Gluten free lemon drizzle cake or muffins

    45 min

    Enjoy a rich slice of lemon drizzle cake that's gluten free! Or instead of a cake, make a dozen large muffins (or 16 small-case muffins) from this recipe. Simply decrease the baking time as needed.


    18 people made this

    Serves: 12 

    • 170g unsalted butter, room temperature
    • 170g soft brown sugar
    • 120g gluten free plain flour
    • 50g polenta (cornmeal)
    • 2 teaspoons gluten free baking powder
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
    • 2 large eggs, beaten
    • 10g desiccated coconut
    • 2 unwaxed lemons, zested and juiced
    • 50g caster sugar

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / 165 C Fan / Gas 4.
    2. Grease and line a loaf tin with parchment. For muffins, arrange the cases in the muffin tin.
    3. Cream together the butter and brown sugar until smooth. Combine the flour, polenta, baking powder, spices, coconut and lemon zest in a separate bowl.
    4. Add the dry ingredients to the creamed butter mixture in thirds, alternating with the beaten egg, mixing thoroughly after each addition. Incorporate as much air as possible.
    5. Pour into prepared loaf tin, or spoon into muffin cases no more than 3/4 full to allow for rising.
    6. Bake for 40 to 45 minutes (for a loaf) or 20 to 25 minutes (for muffins).
    7. Whilst baking, heat the caster sugar and lemon juice on the hob. Allow it to come to the boil, then reduce the heat and stir constantly until a thick syrup is achieved. (This can be allowed to cool, and re-heated just before the cake/muffins are ready to leave the oven.)
    8. When the cake / muffins are done - a skewer inserted comes out clean - remove from the oven. For a loaf cake, poke all over with a skewer, and pour the lemon syrup over the top. For muffins, remove the cases from the tin onto a wire rack, prior to spooning the syrup over each.
    9. For a loaf cake, leave to cool in the tin (gluten free cakes have a tendency to fall apart if removed from the tin whilst too warm).


    Decorate with hundreds-n-thousands (multi-coloured sugar strands), or fresh raspberries or other soft fruit, or with additional lemon zest. Poking the loaf cake all over with a skewer ensures the lemon syrup is absorbed.

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    For those who've saved this recipe before, I've deleted the xanthum gum Oct 2015, as the texture is improved without it. The recipe picture shows muffins topped with homemade lemon curd instead of lemon syrup drizzle - my local church group highly recommended this option!  -  28 Oct 2015