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Gluten Free Lemon Drizzle Loaf Cake

Makes 1 loaf cake

A true classic! Perfect with a cup of tea and you will never know this is gluten free. 

Free from Gluten, Soya, Wheat, Nuts


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Lemon Cake

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 1kg/2lb loaf tin or insert a baking liner.
  3. Measure the flour and bicarbonate of soda into a bowl and stir to combine.
  4. Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
  5. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
  6. Sieve the flour into the mixing bowl and stir to combine.
  7. Finely grate the lemon rind and squeeze the juice. Save the juice for later.
  8. Add the rind and any lemon pulp to the mixing bowl and mix well.
  9. Tip the mixture into the prepared loaf tin and smooth the top.
  10. Bake for 45-50 minutes, until a cocktail stick pressed into the sponge comes out clean.
  11. Allow the cake to cool in the tin.

Lemon Drizzle

  1. Pour the saved lemon juice into a jug and, if necessary, add more lemon juice to make it up to 75ml.
  2. Measure the sugar into a saucepan, add the lemon juice and cook over medium heat.
  3. Shake the pan occasionally and when the sugar is dissolved boil for a minute to make a syrup.
  4. Prick all over the surface of the cake with a cocktail stick, pressing right through the cake.
  5. Pour the syrup slowly all over top of the cake and leave to cool in the tin.

Lemon Icing

  1. Cut thin slices of zest from the lemon and squeeze the juice.
  2. Put the icing sugar into a bowl, add 3-4 teaspoons of lemon juice and stir to a thick consistency that will flow slightly
  3. Spread the icing over the top of the cake allowing it to dribble down the sides a little.
  4. Scatter the lemon zest over the icing.
  5. Leave to set before serving.


1kg/2lb loaf tin, zester, baking liner, mixing bowl and saucepan


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes
I made this cake without the icing, and it was delicious. Next time I will use an extra lemon juice and rind though, as I would like a stronger lemon taste.
By Silvia
13 Mar 2021
Delicious, moist cake and a light texture, I would say you need to beat sugar at butter for at least 5 minutes, if using an electric hand whisk.
By Jane Hacon
02 Sep 2020
Just made this cake with lime and I used Coconut rum and lime for the drizzle and the frosting, gorgeous, very moist
By Morag Lamping
01 Jul 2020
Very happy husband on his birthday when I baked this! Worked brilliantly, thank you
By Emily Lee
31 May 2020
Great recipe - I also added a quarter of a teaspoon of xanthan gum. Didn’t bother with the icing - was lovely with just the drizzle.
By Holly
16 May 2020
Thought this recipe worked well. I didn't ice the cake as I felt it may make the cake too sweet. Will definitely make again.
By Annie
25 Nov 2018
Love this cake. I use self raising flour instead of plain and it turns out very well every time.
By Anne
27 Sep 2017

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