Best Gluten Free Lemon Drizzle Cake

two slices of gluten free lemon drizzle cake on a cooling rack

5 from 20 votes

Best Gluten Free Lemon Drizzle Cake

This Gluten Free Lemon Drizzle Cake is moist and has a luscious and flavorful lemon glaze on top! Makes two cakes so one can be frozen and one can be served to your family or guest.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: slices

Calories: 516kcal

Author: Dalya Rubin

Equipment

2 medium mixing bowls
1 stand mixer or handheld mixer
1 whisk
2 loaf pans 8"x4" pans are best
parchment paper

Ingredients

For the cake

3 cups Gluten Free 1 to 1 Baking Flour spooned and leveled (490 grams)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt or table salt
½ cup whole greek yogurt I recommend dairy-free almond milk greek yogurt
½ cup milk of choice I recommend oat milk or whole milk
2 tbsp grated lemon zest zest of about 3 medium lemons
¼ cup freshly squeezed lemon juice
1 cup plant based unsalted butter (or dairy butter) I use vegan buttery sticks, melted (2 sticks)
2 cups granulated sugar
4 large eggs at room temperature

For the drizzle

1 cup confectioners sugar
2 tbsp lemon juice
1 teaspoon lemon zest zest of about 1 medium lemon

Instructions

Preheat the oven to 350°F and be sure the oven rack is in the middle position in the oven. Grease two 8”x4” loaf pans with cooking spray and optionally line with parchment paper, allowing the sides to overhang for easy removal.
In a medium bow, whisk the flour, baking powder, baking soda and salt.
In another medium bowl, whisk the yogurt, milk, lemon zest and lemon juice. Set aside.
In a bowl of an electric mixer fitted with a paddle attachment, beat the melted butter and sugar on medium speed for about 5 minutes.
Scrape down the sides of the bowl and add the eggs one at a time, beating in between each addition.
On a low speed, add ⅓ of the flour and ⅓ of the milk mixture. Continue alternating between the flour and mixture, ending with the flour. Scrape the sides of the bowl, and then give the batter one last mix just until the flour is no longer visible. Be sure not to overmix.
Divide the batter evenly between the two pans. Run a butter knife down the center of the batter in each pan to help the cake rise evenly.
Bake for 48-52 minutes or until the cakes have risen and a toothpick inserted into the center comes out clean.
Allow the cake to cool on a wire rack for 15 minutes. Then, carefully lift the cake out of the pan using the parchment paper overhang. Cool the cake for 30 minutes before icing.
To make the icing, whisk together the confectioners sugar, lemon juice and zest.
Drizzle the glaze over the cooled cakes with a spoon, allowing it to drip down the sides of the cake.
Allow the icing to set on the cake for 30-60 minutes before slicing and serving.

Notes

Be sure to use Bob's Red Mill 1 to 1 Baking Flour for best results in this recipe.
Storage: This cake can be stored in an airtight container or ziplock on the counter for 4-5 days.
Freeze the cake: This cake can be wrapped in plastic wrap and placed in a freezer-safe ziplock and frozen for up to 3 months.
Milk options: I prefer to use oat milk, but you can use almond milk, cashew milk, coconut milk or a dairy whole milk.
Yogurt options: I prefer to use KiteHill dairy-free almond milk greek yogurt, but you can use any dairy or non-dairy greek yogurt.

Nutrition