Gluten-Free Lemon Drizzle Cake

5 from 1 vote

This Gluten-Free Lemon Drizzle Cake Recipe is a simple, bright, and flavorful lemon drizzle cake that is easy to make, moist, and delicious! It’s the perfect spring or summer dessert featuring the most amazing citrus flavor.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: gluten free lemon cake, gluten-free lemon drizzle cake

Servings: servings

Ingredients

3/4 cup butter or coconut oil, softened
1/2 cup granulated sugar
4 eggs
1½ cup almond flour or 1:1 gluten free baking flour
1 banana mashed (about 1/2 cup)
Zest of 3 lemons plus more for garnish
2 tsp baking powder

Lemon Drizzle

1/4 cup granulated sugar or 1/2 cup powdered sugar if you want a white glaze
2 tbsp lemon juice

Instructions

Preheat oven to 350 degrees F.
Grease and line a 9-inch cake pan with parchment paper.
Combine butter and sugar in a large mixing bowl, and beat until light and fluffy.
Add the egg one at a time, beating the mixture after each one.
Add almond flour, mashed banana, lemon zest, and baking powder. Fold until just combined.
Pour into the prepared cake pan, then bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
Cool for 10 minutes then remove from the pan and transfer to a cooling rack.
Whisk together the ingredients for the lemon drizzle, and pour over the cake in an even layer - spreading it out evenly with a spoon. Sprinkle with lemons zest, if desired.
Cool completely, slice, then enjoy!

Video

Notes

Expert Tips

Dairy-Free: If you are dairy free, swap the butter for vegan butter or coconut oil. This is the only ingredient that contains dairy, so everything else can stay as is.
Lemon Drizzle: If you’d prefer a lemon icing or lemon glaze instead, add butter and powdered sugar (icing sugar) to the lemon juice instead of granulated sugar. Then, beat until the texture is smooth and drizzle over the cake after it cools.
Standing Mixer: If you’d prefer to use a stand mixer instead of a hand mixer, you totally can. I recommend using the paddle attachment. But because this cake is so simple, it’s really not necessary and requires so much more cleanup.
Nut-Free: To make this cake nut-free, you can use measure for measure gluten-free baking flour/ gluten-free flour blend.
Cake Pan: I used a 9-inch cake pan. If you use an 8-inch pan or a loaf pan, please keep in mind that the cooking time will need to be adjusted.

Serving Tips

Let the cake cool to room temperature, then slice with a knife and serve!

Storage Tips

Store in an airtight container at room temperature for up to 4 days.
You can refrigerate for up to a week or freeze for up to 2 months, wrapped in plastic wrap and stored in a freezer-safe container. Thaw overnight, then serve.

Nutrition