Mary Berry Gluten-Free Lemon Drizzle Cake Recipe​

This zesty Mary Berry Gluten-Free Lemon Drizzle Cake makes the beloved British classic accessible to everyone. Using an easy all-in-one method, it’s made with a quality gluten-free self-raising flour, soft butter, caster sugar, and fresh lemons. This recipe creates an incredibly moist, light, and tangy cake, finished with that signature crunchy lemon sugar topping. It’s the perfect treat for any afternoon tea or celebration, yielding one beautiful 2lb loaf cake.

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Mary Berry Gluten-Free Lemon Drizzle Cake Ingredients

For the Gluten-Free Cake:

• 175g (6oz) very soft butter or baking spread
• 175g (6oz) caster sugar
• 175g (6oz) gluten-free self-raising flour blend
• 1 level teaspoon xanthan gum (omit if your flour blend contains it)
• 1 ½ level teaspoons gluten-free baking powder
• 3 large eggs, at room temperature
• Finely grated zest of 1 large lemon

For the Crunchy Drizzle:

• 100g (3.5oz) granulated sugar
• Juice of 1 large lemon

How To Make Mary Berry Gluten-Free Lemon Drizzle Cake

1. Prepare the loaf tin and oven: Preheat your oven to 180∘C (160∘C Fan / Gas Mark 4). Grease a 2lb (900g) loaf tin and line it with a single piece of baking paper, creating a “sling” with overhang on the long sides for easy removal later.
2. Combine the cake ingredients: In a large mixing bowl, measure the soft butter, caster sugar, gluten-free self-raising flour, xanthan gum (if using), gluten-free baking powder, eggs, and lemon zest.
3. Beat the batter: Using an electric hand mixer or a stand mixer, beat all the ingredients together on a medium speed for about 2 minutes. The batter should be smooth and well-combined. Don’t be concerned if it seems slightly thicker than a standard wheat-flour batter.
4. Bake the cake: Spoon the batter into the prepared loaf tin and gently level the surface with a spatula. Bake in the center of the oven for 35-45 minutes. The cake is ready when it is golden brown and a skewer inserted into the center comes out clean.
5. Prepare the crunchy topping: While the cake is baking, mix the granulated sugar and fresh lemon juice together in a small bowl. Stir just enough to moisten the sugar.
6. Drizzle the hot cake: As soon as the cake comes out of the oven, while it is still piping hot and in its tin, poke holes all over the surface with a skewer.
7. Pour the topping over: Slowly and evenly pour the lemon and sugar mixture over the top of the hot cake, making sure it covers the entire surface.
8. Cool completely in the tin: This step is crucial. Leave the cake to cool completely in the tin before attempting to remove it. This allows the delicate gluten-free crumb to set and the topping to form its signature crust.

Recipe Tips

• Use a Good GF Flour Blend: The success of your cake hinges on the quality of your flour. Use a reputable gluten-free self-raising blend. If it does not already contain xanthan gum, you must add it. Xanthan gum provides the binding structure that gluten normally would, preventing a crumbly cake.
• Drizzle While Piping Hot: This is the magic step. Pouring the drizzle over the hot cake allows the tangy syrup to soak deep into the sponge, making it incredibly moist. As it cools, the granulated sugar recrystallizes on the surface, forming the famous crunchy topping.
• Don’t Overbake: Gluten-free cakes can dry out faster than wheat-based ones. Start checking for doneness a few minutes before the recipe states. The moment a skewer inserted into the center comes out clean, take it out of the oven.
• Cool Completely in the Tin: Gluten-free cakes are often more fragile when warm. Allowing the cake to cool fully in the tin before you try to move it helps the structure to set properly and ensures the crunchy topping stays intact.

What To Serve Lemon Drizzle Cake

This gluten-free lemon drizzle cake is a complete treat that needs no accompaniments. Its intense lemon flavour and moist texture make it a star on its own. It is perfectly paired with a simple cup of tea (Earl Grey is a wonderful match) or a hot coffee.

How To Store Lemon Drizzle Cake Leftovers

• Store at Room Temperature: Store the cake in an airtight container at room temperature. The drizzle topping helps to keep it moist, and it will remain delicious for up to 3 days. There is no need for refrigeration.
• Freeze: This cake freezes very well. Once completely cool, wrap the whole, uncut loaf in a layer of plastic wrap and a second layer of aluminum foil. Freeze for up to 2 months. Thaw at room temperature before slicing and enjoying.

Mary Berry Gluten-Free Lemon Drizzle Cake Nutrition Facts

• Serving Size: 1 slice (recipe makes 10)
• Calories: 330 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 80mg
• Sodium: 215mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1.2g
• Sugars: 28g
• Protein: 4g

Frequently Asked Questions

• What is xanthan gum and why is it important? Xanthan gum is a food additive that acts as a binder and thickener. In gluten-free baking, it is essential for mimicking the elasticity and structure of gluten, which prevents the cake from being dry and crumbly. If your flour blend doesn’t include it, you must add it.
• My gluten-free cake turned out dense. What did I do wrong? A dense texture can be caused by a few things: over-mixing the batter, using butter that was too cold, or using an unbalanced gluten-free flour blend. For the all-in-one method, beat only until the ingredients are smooth and combined, and always use very soft butter or baking spread.
• Can I make this recipe dairy-free as well? Yes. To make the cake both gluten-free and dairy-free, simply substitute the butter or baking spread with a good quality, block-style dairy-free baking spread.
• Why didn’t my topping form a crunchy crust? To get the signature crunch, you must use granulated sugar. Finer sugars, like caster sugar or icing sugar, will dissolve completely into a syrup. The larger crystals of granulated sugar are what create the crisp texture as they cool on the hot cake’s surface.

Try More Recipes:

• Mary Berry Lemon Drizzle Cupcakes​ Recipe
• Mary Berry Lemon Drizzle Round Cake ​ Recipe
• Mary Berry Lemon Drizzle Tray Bake​ Recipe
• Mary Berry Lemon Drizzle Cake In Loaf Tin​