Gluten-Free Lemon Drizzle Cake (Dairy-Free)

Moist and filled with the taste of citrus, this gluten-free lemon drizzle cake is a delicious sweet treat that goes great with a steeping cup of tea! Perfect for breakfast, an afternoon snack, or a light dessert! Dairy-free too.

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Delicious Lemon Drizzle Cake

If you’ve never tried it before, lemon drizzle cake is basically a light, lemon-flavored cake that is drizzled in a citrusy lemon glaze (which later forms a sugary, crusty top layer once set that contrasts amazingly with the moist interior).

It’s like a lemon loaf but made a little more decadent, so you can definitely enjoy it as dessert… yet it’s still light enough to be enjoyed for breakfast or an afternoon snack!

Why This Recipe Works:

• Simple Ingredients: The main ingredients for making this gluten-free lemon drizzle loaf cake are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this lemon cake is just a matter of mixing the wet and ry ingredients together to get the batter, which we bake into a loaf until it’s golden. Then cool the loaf before spreading the lemon glaze on top and ta-dah! The cake is ready!
• Totally Gluten-Free & Dairy-Free: The best part is that this easy lemon drizzle cake is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free lemon drizzle cake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Yogurt: I used plain non-dairy yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use plain regular yogurt instead.
• Sugar: I used white sugar, but cane sugar, light brown sugar, dark brown sugar or coconut sugar will work too (just bear in mind that the darker the color of sugar used, the darker the color of the batter and the inside of the loaf). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Olive Oil: I like using extra virgin olive oil, but feel free to use another type of vegetable oil too (such as sunflower oil, canola oil, avocado oil, melted coconut oil etc). Alternatively, if you are not lactose-intolerant, go ahead and use unsalted melted butter instead.
• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser texture. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend you add it in!
• Lemon Zest & Juice: For the best flavor and aroma, I recommend using freshly grated lemon zest and freshly squeezed lemon juice.
• Baking Powder: Baking powder is the only leavening agent and helps the batter to rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until super fine and this fine texture is what enables it to be dissolved into a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero-glycemic index and will not raise your blood sugar).

How to Make Gluten-Free Lemon Drizzle Cake (Step by Step):

1. Preheat and Line

Preheat your oven to 320F. Lightly grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.

2. Beat Eggs and Sugar

In a large mixing bowl, add the eggs and sugar. Beat until well combined and the mixture becomes slightly foamy.

3. Add Zest, Vanilla and Oil

Add the lemon zest, vanilla extract, and olive oil to the bowl. Continue beating until all ingredients are fully incorporated.

4. Add Yogurt and Juice

Add the plain dairy-free yogurt and lemon juice to the bowl and mix well until all liquid ingredients are evenly combined.

5. Sift Gluten-Free Flour, Xanthan Gum, and Baking Powder

In another bowl, sift the gluten-free measure-for-measure flour, xanthan gum (if using) and baking powder together. Whisk well until there are no lumps.

6. Add Dry Ingredients to Wet Ingredients

Gradually add the sifted dry flour mixture to the liquid mixture, gently folding with a spatula until the batter is smooth and there are no more clumps.

7. Pour Batter into Pan

Pour the batter into the prepared loaf pan, ensuring it is evenly distributed.

8. Bake Until Golden

Bake in the preheated oven for approximately 35-40 minutes, or until the top of the loaf is golden brown and a toothpick inserted into the center comes out clean.

After the loaf cake is baked, remove it from the loaf pan and place it on a wire rack to cool completely at room temperature (this is very important because if you pour the lemon glaze over the loaf when it is still warm, the lemon glaze will not set properly).

9. Prepare Lemon Glaze

While the loaf cools in the pan for a few minutes, prepare the lemon icing by whisking the powdered sugar with lemon juice until smooth and pourable.

10. Drizzle Glaze Over Cake

Once the loaf cake is cooled, pour the lemon glaze over the top of the cake.

11. Serve and Enjoy

Sprinkle with lemon zest, then slice this gluten-free lemon cake into portions and serve.

Dish by Dish Tips/Tricks:

• Storing: To store, cover this gluten-free lemon drizzle cake with plastic wrap or place it in an airtight container and store in the refrigerator for up to 4 days. Bring the cake to room temperature before serving.
• Optional Toppings: If you like, you can also sprinkle a handful of poppy seeds over the glaze for decoration.
• Swap Out Lemon for Other Citrus: If you want to make this cake with other types of citrus fruits, you can also use oranges, blood oranges, grapefruit or limes.

