• Skip to main content
  • Skip to primary sidebar

Peel with Zeal

menu icon
go to homepage
  • Recipes
  • GF Resources
  • About Us
  • Subscribe
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • GF Resources
    • About Us
    • Subscribe
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • ×

    Home » Recipes » Gluten-Free Desserts

    Published: Jul 12, 2022 by Jen Wooster

    Gluten-Free Lemon Drizzle Cake

    • Share
    • Yummly
    • Email
    Jump to Recipe
    gluten free lemon cake on plate
    lemon drizzle cake on white stand with lemon wedges and mint

    Our gluten-free lemon drizzle cake recipe is filled with bright lemon flavor thanks to copious amounts of lemon zest and a two-ingredient lemon icing that is out of this world. Greek yogurt and butter ensure the cake stays moist during baking. Plus, we use a secret ingredient to doctor your basic gluten-free flour blend for the perfect texture.

    lemon drizzle cake on white stand with lemon wedges and mint

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    I love serving lemon cakes for Easter. Making this the perfect gluten-free dessert for Spring. But my whole family asks for this gluten-free cake recipe all year long. It is that good. And I love using a bundt cake pan to give it a show-stopping look without having to do any cake decorating.

    Jump to:
    • 📖Why This Recipe Works
    • 🧾Ingredient Notes
    • ⏲️How to Make Gluten-Free Lemon Drizzle Cake
    • 👩🏻‍🍳 Expert Tip
    • 💭 Variations
    • 🔪Equipment
    • 🌡️Storage
    • More Gluten-Free Cake Recipes
    • 💬Frequently Asked Questions
    • 📖 Recipe
    • ⭐Reviews

    📖Why This Recipe Works

    This recipe uses a traditional GF cup for cup flour blend plus corn starch to create a dense but delicate crumb associated with drizzle cakes. Using a pre-made blend of gluten-free flours is much easier than purchasing individual flours. Most blends contain the following gluten-free flours; brown rice flour, white rice flour, and a mix of starches such as tapioca starch and potato starch.

    A lemon sugar ensures a tart and strong lemon flavor. Nothing is worse than the lemon cake with no lemon flavor. And we aren't using any fake lemon extract either.

    The sweet lemon drizzle is made of confectioner's sugar and lemon juice rather than water giving it extra flavor.

    slice of lemon cake on plate with strawberries

    🧾Ingredient Notes

    • Lemons- This recipe uses both the zest and juice. You will need at least 5 lemons.
    • Bob's Red Mill 1:1 Gluten Free All Purpose Flour- You can use any gluten-free blend of your choosing. I used Bob's Red Mill when testing this recipe but there are many wonderful brands on the market today. If using a self-rising flour omit the baking powder but keep the baking soda.
    • Cornstarch- If you are avoiding corn try substituting almond flour.
    • Sugar- I used white granulated sugar but you can also use coconut sugar.
    • Greek Yogurt- Use the full-fat variety.
    • Unsalted Butter
    • Eggs
    • Baking Powder & Baking Soda- Both are required to get a proper rise on the cake.
    • Salt
    • Confectioner's Sugar- Also called icing sugar or powdered sugar.
    recipe ingredients on a counter

    See the recipe card for exact quantities.

    ⏲️How to Make Gluten-Free Lemon Drizzle Cake

    Start by preheating your oven to 350 F degrees. Bundt pans can be notoriously hard to butter, you have to get every nook and cranny covered in butter to ensure the cakes slide out easily. I recently included a hack for this on my TikTok.

    Step 1- Dry Ingredients

    All the dry ingredients should be well combined before they are added to the batter. To do this, combine the flour, cornstarch, xanthan gum (if needed), baking powder, baking soda, and kosher salt in a bowl and whisk with a fork to combine. Set aside.

    steps one and two of the recipe

    Step 2- Lemon Sugar

    What makes this recipe different is mixing the lemon peel with the sugar in a food processor. This extracts all the lemon flavor getting so much more flavor than zesting with a microplane.

    Peel the yellow rind off of the lemons. You do not want to remove as little of the white part as possible. Place the yellow part only and the sugar in a food processor and pulse until the lemon peel is completely broken down. The sugar will be slightly yellow and look a bit damp from the oils.

    Step 3- Lemon Cream

    Cut the lemons in half, squeeze out the juice and be sure to remove any seeds. Add ½ cup of juice into the yogurt and stir to combine, set aside.

    Save any remaining juice for the frosting.

    Step 4- Cream the Butter

    Using a stand mixer or hand mixer, beat the butter and lemon sugar in a large mixing bowl for 2 minutes. The butter is ready when it is light and fluffy. Be sure your butter is softened before you start.

    steps 3 , 4 and 5 of the recipe

    Step 5- Cake Batter

    Add the eggs to the butter and sugar and beat to combine. We are going to slowly add the dry ingredients and lemon cream until combined. Alternate adding ⅓ of each until they are used, and the batter is smooth. Do not overbeat.

