Gluten Free Lemon Drizzle Cake

5 from 2 votes

It’s lemony, it’s drizzly, it’s gluten free! You’re going to love this delectable Gluten Free Lemon Drizzle Cake so much you won’t stop raving about it.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: cake, drizzle, gluten-free, lemon

Servings: slices

Calories: 362kcal

Cost: $10

Ingredients

1 cup sugar
4 eggs
1 cup butter, softened
1/3 cup greek yogurt
1/3 cup lemon juice
zest from two lemons
2 teaspoons vanilla extract
2 1/2 teaspoons baking powder
2 1/4 cups gluten free all purpose flour
1/2 teaspoon salt

Glaze

1 1/2 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!

Nutrition