Other Gluten-Free Lemon Desserts You’ll Love:

• Lemon Olive Oil Cake (Gluten-Free, Dairy-Free)
• Moist Lemon Bundt Cake (Gluten-Free, Dairy-Free)
• Lemon Poppy Seed Bread (Gluten-Free, Dairy-Free)
• Easy Lemon Bars (Gluten-Free, Dairy-Free)
• Lemon Meringue Pie (Gluten-Free, Dairy-Free)

Gluten-Free Desserts to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Lemon Drizzle Cake (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 25 minutes
• Yield: 12 slices 1x
• Diet: Gluten Free

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Description

Moist and filled with the taste of citrus, this gluten-free lemon drizzle cake is a delicious sweet treat that goes great with a steeping cup of tea! Perfect for breakfast, an afternoon snack, or a light dessert! Dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 3 eggs
• 1 cup plain non-dairy yogurt
• 1 cup sugar
• 1/3 cup olive oil
• 2 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend does not already include it)
• 1 tablespoon vanilla extract
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon baking powder

For the Lemon Glaze:

• 1 cup powdered sugar
• 1 tablespoon lemon juice

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat and Line: Preheat your oven to 320F. Lightly grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
2. Beat Eggs and Sugar: In a large bowl, add the eggs and sugar. Beat until well combined and the mixture becomes slightly foamy.
3. Add Zest, Vanilla and Oil: Add the lemon zest, vanilla extract, and olive oil to the bowl. Continue beating until all ingredients are fully incorporated.
4. Add Yogurt and Juice: Add the plain dairy-free yogurt and lemon juice to the bowl and mix well until all liquid ingredients are evenly combined.
5. Sift Gluten-Free Flour, Xanthan Gum, and Baking Powder: In another bowl, sift the gluten-free measure-for-measure flour, xanthan gum (if using) and baking powder together. Whisk well until there are no lumps.
6. Add Dry Ingredients to Wet Ingredients: Gradually add the sifted dry flour mixture to the liquid mixture, gently folding with a spatula until the batter is smooth and there are no flour clumps.
7. Pour Batter into Pan: Pour the batter into the prepared loaf pan, ensuring it is evenly distributed.
8. Bake Until Golden: Bake in the preheated oven for approximately 35-40 minutes, or until the top of the loaf is golden brown and a toothpick inserted into the center comes out clean.
9. Prepare Lemon Glaze: While the loaf cools in the pan for a few minutes, prepare the lemon glaze by whisking the powdered sugar with lemon juice until smooth and pourable.
10. Drizzle Glaze Over Cake: After the loaf cake is baked, remove it from the loaf pan and place it on a wire rack to cool completely at room temperature (this is very important because if you pour the lemon glaze over the loaf when it is still warm, the lemon glaze will not set properly). Once cooled, pour the lemon glaze over the top of the loaf.
11. Serve and Enjoy! Slice into portions and serve.

Notes

Yogurt: I used plain non-dairy yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use plain regular yogurt instead.

Sugar: I used white sugar, but cane sugar, light brown sugar, dark brown sugar or coconut sugar will work too (just bear in mind that the darker the color of sugar used, the darker the color of the batter and the inside of the loaf). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Olive Oil: I like using extra virgin olive oil, but feel free to use another type of vegetable oil too (such as sunflower oil, canola oil, avocado oil, melted coconut oil etc). Alternatively, if you are not lactose-intolerant, go ahead and use unsalted melted butter instead.

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser texture. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend you add it in!

Lemon Zest & Juice: For the best flavor and aroma, I recommend using freshly grated lemon zest and freshly squeezed lemon juice.

Baking Powder: Baking powder is the only leavening agent and helps the batter to rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until super fine and this fine texture is what enables it to be dissolved into a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero-glycemic index and will not raise your blood sugar).

Storing: To store, cover this gluten-free lemon drizzle cake with plastic wrap and store in the refrigerator for up to 4 days. Bring the cake to room temperature before serving.

• Prep Time: 15 mins
• Chilling Time: 30 mins
• Cook Time: 40 mins
• Category: Cake
• Method: Baking
• Cuisine: Western