Low Sugar Gluten Free Lemon Drizzle Cake

Total time1 hr 25 min

Prep time15 min

Cook time50 min

Low Sugar Gluten Free Lemon Drizzle Cake

A loaf built on real butter, plenty of lemon zest, and a hand-mixed batter that bakes up into a deep-golden, tender crumb. Fresh lemon juice does the heavy lifting here, soaking into the warm cake right out of the oven so every slice stays moist and bright with citrus. Once cooled, the top gets finished with a glossy, pourable topping that drips down the sides for that classic bakery look. Eggs and a touch of milk keep the crumb soft and rich, while the gluten free flour blend gives it real structure without any grittiness. It's a fantastic pick if you're watching added sugar and still want a proper, from-scratch lemon drizzle cake on the table. Each bite lands tart, buttery, and full of lemon flavor from crust to center.

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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
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1 ½ tsp baking powder
¼ tsp xanthan gum (omit if your flour blend already contains it)
¼ tsp fine salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For the glaze

¾ cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
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.

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