Gluten-Free Lemon Drizzle Cake

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Gluten-Free Lemon Drizzle Cake is an allergen-friendly cake recipe made with fresh lemons and prepared in one bowl. It’s an adaptation of one of Mary Berry’s most popular recipes. And once you’ve made it yourself, you’ll see why it’s such a hit (in our house and elsewhere)! {Gluten-Free + Dairy-Free}



For the cake:

  • 1 cup allergen-friendly butter, softened
  • 1 cup granulated sugar
  • 1 1/4 cups gluten-free flour
  • 2 teaspoons gluten-free baking powder
  • 4 eggs
  • 1/4 cup unsweetened almond milk
  • Finely grated rind of two lemons

For the drizzle:

  • 1/2 cup granulated sugar
  • Juice of two lemons


  1. Set oven to 325 degrees. Lightly grease the bottom and sides of a 9×13 baking dish. Either allergen-friendly butter or coconut oil will work for this step. Line the greased baking dish with parchment paper and set aside.
  2. In a mixing bowl, cream the softened butter and then add one cup of sugar, continuing to mix until well combined. Next, add the gluten-free flour and baking powder to the butter-sugar mixture, continuing to mix the ingredients together until they are well combined. Next, add the eggs to the batter and beat on a MEDIUM speed until they are well blended. Add the milk and grated lemon rind and beat on a MEDIUM speed until the milk is blended and the lemon rind is evenly distributed throughout the batter.
  3. Then transfer the cake batter to the lined baking dish. Bake for about 30-35 minutes, rotating the dish one time during the baking process.
  4. While the cake is baking, combine the juice of two lemons and the remaining sugar and set aside. When a toothpick inserted into the center of the cake comes out clean then remove the cake from the oven. Let cool for about 5 to 10 minutes, and then drizzle the lemon sugar mixture over the top of the cake.
  5. Leave leftover cake in the baking dish and cover it tightly with a lid or plastic wrap. Alternatively, store individual pieces, separated by layers of parchment paper, in an airtight container. Tis cake will be at its best for about 1-3 days, especially if it is well sealed.


  • This recipe is adapted from Mary Berry’s Lemon Drizzle Traybake
  • I don’t over-grease the baking dish because this is a fairly moist cake on its own.
  • To create the lemon sugar topping, I use the same lemons I used to grate the rind. Once the lemons are grated, it’s incredibly easy to juice them.