Indulge in a slice of pure sunshine with this incredible gluten-free lemon drizzle cake! Perfectly moist, bursting with zesty citrus flavor, and wonderfully tender, this delightful loaf is the ideal companion for your afternoon tea or a light, refreshing dessert. Best of all, it’s completely dairy-free, making it a fantastic option for anyone with dietary sensitivities or preferences without compromising on taste or texture. Prepare to fall in love with its irresistible sugary, crusty top and its soft, flavorful interior.

Whether you’re hosting a gathering, looking for a sweet pick-me-up, or simply want to bake something truly special, this gluten-free lemon drizzle cake promises to be a crowd-pleaser. Its vibrant lemon notes and satisfying texture make it suitable for any occasion – from a bright breakfast treat to an elegant light dessert. And because it’s both gluten-free and dairy-free, everyone can enjoy a slice!

What is Lemon Drizzle Cake? A Zesty Delight Explained

If you’re new to the world of lemon drizzle cake, prepare for a delightful discovery! At its heart, a lemon drizzle cake is a beautifully light, tender, and intensely lemon-flavored cake. What truly sets it apart and gives it its signature charm is the generous layer of tangy, sugary lemon glaze drizzled over the top while the cake is still warm. As the cake cools, this glaze sets into a wonderfully crisp, sugary crust that provides an exquisite textural contrast to the incredibly moist, soft crumb beneath. Imagine the perfect balance of sweet and tart, with every bite offering a delightful play of textures.

Think of it as an elevated lemon loaf – a touch more indulgent, making it absolutely perfect for a celebratory dessert. Yet, its refreshing and bright flavor profile keeps it light enough to be thoroughly enjoyed as an energizing breakfast option or a satisfying afternoon snack. This versatility is one of the many reasons why lemon drizzle cake holds a special place in the hearts of dessert lovers worldwide.

Why This Gluten-Free Lemon Drizzle Cake Recipe is a Must-Try

This particular recipe isn’t just another lemon cake; it’s meticulously crafted to deliver exceptional results every time, especially for those navigating dietary restrictions. Here’s why this gluten-free and dairy-free lemon drizzle cake stands out:

• Simple, Accessible Ingredients: You don’t need to embark on a scavenger hunt for exotic items. All the main ingredients required for this delicious gluten-free lemon drizzle loaf cake are readily available at your local grocery store. We’ve focused on using straightforward, common staples to ensure baking is a joyous and stress-free experience, not a chore.
• Effortlessly Easy to Make: Don’t let the elegant appearance fool you – preparing this moist lemon cake is incredibly simple. The process involves a few basic steps: combining the wet and dry ingredients to form a smooth batter, baking it to golden perfection in a loaf pan, and then allowing it to cool before generously spreading the bright lemon glaze on top. It’s a foolproof method that even novice bakers can master, yielding impressive results with minimal fuss.
• Completely Gluten-Free & Dairy-Free: This is arguably the best part! Our easy lemon drizzle cake is 100% gluten-free and dairy-free. This means it’s a perfect dessert for individuals with Celiac disease, gluten intolerance, or lactose intolerance, allowing them to enjoy a classic treat without any worries or discomfort. We believe everyone deserves a delicious slice of cake!
• Incredibly Moist Texture: Thanks to the combination of specific gluten-free flours and the inclusion of non-dairy yogurt and olive oil, this cake achieves an unparalleled moistness. It’s never dry or crumbly, maintaining its tender crumb for days.
• Vibrant Citrus Flavor: We maximize the lemon flavor by using both fresh lemon zest and juice in the cake batter and the drizzle, ensuring a bright, tangy, and invigorating taste that truly shines through.

Gather Your Ingredients for This Dairy-Free Lemon Drizzle Cake

To embark on your baking journey for this incredibly moist and flavorful gluten-free lemon drizzle cake, you’ll need a handful of common pantry staples and fresh ingredients. Here’s a quick visual overview to help you get started.

(For precise measurements and detailed instructions, please make sure to scroll down to the comprehensive printable recipe card located at the very bottom of this post.)

