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Gluten Free Lemon Drizzle Traybake

Makes 1 tray bake

This gluten free lemon drizzle cake is cooked as a tray bake so that it can be cut into portion sizes to suit your serving occasion. For a special treat it is delicious served with mascarpone or dairy free cream.

Free from Gluten, Soya, Wheat, Nuts


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  1. Line a 15x20cm/6x8” baking tray with parchment and pre-heat the oven.
  2. Put the coconut oil and sugar into a mixing bowl and beat together until light and fluffy.
  3. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
  4. Sieve the flour into the bowl and stir it into the mixture.
  5. Finely grate the lemon rind and squeeze the juice. Set the juice aside.
  6. Add the rind and any lemon pulp to the bowl and combine well.
  7. Tip the mixture into the prepared cake tray, spreading it into the corners.
  8. Bake for 25-30 minutes, until a cocktail stick comes out clean.
  9. Allow the cake to cool in the tin for 5-10 minutes.


  1. Pour the reserved lemon juice into a jug and if necessary add more lemon juice to make it up to 75ml.
  2. Put the juice and measuring the sugar into a saucepan.  Cook over medium heat and stir until the sugar is dissolved and a syrup has formed.
  3. Prick the surface of the cake.
  4. Pour the syrup slowly all over top of the warm cake.
  5. When cold cut into square and store in a tin.


15x20cm/6x8" baking tray


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

20-25 minutes

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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