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Gluten-free lemon drizzle cake


Super easy gluten-free cake. As with many things GF, the trick is to make the mixture wetter than you otherwise would. You really can't tell this is any different to a regular cake.

If you want to make this as non-gluten-free, you can - omit either the lemon juice or one egg from the cake mixture and use regular self-raising flour.



  • 8oz gluten-free self-raising flour
  • 8oz sugar
  • 8oz butter
  • 3 large (UK) eggs
  • zest and juice of 1 lemon


  • zest and juice of 2 lemons
  • roughly 2-4oz sugar, to taste


  • Preheat the oven to gas 3 (160°C, 140°C fan, 325°F). Grease an 8-inch loose-bottomed cake tin.
  • Cream the butter and sugar together in a large bowl.
  • Beat and add the eggs one by one, beating the mixture well to combine between each egg. Beat well once you're done - the more air you can get in the mixture, the better.
  • Fold in the flour carefully to avoid knocking the air out. 1
  • Add the lemon zest and juice and mix in. Pick up a dollop on a spoon and check that it drops easily from the spoon - this mixture should be wetter than you may be used to from making non-gluten-free cakes. Add a bit more lemon juice (or water) if it's not dropping easily.
  • Tip the mixture into the prepared tin and bake near the top of the oven for ~40 minutes. Check it's done - a skewer poked into the centre of the cake should come out clean.

  • While the cake is cooking, make the glaze. Juice and zest both lemons into a bowl and add sugar bit by bit, mixing well after each addition to dissolve, until the glaze is just a little sourer than you'd like. When combined with the cake, it'll be about right.
  • Once the cake is done, take it out of the oven and let it stand on a cooling rack for ~30 minutes.
  • Poke a few small holes in the top of the cake with a fork, then spoon over the glaze, making sure you get everything covered. Let it absorb, then release the bottom from the tin, take the sides away, and let the cake cool.
  1. You can also use the really easy way of making a sponge cake: dump butter, sugar, flour, and beaten eggs together in a bowl and beat them well, then carry on to adding the lemon. I think this way gets you a better consistency, though.


160°C, 140°C fan, 325°F is interesting. 160 - 325 is correct (after rounding). So based on my general knowledge of convection ovens, I'm guessing that 140 C fan is the equivalent of (in the US) saying 285 F convection. Or does it mean something else? manassehkatz 2 months ago

@manassehkatz Haven't heard them called convection ovens before, but it might well be the same thing. In the UK at least, temperatures for fan ovens are almost always 20 degrees lower because of the better circulation. ArtOfCode 2 months ago

What in the US are called convection ovens come with the guidance to drop temperatures in recipes 25 degrees, so that's consistent. "Convection" is usually a setting on a "regular" oven, so you can choose to use it (or not). Monica Cellio 2 months ago