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  • Sue Edgington

lemon drizzle cake

This recipe is from how to make anything Gluten Free by Becky Excell.


175g butter

175g caster sugar

Grated zest of 2 lemons

3 medium eggs

100g gluten free self-raising flour

75g ground almonds


100g caster sugar

Grated zest of 1 lemon

Juice of 2 lemons

Option Icing

120g icing sugar

Grated zest of 1 lemon and juice of 2

Preheat oven 160 fan/180

Lightly grease or line a 2lb loaf tin


Cream together butter and sugar till light and pale. Add lemon zest, beat again. Add eggs one at a time, beating in between until well combined. Sift flour and fold it in, then fold in ground almonds.

Spoon into prepared tin. Bake for 45-50 minutes until golden brown.

While cake is baking, make the drizzle. In a small bowl mix sugar, lemon juice and zest.

Remove cake when cooked and still hot, skewer holes all over top of cake, pour over drizzle.

If you want extra lemon, make an icing with icing sugar and lemon juice. Mix until it's smooth and slightly thick. When cake has completely cooled, drizzle the icing over the cake and sprinkle with zest.


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