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Lemon drizzle cake

Rosie’s Gluten Free Lemon Drizzle Delight

This is a very fresh, beautifully textured gluten free lemon drizzle and no one would even guess it is gluten free. Orange or lime zest can be used instead for different variations.


  • Zest of 4 lemons (or limes/oranges)
  • 220g caster sugar
  • 220g margarine
  • 4 large eggs
  • 220g gluten free self-raising flour
  • ½ teaspoon baking powder
  • 1/8 tsp xanthan gum (if not already in your flour blend – check the bag)
  • 50g white chocolate (melted)
For the drizzle:
  • Juice of 1 lemon
  • 2 tablespoons caster sugar
For decoration (optional):
  • 50g white chocolate
  • More lemon zest


Lemon drizzle cake
Step 1

Preheat the oven to 160 degrees fan (180 conventional). Grease a 1lb loaf tin or a 7 inch round tin (with oil spray or with margarine).

Step 2

Melt the chocolate (short bursts on a low microwave setting, or in a bowl over a pan of lightly simmering water). Add the caster sugar and margarine to the bowl and beat until pale and fluffy.

Step 3

Add the eggs, flour, zest, xanthan gum (if needed), baking powder and white chocolate and mix well. Transfer the mixture to the loaf/cake tin and level the top.

Step 4

Bake for 40-45 minutes then check – if a skewer comes out of the centre of the cake clean, it’s done, if not, give the cake another 5 minutes and check again.

Step 5

Prepare the drizzle by mixing the lemon juice and caster sugar. Transfer the cake to a cooling rack after cooling in the tin for 10 minutes.

Step 6

Use a cocktail stick to make lots of small holes in the top of the cake, then pour the drizzle over. Leave the cake to cool completely before melting the chocolate.

Step 7

Use a teaspoon to drizzle chocolate in fine lines across the top of the cake. Sprinkle a mix of zest and caster sugar on top.

Rosie Brandreth-Poynter

For more recipes from Rosie, go to: Rosie Brandreth-Poynter at @rosiebrandreth