Lemon Drizzle Cake (Easy Gluten & Dairy-Free Recipe)
Updated: Apr 11, 2021
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:
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
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.
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.
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I hope life is treating you well.