Member recipe

Zesty Gluten Free Lemon Drizzle Cake

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Cooking time

Prep: 10 minutes Cook: 45 minutes

Skill level



8 Slices

Ok, so this lemon drizzle cake divided my family – some think it’s just too zesty, others think it’s the best lemon drizzle cake they’ve ever tasted!

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Cake Ingredients

  • 120g Unsalted butter
  • 120g Golden caster sugar
  • 180g All purpose gluten free flour
  • 2 Eggs
  • Zest and juice of 1 lemon

Drizzle Ingredients

  • 4 tbsp Icing sugar
  • Zest and juice of 1 lemon


  1. Preheat the oven to 180.c and line your loaf tin with baking parchment (I used loaf tin cases as I stumbled across a pack and it saves a lot of hassle crimping and creasing !)

  2. Cream together the butter and sugar using an electric whisk and add the eggs and lemon juice whisking them in well.

  3. Gently fold in the flour and lemon zest, mixing well until fully combined.

  4. Spoon the cake batter into your prepared loaf tin and bake for approximately 45 minutes until golden on top and fully cooked through – until a knife or skewer comes out clean.

  5. Leave to cool in the cake tin on a cooling rack whilst you make the drizzle mixture.

  6. For the drizzle, put the icing sugar, lemon juice and zest in a pan and heat gently being careful not to boil. Once hot, pierce quite a few holes in the cake mixture using a skewer or tooth pick, and pour the mixture over the cake whilst it’s still warm.

  7. Leave the cake to cool completely before removing from the tin and devouring with friends and family and and a nice cup o’ tea! Enjoy!

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