You know what they say about lemons, right? When life gives you lemons, pour yourself a gin and tonic.
Thats what they say about lemons in my house anyway.
And once you’ve poured that G&T? Bake yourself a (gluten free) lemon drizzle cake.
With added gin, of course.Jump to Recipe
This lemon drizzle is also made with polenta.
I know, hardly super original. But thats because the best lemon drizzle cakes use polenta.
Its coarsely ground corn, which makes for a super-moist cake. And lemon drizzle should be a super-moist cake. Its in the name: drizzle. As in, ‘lets drizzle some sticky, sugary, lemony, loveliness over this cake’.
Ready to stop reading the word ‘moist’ yet? I know it squicks some people out, but I do kind of enjoy saying it (not least because I kind of enjoy squicking people out).
The right level of moisture can be hard to find in a gluten free cake though. Getting just the right balance of flours is a sort of magic. Nobody likes a dry cake, but swing too far the other way and you’ll have a soggy mess that can barely hold its’ shape.
I think we can agree that neither scenario is ideal.
This gluten free version of lemon drizzle cake gets the balance spot on: moist and heavy and sweet enough to be a proper lemon drizzle, whilst holding its’ shape enough to be a proper cake.
In this recipe you’re using three varieties of gluten free flour: polenta, ground rice and ground almonds. You’re adding xanthan gum too, to give the cake structure, and gluten free baking powder, for lift. You can learn more about the basics of gluten free flours in this post.
You’re also adding a tot of gin to the drizzle. Just because gin is awesome. (And no, I’m not sponsored by the National Gin Board. Is there a National Gin Board? If you’re from the National Gin Board you should hit me up, I’d make an excellent Ambassador For Gin …)
The result? This cake is blinking delicious. Your tea party guests (or whoever you serve up this cake to) don’t even need to know that its gluten free.
Now, keep scrolling for the recipe.
- 100 g Unsalted Butter (room temperature)
- 100 g Caster Sugar (white)
- 1 Egg (medium)
- 80 g Lemon Curd
- 35 g Polenta
- 35 g Ground Rice
- 35 g Ground Almonds
- 1 tsp. Xanthan Gum
- 2 tsp. Baking Powder (gluten free)
- 0.5 tbsp. Poppy Seeds
- Zest Half a Lemon
- Juice Half a Lemon
- Juice Half a Lemon
- Zest Half a Lemon
- 25 g Caster Sugar (white)
- 25 ml Gin
Preheat the oven to 160°C (32°F).
Beat the butter and sugar together with an electric whisk, until they form a light, creamy consistency.
Beat in the egg, and then beat in the lemon curd.
Sift in the polenta, ground rice, ground almonds, xanthan gum and baking powder, then add the poppy seeds and lemon zest, and fold the mixture until combined.
Add and stir in the lemon juice, then pour into a lined loaf tin and bake in the oven for 40-45 minutes.
Remove from the oven when the cake is golden brown, beginning to peel away from the lining, and a knife stuck into the middle comes out clean.
Allow the cake to cool a little whilst you make the drizzle: Add all the ingredients (lemon juice and zest, sugar, and gin) into a small saucepan.
Simmer the drizzle over a high heat for 2-3 minutes, until it forms a syrup.
Leave the cake in the tin and poke 10-12 small holes in the top with a skewer. Drizzle with the lemony syrup and allow to cool completely before turning out.
Here’s where you can buy the gluten-free flour substitutes used in the recipe:
FYI, These are affiliate links, which means that if you click through and make a purchase on Amazon, I get a small comission at no extra cost to you. (Lets be honest, I’ll probably just spend it on more ingredients so I can bake more cakes). You can see my full disclaimer policy and T&Cs here
Visit my full shop here, to stock up on gluten free baking essentials.
I’ve been gluten free since 2014 and, gutted with the lack of truly awesome gluten free cake, I’ve been developing recipes for better gluten free bakes ever since.
Now I share recipes, tips + ideas for gluten free cake lovers here on bakeandbehappy.com. What I do isn’t ‘gluten free baking’. Its just great baking. Without gluten.