Gluten-Free Lemon Drizzle Cake

5 from 2 votes

Gluten-Free Lemon Drizzle Cake

A beautifully classic Gluten-Free Lemon Drizzle Cake made with sorghum flour and no xanthan gum. Ultra moist and lemony loaf cake encrusted with an icy lemon drizzle which is incredibly quick and easy to make.

Prep Time15

Cook Time1

Total Time1 15

Course: Cake

Cuisine: British

Servings: servings

Calories: 368kcal

Author: Georgina Hartley

Ingredients

2 lemons
175 g caster sugar
225 g unsalted butter room temperature
5 eggs medium
140 g sorghum flour
100 g almond flour (ground almonds in UK)
½ teaspoon salt
1 teaspoon baking powder
175 g granulated sugar

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted oven / gas mark 4 and line and grease a 9 inch x 5 inch loaf tin.
Place the sugar, butter and zest from the lemons (save the juice for the drizzle) in a large mixing bowl and beat on a high speed for 5-6 minutes until very light and creamy. Scrape the sides down every so often.
Add the eggs in one at a time and beat well.
Whisk together the sorghum flour, ground almonds, baking powder and salt then beat it into the rest of the cake mixture.
Pour the cake mixture into the tin and smooth down the surface.
Bake for 55-60 minutes or until an inserted toothpick comes out clean.
Remove the cake from the oven and place on a wire rack.
Juice the lemons then gradually stir the juice into the sugar in a bowl to make a thick sludgy mixture. You may not need all the lemon juice depending on how big the lemons are. You want the sugar to be just pourable but not runny.
Spoon the drizzle over the cake still in the tin so that the cake is completely covered in sugar.
Cool the cake for 1 hour in the tin so that the sugar has formed a solid crust then remove the cake from the tin to finish cooling on the wire rack.

Video

Notes

Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Almond Flour. This recipe calls for almond flour which is blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.

Pro tips

Tip #1 Beat the butter and sugar for at least 5-6 minutes. The mixture should be really creamy.
Tip #2 You want the drizzle mixture to be a very heavy sludge. So add the lemon juice gradually until it reaches the desired texture as that will create the beautiful frosted appearance.
Tip #3 To avoid spoiling the look of the sugar crust the best way of removing the cake from the tin is to turn it out onto your hand before setting it down onto the wire rack.

There is even more in depth tips and troubleshooting in the full post above.

How to store

This cake will keep for up to 3 days in an airtight container at room temperature.

How to freeze

Allow the lemon drizzle cake to cool to room temperature then wrap well in both plastic wrap and aluminium foil. The cake will keep well in the freezer for up to 2 months.

Ingredient measurements

Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results.

Nutrition Information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of cake, assuming the cake is cut into 12 servings.

Nutrition