It’s lemony, it’s drizzly, it’s gluten free! You’re going to love this delectable Starbucks copycat Gluten Free Lemon Drizzle Cake (that is extra moist) so much you won’t stop raving about it.
Why I Love This Lemon Drizzle Cake
- Lemon: I love lemon desserts, and just about anything with that little bit of lemony goodness. If you also crave that little punch of citrus, you’re going to love my lemon mocktail (non-alcoholic gin fizz). These gluten free lemon crinkle cookies and this gluten free pineapple upside down cake are also fresh desserts.
- Drizzle: This added element to a cake is so pretty and so easy to obtain. Don’t believe me? Check out this drip cake (simple how-to) post.
- Simple: Because this cake is cooked in a loaf pan, it’s as easy to make as any quick bread. Much like this gluten-free zucchini bread (extra moist).
How to Make This Drizzle Cake
Preheat: Heat your oven to 355 degrees and grease that loaf pan while you’re at it. Then place a layer of baking paper over the pan.
Stir: Measure your gluten-free flour, baking powder, and salt into a mixing bowl and stir to combine.
Mix: In a separate bowl, combine the sugar and lemon zest. Use a spoon to mix them well.
Cream: Using a mixer, add butter to the lemony sugar and cream them together.
Add: To the butter and sugar mixture, add the egg. Mix again to incorporate.
Incorporate: Add the greek yogurt, lemon juice, and vanilla extract to the butter/sugar mixture and mix again.
Combine: Stir the flour mixture into the wet ingredients and mix until just combined. Do not overmix.
Bake: Pour the mixture into the prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick comes out clean. Let it cool before glazing.
Glaze: Combine powdered sugar and lemon juice until you achieve your desired drizzling consistency.
Drizzle: Place the cooled cake on clean parchment paper or a cake plate and drizzle with the glaze. For an optional step, you can decorate the cake with sliced lemons
Need more gluten-free cakes? Try this gluten-free apple cake, gluten-free poppy seed cake, soft gluten-free pumpkin cupcakes, easy apple cider cupcakes, and don’t forget about this tasty eggnog cake or even our gluten free carrot cake cupcakes.
Make Ahead, Freezing, and Reheating Instructions
To make ahead: To make ahead, bake the cake and save the drizzle for when you’re ready to serve the cake.
To freeze: You can freeze any leftovers in an airtight container for up to two months. I also recommend cutting the cake into pieces and freezing separately so you can thaw a piece instead of the whole cake.
To reheat: This cake works great without reheating. You can simply let it thaw on the counter. Otherwise, you can remove a piece of this cake, wrap it in a paper towel and pop it into the microwave for about 15 seconds.
Recipe Variations
- Sliced almonds: Sprinkle some sliced almonds on top of the cake after drizzling for a different flair.
- Poppy seeds: If you like poppy seeds with your lemon desserts, then add about a tablespoon’s worth to this recipe when you combine the wet and dry ingredients.
- Dairy free: Substitute the butter and greek yogurt for dairy free varieties and it turns out great!
Try these desserts:
- Doctor Pepper cake
- Creamy gluten-free cheesecake
- Ice cream cake pops
- Chocolate orange cake with marshmallow frosting
- Cakesicles (easy cake popsicles!)
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Starbucks Copycat Gluten Free Lemon Drizzle Cake (Extra Moist!)
Ingredients
- 1 cup sugar
- 4 eggs
- 1 cup butter, softened
- ⅓ cup greek yogurt
- ⅓ cup lemon juice
- zest from two lemons
- 2 teaspoons vanilla extract
- 2 ½ teaspoons baking powder
- 2 ¼ cups gluten free all purpose flour
- ½ teaspoon salt
Glaze
- 1 ½ cup powdered sugar
- lemon juice from one lemon
Instructions
- Preheat the oven to 355F and grease a loaf pan and layer with baking paper.
- To a bowl add the gluten free flour, baking powder and salt. Mix everything together.
- Into a bowl add the sugar and the lemon zest. Using a spoon mix them well to incorporate the sugar with the lemon zest.
- Add the butter to the sugar and use a mixer to cream them together.
- Add the egg and mix again to incorporate them.
- Then add the greek yogurt, lemon juice and vanilla extract and mix one more time.
- Add the flour mixture and mix just until everything is incorporated.
- Pour the cake mixture to the prepared loaf and place it in the oven to bake for 45 to 50 minutes or until a toothpick inserted comes out clean.
To make glaze
- Into a bowl add the powder sugar and slowly add the lemon juice until you get the desired portable consistency
- When the cake is baked, let it cool down before removing it from the loaf pan.
- Place it on a clean baking paper or cake plate and drizzle with the glaze.
- Optionally you can decorate the cake with sliced lemons.
Notes
Make Ahead, Freezing, and Reheating Instructions
To make ahead: To make ahead, bake the cake and save the drizzle for when you’re ready to serve the cake. To freeze: You can freeze any leftovers in an airtight container for up to two months. I also recommend cutting the cake into pieces and freezing separately so you can thaw a piece instead of the whole cake. To reheat: This cake works great without reheating. You can simply let it thaw on the counter. Otherwise, you can remove a piece of this cake, wrap it in a paper towel and pop it into the microwave for about 15 seconds.Recipe Variations
- Sliced almonds: Sprinkle some sliced almonds on top of the cake after drizzling for a different flair.
- Poppy seeds: If you like poppy seeds with your lemon desserts, then add about a tablespoon’s worth to this recipe when you combine the wet and dry ingredients.
- Dairy free: Substitute the butter and greek yogurt for dairy free varieties and it turns out great!
Amelia says
Such a dreamy cake🤤 lemon is one of my favorite flavors so this totally hit the spot!