Gluten-free Lemon Drizzle Cake (low FODMAP, lactose-free)
One of the first baking books that I bought was Mary Berry’s Baking Bible. Years ago, I watched The Great British Bake Off for the first time and I was a big fan of the two judges Paul Hollywood and Mary Berry. I bought Mary Berry’s book and tried several of her recipes. When I had to start eating low FODMAP, I didn’t use the book for a while. Until I decided that I would just try to make one of Mary Berry’s recipes low FODMAP. That was the gluten-free lemon drizzle cake!
Mary Berry’s recipe for lemon drizzle cake contains gluten, but I made a low FODMAP, gluten-free and lactose-free version. This recipe does contain butter, but because butter hardly contains any lactose most people with a lactose-intolerance can tolerate it.
When I made this recipe for the first time in 2015, I really had a love-hate relationship with lemon. I once tried to make a lemon merengue cake and it had a way too strong lemon flavour (I probably was a bit too enthusiastic with the lemon zest). After that cake, I decided that I didn’t like cakes with lemon.
If you have been following me for a while, you probably know that I have changed my opinion about lemon 100%. You can make me incredibly happy with a lemon cake or any other recipe with lemon and you can see that on the blog too.
Take a look at these yummy lemon recipes on the blog:
- Low FODMAP lemon cake with frosting
- Naked cake with lemon and blueberries
- Lemon risotto
- Healthy lemon cheesecake
- Homemade lemon curd
- Blueberry baked oatmeal with lemon
- Lemon mousse with lemon curd
- Lemon curd crumble bars
If you love lemon like I do, you have quite some recipes to try 😉
Light gluten-free lemon drizzle cake
To get back to the gluten-free lemon drizzle cake: you really cannot taste that this cake is gluten-free. It is light and fresh. The recipe for this cake is a basic cake recipe, but with some lemon added to the batter and a fresh and sweet lemon drizzle on top. SO good!
Mary uses a drizzle made of lemon juice and white sugar in her recipe. In my version, I went for lemon juice and icing sugar because this makes a smooth lemon drizzle and that is what I prefer.
Will you let me know if you have tried my gluten-free lemon drizzle cake? I would love it if you would share your creations with me by using the hashtag #karlijnskitchen on Instagram or by tagging me via @karlijnskitchenPrint
Delicious gluten-free lemon drizzle cake! Lemon cake with a tangy sweet lemon drizzle on top. Gluten-free and lactose-free.
For the cake
- 225 g (1 cup) softened butter (you can also use lactose-free margarine)
- 225 g (2 cups + 2 tbsp) white sugar
- 275 g (2 cups) gluten-free flour
- 16 g (4 tsp) baking powder
- 1/2 tsp xanthan gom
- A pinch of salt
- 4 eggs
- 5 tbsp lactose free milk
- the grated zest of three lemons
- 2 tbsp lemon juice
- A 12-inch cake tin
For the topping
- 6 tbsp lemon juice
- 100 g (2/3 cup) icing sugar
For the cake
- Pre-heat the oven to 180 degrees Celsius (350 F) Grease the cake tin and line it with baking parchment.
- Beat the butter together with the sugar until you get a fluffly mixture.
- Add the eggs one by one and mix in between. Add the milk and the lemon juice and mix everything together.
- Mix the flour, baking powder, xanthan gom, salt and lemon zest together in a bowl and add this to the wet ingredients little by little, while stirring in between.
- Mix until you have a smooth batter. Pour the mixture into the baking tin and level with a spatula.
- Bake the cake in the oven for 55-60 minutes. The cake is done when a toothpick comes out clean. The baking time might differ per oven. In one oven it might need a few minutes more than in the other, so keep a close eye on your cake at the end of the baking time.
- Take the cake from the oven and leave it to cool in the tin for a few minutes. Turn out and leave it to cool on a wire rack.
For the topping
- Make the topping by mixing the lemon juice with the icing sugar in a bowl. Stir until you have a smooth topping.
- If your drizzle is too thin, you can add some extra icing sugar. If it is too thick, add some more lemon juice.
You can replace the gluten-free flour with gluten-free self-raising flour. Then you can leave the baking powder out.
You can store the cake in a closed box for 3-4 days, out of the fridge. If you want to store it longer, you can freeze the cake. Wrap the cake in aluminium foil or put it into a closed box.
- Prep Time: 15 min
- Cook Time: 55 min
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