Low Sodium Gluten Free Lemon Drizzle Cake

Total time1 hr 25 min

Prep time15 min

Cook time50 min

Low Sodium Gluten Free Lemon Drizzle Cake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

For the cake

1 ½ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
1 ½ tsp baking powder
¼ tsp xanthan gum (omit if your flour blend already contains it)
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup unsalted butter, softened
¾ cup granulated sugar
3 large eggs
2 tbsp lemon zest (from about 2 large lemons)
2 tbsp whole milk

For the drizzle syrup

3 tbsp fresh lemon juice
3 tbsp granulated sugar

For the glaze

¾ cup powdered sugar, sifted
2–3 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides to act as handles.
2
In a medium bowl, whisk together the gluten free flour blend, baking powder, xanthan gum, and salt until evenly combined. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!