Bright and zesty gluten-free lemon drizzle cake - this loaf cake is super moist with a light and tender crumb. Using a riff on Mary Berry's candied lemon drizzle that hardens like crunchy icing on the outside, this lemon loaf cake is a classic recipe you'll turn to again and again!

This post is brought to you by Bob’s Red Mill, a long-term partner of Snixy Kitchen

Baking cake in a loaf pan instantly brings it into "suitable for breakfast" territory. I don't know if there's a better argument for baking this gluten-free lemon loaf cake.

Adding the crunchy tart lemon icing shell, also makes this gluten-free lemon drizzle cake sweet enough to be the perfect dessert or snack cake. That's the beauty of lemon loaf cakes: they work any time of day.

Loaf cake: the little black dress of cakes.

The Best Gluten-Free Lemon Loaf

More than a dozen test batches of lemon cake later, this final gluten-free lemon bread recipe is now one of my back-pocket go-to recipes. It checks all the boxes. Super moist, yet also magically light and tender, with a crumb that's neither densely heavy nor dry. Rich in bright lemon flavor thanks to the lemon juice and zest in the sponge and the candied lemon icing drizzle on top.

While I've never been able to try a slice of Starbucks' lemon bread on account of the gluten, I've been told this gluten-free lemon drizzle cake rivals that very popular slice, with an even lighter more lemony crumb.

How to Make Gluten-Free Lemon Drizzle Cake

To make this lemon loaf cake:

Sift together the dry ingredients.
Cream the butter and sugar together, then beat in the lemon zest.
Add the eggs, one at a time, followed by lemon juice and vanilla.
Then slowly mix in the dry ingredients in two parts, alternating with the crème fraîche.
Pour it into the prepared pan and bake until golden brown and cooked all the way through.
Time for the lemon drizzle!

Lemon Drizzle or Lemon Icing?

Using a technique developed by Mary Berry in her famous lemon drizzle cake, this gluten-free loaf gets a lemon sugar drizzle while it's still warm. The glaze hardens into a crunchy icing that crackles as you slice the cake, making the loaf as pretty as it is delicious.

I think most would usually argue the center of a loaf cake is the best, but in this case, I love the crust equally, if not more. With a crackly lemon glaze, the crust is quite possibly the best part. Made of just lemon juice and granulated sugar, the punch of lemon shines over the sweetness, unlike traditional lemon icing made with powdered sugar.

If you're more into traditional icing though, I tested it both ways and included a recipe for that option!

Flours for Gluten-Free Lemon Cake

I’ve baked this gluten-free lemon drizzle cake as part of my year-long partnership with Bob’s Red Mill. Here’s a list of all the recipes I’ve made in partnership with Bob’s Red Mill over the years. I developed this recipe using all Bob’s Red Mill flours and all of my measurements have been tested accounting for the specific grind of their flours, which I find consistently good quality and also easily accessible.

I developed this cake starting with the same flavorful flours used in my gluten-free coffee cake recipe - gluten-free oat flour, almond flour, and sweet rice flour. Here I also added some tapioca flour to help with loft and softness, a tip I picked up from Alanna.

Gluten-Free Flour Substitutions

Gluten-Free Oat Flour: Oat flour adds the lightness and structure for the fluffy crumb. It keeps the cake sponge super moist, but not dense.

Substitution: If you don't have oat flour, you can make your own by grinding gluten-free rolled oats in a blender or food processor until fine, then sifting out any larger pieces. While I have not tested it, my next best recommendation would be to use Bob's Red Mill 1-to-1 flour by weight, or subbing out the oat flour by weight with a combination of sorghum flour and a tad more tapioca flour (Something like 100g sorghum flour and 21g more tapioca flour). Note: If you try this sorghum flour substitution, do not leave out the xanthan gum.

Almond Flour: Almond flour adds protein and moisture to the cake. While the cake uses a lot of almond flour, it surprisingly does not taste like almonds at all, but the subtle sweet nuttiness balances well with the tart lemon for a classic flavor.

Substitution: I would only recommend substituting the almond flour with a comparable flour, such as hazelnut flour or chestnut flour by weight. For a nut-free version, see the nut-free substitution below!

Sweet Rice Flour: Sweet rice flour is necessary for the chewy texture of this cake. Sweet rice flour is distinctively different than white rice or brown rice flour. Rather it is the same flour used to make mochi, and as such, its stickiness helps to bind the cake together, creating chewiness like a classic cake recipe. It’s gluten-free baking’s secret weapon.

Substitution: I do not recommend substituting the sweet rice flour in this recipe. I tested a grain-free version of this cake using almond flour, coconut flour, and tapioca flour that was very good but needs a bit more tweaking. When I'm able to test it a couple more times, I'll update the post with that grain-free option.

Tapioca flour: Tapioca flour adds just a little more softness and loft to the crumb. My test loaf without tapioca flour wasn't quite as tall and beautiful, but still very delicious.

Substitution: If you need to sub it out, I would recommend arrowroot starch, potato starch, or using equal parts more oat flour and sweet rice flour, by weight.

