Go Back Email Link
+ servings
Lemon drizzle cake topped with lemon slices.
Print Recipe
5 from 1 vote

Gluten-Free Lemon Drizzle Cake

This Gluten-Free Lemon Drizzle Cake is bright, tangy and perfectly sweet. It's the best dessert for any occasion, including Easter, Mother's Day, Father's Day and Summer parties!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 Servings
Calories: 243.4kcal
Author: Sarah Hill

Equipment

Ingredients

  • 1 ½ cups gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 lemon zested
  • ½-1 lemon juiced
  • cups honey
  • ½ cup Greek or Skyr yogurt plain unsweetened
  • 1 teaspoon vanilla
  • 3 eggs
  • ½ cup coconut oil melted and cooled

Lemon Glaze

  • 1 cup powdered sugar
  • 3 tablespoons lemon juice

Instructions

  • Preheat the oven to 350 degrees F and generously grease a loaf pan with cooking spray or butter and line it with parchment paper.
  • In a bowl or large measuring cup, beat together the lemon juice, honey, yogurt, vanilla, eggs and coconut oil.
  • In a large bowl or bowl of a stand mixer, mix together the flour, baking soda, baking powder, salt and lemon zest.
  • Add the wet ingredients into the dry ingredients and whisk together just until smooth. I like using an electric stand mixer or hand mixer for this.
  • Pour the batter into the greased pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean, or with a few moist crumbs.
  • Cool in pan on a wire rack for 10 minutes then remove the cake from the pan.

Lemon Glaze

  • Add powdered sugar and lemon juice to a small bowl and mix together, until smooth. Pour onto the cake while it is still warm. The glaze will thicken as it sits a room temperature.
  • Allow the cake to cool completely before slicing.

Video

Notes

  • Since the cake contains yogurt, it should be stored in an airtight container in the fridge for 3-4 days. Reheat individual slices in the microwave for about 30 seconds.
  • Use room temperature ingredients when baking as it will will help them to blend together more easily, resulting in a smoother batter and a more even bake. For this recipe specifically, ensure the eggs, yogurt and coconut oil are all at room temperature.
  • Add the glaze while the cake is still warm as it will allow the cake to soak it up and will result in a nice moist cake.
  • Let the cake cool completely before slicing or it could fall apart.
  • Use a hand mixer or stand mixer for this recipe as it's easier than using a normal mix. However, make sure you don't over mix the batter!
  • The cake is done baking when the top is golden brown and a toothpick inserted into the middle of the cake comes out clean or with a few crumbs on it.

Nutrition

Serving: 1Serving | Calories: 243.4kcal | Carbohydrates: 38.19g | Protein: 3.13g | Fat: 10.61g | Saturated Fat: 7.84g | Polyunsaturated Fat: 0.46g | Monounsaturated Fat: 1.06g | Trans Fat: 0.004g | Cholesterol: 40.92mg | Sodium: 240.34mg | Potassium: 48.25mg | Fiber: 1.96g | Sugar: 26.27g | Vitamin A: 62.59IU | Vitamin C: 8.7mg | Calcium: 40.9mg | Iron: 0.95mg