• lifeofandra

Lemon Drizzle Cake (Easy Gluten & Dairy-Free Recipe)

Updated: Apr 11


Homemade Lemon Drizzle Slices

This is a very fluffy Lemon Drizzle Cake. I think it's quite an easy recipe to follow, it doesn't require any extraordinary ingredients and it doesn't take too long to make - not much more I can ask really. If you don't want this cake to be gluten or dairy-free you can always use plain white flour instead of the gluten-free one and butter instead of the dairy-free spread and the results will be pretty much the same.


For the cake you will need:

Lemon drizzle cake ingredients
  • 200g gluten-free flour

  • 200g dairy-free (vegetable) spread

  • 180g caster sugar

  • 3 medium free-range eggs

  • 1 dsp (7g) baking powder

  • 1 lemon juiced (or 1 tsp lemon flavouring)

  • 1/2 tsp vanilla flavouring (optional)

  • zest from one and a half unwaxed lemons

For the icing you will need:

  • 1 and a half lemons, juiced

  • 100g icing sugar


How to:

  • Preheat the oven at 180C/gas 4.

  • In a bowl, mix the dairy-free spread with the caster sugar until fluffy,

  • Add the eggs and mix some more

  • Add the flavourings, lemon juice and the lemon zest and continue mixing

  • Once you have a smooth consistency, add the flour and mix again until smooth

  • Line two bread tins with baking paper

  • Divide the cake mixture between the tins.

  • Bake at 180C/gas 4 for 30-35 min

  • Do the toothpick test (insert a toothpick in the centre of the cake, if the toothpick comes out clean, your cake is ready)

  • Remove the cakes from the tins and leave to cool.

  • When completely cool, prepare the icing by mixing the lemon juice with the icing sugar then spread evenly on both cakes.

lemon drizzle cake loaf and slices

I would usually make this recipe using only fresh lemon juice, without adding any lemon flavouring, it all depends on your taste and what ingredients you have available. If you start making the recipe and realise you don't have enough lemons, you can always use some lemon flavouring in the cake mix and save the lemon juice for the drizzle.



If you want the cake to be a bit more moist you can mix half of the icing sugar with the lemon juice and pour this mixture over the warm cakes, after you've pricked them with a fork or skewer. I usually have this cake with tea or coffee so I prefer it to be on the fluffy side.

As usual, if you try this recipe, please leave a comment and let me know how it went. If you have any questions about any substitutions or anything similar, I'm here, leave a comment and I'll get back to you as soon as possible.


If you like this recipe please click on the little heart just below.


I hope life is treating you well.

Take care


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