Nut-Free Gluten-Free Lemon Loaf

If you can't tolerate nuts, you can still make a delicious gluten-free lemon loaf. Replace the almond flour with 74g (½ cup) millet flour and follow the recipe as written.

More Gluten-Free Lemon Pound Cake Substitutions or Variations

Beyond just flour substitutions, you can also substitute a few more ingredients or make minor quick variations.

Xanthan gum: This loaf cake is also delicious without xanthan gum, but won't be quite as tall, domed, and fluffy. Xanthan gum helps with the structure and texture, but if you don't have any, you can still make this recipe!

- Substitute: You can sub in sour cream cup for cup. My loaves tested with sour cream were still very delicious, although slightly less domed. This, however, hardly affected the flavor. While I haven't tested it, you could also try subbing in mascarpone or buttermilk.
  - Update: One reader tested with buttermilk and had great success. Another reader subbed in canned coconut cream for the crème fraîche and said it was excellent.

Add poppy seeds: If gluten-free lemon poppy seed cake is what you're craving, go ahead and mix in 1 tablespoon of poppy seeds to the batter just after mixing in the dry ingredients.

Can I use any size loaf pan for this gluten-free loaf cake?

For the sake of standardizing this gluten-free lemon drizzle cake recipe, I measured over a dozen loaf pans and learned every loaf pan is different. Even two pans that say they're the same size, are not actually. So I tested this gluten-free lemon loaf cake in the most common sizes: 8.5 x 4.5 pan, 9 x 5 pan, 9.25 x 4.25 pan.

While I found the cake had the most beautiful loft and domed shape in the true 9 x 5 loaf pan (measured by the inside of the top opening), it also works just as deliciously in any size pan you've got. Adjust the baking time accordingly: the smaller pan will bake a taller loaf and will need more baking time, while the larger pan has a shorter loaf that will need a few minutes less baking time.

Loaves baked in the smaller and larger pan may have a slightly less domed shape, but the actual cake will taste just the same.

Should I use a glass or metal loaf pan?

I recommend using metal loaf pans. Because my recipe calls for lining the loaf pan with a sling of parchment paper, I found no difference between using non-stick versus not, or very light pan versus a medium-colored one. While I didn't try any very dark loaf pans, I suspect with the sling of parchment paper, it would fare the same.

However, I would steer clear of using a glass loaf pan for this gluten-free loaf. Because this cake bakes for an hour, the more insulating glass pan is more likely to create a much crisper and darker crust that isn't as tender. Your cake may also end up drier as a result.

And what I learned in all my loaf pan testing: Every single one of my neighbors has a couple of metal loaf pans of varying sizes. If a glass pan is all you've got, hopefully, you've also got neighbors like mine who will lend you a pan in exchange for a couple of slices of lemon cake.

Troubleshooting gluten-free lemon drizzle cake

How to tell when the loaf cake is done?

The cake should be golden brown on the outside. Insert a toothpick into the very center and it should come out clean or with just a few crumbs. The center of the dome should spring back when gently touched.

Why did my lemon drizzle cake sink in the middle?

The two most common reasons a loaf cake sinks in the middle are that it is underbaked or there is not enough flour. Be sure to measure the flours by weight and use the same brands listed here - all Bob's Red Mill. Other brands may have different grinds and will soak up moisture more or less, leading to differing results.

Be sure to also check your oven temperature and use the visual cues above to ensure you bake it all the way through!

How should I store my gluten-free lemon drizzle cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake, but be sure to bring it to room temperature before eating.

More Gluten-Free Cake Recipes

Of all the things to bake gluten-free, cake is quite possibly my favorite. A good gluten-free cake recipe is one where people will say incredulously, "this is gluten-free?!" And that's just what you'll find with any of these recipes:

Gluten-Free Lemon Drizzle Cake

Name: Gluten-Free Lemon Drizzle Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1
Cuisine: Dessert
Ingredients: 121g (1 cup + 2 tablespoons) Bob’s Red Mill gluten-free oat flour; 112g (1 cup) Bob’s Red Mill super fine blanched almond flour; 100g (½ cup + 2 tablespoons) Bob’s Red Mill sweet rice flour (different from "white rice flour" or "brown rice flour"); 28g (¼ cup) Bob’s Red Mill tapioca flour; Optional: ½ teaspoon xanthan gum (see note); 1¼ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; ½ cup (113g) unsalted butter, room temperature; 1 cup (208g) granulated sugar; 2 tablespoons lemon zest (from 2-3 lemons); 3 large eggs, room temperature; 3 tablespoons fresh lemon juice (from 2-3 lemons); 1 teaspoon pure vanilla extract; ½ cup (120g) crème fraîche or sour cream, room temperature (see note); ½ cup (104g) granulated sugar; 2½ tablespoon lemon juice (from about 2 lemons); 1 cup powdered sugar, sifted; 1 tablespoon melted unsalted butter; 1-2 tablespoons fresh lemon juice; Pinch kosher salt

Yield: 1 9x5 loaf

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Bright and zesty gluten-free lemon drizzle cake that is simultaneously super moist with a light and tender crumb. With a candied lemon drizzle that hardens like crunchy icing on the outside, this lemon loaf cake is a classic recipe you'll turn to again and again!