    Step 6- Bake

    Pour the cake batter into your buttered bundt pan (which you also dust with a little GF flour). Do your best to flatten it out. Rest the cake for 10 minutes to help the flour hydrate. A must for all gluten-free baking recipes.

    Bake for 45 to 50 minutes. The cake is done cake is golden and a tester comes out clean. Undercooking the cake slightly will result in a softer center, but it won't be as golden brown.

    Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the center of the pan to loosen the cake. Cool for 15 to 20 minutes. Place the cooling rack on top and then flip the cake over to unmold. Fully cool before making the lemon drizzle.

    recipe steps 6 and 7

    Step 7- Lemon Drizzle

    I like to make the drizzle in a large measuring cup so it is easier to pour. Combine the confectioner's sugar and 2 tablespoons of reserved lemon juice. Stir well, and add more lemon juice until you get a glaze that is thick, yet pourable.

    Add more sugar or lemon juice, as necessary, to achieve a pourable consistency. I typically use 3 to 4 tablespoons of lemon juice in total.

    Once the cake has completely cooled, pour the glaze over the top of the cake. Allowing it to run down the sides.

    Allow 30 minutes for the glaze to harden before serving.

    pouring lemon glaze over bundt cake

    👩🏻‍🍳 Expert Tip

    Use an elaborate bundt pan and decorate with candied lemon peel and berries and mint for an elegant presentation.

    💭 Variations

    This recipe can be made using any citrus fruit such as key limes, blood oranges, or grapefruit. Or do a combination.

    For a more American take, swap out the lemon glaze for cream cheese frosting.

    🔪Equipment

    I prefer to use my stand mixer for creaming butter and sugar, it does seem to get just a tad fluffier. But I have been obsessing over my new cordless handheld mixer lately.

    This recipe does use a lot of mixing bowls and a large glass measuring cup makes pouring the glaze easier.

    3 slices of cake on a table

    🌡️Storage

    Lemon drizzle cakes do not need to be stored in the refrigerator. Store on the countertop and cover with a cake cloche or aluminum foil.

    How to Freeze a Drizzle Cake

    Slice the leftover cake into individual pieces before freezing. Wrap in plastic wrap and place in a zip-top bag. Push out all the extra air. Freeze for up to 3 months. Defrost the individual pieces on the counter, not in the refrigerator for 30 to 60 minutes or until soft.

    Alternatively, you can freeze the whole cake before glazing. Tightly wrap the baked, but unglazed loaf, in plastic wrap and place it in a freezer bag. It will keep for two months. Thaw in the refrigerator overnight and bring to room temperature before glazing and serving.

    More Gluten-Free Cake Recipes

    • icebox cake topped with toasted marshmallows
      S'mores Gluten Free Icebox Cake
    • gluten free spice cake decorated with candied oranges
      Spice Cake (Gluten & Dairy Free)
    • gluten free banana cake on a plate
      Gluten-Free Banana Cake (Dairy-Free)
    • slice of chocolate cake with white frosting on a blue plate.
      Gluten-Free Dark Chocolate Cake

    💬Frequently Asked Questions

    What is lemon drizzle cake?

    Lemon drizzle cake is a traditional English cake. It is made either in a loaf pan or a bundt pan. In the US is often confused with lemon pound cake.

    Does lemon drizzle cake freeze well?

    Yes, lemon drizzle cake freezes easily. Slice the cake into individual pieces before freezing. Wrap in plastic wrap and place in a zip-top bag. Push out all the extra air. Freeze for up to 3 months. Defrost the individual pieces on the counter, not in the refrigerator for 30 to 60 minutes or until soft.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    gluten free cake with lemon glaze on a cake stand

    Gluten-Free Lemon Drizzle Cake

    A tart lemon flavor, this tender cake has a lovely sweet lemon glaze. This amazing recipe can be cut in half baked in a loaf tin.
    Servings: 12
    Prep: 20 mins
    Cook: 50 mins
    Cool and Glaze 1 hr
    Total: 2 hrs 10 mins
    5 from 6 votes
    PRINT PIN SAVE

    Equipment

    • Bundt Pan
    • 3 Small and medium sized mixing bowls
    • Stand or hand mixer

    Ingredients
      

    • 3 cups gluten-free flour blend plus more for the pan
    • ½ teaspoon xanthan gum omit if your flour blend already contains
    • ½ cup cornstarch
    • 2 teaspoons baking powder
    • 1 ½ teaspoons baking soda
    • 1 teaspoon kosher salt
    • 1 cup full-fat plain Greek yogurt
    • 2 sticks unsalted butter softened plus more for greasing the pan
    • 5 lemons
    • 2 cups granulated sugar
    • 4 large eggs

