clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
low fodmap lemon drizzle cake

Gluten free Lemon Drizzle Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

  • Author: Karlijn
  • Total Time: 1 hour 10 min
  • Servings: 10 1x


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

  1. Pre-heat the oven to 180 degrees Celsius (350 F) Grease the cake tin and line it with baking parchment.
  2. Beat the butter together with the sugar until you get a fluffly mixture.
  3. Add the eggs one by one and mix in between. Add the milk and the lemon juice and mix everything together.
  4. 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.
  5. Mix until you have a smooth batter. Pour the mixture into the baking tin and level with a spatula.
  6. 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.
  7. 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

  1. Make the topping by mixing the lemon juice with the icing sugar in a bowl. Stir until you have a smooth topping.
  2. 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