Irresistibly Moist Gluten-Free Lemon Drizzle Cake (Dairy-Free Recipe!)

Indulge in the bright, zesty flavor of this perfect gluten-free lemon drizzle cake, a delightful sweet treat that pairs wonderfully with your favorite hot beverage! This recipe offers a moist, tender crumb topped with a signature sugary, tangy lemon glaze. It’s not just delicious but also entirely gluten-free and dairy-free, making it suitable for a variety of dietary needs. Enjoy it for breakfast, as a refreshing afternoon snack, or a light and satisfying dessert!

Discover the Delight of Lemon Drizzle Cake

For those unfamiliar with this beloved classic, a lemon drizzle cake is a wonderfully light, airy, and intensely lemon-flavored cake. What truly sets it apart is the generous pour of zesty lemon glaze that cascades over the warm cake, creating a beautiful sugary crust as it sets. This crunchy, tangy topping provides an incredible contrast to the incredibly moist and tender crumb beneath, making every bite a delightful experience.

Often compared to a lemon loaf, this particular recipe elevates the experience, making it decadent enough to serve as an elegant dessert, yet simultaneously light and refreshing enough to be enjoyed as a bright start to your day for breakfast or a perfect accompaniment to your afternoon tea. Its versatility makes it a household favorite, bringing a burst of sunshine to any occasion.

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

We believe baking should be enjoyable and accessible for everyone. Here’s why this particular lemon drizzle cake recipe stands out:

• Effortlessly Simple Ingredients: You won’t need to hunt for exotic items. All the core ingredients for this gluten-free lemon loaf cake are readily available at your local grocery store. This means less stress, more baking, and more delicious results!
• Remarkably Easy to Make: Don’t let the elegant appearance fool you—this lemon cake is surprisingly straightforward. The process involves simple steps: combining wet and dry ingredients to form a smooth batter, baking it until golden, allowing it to cool, and then drizzling with the luscious lemon glaze. It’s a perfect recipe for both seasoned bakers and beginners alike. The “ta-dah” moment is truly satisfying!
• Completely Gluten-Free & Dairy-Free: This is arguably the biggest advantage of our recipe. We’ve meticulously crafted this easy lemon drizzle cake to be 100% gluten-free and dairy-free. This means individuals with Celiac disease, gluten sensitivities, or lactose intolerances can savor every crumb without any concerns. Everyone deserves to enjoy a fantastic slice of cake!

Essential Ingredients for Your Gluten-Free Lemon Drizzle Cake:

Crafting this delightful gluten-free lemon drizzle cake begins with selecting the right ingredients. Below is a visual overview to help you gather everything you need. For the precise measurements, please refer to the detailed printable recipe card located at the very bottom of this post.

For the best flavor and texture, we always recommend using fresh, high-quality ingredients. Fresh lemon zest and juice, in particular, will make a significant difference in the final taste of your cake.

Detailed Recipe Notes and Ingredient Substitutions

Understanding the role of each ingredient and knowing your substitution options can truly empower your baking. Here are some in-depth notes and possible alternatives for this gluten-free lemon drizzle cake recipe:

• Yogurt: The inclusion of yogurt is key to achieving that incredibly moist texture in our lemon cake. For this dairy-free version, I specifically used plain non-dairy yogurt (such as almond, soy, or coconut-based yogurt). If you don’t have lactose intolerance or dairy allergies, feel free to substitute with an equal amount of plain regular dairy yogurt. The acidity in yogurt also contributes to a tender crumb by interacting with the baking powder.
• Sugar: I’ve opted for white granulated sugar for a classic taste and light color. However, you have several other options:
  • Cane sugar, light brown sugar, or dark brown sugar can be used for a slightly deeper, more caramel-like flavor, though they will alter the color of the cake and batter.
  • Coconut sugar is another excellent alternative, offering a subtle caramel note and a slightly darker hue.
  • For those managing blood sugar levels, I highly recommend granulated monk fruit sweetener. It’s a fantastic 1:1 sugar substitute with a zero glycemic index, ensuring it won’t spike your blood sugar.
• Olive Oil: Extra virgin olive oil lends a subtle fruity note and a wonderfully moist texture to the cake, while keeping it dairy-free. You can also use other neutral-flavored vegetable oils such as sunflower oil, canola oil, avocado oil, or melted coconut oil. If dairy is not a concern, unsalted melted butter can be used for a richer flavor profile.
• Gluten-Free Flour: The type of gluten-free flour blend significantly impacts the cake’s texture. I strongly advise using a high-quality gluten-free measure-for-measure flour blend that incorporates lighter flours and starches, such as rice flour, tapioca starch, corn starch, or potato starch. These blends will yield a lighter, fluffier, and more tender cake. Avoid blends predominantly made from heavier flours like garbanzo bean flour, as they tend to result in a denser, sometimes drier texture. For those without celiac disease or gluten intolerance, standard all-purpose flour can be used as a direct substitute.
• Xanthan Gum: This ingredient is a crucial binder in gluten-free baking, effectively replacing the elasticity and structure that gluten provides in traditional flours. It helps prevent crumbling and improves the overall texture of your gluten-free lemon drizzle cake. If your chosen gluten-free flour blend already lists xanthan gum as an ingredient, you can omit adding it separately. Always check the label! If it’s not included, adding xanthan gum is essential for the best results.
• Vanilla Extract: While optional, a touch of vanilla extract truly enhances the overall flavor profile, adding warmth and depth that complements the bright lemon notes. I highly recommend including it for that extra layer of deliciousness!
• Lemon Zest & Juice: For the most vibrant, authentic lemon flavor and aromatic scent, always use freshly grated lemon zest and freshly squeezed lemon juice. Bottled lemon juice often lacks the brightness and complexity of fresh citrus, and the zest contains potent oils that elevate the entire cake.
• Baking Powder: This recipe relies solely on baking powder as its leavening agent. It’s responsible for the cake’s rise and light texture, so ensure it’s fresh and accurately measured. If you have celiac disease or severe gluten intolerance, always opt for certified gluten-free baking powder to avoid cross-contamination.
• Powdered Sugar: Also known as confectioner’s sugar, powdered sugar is finely milled, which allows it to dissolve effortlessly into a smooth, lump-free glaze. Using granulated sugar for the glaze won’t achieve the same desirable consistency. For diabetic or insulin-resistant individuals, powdered monk fruit sweetener is an excellent 1:1 substitute that provides sweetness without affecting blood sugar levels.

