Gluten Free Lemon Drizzle Cake

Bright, citrusy, and impossible to resist, this loaf cake delivers everything you want from a classic lemon drizzle — a tender crumb, a syrup that soaks deep into every bite, and a glossy glaze that sets into a delicate, crackly finish. A gluten free flour blend combined with a small amount of xanthan gum (or skipped entirely if your blend already contains it) does the heavy lifting here, giving the batter the structure it needs to bake up tall and golden without any wheat in sight. The technique is straightforward: cream the butter and sugar until fluffy, build in the eggs and lemon zest, then fold in the flour mixture in stages for a thick, even batter that holds its shape beautifully in the pan. The real magic happens right out of the oven, when a warm lemon syrup gets spooned over a skewer-poked top and slowly pulled down into the cake — that step is what separates a good lemon loaf from an unforgettable one. Once cooled, a pourable lemon glaze made from just powdered sugar and fresh juice sets into that signature crinkled top that looks like it came straight from a bakery window. This recipe makes 10 generous slices, so it's just as at home on a weekend brunch table as it is wrapped up and gifted to someone lucky.

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