love this Lemon Drizzle Cake recipe, there are a few more bakes you’ll definitely want to try. For something rich and indulgent, try this Chocolate Almond Cake. If you’re after something light and citrusy, this Almond Cake with Ricotta and Lemon is a beautiful option. And for a cosy, classic bake, this Gluten-Free Carrot Cake is always a favourite. It’s moist, gently spiced, and perfect for sharing.
Gluten Free Lemon Drizzle Cake
Ingredients
- 200 g gluten-free all-purpose flour (e.g. Mehl-Mix Universal glutenfrei)
- 75 g corn flour (finely ground maize flour, not cornmeal)
- 120 g almond meal (ground almonds)
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 230 g unsalted butter, room temperature
- 135 g raw cane sugar
- 1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
- 4 large eggs, room temperature
- 1 teaspoon freshly squeezed lemon juice
- 250 ml buttermilk (1 cup)
- 80 g icing sugar
- 80 ml freshly squeezed lemon juice (approx. 1/3 cup)
Instructions
- Prepare the oven and pan: Preheat the oven to 175°C / 350°F. Position a rack in the middle to lower third of the oven. Generously butter a Ø 24cm springform pan, then line the base with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour, corn flour, almond meal, baking powder, and salt. Set aside.
- Cream butter and sugar: In a stand mixer (food processor) fitted with a paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed until pale, light, and creamy (about 3–4 minutes).
- Add eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Combine wet and dry ingredients: Reduce the mixer speed to low. Whisk the lemon juice into the buttermilk. Then add the dry ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined, scraping down the bowl as needed to ensure everything is evenly incorporated.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for about 55–60 minutes, or until a toothpick inserted into the centre comes out clean.Check the cake after 45 minutes and if it is browning too quickly, loosely cover it with foil for the remaining baking time.
- Cool the cake: Let the cake rest in the pan for 5 minutes, then release the sides and transfer to a wire rack.
- Prepare and apply the glaze: Meanwhile, in a small bowl, stir together the icing sugar and lemon juice until smooth. Brush the glaze over the warm cake, allowing it to soak in. Repeat until all the glaze is used.
- Finish cooling: Allow the cake to cool completely before transferring to a serving plate. Enjoy!
Nutrition
Notes
- Use a finely milled corn flour, not coarse cornmeal, for the correct texture.
- I like to use Bauckhof Gluten-Free All-Purpose Flour Mix, which is made from a balanced blend of maize starch, wholegrain rice flour, and wholegrain millet flour, with guar gum added as a natural thickener. This combination provides a light texture with enough structure, making it ideal for cakes and other gluten-free baking.
- For a less sweet version, reduce sugar to 100 g.
- Ensure all ingredients are at room temperature for a smooth batter and even bake.
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