Detailed Recipe Notes & Essential Substitutions for Your Gluten-Free Lemon Cake

Understanding your ingredients and their roles is key to successful baking. Here are some essential notes and suggested substitutions to ensure your gluten-free lemon drizzle cake turns out perfect every time, accommodating various dietary needs and preferences:

• Yogurt: For this specifically dairy-free recipe, I’ve opted for plain non-dairy yogurt. This not only keeps the cake dairy-free but also contributes significantly to its amazing moisture and tender crumb. If dairy isn’t an issue for you, feel free to use plain regular yogurt (full-fat Greek yogurt works wonderfully for richness) as a 1:1 substitute.
• Sugar: My preferred choice is classic white granulated sugar, which yields a beautifully light-colored cake and a crisp glaze. However, you have several options! Cane sugar, light brown sugar, dark brown sugar, or even coconut sugar can be used. Just remember that using darker sugars will result in a slightly darker batter and a more caramel-like flavor profile for the cake itself. For those managing blood sugar levels, granulated monk fruit sweetener is an excellent 1:1 sugar substitute with a zero glycemic index, ensuring a delicious cake without affecting blood sugar.
• Olive Oil: I personally love the subtle fruity notes that extra virgin olive oil lends to baked goods, enhancing the cake’s richness and keeping it incredibly moist. However, any neutral-flavored vegetable oil will work perfectly – options include sunflower oil, canola oil, avocado oil, or even melted coconut oil (ensure it’s melted and slightly cooled before adding). If you’re not avoiding dairy, melted unsalted butter can also be used for a classic buttery flavor.
• Gluten-Free Flour Blend: The quality and type of your gluten-free measure-for-measure flour blend are crucial for the cake’s texture. I highly recommend using a blend primarily composed of lighter flours and starches like rice flour, tapioca starch, corn starch, or potato starch. These lighter blends will give you a beautifully airy and fluffy final texture. Avoid blends that heavily feature denser flours, such as garbanzo bean flour, as these can lead to a noticeably denser, sometimes gritty, cake. For those without gluten sensitivities, regular all-purpose flour can be used as a direct substitute.
• Xanthan Gum: This ingredient is a magic worker in gluten-free baking! Xanthan gum acts as a vital binding agent, mimicking the elasticity and structure that gluten provides in traditional flours. If your chosen gluten-free flour blend already lists xanthan gum in its ingredients, you can omit adding it separately. Otherwise, it’s essential for preventing your cake from being crumbly and ensuring a cohesive, tender crumb.
• Vanilla Extract: While lemon is the star, a touch of vanilla extract rounds out the flavors beautifully, adding depth and a subtle warmth that complements the brightness of the lemon. I strongly recommend including it for the best taste experience!
• Fresh Lemon Zest & Juice: For an unparalleled burst of fresh, authentic lemon flavor and a delightful aroma, always use freshly grated lemon zest and freshly squeezed lemon juice. Bottled juices can’t replicate the vibrant essence of fresh lemons, and the zest contains concentrated citrus oils that truly elevate the cake.
• Baking Powder: As the sole leavening agent in this recipe, baking powder is indispensable. It’s responsible for the cake’s rise and light texture. Ensure your baking powder is fresh and, if you are Celiac or severely gluten-intolerant, always opt for certified gluten-free baking powder to avoid cross-contamination.
• Powdered Sugar (Confectioner’s Sugar): This is the secret to a smooth, pourable, and beautifully setting glaze. Powdered sugar, or confectioner’s sugar, is sugar that has been finely milled, allowing it to dissolve effortlessly into a silky glaze without any grittiness. For diabetic or insulin-resistant individuals, powdered monk fruit sweetener is a fantastic 1:1 substitute that maintains the texture and sweetness of the glaze while keeping it zero-glycemic.

How to Make the Perfect Gluten-Free Lemon Drizzle Cake (Step-by-Step Guide)

Follow these easy steps to bake a wonderfully moist and zesty gluten-free lemon drizzle cake that will impress everyone!

1. Preheat Your Oven and Prepare the Loaf Pan

Start by preheating your oven to 320°F (160°C). This ensures your oven is at the correct temperature when the cake goes in, promoting an even bake. Next, take a 9×5 inch loaf pan. Lightly grease the inside with a little oil or baking spray, then line it with parchment paper, leaving an overhang on the longer sides. This parchment “sling” will make it incredibly easy to lift the baked cake out of the pan once it’s done.

2. Beat Eggs and Sugar Until Foamy

In a large mixing bowl, crack your eggs and add the granulated sugar. Using an electric mixer (or a whisk and some elbow grease), beat these two ingredients together thoroughly. Continue beating until the mixture is well combined, has lightened in color, and has become slightly foamy and airy. This aeration is important for a light cake texture.

3. Add Zest, Vanilla, and Olive Oil

To the egg and sugar mixture, add the aromatic lemon zest, the flavorful vanilla extract, and the olive oil. Continue beating at a medium speed until all these liquid and flavor components are fully incorporated into a smooth, emulsified mixture. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.