How to Bake Your Gluten-Free Lemon Drizzle Cake (Step by Step Guide):

Follow these easy steps to create your own perfectly moist and zesty lemon drizzle cake!

1. Preheat Your Oven and Prepare the Pan

Begin by preheating your oven to 320°F (160°C). This ensures the oven is at the correct temperature when your batter is ready, promoting an even bake. Lightly grease a 9×5 inch loaf pan, then line it with parchment paper. Allowing the paper to overhang on the sides will create “handles,” making it incredibly easy to lift the baked loaf out later.

2. Beat Eggs and Sugar Until Foamy

In a large mixing bowl, combine the eggs and granulated sugar. Using an electric mixer (or a whisk and some elbow grease!), beat these ingredients together until the mixture is well combined, light in color, and becomes slightly foamy. This aeration is important for a light cake texture.

3. Incorporate Zest, Vanilla, and Oil

Add the fragrant lemon zest, a dash of vanilla extract for depth, and the olive oil to the egg and sugar mixture. Continue to beat, ensuring all these flavorful ingredients are fully incorporated and the mixture is smooth and emulsified.

4. Stir in Yogurt and Lemon Juice

Next, introduce the plain dairy-free yogurt and the fresh lemon juice to the bowl. Mix thoroughly until all the liquid ingredients are evenly combined, forming a cohesive and slightly pale yellow batter base.

5. Sift Dry Ingredients Together

In a separate medium-sized bowl, sift together the gluten-free measure-for-measure flour, xanthan gum (if your flour blend doesn’t already contain it), and baking powder. Sifting helps to aerate the flour and ensures there are no lumps, which contributes to a smoother batter and an even rise. Whisk these dry ingredients well to ensure they are thoroughly combined.

6. Gently Combine Wet and Dry Mixtures

Gradually add the sifted dry flour mixture to the liquid ingredients. Using a spatula, gently fold the ingredients together until the batter is just smooth and there are no visible dry flour clumps. Be careful not to overmix, as this can lead to a tougher cake texture.

7. Transfer Batter to Prepared Pan

Carefully pour the cake batter into the previously prepared loaf pan. Use your spatula to spread the batter evenly, ensuring it reaches all corners of the pan for a uniform bake.

8. Bake to Golden Perfection and Cool Completely

Bake the loaf in your preheated oven for approximately 35-40 minutes. The cake is done when the top is beautifully golden brown, and a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter clinging to it.

Once baked, remove the loaf cake from the oven and let it cool in the pan for a few minutes before carefully lifting it out using the parchment paper handles. Transfer it to a wire rack to cool down completely at room temperature. This step is crucial: if you apply the lemon glaze while the cake is still warm, it will simply melt and absorb, rather than forming that characteristic sugary, crusty top layer we desire. Patience is key for the perfect drizzle!

9. Whisk Together the Tangy Lemon Glaze

While your cake is cooling, prepare the vibrant lemon glaze. In a small bowl, combine the powdered sugar with the fresh lemon juice. Whisk vigorously until the mixture is completely smooth and reaches a pourable consistency. If it’s too thick, add a tiny bit more lemon juice; if too thin, add a little more powdered sugar.

10. Drizzle the Glaze and Let it Set

Once the loaf cake has completely cooled (this is paramount!), generously pour the prepared lemon glaze over the entire top surface of the cake. You can use the back of a spoon to gently spread it if needed, allowing it to drip attractively down the sides. The glaze will begin to set, forming that iconic sugary crust.

