Gluten Free Lemon Drizzle Cake
Gluten free lemon drizzle cake is a zesty and moist dessert that everyone can enjoy. This delightful recipe captures the essence of classic lemon cake, transforming it into a gluten-free treat that is both scrumptious and easy to make.
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Why You’ll Love This Gluten Free Lemon Drizzle Cake
This gluten free lemon drizzle cake is perfect for any occasion. It is light, fluffy, and bursting with lemon flavor. The use of almond and coconut flour makes it not just gluten-free but also adds a unique nutty taste.
The refreshing lemon drizzle on top enhances its flavor, making each bite a burst of sunshine. Plus, it is simple enough for beginners, yet impressive enough to dazzle your guests. You can enjoy it as a sweet snack or a dessert after a meal.
How to Make Gluten Free Lemon Drizzle Cake
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup coconut oil, melted
- 3 eggs
- 1/4 cup lemon juice
- Zest of 1 lemon
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Step-by-Step Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the almond flour, coconut flour, sugar, salt, and baking powder.
- In another bowl, whisk together the melted coconut oil, eggs, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
How to Serve Gluten Free Lemon Drizzle Cake
This lemon drizzle cake is delightful on its own but can be served with a dollop of dairy-free whipped cream or a scoop of vanilla ice cream for an added treat. For a lovely presentation, top with fresh berries or a sprig of mint. Serve slices at room temperature or slightly chilled for a refreshing dessert experience.
How to Store Gluten Free Lemon Drizzle Cake
Store any leftover cake in an airtight container at room temperature for up to three days. To keep it fresh for a longer period, you can refrigerate it for up to a week. If you want to keep it even longer, freeze individual slices wrapped in plastic wrap and aluminum foil for up to three months. When ready to enjoy, thaw at room temperature, then add the glaze before serving.
Tips to Make Gluten Free Lemon Drizzle Cake Perfect
- Measure Flour Correctly: Make sure to spoon the flour into your measuring cup and level it off to avoid using too much.
- Use Fresh Lemon: Fresh lemon juice and zest will provide the best flavor. Avoid bottled lemon juice for this recipe.
- Do Not Overmix: Mix just until combined to keep the cake fluffy.
- Check Your Oven: All ovens are different, so check the cake a few minutes early to ensure it doesn’t overbake.
Gluten Free Lemon Drizzle Cake
Ingredients
Cake Ingredients
- 1.5 cups 1 1/2 cups almond flour
- 0.5 cups 1/2 cup coconut flour
- 0.5 cups 1/2 cup sugar
- 0.25 teaspoons 1/4 teaspoon salt
- 1 teaspoons 1 teaspoon baking powder
- 0.25 cups 1/4 cup coconut oil, melted
- 3 pieces 3 eggs Use room temperature for better mixing
- 0.25 cups 1/4 cup lemon juice Use fresh lemon for the best flavor
- 1 pieces Zest of 1 lemon
Glaze Ingredients
- 1 cups 1 cup powdered sugar
- 2 tablespoons 2 tablespoons lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the almond flour, coconut flour, sugar, salt, and baking powder.
- In another bowl, whisk together the melted coconut oil, eggs, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Glaze
- For the glaze, mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes
Flavor Variations
Feel free to get creative with this lemon drizzle cake. You can add poppy seeds for a classic lemon poppy seed flavor. Or, substitute some of the lemon juice with orange juice for a citrus twist. Adding blueberries or raspberries to the batter will provide a fruity surprise with every slice.
Pro Tips for Success
- Room Temperature Ingredients: Use eggs that are at room temperature to ensure better mixing.
- Cooling Time: Allow the cake to cool completely before adding the glaze for better adhesion and presentation.
- Optional Almond Extract: A small splash of almond extract mixed into the batter can enhance the flavor profile.
FAQs About Gluten Free Lemon Drizzle Cake
Can I use different flours?
Yes, you can experiment with other gluten-free flours, but the texture may vary. Using a gluten-free all-purpose flour blend might give a different rise and texture compared to almond and coconut flour.
Is this cake suitable for a vegan diet?
To make this cake vegan, you can substitute the eggs with flax eggs or apple sauce. Note that this may affect the texture and flavor slightly but will still create a delicious cake.
How can I make this cake sweeter?
If you prefer a sweeter cake, simply increase the sugar content by a couple of tablespoons. Alternatively, you can adjust the glaze to include more powdered sugar for an extra sweet finish.
Final Thoughts
Gluten free lemon drizzle cake is a wonderful dessert that offers a burst of flavor in every bite. Whether for a special occasion or a simple family treat, this cake will surely impress everyone at the table. Its easy preparation and delicious results make it a must-try recipe. Enjoy baking and share the joy of this scrumptious cake with family and friends.