4. Stir in Yogurt and Fresh Lemon Juice

Now, add the plain dairy-free yogurt and the freshly squeezed lemon juice to the bowl with the wet ingredients. Mix thoroughly until all the liquid ingredients are completely and evenly combined. The mixture should be smooth and homogenous, ready for the dry components. The yogurt and lemon juice are key contributors to the cake’s ultimate moistness and tangy flavor.

5. Sift Gluten-Free Flour, Xanthan Gum, and Baking Powder

In a separate, medium-sized bowl, combine your dry ingredients. Sift the gluten-free measure-for-measure flour, xanthan gum (if your flour blend doesn’t already contain it), and baking powder together. Sifting is an important step as it helps to aerate the flours, remove any lumps, and ensures that the leavening agent (baking powder) is evenly distributed throughout the mixture, leading to a lighter, more uniform cake.

6. Gently Fold Dry Ingredients into Wet Ingredients

Gradually add the sifted dry flour mixture to the liquid mixture in the large bowl. Using a spatula, gently fold the ingredients together until just combined. The key here is to mix until the batter is smooth and there are no visible streaks of flour or clumps, but be careful not to overmix. Overmixing can develop the starches in gluten-free flour, potentially leading to a tougher, less tender cake. A light hand will ensure a perfectly tender crumb.

7. Pour Batter into the Loaf Pan

Carefully pour the prepared cake batter into your greased and parchment-lined loaf pan. Use your spatula to spread the batter evenly across the pan, ensuring the top is relatively flat. This helps promote even baking and a beautiful loaf shape.

8. Bake Until Golden Brown and Cooked Through

Place the loaf pan in your preheated oven and bake for approximately 35-40 minutes. Baking times can vary slightly depending on your oven, so keep an eye on it. The cake is ready when the top is beautifully golden brown, and a wooden toothpick or skewer inserted into the very center of the loaf comes out clean (without any wet batter clinging to it). This indicates it’s fully cooked. Once baked, remove the cake from the oven and let it rest in the loaf pan for about 10 minutes. This allows it to firm up before you transfer it. Then, carefully lift the cake out using the parchment paper overhang and place it on a wire rack to cool completely at room temperature. This cooling step is absolutely crucial: if you attempt to pour the lemon glaze over a warm or hot loaf, the glaze will melt and run off instead of setting into that desirable sugary, crusty top.

9. Whisk Up the Zesty Lemon Glaze

While your lemon loaf cake is cooling down, you can prepare the simple yet irresistible lemon drizzle glaze. In a small bowl, whisk together the powdered sugar (confectioner’s sugar) and fresh lemon juice until the mixture is completely smooth and reaches a pourable consistency. If the glaze is too thick, add a tiny bit more lemon juice (a quarter teaspoon at a time). If it’s too thin, add a little more powdered sugar until you reach your desired consistency. This glaze is what gives the cake its signature tangy sweetness and shiny, crusty finish.

10. Drizzle the Glaze Generously Over the Cooled Cake

Once your gluten-free lemon loaf cake has completely cooled to room temperature (this cannot be stressed enough!), it’s time for the final, magical step. Evenly pour or generously drizzle the prepared lemon glaze over the entire top of the cake. The glaze will beautifully spread and cascade down the sides, forming that characteristic sugary crust as it sets. For an extra aesthetic touch, you can use the back of a spoon to spread it slightly.

11. Serve and Savor Your Creation!

For a beautiful presentation and an added burst of freshness, sprinkle a little extra lemon zest over the glazed cake, if desired. Allow the glaze a few minutes to set completely before slicing this magnificent gluten-free lemon cake into generous portions. Serve it with a fresh cup of tea, coffee, or simply on its own. Each bite will bring a burst of bright, tangy lemon flavor balanced by the tender, moist crumb and the delightful sugary crust. Enjoy your homemade masterpiece!