11. Garnish, Slice, and Savor!

For an extra touch of beauty and intense lemon aroma, sprinkle a bit more fresh lemon zest over the glazed cake. Then, slice this magnificent gluten-free lemon cake into generous portions and serve immediately. Prepare for a burst of sunshine in every bite!

Dish by Dish Pro Tips & Tricks:

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

• Optimal Storing: To maintain the freshness and moisture of your delightful gluten-free lemon drizzle cake, ensure it’s completely cooled after glazing. Then, cover it snugly with plastic wrap or transfer it to an airtight container. Store it 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.
• Elegant Optional Toppings: While delicious on its own, you can add extra flair. Consider sprinkling a handful of poppy seeds over the wet glaze for a classic lemon poppy seed variation. Candied lemon peel or finely chopped pistachios can also add a gourmet touch and lovely texture contrast.
• Experiment with Other Citrus: Feel free to customize this recipe by swapping out lemon for other bright citrus fruits! Oranges, blood oranges, grapefruit, or limes can all create equally stunning and flavorful drizzle cakes. Adjust the sweetness of the glaze slightly if using a more tart citrus like grapefruit.

More Gluten-Free Lemon Desserts You’ll Adore:

If you love the zesty brightness of lemon, be sure to explore these other fantastic gluten-free and dairy-free lemon recipes:

• 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 Gluten-Free Desserts to Indulge In:

Beyond lemon, discover a world of delicious gluten-free treats perfect for any craving or occasion:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Lemon Drizzle Cake (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

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Description

This gluten-free lemon drizzle cake is perfectly moist and bursting with fresh citrus flavor, making it an ideal companion for a cup of tea. Enjoy this delightful and easy-to-make sweet treat for breakfast, an afternoon snack, or as a light dessert. It’s also completely dairy-free!

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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 GF flour blend already includes it)
• 1 tablespoon vanilla extract
• 1 tablespoon fresh lemon zest
• 3 tablespoons fresh lemon juice
• 1 tablespoon baking powder (certified gluten-free if needed)

For the Lemon Glaze:

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

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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, leaving an overhang for easy removal.
2. Beat Eggs and Sugar: In a large mixing bowl, combine eggs and sugar. Beat with an electric mixer until well combined and slightly foamy.
3. Add Zest, Vanilla, and Oil: Add lemon zest, vanilla extract, and olive oil to the bowl. Continue beating until all ingredients are fully incorporated.
4. Add Yogurt and Juice: Stir in the plain dairy-free yogurt and lemon juice until all liquid ingredients are evenly combined.
5. Sift Dry Ingredients: In a separate bowl, sift the gluten-free measure-for-measure flour, xanthan gum (if using), and baking powder together. Whisk well to remove any lumps.
6. Combine Mixtures: Gradually add the sifted dry flour mixture to the liquid mixture, gently folding with a spatula until the batter is smooth and no flour clumps remain. Do not overmix.
7. Pour Batter into Pan: Pour the batter into the prepared loaf pan, ensuring it’s evenly distributed.
8. Bake and Cool: Bake in the preheated oven for approximately 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven, lift from the pan, and place on a wire rack to cool completely at room temperature. This is essential for the glaze to set properly.
9. Prepare Lemon Glaze: While the cake cools, whisk powdered sugar and lemon juice in a small bowl until smooth and pourable.
10. Drizzle Glaze Over Cake: Once the loaf cake is completely cool, pour the lemon glaze evenly over the top, letting it drip slightly down the sides.
11. Serve and Enjoy! Sprinkle with extra lemon zest if desired, then slice into portions and serve your delicious gluten-free lemon drizzle cake.

Notes

Yogurt: Use plain non-dairy yogurt for a dairy-free cake. Regular plain yogurt can be substituted if dairy is not a concern.

Sugar: White sugar is used, but cane sugar, light brown sugar, dark brown sugar, or coconut sugar can be used (note color change). For sugar-free, use granulated monk fruit sweetener.

Olive Oil: Extra virgin olive oil is preferred, but other vegetable oils (sunflower, canola, avocado, melted coconut) or unsalted melted butter can be used.

Gluten-Free Flour: Use a good-quality gluten-free measure-for-measure flour (lighter flours/starches) for best texture. Avoid heavy flour blends. Regular all-purpose flour works if not gluten-intolerant.

Xanthan Gum: Add xanthan gum if your GF flour blend doesn’t already contain it; it’s vital for binding.

Vanilla Extract: Vanilla extract adds great flavor; highly recommended.

Lemon Zest & Juice: Use fresh for optimal flavor and aroma.

Baking Powder: Essential for rise. Use certified gluten-free baking powder if needed.

Powdered Sugar: Powdered sugar makes a smooth glaze. Use powdered monk fruit sweetener for a zero-glycemic index option.

Storing: Cover with plastic wrap and refrigerate for up to 4 days. Bring to room temperature before serving.

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