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Gluten Free Lemon Drizzle Cake

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Gluten Free Lemon Drizzle Cake

With an even crumb, the perfect level of moisture and a wonderful zestiness, everyone will enjoy digging into this delicious gluten free Lemon drizzle cake.


175g (6oz) unsalted butter, softened, plus extra to grease
175g (6oz) caster sugar
4 medium room temperature eggs, lightly beaten
3 lemons
125g (4oz) gluten-free self-raising flour (or 125g gf plain flour and 1½ tsp gf baking powder)
50g (2oz) ground almonds
1tsp xanthan gum
75g (3oz) granulated sugar


  1. Preheat oven to 180°C/gas 4. Grease and line 1x 900g (2lb) loaf tin or 2x 450g (1lb) with silicone paper.
  2. In a large bowl, beat together the butter and sugar with an electric hand whisk until pale and fluffy, about 5min. Gradually beat in the eggs, followed by the finely grated zest of 2 of the lemons.
  3. Fold the flour and ground almonds into the butter mixture, add the juice of ½ a lemon then spoon into the tin and bake for 40-50min (30-40 for 1lb) or until a skewer inserted in the centre comes out clean.
  4. As soon as the cake is out of the oven, put the granulated sugar into a small bowl with the juice of 2 lemons and stir briefly. Use a skewer to make a number of holes from top to bottom through the cake and spoon over the lemon syrup. Leave the cake to cool for 15 min in the tin then remove and leave to cool completely before serving in slices.

For more gluten free baking ideas, try our Gluten Free Baking class with Adriana Rabinovich. You can explore more tasty alternative recipes in our Everyday Eating: Gluten and Dairy Free class, or Everyday Eating: Sugar Free, where you'll learn to make some hedonistically tasty Cacao truffles.

Jen Coles

Author: Jen Coles


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