Dish by Dish Pro Tips & Tricks for the Best Lemon Drizzle Cake

Elevate your gluten-free lemon drizzle cake experience with these handy tips and creative variations:

• Storing Your Cake: To keep this delightful gluten-free lemon drizzle cake fresh and moist, store it properly. Once completely cooled, cover the cake tightly with plastic wrap or place it in an airtight container. It will stay fresh and delicious in the refrigerator for up to 4 days. For the best flavor and texture, allow the cake to come to room temperature for about 30 minutes before serving.
• Optional Toppings & Embellishments: While the cake is perfect on its own, you can add extra flair! A sprinkle of vibrant lemon zest immediately after glazing adds both color and an intensified lemon aroma. For a classic look and a slight textural crunch, you can also sprinkle a handful of poppy seeds over the wet glaze before it sets. Fresh berries like raspberries or blueberries also make a beautiful and delicious accompaniment.
• Swap Out Lemon for Other Citrus Fruits: Feeling adventurous? This versatile recipe can be adapted to other citrus fruits! Instead of lemons, try using fresh oranges for a sweeter, mellower cake, blood oranges for a beautiful hue and unique flavor, zesty limes for a more tart profile, or even grapefruit for a sophisticated bitter-sweet note. Simply swap the lemon zest and juice for an equal amount of your chosen citrus.
• Don’t Rush the Cooling Process: As mentioned in the instructions, allowing the cake to cool *completely* before glazing is paramount. A warm cake will simply absorb or melt the glaze, preventing that signature crisp, sugary topping from forming. Patience truly is a virtue here!

Other Zesty Gluten-Free Lemon Desserts You’ll Adore

If you’re a fan of the bright and refreshing taste of lemon, you’ll be thrilled to discover these other fantastic gluten-free and dairy-free lemon recipes from our collection:

• Lemon Olive Oil Cake (Gluten-Free, Dairy-Free)
• Moist Lemon Bundt Cake (Gluten-Free, Dairy-Free)
• Lemon Poppy Seed Bread (Gluten-Free, Dairy-Free)
• Easy Lemon Bars (Gluten-Free, Dairy-Free)
• Lemon Meringue Pie (Gluten-Free, Dairy-Free)

More Irresistible Gluten-Free Desserts to Indulge In

Our commitment to delicious, inclusive baking doesn’t stop at lemon! Explore a wider array of sweet treats that cater to gluten-free dietary needs without sacrificing flavor or texture. These recipes prove that going gluten-free doesn’t mean missing out on indulgence.

P.S. If you try this incredible recipe, I’d absolutely love to hear from you! Please consider leaving a star rating below and/or a review in the comment section further down the page. Your feedback is always genuinely appreciated and helps us improve. Don’t forget to explore my entire Recipe Index for all the delicious creations on the blog. You can also connect with me on Pinterest, Facebook, or Instagram! Sign up for my Email List to get fresh, inspiring recipes delivered straight to your inbox each week!

Print

Gluten-Free Lemon Drizzle Cake (Dairy-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 25 minutes
• Yield: 12 slices
• Diet: Gluten Free

Print Recipe

Description

This gluten-free lemon drizzle cake is a wonderfully moist and tender sweet treat, infused with vibrant citrus flavor. It’s absolutely perfect to enjoy with a fresh cup of tea, serving beautifully as a light breakfast, an afternoon snack, or a refreshing light dessert. As a bonus, it’s also completely dairy-free, ensuring everyone can savor its deliciousness without worry.

---

Ingredients

Units

Scale

For the Cake:

• 3 large eggs
• 1 cup plain non-dairy yogurt
• 1 cup granulated sugar
• 1/3 cup extra virgin olive oil
• 2 cups gluten-free measure-for-measure flour blend
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 tablespoon pure vanilla extract
• 1 tablespoon freshly grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon baking powder (certified gluten-free if needed)

For the Lemon Glaze:

• 1 cup powdered sugar (confectioner’s sugar)
• 1 tablespoon freshly squeezed lemon juice