    Glaze

    • 2 cups confectioners sugar
    • 4 tablespoons fresh lemon juice
    • pinch kosher salt
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 350°. Butter and flour a bundt pan, set aside. Be sure to get all the nooks and crannies of your pan as the cake will stick.
    • In a medium bowl, whisk the GF flour, cornstarch, xanthan gum, baking powder, baking soda, and salt. Set aside.
      3 cups gluten-free flour blend, ½ teaspoon xanthan gum, ½ cup cornstarch, 2 teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon kosher salt
    • Peel the yellow rind off of the lemons. You do not want to remove as little of the white part as possible. Place the yellow part only and the sugar in a food processor and pulse until the lemon peel is broken up. Set aside.
    • Cut the lemons and half and juice. You need ½ cup of juice. Save the remaining juice for the glaze. In a small bowl, whisk ½ cup of lemon juice with the yogurt. Set aside.
      1 cup full-fat plain Greek yogurt
    • In a large bowl, using an electric mixer, beat the butter with the sugar mixture at medium-high speed until fluffy, about 2 minutes. Add the eggs and beat on medium until incorporated.
      2 sticks unsalted butter, 2 cups granulated sugar, 4 large eggs, 5 lemons
    • Add ⅓ of the dry ingredients, beat until in incorporated. Add ⅓ of the yogurt mix and beat until incorporated. Alternate until both are used up. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
    • Pour the batter into the prepared pan and allow to rest for 10 minutes. Bake for 50 minutes, until the cake is golden and a tester comes out clean.
    • Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the center of the pan to loosen the cake. Cool for 20 minutes, then unmold and fully cool.

    Glaze

    • Place confectioners' sugar in a liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve a pourable consistency.
      2 cups confectioners sugar, pinch kosher salt, 4 tablespoons fresh lemon juice
    • Pour over the cooled cake. Allow to set for 30 minutes for the glaze to harden.
    Rate this Recipe

    Video

    Notes

    Substitutions:
    • Sour cream can be substituted for yogurt.
    • Limoncello can be substituted for lemon juice in both the loaf and the glaze.
    • An additional ¼ cup of GF flour or almond flour can be used in place of the cornstarch but the cake will be denser.
    Make Ahead: This recipe can be made up to 2 days in advance. Tightly wrap the baked, but unglazed loaf, in plastic wrap and place it in a plastic bag. Bring to room temperature before glazing and serving.
    Freeze: Tightly wrap the baked, but unglazed loaf, in plastic wrap and place it in a freezer bag. It will keep for two months. Thaw in the refrigerator overnight and bring to room temperature before glazing and serving.

    Nutrition

    Calories: 343kcal | Carbs: 57g | Protein: 5g | Fat: 12g | Fiber: 2g
    Author: Jen Wooster
    Course:: Baking
    Cuisine: American
    Keyword gluten free bundt cake, gluten free lemon cake, gluten free lemon loaf, gluten free lemon pound cake
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

    Next Recipe

    • Graham cracker pie crust in a pan on a cooling rack.
      Gluten-Free Graham Cracker Crust
    • Slice of key lime pie on a plate.
      Gluten-Free Key Lime Pie
    • Chocolate chip cookie dough in a jar with a spoon.
      Edible Gluten-Free Cookie Dough
    • Cranberry pie topped with rosemary and oranges.
      The 33 Best Gluten-Free Christmas Desserts
    • Share
    • Yummly
    • Email

    Reader Interactions

    Comments

      Join the Discussion Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Liv says

      December 17, 2022 at 6:16 pm

      Has anyone made this in a different pan? Wondering about two loaf pans or a large round?

      Reply
      • Jen Wooster says

        December 18, 2022 at 3:53 pm

        5 stars
        Yes you can divide between two loaf pans. Reduce the cooking time slightly.

        Reply

    Primary Sidebar

    Greetings!

    picture of Jen

    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

    More About Me...

    Subscribe

    Not To Miss Recipes!

    • roasted eggplant on baking sheet
      Easy Oven Roasted Eggplant Slices
    • parmsean roasted zuchhini and yellow squash on a plate.
      Parmesan Roasted Zucchini and Squash
    • christmas cookies decorated with royal icing
      Royal Icing with Meringue Powder
    • Roasted cornish hens on a plate with oranges and herbs.
      Citrus and Herb Cornish Hens

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Terms & Conditions
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates
    • Check out our new Web Stories

    Contact

    • Contact
    • Partnerships

    Copyright © 2023 Peel with Zeal