Gluten-Free Lemon Drizzle Cake

Gluten-free lemon cake made with sour cream so the crumb stays moist for days. This is a simple loaf cake with real lemon juice and zest in the batter, topped with a tangy lemon drizzle that soaks into the top and drips down the sides.

The trick is rubbing the lemon zest directly into the sugar before mixing, which releases the oils and gives the whole cake a stronger lemon flavor. I make this for spring and summer gatherings, but it works just as well with morning coffee as it does after dinner.

Why You’ll Love this Recipe

• The sour cream makes all the difference. It keeps the cake incredibly moist and adds a slight tang that balances out the lemon sweetness. This cake still tastes great on day three, which almost never happens with gluten-free baking.
• It works for brunch or dessert. It’s not overly sweet, so it feels right with a cup of coffee in the morning, but the lemon drizzle makes it special enough for a dinner party or Easter holiday table.
• The lemon flavor is real. Fresh lemon juice and zest in the batter plus a lemon glaze on top. You’ll need about 4 lemons total, and rubbing the zest into the sugar before mixing is what makes the flavor really pop.

Ingredients

Ingredient Notes

• Gluten-Free Flour Blend – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. For best results, weigh the flour instead of using a measuring cup (280g). I can’t vouch for other blends since I haven’t tested them.
• Baking Powder – I use 1 tablespoon for 2 cups of flour, which sounds like a lot, but gluten-free cakes need more leavening to get a lighter rise.
• Lemon Zest – Remember to zest your lemons before you juice them. It’s so much harder once they’re juiced. Only grate the yellow part and avoid the white pith, which is bitter. If you have leftover zest, freeze it in a container for another recipe.
• Vegetable Oil – I prefer vegetable oil over melted butter here because it has a neutral flavor that lets the lemon really shine. Avocado oil or grapeseed oil work too if that’s what you have.
• Eggs – Use large eggs that are 50g each, for a total of 150g. Room temperature is best so they incorporate into the batter more easily.
• Sour Cream – This is the secret to keeping the cake moist. If you don’t have sour cream, plain yogurt or Greek yogurt will work as a substitute and you’ll still get that tanginess.
• Lemon Juice – Freshly squeezed is the way to go here. You’ll need about 1/3 cup for the cake and 2 tablespoons for the drizzle, which comes out to about 4 lemons total. I really don’t recommend bottled lemon juice for this one.

Rub the Zest Into the Sugar

Before you add anything else to the wet ingredients, rub the lemon zest directly into the granulated sugar with your fingers for about a minute. You’ll see the sugar turn yellow and it will smell incredible. This releases the essential oils from the zest and gives the whole cake a stronger lemon flavor than just tossing the zest into the batter. It’s a small step that makes a real difference.

Step-by-Step Instructions

This gluten-free cake recipe comes together so easily. The below photos with matching steps are meant to show you the cake at various stages and are not the full recipe.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Add the gluten-free flour, baking powder and salt to a large mixing bowl. Whisk to combine. Set aside. In a separate bowl, combine the granulated sugar and lemon zest. Rub the zest between your fingers until the sugar is fragrant. Add the eggs, sour cream, vanilla, lemon juice and vegetable oil to the lemon sugar mixture. Mix until smooth with an electric mixer or a whisk. Add the dry ingredients to the wet ingredients. Mix until no more streaks of flour remain. Pour the lemon cake batter into a loaf pan lined with parchment paper. Bake for 45-55 minutes, until the cake is golden and a toothpick inserted into the center of the cake comes out with a few moist crumbs. Do not overbake. While the cake is cooling, make the lemon glaze by adding the powdered sugar and lemon juice to a small bowl. Whisk until smooth. The glaze should be thick, but still pourable. Spoon the lemon icing over the cooled lemon cake, letting some glaze drip off the sides. Immediately sprinkle with additional lemon zest if desired. Let the glaze set before slicing into pieces and serving. Enjoy!

Expert Tips

• Don’t open the oven too early. This cake needs steady heat to rise properly. If you open the door before it’s almost done, the center can collapse. I don’t check on it until at least 40 minutes in.
• Cool in the pan for 20 to 30 minutes before turning out. If you flip it too soon, the cake can crack or fall apart.
• Drizzle warm or cool, depending on what you want. If you glaze while the cake is still warm, the drizzle melts into the top and you get more of a soaked-in lemon flavor. If you wait until it’s fully cool, the glaze sets up thick and white on top like the photos in this post.

Storage Instructions

Room temperature: Store in an airtight container for up to 3 to 4 days. I find it stays fresher if you keep it whole and just slice off a piece when you’re ready to eat.

Freezer: Wrap tightly in plastic wrap or use a freezer-safe container for up to 2 to 3 months. I usually freeze individual slices so I can pull out just what I need. Thaw at room temperature for about an hour. You can freeze it with or without the glaze, but the glaze will soften once it thaws.

Serving Suggestions

On its own this cake doesn’t need much, but a spoonful of whipped cream and some fresh berries on the side dress it up nicely for a dinner party. For a brunch spread, this pairs well with my gluten-free blueberry sour cream coffee cake since they’re both the kind of thing you can bake the day before and just set out in the morning. If you want to lean into lemon, my gluten-free lemon bars and gluten-free lemon brownies round out the table. And if you end up with leftover lemon juice after baking, my cucumber lemonade is a good way to use it up.