Gluten-Free Lemon Drizzle Cake

This gluten-free lemon drizzle cake is a moist, tender, glazed cake loaded with a bright, lemony flavor. It's made with almond flour, so it's grain-free, as well. This makes it a delicious dessert that everyone can enjoy.

So many people out there still think gluten-free desserts are dry and crumbly. Well, this delicious gluten-free lemon drizzle cake recipe is a shining example of just how false that idea is.

Made with almond flour, so it's both gluten and grain-free, this cake is ultra-moist and tender with a delicate crumb and a rich, sweet, and tangy lemon glaze that will have everyone coming back for seconds and thirds!

Jump to:

• Why You'll Love This Gluten-Free Lemon Drizzle Cake Recipe
• Gluten-Free Lemon Drizzle Cake Video
• Ingredients
• Flavor Substitutions and Variations
• Equipment
• How to Make This Gluten-Free Lemon Drizzle Cake
• Tips for the Best Gluten-Free Lemon Drizzle Cake Recipe
• Storage
• What to Serve with Gluten-Free Lemon Drizzle Cake
• More Lemon Recipes
• FAQ
• Recommended
• 📖 Recipe
• 💬 Comments

Why You'll Love This Gluten-Free Lemon Drizzle Cake Recipe

• Simple Ingredients: All the ingredients in this cake are kitchen staples. Even the almond flour is readily available at grocery stores nationwide and online.
• Easy to Make: This is a super easy recipe that comes together in just a few minutes and is so easy even beginners can make it easily.
• Moist and Tender: This cake is incredibly moist and tender, the hallmark of any good cake!
• Diet-Friendly: Making this cake with almond flour eliminates both gluten and grains. Substituting plant cream for heavy cream makes it dairy-free, as well!

Gluten-Free Lemon Drizzle Cake Video

Ingredients

For the Cake

• Almond Flour: Almond flour makes this cake both gluten and grain-free without sacrificing texture. I prefer Bob's Red Mill Almond Flour for its texture and high quality.
• Vanilla Extract: I use Singing Dog Vanilla for its rich, deep vanilla flavor.
• Lemon Zest and Juice: Lemon zest and juice give this cake its bright, lemon flavor.
• Sugared Blueberries: This optional garnish adds extra sweetness and flavor to the cake.

For the Glaze

• Powdered Sugar and Heavy Cream: These ingredients create the base glaze.
• Lemon Juice: Lemon juice adds a bright, tangy citrus flavor to the glaze.

See the recipe card at the end of the post for a full list of ingredients and their exact quantities.

Flavor Substitutions and Variations

• Orange Cake: Use orange juice and zest to create a delicious orange cake.
• Blueberry Lemon Cake: Toss blueberries with powdered sugar and fold them into the batter for a classic flavor combination.
• Dairy-Free: Use plant cream to create a dairy-free version of this cake.
• Berries: Use your favorite berries as a garnish or mix them right into the cake batter!

Equipment

• Measuring cups
• Measuring spoons
• Mixing Bowls
• Hand Mixer
• Spatula
• 9-inch Springform Pan
• 9-inch Parchment Paper Liners
• Parchment Paper
• Wire cooling rack
• Sifter

How to Make This Gluten-Free Lemon Drizzle Cake

For the Cake

1: Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper and coat the sides with coconut oil.

2: Combine the almond flour, salt, and baking powder in a medium bowl and set aside.

3: Mix the egg yolk, lemon zest, vanilla extract, sugar, and lemon juice on medium speed for about a minute.

4: Add the dry ingredients and mix again on medium until just combined.

5: Whisk the egg whites on medium-high for 3 to 4 minutes in another bowl until foamy, stiff peaks form.

6: Gently fold in half the beaten egg whites into the batter with a rubber spatula until just combined. Then, fold in the other half of the egg whites until just combined.

7: Pour the batter into the prepared pan and bake for 25 to 28 minutes until a toothpick inserted into the center comes out clean.

8: Cool the cake in the pan. Then, transfer it to a wire cooling rack with parchment paper underneath it.

For the Glaze

1: Run the powdered sugar through a sifter into a measuring cup to remove any clumps.

2: Stir the powdered sugar, heavy cream, and lemon juice until there are no clumps.

3: Gently pour the glaze over the top of the cake and smooth it out.

4: Serve as-is or garnished with sugared blueberries and lemon slices.

Tips for the Best Gluten-Free Lemon Drizzle Cake Recipe

• Bring your cold ingredients to room temperature for easy mixing and the best possible cake texture.
• Fold the egg white mixture into the batter; don't mix it. Folding helps it retain its light texture, giving your cake a lighter texture.
• It's important to sift the powdered sugar to get a wonderfully smooth glaze.
• An easy way to separate egg yolks is to crack the egg in half and pour the yolk back and forth into each half of the shell. Keep a bowl under the shell as you work. The white will separate from the yolk as you do this.

Storage

Refrigerate this gluten-free lemon drizzle cake in an air-tight container for up to 4 days. For longer storage, flash freeze the cake, then wrap it tightly in a double layer of plastic wrap and a layer of foil. Freeze for up to 2 months. Defrost the cake in the refrigerator overnight or on the counter, and enjoy!

What to Serve with Gluten-Free Lemon Drizzle Cake

Add the bright, tangy, and sweet flavors of this lemon cake to your next brunch alongside items like these blackberry oatmeal muffins or chicken and egg breakfast casserole.

You can also serve this bright, citrusy dessert after a meal of classic summertime flavors like chicken Reuben sliders with sweet potato fries.

More Lemon Recipes

If you love the flavor that lemon brings to recipes, then try these other delicious lemon recipes.

• Lemon Pepper Honey Wings
• Lemon Curd Cake
• Lemon Raspberry Muffins
• Lemon Blueberry Waffles
• Gluten-Free Starbucks Lemon Loaf Cake Copycat

FAQ

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