Gluten-Free Lemon Drizzle Cake (Moist & Easy)

gluten-free lemon drizzle cake in a round cake pan one triangle slice cut and resting on a knife

5 from 1 vote

Gluten-Free Lemon Drizzle Cake (Moist & Easy)

This gluten-free lemon drizzle cake is a moist, citrusy cake made with almond flour, ripe banana, fresh lemon zest, and a simple lemon-sugar drizzle that soaks into the warm cake after baking. The banana adds natural moisture and sweetness without overpowering the lemon flavor, making this an easy gluten-free lemon cake recipe with a tender crumb and bright, tangy finish.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

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

Servings: servings

Author: Jean Choi

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

Use room temperature ingredients. Softened butter and room temperature eggs blend more easily, creating a smoother batter and a more even crumb.
Don't overmix the batter. Stir just until the ingredients are combined to keep the cake light and tender.
Drizzle while the cake is still warm. The warm cake absorbs the lemon drizzle much better than a cooled cake, giving every bite a bright lemon flavor.
Let the cake cool completely before slicing. This gives the drizzle time to set and helps the cake hold together for cleaner slices.
A hand mixer works great. You can absolutely use a stand mixer fitted with the paddle attachment, but because this recipe comes together so quickly, I usually reach for a hand mixer to save on cleanup.
Use the right cake pan. This almond flour lemon cake recipe is written for a 9-inch round cake pan. If you bake it in an 8-inch round pan or a loaf pan, you'll need to increase the baking time and check for doneness with a toothpick.
Room temperature: Store the cake in an airtight container for up to 4 days.
Fridge: Keep in the fridge in an airtight container for up to 1 week.
Freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months.
To serve: Thaw overnight in the fridge before serving.

Nutrition