Gluten-Free Lemon Drizzle Traybake with Blueberries

5 from 3 votes

Gluten-Free Lemon Drizzle Traybake with Blueberries

This simple Gluten-Free Lemon Drizzle Traybake has a moist and tender texture, a lovely citrus kick and is stuffed with juicy blueberries.

Prep Time30

Cook Time40

Total Time1 10

Course: Cake

Cuisine: British

Servings: people

Calories: 468kcal

Author: Georgina Hartley

Equipment

1 Cake tin 32 x 22cm / 12.5” x 8.5 x 3”

Ingredients

2 lemons
360 g caster sugar
270 g unsalted butter
6 eggs medium, see notes
1 teaspoon vanilla extract
110 g rice flour
110 g oat flour
100 g tapioca flour
1½ teaspoons baking powder
½ teaspoon salt
300 g blueberries fresh or frozen
125 g icing sugar powdered sugar

Metric - US Customary

Instructions

Pre-heat the oven to 180°C/160°C fan assisted oven/gas mark 4 / 350°F.
Line and grease a deep rectangular cake tin.
In a large mixing bowl beat the sugar and butter along with the zest of the two lemons (save the juice for the icing) for 2-3 minutes until light and fluffy. Use an electric hand beater or stand mixer.
Add the eggs one at a time, mixing well between additions, followed by the vanilla extract.
In a separate bowl whisk together the flours, baking powder and salt.
Place the blueberries in a bowl and sprinkle over 1 tablespoon of the flour mix to coat.
Add the flour mix to the rest of the cake batter and mix well to combine.
Stir in the flour coated blueberries then allow the cake mixture to rest for 20 minutes for the flours to settle.
Pour the cake mixture into the prepared cake tin. Bake for 40 minutes.
Remove from the oven. Transfer the cake to a cooling rack and allow to cool completely before icing.
To make the drizzle icing pour the icing sugar into a bowl. Gradually stir in 1½ tablespoons of the lemon juice with a whisk or a fork until the mixture thickens to a smooth pourable consistency.
To drizzle the icing over the cake, fill a small piping bag or a plastic sandwich bag with the icing and snip a small hole in one corner. Squeeze the bag gently to create a controlled drizzle of icing over the top of the cake.

Notes

Ingredient Substitutions

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.
Oat flour. You can swap for sorghum flour.
Tapioca flour. You can swap for arrowroot powder.
Flour alternative. You swap out all the flours in this recipe for the same amount of my Gluten-Free Homemade Flour Mix.

Expert tips

Even more tips are included in the post above.

Make sure all the ingredients are at room temperature including the eggs.
There is a higher fat content in this cake so you might see the cake mixture curdling a little when you add the eggs. Don't worry it will come together when you add the flour and it won't affect the finished bake.
Place the cooling rack with the cake over greaseproof paper to catch the excess icing.

How to store

The finished lemon drizzle traybake can be stored at room temperature in an airtight container. It’s at its best up to 3 days after baking before it starts to stale.

How to freeze

You can freeze the whole cake or the individual lemon drizzle slices. Double wrap in plastic wrap and aluminium foil to ensure no spoilage. You can freeze the cake for up to 3 months. Thaw at room temperature. The whole cake will take about 6-8 hours, the individual slices about an hour.

US customary measurements

These US 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. READ MORE >>> Why you should always weigh vs measuring with cups

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.

Nutrition