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Gluten Free Lemon Drizzle Traybake

Makes 1 traybake

This gluten free lemon drizzle cake is cooked as a tray bake so that it can be cut into portion sizes. Stored in a tin or wrapped in tin foil, this cake will keep well for several days. For a special treat, gently warm the cake and serve it with mascarpone or double cream.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • LEMON CAKE
  • 150g butter
  • 150g caster sugar
  • 1 tbsp lemon rind, grated
  • 3 eggs
  • 175g FREEE Self Raising White Flour
  • butter, for tin
  • LEMON DRIZZLE
  • 75ml lemon juice
  • 75g granulated sugar
  • LEMON ICING
  • 2 tbsp icing sugar
  • ½ tsp lemon juice

Lemon Cake

  1. Pre-heat the oven. Rub some butter around the inside of a 15x20cm/6x8” baking tray or insert a cake liner.
  2. Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
  3. Finely grate the lemon rind into the bowl.
  4. Break the eggs into the bowl one at a time, ensuring each is well incorporated before adding the next.
  5. Sieve the flour into the bowl and stir it into the mixture.
  6. Tip the mixture into the prepared cake tray, spreading it into the corners.
  7. Bake for 25-30 minutes.
  8. Leave the tray bake in its tin.

Lemon Drizzle

  1. Squeeze the grated lemons to make 75ml of juice. Add more lemon if necessary.
  2. Put the juice and granulated sugar into a saucepan over medium heat and stir until the sugar is dissolved and a syrup has formed.
  3. Prick the surface of the cake with a skewer or bbq stick.
  4. Pour the syrup slowly all over top of the warm cake.
  5. When completely cold, cut into small squares.

Lemon Icing

  1. Put the icing sugar into a bowl and add the lemon juice.
  2. Stir to make icing.
  3. Take a teaspoon of icing and dribble it over the cake in a zig zag fashion.

Equipment

15x20cm/6x8” baking tray, cake liner, saucepan, skewer or bbq stick and 2 x mixing bowls

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes
Almost comes out perfect. So light and fluffy and easy to do. My family keeps casually asking me to make it again!
By Robyn Weir
04 Aug 2020
I think this is an excellent cake I've baked it with Lime and again with grapefruit and all three were delicious
By Morag Lamping
09 Jun 2020

2 tbsp water?

Hi - thank you so much for bringing this to our attention. We have amended the method to reflect the addition of water and this should be added with the lemon rind. Happy Baking! Best wishes, Doves Farm.

By Mim Thorpe
07 Sep 2017

Good recipe thank you but neither butter nor marscapone are dairy free

We are glad you liked the recipe and thank you for highlighting this error to us, which we have now amended. Many thanks, Doves Farm. 

By Jill
10 Jul 2017

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Ingredients

Change Quantities:
  • LEMON CAKE
  • 150g butter
  • 150g caster sugar
  • 1 tbsp lemon rind, grated
  • 3 eggs
  • 175g FREEE Self Raising White Flour
  • butter, for tin
  • LEMON DRIZZLE
  • 75ml lemon juice
  • 75g granulated sugar
  • LEMON ICING
  • 2 tbsp icing sugar
  • ½ tsp lemon juice

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