Moist Gluten-Free Lemon Drizzle Cake
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!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 121 g Bob’s Red Mill gluten-free oat flour
- 112 g Bob’s Red Mill super fine blanched almond flour
- 100 g Bob’s Red Mill sweet rice flour (different from "white rice flour" or "brown rice flour")
- 28 g Bob’s Red Mill tapioca flour
- 1/2 teaspoon xanthan gum (optional, see note)
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter (room temperature)
- 1 cup 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 crème fraîche or sour cream ( room temperature (see note))
- ½ cup granulated sugar
- 2½ tablespoon freshly squeezed lemon juice (from about 2 lemons)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Add the lemon zest and beat until evenly distributed.
- 5
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.
- 6
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.
- 7
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. The cake should be golden brown on the outside. The center of the dome should spring back when gently touched. 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.
- 8
While the cake bakes, make the crackly lemon drizzle.Whisk together the sugar and lemon juice until smooth.
- 9
When the cake comes out of the oven, pour 1/2 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.