Gluten free lemon drizzle cake – by Mary Berry

This gluten free lemon drizzle cake is a bright, zesty delight with a moist, tender crumb and a tangy lemon glaze. Its based on the Mary Berry lemon drizzle cake recipe. Every slice bursts with fresh citrus flavour, making it a perfect treat for tea time or any special occasion.

Amazon Basics Non-stick Rectangular Carbon Steel Bread Pan, 27x15x7 cm, 2-pack, Grey

£8.54 (£4.27 / count) (available from £8.04 (£4.02 / count))

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Ingredients

For the Cake

• unsalted butter, softened 150g
• caster sugar 150g
• eggs 3 large
• ground almonds 100g
• gluten-free self-raising flour 150g
• baking powder (gluten free) 1 tsp
• lemon zest zest of 2 large lemons
• lemon juice 2 tbsp

For the Lemon Drizzle

• icing sugar 100g
• lemon juice juice of 1 large lemon

1. Prepare the Tin and Oven

   Preheat your oven to 180°C (350°F). Grease and line your loaf tin with parchment paper for easy removal.

2. Cream the Butter and Sugar

   In a large mixing bowl, use an electric mixer to cream the softened butter and caster sugar until light and fluffy, about 2–3 minutes.

3. Add the Eggs

   Beat in the eggs one at a time, mixing well after each addition to incorporate air and keep the batter light.

4. Combine Dry Ingredients and Lemon

   Gently fold in the ground almonds, gluten-free self-raising flour, baking powder, and lemon zest. Pour in the lemon juice and mix until just combined. Avoid overmixing to keep the cake tender.

5. Bake the Cake

   Pour the batter into the prepared loaf tin and smooth the top with a spatula. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean and the top is golden.

6. Make the Lemon Drizzle

   While the cake bakes, mix the icing sugar with the juice of 1 lemon in a bowl using a whisk or spoon until smooth. Add more lemon juice if needed for a pourable glaze.

7. Drizzle and Cool

   Let the cake cool for 10–15 minutes in the tin. Poke small holes in the top with a skewer, then pour the lemon drizzle over, allowing it to seep in. Let the cake cool completely before serving.

What can you serve with this

1. Fresh berries – Their natural tartness and juiciness offer a colourful contrast to the sweet, zesty cake.
2. Whipped cream – Light and airy, it balances the tangy lemon with creamy richness.
3. Vanilla ice cream – Creamy and cool, it pairs beautifully with the cake’s citrus punch.
4. Lemon curd – For an extra burst of lemony goodness.
5. Mint leaves – Add a refreshing herbal note to each slice.
6. Earl Grey or green tea – Their subtle flavours complement the cake’s citrusy brightness.

The careful selection of ingredients that contain no gluten, making it safe for those with coeliac disease or gluten intolerance. Here’s what ensures its gluten-free status:

• Gluten-free self-raising flour: This replaces traditional wheat-based flour, eliminating the gluten found in regular flour. Gluten-free blends are typically made from rice, potato, or corn flours and are specially formulated for baking.
• Gluten-free baking powder: Some baking powders can contain traces of gluten, so a gluten-free version is used to keep the cake safe for those avoiding gluten.
• Ground almonds: These add moisture, flavour, and structure to the cake, helping to achieve a tender crumb without relying on gluten for texture.
• All other ingredients—eggs, butter, sugar, lemon juice, lemon zest, and icing sugar—are naturally gluten free.

By using gluten-free self-raising flour and gluten-free baking powder, and avoiding any ingredients containing wheat, barley, or rye, this recipe ensures a delicious, moist lemon drizzle cake that everyone can enjoy—completely free from gluten.

Nutri-score Health Check

• Ground almonds add healthy fats, fibre, and protein
• Lemon juice and zest provide vitamin C and fresh flavour

• Butter and sugar contribute to saturated fat and sugar content
• Gluten-free flour blends may be lower in fibre than wholegrain alternatives