Gluten-Free Lemon Drizzle Cake – Real Food with Sarah (2024)

This Gluten-Free Lemon Drizzle Cake is bright, tangy and perfectly sweet. It's the best dessert for any occasion, including Easter, Mother's Day, Father's Day and Summer parties!

This post was originally published in 2021 and it was updated in March 2023 with a slightly new recipe, new pictures and information.

🌟Why You'll Love this Recipe

• Made for lemon dessert lovers. I am not the biggest cake person but I absolutely love lemon cake. This cake is decadent, tangy and the perfect sweet treat for anyone who loves lemon desserts.
• Minimal ingredients. This cake uses mostly pantry and fridge staple ingredients and is really easy to make!Make it for your next dinner party or special occasion. If you like this recipe, you'll also love myHoney and Olive Oil Oat Flour Cake and Gluten-Free Lemon Blueberry Muffins.
• Great for the whole family. This lemon drizzle cake recipe is made with gluten-free flour making it a great recipe for all of your guests. Serve this for dessert after my Air Fryer Orange Chicken or Cilantro Lime Chicken Tacos.

🥘Ingredients and Substitutions

• Gluten-free flour blend-my favorite gluten-free flours are fromKing ArthurandBob's Red Mill.
• Lemon- you will need both lemon zest and fresh lemon juice for the cake.
• Honey- the classic recipe uses granulated sugar but I love the flavor of honey with lemon. Maple syrup would be a great substitute for the honey.
• Yogurt- adds moisture to the cake. I recommend Greek or Icelandic Skyr yogurt or a dairy-free alternative. Make sure the yogurt is plain and unsweetened.
• Eggs- three whole eggs are needed for this recipe.
• Coconut oil- the oil will need to be melted and cooled before mixing with the other ingredients. You can also use avocado oil, vegetable or canola oil.
• Powdered sugar- you'll need this for the lemon glaze.

See the recipe card below for the remaining ingredients and quantities.

🔪Instructions

1. Begin by preheating the oven to 350 degrees F and grease your loaf pan or line with parchment paper.
2. Beat together the lemon juice, honey, yogurt, vanilla, eggs and coconut in a bowl. In another large mixing bowl, mix together the dry ingredients.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined.
4. Pour the batter into the greased pan and bake. Cool the cake on a wire rack for about 10 minutes then remove it from the pan.
5. Drizzle the top of the cake with the lemon glaze as desired and enjoy!

💭Recipe FAQs

👩🏻‍🍳Chef Tips

• Since the cake contains yogurt, it should be stored in an airtight container in the fridge for 3-4 days. Reheat individual slices in the microwave for about 30 seconds.
• Use room temperature ingredients when baking as it will will help them to blend together more easily, resulting in a smoother batter and a more even bake. For this recipe specifically, ensure the eggs, yogurt and coconut oil are all at room temperature.
• Add the glaze while the cake is still warm as it will allow the cake to soak it up and will result in a nice moist cake.
• Let the cake cool completely before slicing or it could fall apart.
• Use a hand mixer or stand mixer for this recipe as it's easier than using a normal handheld whisk. However, make sure you don't over mix the batter!
• The cake is done baking when the top is golden brown and a toothpick inserted into the middle of the cake comes out clean or with a few crumbs on it.

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