Gluten and dairy free lemon drizzle cake

Gluten free lemon drizzle cake

This lemon drizzle cake is the perfect accompaniment to a cup of tea. Best of all it's free from dairy and gluten meaning all your guests can enjoy it.



Prep time: 10 minutes

Cook time: 65 minutes

Servings: 10 people


  • 170g butter or dairy-free spread
  • 170g caster sugar
  • 2 large eggs
  • 170g Doves Farm gluten and wheat-free white self-raising flour blend, sieved
  • 1-2 lemons, depending on size
  • 1tbsp poppy seeds
  • 2 gently heaped tbsp icing sugar


In a large bowl, beat the butter and sugar together in an electric mixer for 3-5 minutes or until it is light and fluffy.

Grate the rind from the lemon. One at a time lightly beat in the eggs with a tablespoon of flour then fold in the rest of the flour along with the lemon rind, the poppy seeds and the juice of ½ a lemon.

Line an 18cm/7inch loaf tin with oiled nonstick baking paper. Spoon the mixture into the tin and tap the cake tin gently a few times on the counter top to flatten out the top.

Bake for 45 minutes or until a skewer comes out clean.

Remove from the oven, allow to cool for a few minutes and then remove from the tin onto a rack and allow to cool completely.

When the cake is cold, put the icing sugar in a small bowl and stir in up to 5 tsp of lemon juice - you want the icing to be quite thick but spreadable.

Spoon it onto the top of the cake and then smooth it out with a spatula dipped in hot water, allowing the drips to run down the side of the cake.

Leave icing to set before cutting.