This Gluten-Free Lemon Drizzle Cake is perfect for a spring or summer dessert! The light and fluffy cake is topped with a sweet lemon drizzle. Serve this for tea time, Easter, or Mother’s Day. This lemon cake recipe is made without gluten or dairy.

slice of gluten-free lemon cake with icing on top served with a piece of fresh lemon.

I am a sucker for any type of lemon dessert.

And, this Gluten-Free Lemon Drizzle Cake does not disappoint! What could be better than the bright lemon flavors paired with a sweet and fluffy cake?

You’ve got to try this recipe for Easter, Mother’s Day, Sunday brunch, or any fun occasion.

Why You Need This Recipe

  • If you love lemon desserts, then you need this recipe! It uses real lemon juice and lemon zest to add a punch of fresh lemon flavor.
  • Lemon desserts are perfect for spring. Make this cake for a special occasion such as Easter, Mother’s Day, or graduation. It would also be perfect for bridal showers or baby showers.
  • This recipe is 100% gluten-free and dairy-free which means it’s appropriate for many dietary considerations. You can even make it vegan by using an egg replacer.

Key Ingredients

photo with labeled ingredients for gluten free lemon drizzle cake.
  • Gluten-free baking flour makes the base of this lemon cake. I tested it using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
  • Almond milk combined with vinegar makes a dairy-free buttermilk. If you aren’t on a dairy-free diet, feel free to use real buttermilk instead.
  • Eggs add structure to the cake.
  • Powdered sugar combined with lemon juice makes for the super yummy lemon icing drizzle topping.
  • Lemon zest helps add even more lemony flavor to the cake.
  • Coconut oil adds moisture to the cake.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

labeled process shots for making gluten free lemon cake batter.

Step One

The first step to making this gluten-free lemon cake is to make a dairy-free buttermilk substitute by combining the almond milk with some apple cider vinegar.

If you aren’t dairy-free, just use regular buttermilk instead.

Step Two

Next, in a large mixing bowl, combine the dry ingredients and stir. Don’t skip adding lemon zest as this provides great lemon flavor.

I used the Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. But, feel free to use your favorite gluten-free flour blend.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Next, in a large bowl, combine the wet ingredients including coconut oil.

Step Four

Pour the wet ingredients into the dry ingredients and stir to combine.

Pour the batter into your baking dish (I used a square one as opposed to a loaf pan).

Bake the cake for about 30 minutes, and then let it cool to room temperature.

labeled photos for making icing for lemon cake.

Step Five

Once your cake has baked, let it cool.

Step Six

Make your lemon glaze icing by combining fresh lemon juice with powdered sugar.

Step Seven

Drizzle the icing on top of the cake and let it sit for a few minutes before slicing the cake.

lemon cake with icing ready to be cut and served.

Step Eight

Slice your cake and serve it warm or at room temperature.

Store any leftovers covered in an airtight container the refrigerator for up to 4 days.

I hope you agree that this gluten-free cake recipe beats any that you’ve had before. It great for special occasions and isn’t that hard to make!

gluten free lemon cake served on white plates.

Recipe Tips

  • Use a pre-made gluten-free baking mix that has a blend of ingredients including xanthan gum for the best results. I use Bob’s Red Mill gluten-free flour.
  • If you aren’t dairy-free, you can use regular buttermilk instead of almond milk in this recipe (see my lists of non dairy heavy cream options).
  • Store any leftovers covered in the refrigerator for up to 4 days.
  • You can make this recipe vegan by using an egg replacer instead of regular eggs.

Recipe FAQs

Can this recipe be made vegan?

Yes, you would just have to use an egg replacer to replace the eggs.

What is the difference between a drizzle and an icing?

A drizzle topping is usually thinner than icing. This lemon drizzle has the consistency between a drizzle and an icing. You can always thin it out with more lemon juice, if you prefer.

slice of gluten free lemon drizzle cake served on a stack of white plates.

More Gluten-Free Dessert Recipes You Might Like

Or, check out my entire list of clean eating dessert recipes, all made gluten-free and dairy-free with wholesome ingredients.

Don’t Miss These Gluten-Free Resources!

65+ Easy Gluten-Free Dairy-Free Snack Ideas

10 Favorite Vegan And Gluten-Free Cookie Recipes

100 Gluten-Free Dairy-Free Recipes

100 Gluten-Free Snacks & Foods at Walmart

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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slice of lemon cake on a plate with fresh lemon

Gluten-Free & Dairy-Free Lemon Drizzle Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Print Recipe

This Gluten-Free Dairy-Free Lemon Drizzle Cake is perfect for a spring dessert! The light and fluffy lemon cake is topped with a sweet lemon drizzle. Serve this for tea time, Easter, or Mother’s Day. This recipe is made with no gluten or dairy.

  • Total Time: 50 minutes
  • Yield: 12

Ingredients

Units Scale
  • Nonstick cooking spray
  • 1 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups gluten-free baking flour (I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
  • 3/4 cup cane sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1/2 cup coconut oil, melted
  • 2 eggs, beaten
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350° Spray an 8×8-inch square baking dish with nonstick cooking spray and set aside.
  2. In a small bowl or pitcher, combine the almond milk with the apple cider vinegar. Stir and set aside.
  3. Then, in a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Stir or whisk to combine.
  4. Into the mixing bowl, add the almond milk mixture, coconut oil, and eggs. Stir to combine.
  5. Pour the batter into your baking dish and place the dish in the oven. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. While the cake is baking, make your lemon glaze. In a medium bowl, combine the powdered sugar and lemon juice. Stir until smooth.
  7. Once the cake is done baking, remove it from the oven and let it cool for 15 minutes before drizzling the glaze on top of the cake.
  8. Serve the cake warm or at room temperature.

Notes

  1. Coconut sugar is slightly lower glycemic than cane sugar.
  2. If you aren’t dairy-free, you can replace the almond milk and apple cider vinegar with one cup of buttermilk.
  3. Store any leftovers covered in the refrigerator for up to 4 days.
  4. You can make this recipe vegan by using an egg replacer instead of regular eggs.

Nutrition

  • Serving Size: 1 slice
  • Calories: 248
  • Sugar: 21.9 g
  • Sodium: 126 mg
  • Fat: 10.1 g
  • Saturated Fat: 7.8 g
  • Carbohydrates: 38.1 g
  • Fiber: 0.6 g
  • Protein: 2.2 g
  • Cholesterol: 31 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.