Lush gluten free lemon cake

    1 hour

    I love the sharpness of lemon and I love cake so these two go well together to made a luscious moist lemon cake. This cake is moist but it is not heavy and it tastes fantastic too. It is a favourite with my family. The cakes can be iced, either with a frosting or a light white icing. I tend to make a simple flavoured icing to drizzle over the cakes and allow to set.


    Norfolk, England, UK
    12 people made this

    Serves: 16 

    • 225g butter
    • 300g caster sugar
    • 2 large eggs
    • 6 to 8 lemons, zested and juiced
    • 385g gluten free flour (or plain flour)
    • 1 pinch salt
    • 1/2 teaspoon gluten free baking pwder
    • 1/2 teaspoon bicarbonate of soda
    • 175ml buttermilk, or any type of milk
    • 150 to 175 ml lemon juice, to taste (measured from the fresh lemons, above)
    • 1 teaspoon vanilla extract
    • 100g icing sugar
    • 1 teaspoon water or syrup

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Grease two 450g loaf tins or use a disposable paper tray liner or case.
    2. In a large bowl, cream together the butter and the caster sugar either by hand or using a hand mixer or stand mixer until the mixture is pale and light and fluffy.
    3. Slowly add the eggs and lemon zest and incorporate fully into the mix.
    4. In another bowl, sift together the flour, salt, baking powder and bicarbonate of soda. Pour into a measuring jug the buttermilk or milk and lightly whisk in the lemon juice and vanilla extract. The liquid may look odd, curdled (and a bit grim) but it's ok.
    5. Add the dry and wet ingredients in stages (try to finish with the dry) to the eggs/butter/sugar mix and mix well. Do not panic if you have a slightly runny curdled mix, it will still produce fantastic cake. If using a hand mixer or stand mixer, scrape around the bowl and mix the last bits in by hand to ensure you have it all incorporated.
    6. Tip or spoon mixture into the waiting tins and fill to about halfway as these cakes will rise in the oven.
    7. Bake in the centre of the oven until the top of the cake is a light-mid brown and a skewer comes out clean, 40 to 60 minutes, depending on how runny your mix was. Remove from oven and allow to cool.
    8. When cool, stir together the icing sugar and water and drizzle over the cooled cake.


    Lemons come in all different sizes so if you are unsure of how much lemon to use, put some in and then taste the mix, the raw mixture should taste lemony. If it is too sharp then add some extra caster sugar before pouring/spooning into tins. Everyone will have different preferences over the amount of lemon so trial and error is best.


    If the cake comes out quite sharp, you can counteract the sharpness with a sweet icing or you can serve it with a cream or a custard as a pudding.


    If you want to add extra lemony taste without the hassle of making your own syrup or juicing lemons, try using a lemon flavoured syrup. I use Monin syrups for baking and I also use it in place of water to flavour white icing. It is a cheat but a good one....

    Other ideas

    If you use cups rather than mls, I tend to use for the lemon juice anywhere between 1/2 and 3/4 cup of juice and gradually add it until desired lemon taste and I use 3/4 cup of milk or buttermilk. It works perfectly which ever method you prefer to use.

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    Photo to follow  -  25 Apr 2012


    Lovely cake, made it for a GF friend and she loved it!  -  10 May 2013