Ingredients

Lemon Cake

121g (1 cup + 2 tablespoons) Bob’s Red Mill gluten-free oat flour
112g (1 cup) Bob’s Red Mill super fine blanched almond flour
100g (½ cup + 2 tablespoons) Bob’s Red Mill sweet rice flour (different from "white rice flour" or "brown rice flour")
28g (¼ cup) Bob’s Red Mill tapioca flour
Optional: ½ teaspoon xanthan gum (see note)
1¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup (113g) unsalted butter, room temperature
1 cup (208g) granulated sugar
2 tablespoons lemon zest (from 2-3 lemons)
3 large eggs, room temperature
3 tablespoons fresh lemon juice (from 2-3 lemons)
1 teaspoon pure vanilla extract
½ cup (120g) crème fraîche or sour cream, room temperature (see note)

Lemon Drizzle (pictured here):

½ cup (104g) granulated sugar
2½ tablespoon lemon juice (from about 2 lemons)

Optional: Traditional Lemon Icing

1 cup powdered sugar, sifted
1 tablespoon melted unsalted butter
1-2 tablespoons fresh lemon juice
Pinch kosher salt

Instructions

Preheat the oven to 350°F. Brush a 9x5 loaf pan with butter and line it with a sling of parchment paper. An 8.5x4.5 pan or 9.25x5.25 pan will also work, but you will need to adjust your baking time. See notes below.
In a medium bowl, sift together oat flour, almond flour, sweet rice flour, tapioca flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugar together until light and fluffy, 2-3 minutes, scraping down the sides as needed.
Add the lemon zest and beat until evenly distributed.
Add the eggs, one at a time, mixing until combined and scraping down the sides after each addition. Beat in the lemon juice and vanilla until just combined.
Add the dry ingredients in two additions, alternating with the crème fraîche, scraping down the sides after each addition and mixing until just combined.
Pour the batter into the prepared baking pan and smooth out the top with an offset spatula or spoon.
Bake on the middle rack for 60-65 minutes, until a toothpick inserted into the center comes out clean or with just a few crumbs. Note: if using a different size pan, your bake-time will vary. For an 8.5x4.5 pan, add 5-10 minutes of bake time. For a 9.25x5.25 (or 9.5x5.50), begin checking for doneness at 55 minutes.
While the cake bakes, make the crackly lemon drizzle, if opting for the drizzle. Whisk together the sugar and lemon juice until smooth.
When the cake comes out of the oven, pour ½ of the lemon drizzle on the cake and use a spoon or pastry brush to spread it evenly over the surface. Let cool for 5-10 minutes in the pan before using the parchment paper sling to lift the cake and transfer it to a wire rack. Brush the remaining lemon drizzle over the front, back, and sides of the cake and let cool completely, at least 1 hour, before slicing.
Alternatively, if making the traditional lemon icing, let the cake cool completely before pouring the icing over the top. When the cake is cool, whisk together the icing ingredients, adding enough lemon juice until it is just thin enough to drizzle. Drizzle it over the top, spreading it out with the back of a spoon so it drips over the edges. Let set for 20 minutes to firm up before slicing.
Store any leftovers in an airtight container for up to 3 days.

Notes

Substitutions:

Gluten-Free Oat Flour: Oat flour adds the lightness and structure for the fluffy crumb. If you don't have oat flour, you can make your own by grinding gluten-free rolled oats in a blender or food processor until fine, then sifting out any larger pieces. While I have not tested subbing out the oat flour, the best substitute for oat flour in this recipe would be to use Bob's Red Mill 1-to-1 flour by weight. Alternatively, I would recommend subbing out the oat flour by weight with a combination of sorghum flour and a tad more tapioca flour (I personally would use 100g sorghum flour and 21g more tapioca flour). If you try this sorghum flour substitution, do not leave out the xanthan gum.

Almond Flour: Almond flour adds protein and moisture to the cake, so I would only recommend substituting the almond flour with a comparable flour, such as hazelnut flour or chestnut flour by weight. For nut-free version, replace the almond flour with 74g (½ cup) millet flour and follow the recipe as written.

Sweet Rice Flour: I tested a grain-free version of this cake using almond flour, coconut flour, and tapioca flour that was very good, but needed a bit more tweaking. When I'm able to test it a couple more times, I'll update the post with that grain-free option.

Tapioca flour: Tapioca flour adds just a little more softness and loft to the crumb. My test loaf without tapioca flour wasn't quite as tall and beautiful, but if you need to sub it out, I would recommend arrowroot starch, potato starch, or using equal parts more oat flour and sweet rice flour, by weight.

Crème fraîche: In side by side comparisons, I preferred the loaves made with crème fraîche. Slightly thicker and richer with higher fat content, crème fraîche creates a moist and beautifully domed loaf. You can sub in sour cream cup for cup. The tested with sour cream were still very delicious, although slightly less domed. This, however, hardly affected the flavor. While I haven't tested it, you could also try subbing in mascarpone or buttermilk.

Update: One reader tested with buttermilk and had great success. Another reader subbed in canned coconut cream for the crème fraîche and said it was excellent.