Dairy Free Gluten Free Lemon Drizzle Cake

Total time1 hr 25 min

Prep time15 min

Cook time50 min

Dairy Free Gluten Free Lemon Drizzle Cake

Bright lemon zest and fresh-squeezed juice give this loaf its bold citrus punch, baked up in a tender, golden crumb using a gluten free flour blend. The still-warm cake gets poked full of holes and soaked with a simple lemon-sugar syrup, so every slice stays moist and packed with tang, then finished with a thick, pourable glaze that sets into a sweet, crackly shell. Eggs and sugar are whipped into the batter for that classic pale, fluffy texture before baking, and the whole thing comes together in one loaf pan with no fancy equipment required. It's an easy make-ahead treat that slices beautifully for brunch, afternoon coffee, or dessert, and it's a solid pick for a dairy free spread. The lemon flavor only gets better as it sits, so don't be afraid to make it a day ahead.

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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
3 large eggs
2 tbsp lemon zest (from about 2 large lemons)
2 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

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.

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