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 recipe is made with no gluten or dairy.

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slice of 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 ASAP.

You probably have most or all of the ingredients for this lemon dessert in your pantry and fridge right now. You will need a fresh lemon for the juice and for the lemon zest.

photo with labeled ingredients for gluten free lemon cake

Recipe Steps

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.

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.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

process shots for making gluten free cake

Step Three

Next, in a large bowl, combine the wet ingredients including coconut oil. Pour the wet ingredients into the dry ingredients and stir to combine. Pour the batter into your baking dish.

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

process photos with labels for making the icing for the lemon drizzle cake

Step Four

Once your cake has baked and cooled, make your lemon glaze icing by combining fresh lemon juice with powdered sugar.

Step Five

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

picture of a spoon drizzling the icing on top of the lemon cake

Step Six

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.

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

Pro 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.

FAQs

What kind of gluten-free flour do you recommend?

I use Bob’s Red Mill 1-to Gluten-Free Baking Flour.

Can this recipe be made vegan?

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

gluten free lemon cake served on white plates

Other 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.

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 Lemon Cake

★★★★★

5 from 1 reviews
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Description

This Gluten-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.

Ingredients

Scale
  • Nonstick cooking spray
  • 1 cup unsweetened almond milk*
  • 1 tablespoon apple cider vinegar
  • 1 ½ cups gluten-free baking flour (I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
  • ¾ cup cane sugar or coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 tablespoon lemon zest (from about 1 lemon)
  • ½ 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.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: lemon drizzle cake, gluten-free and dairy-free lemon cake

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