Cook Mode

Prevent your screen from going dark

---

Instructions

1. Preheat and Line: Preheat your oven to 320°F (160°C). Lightly grease a 9×5 inch loaf pan and line it with parchment paper, allowing some overhang on the longer sides to create a “sling” for easy removal.
2. Beat Eggs and Sugar: In a large mixing bowl, add the eggs and granulated sugar. Beat them together with an electric mixer or whisk until the mixture is well combined, lighter in color, and slightly foamy.
3. Add Zest, Vanilla, and Oil: Incorporate the fresh lemon zest, pure vanilla extract, and olive oil into the egg and sugar mixture. Continue beating until all these components are fully blended and the mixture is smooth.
4. Add Yogurt and Juice: Stir in the plain dairy-free yogurt and the freshly squeezed lemon juice. Mix well until all liquid ingredients are thoroughly and evenly combined, forming a cohesive wet mixture.
5. Sift Dry Ingredients Together: In a separate bowl, sift together the gluten-free measure-for-measure flour, xanthan gum (if not already in your flour blend), and baking powder. Whisk these dry ingredients well to ensure they are lump-free and evenly distributed.
6. Combine Wet and Dry Ingredients: Gradually add the sifted dry flour mixture to the liquid mixture. Using a spatula, gently fold the ingredients until a smooth batter forms and there are no visible dry flour clumps. Be careful not to overmix.
7. Pour Batter into Prepared Pan: Pour the finished batter into the prepared loaf pan, spreading it evenly with your spatula for a consistent bake.
8. Bake Until Golden and Cooled: Bake in the preheated oven for approximately 35-40 minutes, or until the top of the loaf is golden brown and a toothpick inserted into the center comes out clean. Once baked, remove the cake from the pan (using the parchment sling) and place it on a wire rack to cool completely at room temperature. This complete cooling is essential before glazing.
9. Prepare Lemon Glaze: While the cake cools, prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl until it is smooth and pourable. Adjust consistency with tiny amounts of extra sugar or juice if needed.
10. Drizzle Glaze Over Cake: Once the loaf cake is completely cool, pour the prepared lemon glaze evenly over the entire top of the cake. Allow the glaze a few minutes to set and form a crust.
11. Serve and Enjoy! For an optional finishing touch, sprinkle with additional lemon zest. Slice the cake into individual portions and serve your delightful gluten-free and dairy-free lemon drizzle cake!

Notes

Yogurt: I specifically used plain non-dairy yogurt to ensure this recipe is fully dairy-free. It adds wonderful moisture and a slight tang. If you do not have lactose intolerance or dairy allergies, you can confidently use plain regular dairy yogurt, preferably full-fat for a richer crumb.

Sugar: Granulated white sugar works best for a classic light cake and clear glaze. However, feel free to experiment with other sugars like cane sugar, light brown sugar, dark brown sugar, or coconut sugar. Be aware that darker sugars will impart a slightly darker color and a more molasses-like flavor to your cake. For a sugar-free option, granulated monk fruit sweetener is an excellent 1:1 substitute that won’t impact blood sugar levels.

Olive Oil: The use of extra virgin olive oil contributes to the cake’s exceptional moisture and a subtle, sophisticated flavor. If you prefer, other neutral vegetable oils such as sunflower oil, canola oil, avocado oil, or even slightly cooled melted coconut oil can be used. For those who consume dairy, unsalted melted butter is another delicious alternative.

Gluten-Free Flour: The type of gluten-free flour blend dramatically affects the outcome. For the best light and fluffy texture, I strongly recommend a good-quality gluten-free measure-for-measure flour that is predominantly made of lighter flours like rice flour, tapioca starch, or potato starch. Avoid blends with a high concentration of heavier flours (e.g., garbanzo bean flour) as they tend to result in a denser, sometimes gummy texture. If gluten is not an issue, regular all-purpose wheat flour can be used instead.

Xanthan Gum: This is a crucial ingredient in gluten-free baking, acting as a binder and providing structure that gluten normally offers. If your chosen gluten-free flour blend does not already list xanthan gum in its ingredients, it is vital to add the recommended amount to prevent the cake from being crumbly. Xanthan gum ensures a moist and cohesive cake.

Vanilla Extract: While lemon is the star, a touch of vanilla extract enhances the overall flavor profile, adding a subtle warmth and sweetness that beautifully complements the tart lemon. It’s a small addition that makes a big difference!

Lemon Zest & Juice: Always opt for fresh! Freshly grated lemon zest contains potent oils that deliver an intense, bright lemon aroma and flavor that bottled juice simply cannot replicate. Similarly, freshly squeezed lemon juice is superior for both the cake and the glaze, providing that authentic tangy zing.

Baking Powder: This is the primary leavening agent responsible for helping your cake rise and achieve its light, airy texture. Ensure it’s fresh for optimal results. For those with Celiac disease or gluten intolerance, it’s essential to use certified gluten-free baking powder to avoid any cross-contamination.

Powdered Sugar: Also known as confectioner’s sugar, powdered sugar is finely milled, which is key for creating a smooth, lump-free, and beautifully setting lemon glaze. Do not substitute with granulated sugar for the glaze, as it will be gritty. For a sugar-free glaze, use powdered monk fruit sweetener, which mimics the texture and sweetness of regular powdered sugar without the glycemic impact.

Storing: To preserve the freshness and moisture of your gluten-free lemon drizzle cake, make sure it is completely cool before storing. Wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 4 days. For optimal enjoyment, let the cake come to room temperature for about 30 minutes before serving.

• Prep Time: 15 mins
• Chilling Time: 30 mins
• Cook Time: 40 mins
• Category: Cake
• Method: Baking
• Cuisine: Western