Mary Berry Gluten Free Lemon Drizzle Cake Recipe

This Mary Berry Gluten-Free Lemon Drizzle Cake is a delightful, zesty treat that’s perfect for any occasion. Moist, light, and bursting with lemon flavor, this gluten-free cake is topped with a tangy lemon glaze that adds the perfect balance of sweetness and tartness. It’s quick and easy to prepare, making it a great choice for both casual gatherings and special occasions.

What is Mary Berry Gluten-Free Lemon Drizzle Cake?

Mary Berry’s Gluten-Free Lemon Drizzle Cake is a classic British tea-time cake made with a gluten-free flour blend and loaded with fresh lemon juice and zest. The cake itself is fluffy, light, and perfectly balanced in sweetness, while the drizzle adds a citrusy punch. This cake is ideal for those following a gluten-free diet but is loved by everyone who enjoys a good lemon dessert.

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Why You Should Try This Recipe

• Gluten-Free and Delicious: Perfect for those avoiding gluten.
• Bright Lemon Flavor: Fresh lemon juice and zest make this cake irresistibly zesty.
• Moist and Tender Texture: Light and soft, thanks to the combination of almond flour and gluten-free flour.
• Easy to Make: Simple ingredients and steps make it accessible for all bakers.
• Crowd-Pleaser: Great for tea time, dessert, or any celebration.

Ingredients Needed to Make Mary Berry Gluten-Free Lemon Drizzle Cake

For the Cake

• 150g Unsalted Butter (softened): Adds moisture and richness to the cake.
• 150g Caster Sugar: Sweetens the cake without overpowering the lemon.
• 3 Large Eggs: Adds structure and helps the cake rise.
• 100g Ground Almonds: Adds a tender crumb and keeps the cake moist.
• 150g Gluten-Free Self-Raising Flour: Provides structure without gluten.
• 1 tsp Baking Powder (ensure it’s gluten-free): Helps the cake rise.
• Zest of 2 Large Lemons: Add fresh lemon flavor to the batter.
• 2 tbsp Lemon Juice: Enhances the cake’s lemony taste.

For the Lemon Drizzle

• 100g Icing Sugar: Dissolves quickly and gives a smooth drizzle.
• Juice of 1 Large Lemon: For a tangy, sweet glaze.

Equipment Needed

• Mixing Bowls: For preparing the batter and drizzle.
• Electric Mixer: Helps achieve a smooth, fluffy batter.
• Loaf Tin (8×4 inches): The ideal size for this cake.
• Parchment Paper: For lining the tin to prevent sticking.
• Whisk or Spoon: To mix the lemon drizzle.

Instructions to Make Mary Berry Gluten-Free Lemon Drizzle Cake

Step 1. Preheat the Oven and Prepare the Tin

Preheat your oven to 350°F (180°C). Grease and line an 8×4-inch loaf tin with parchment paper for easy removal.

Step 2. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and caster sugar together until light and fluffy. This should take about 2-3 minutes.

Step 3. Add the Eggs

Add the eggs one at a time, beating well after each addition. This will help to incorporate air into the batter, giving the cake a light texture.

Step 4. Add Dry Ingredients and Lemon Zest

Gently fold in the ground almonds, gluten-free self-raising flour, baking powder, and lemon zest. Pour in the 2 tablespoons of lemon juice, and mix until just combined. Be careful not to overmix, as this can make the cake dense.

Step 5. Pour and Bake

Pour the batter into the prepared loaf tin and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown.

Step 6. Make the Lemon Drizzle

While the cake is baking, prepare the lemon drizzle. In a small bowl, mix the icing sugar with the juice of 1 lemon until smooth. Adjust the consistency with more lemon juice if needed to make a pourable glaze.

Step 7. Drizzle Over the Cake

Once the cake is out of the oven, let it cool for 10-15 minutes in the tin. Poke small holes in the top with a skewer, then pour the lemon drizzle over the cake, allowing it to seep in. Let the cake cool completely in the tin before serving.

What Goes Well With Mary Berry Gluten-Free Lemon Drizzle Cake

• Fresh Berries – Adds a fruity contrast to the citrus flavor.
• Whipped Cream – Light and airy, pairs beautifully with the zesty cake.
• Vanilla Ice Cream – A creamy complement to the tangy lemon.
• Lemon Curd – For an extra burst of lemony goodness.
• Mint Leaves – Adds a refreshing herbal note.
• Powdered Sugar Dusting – A simple, elegant finishing touch.
• Earl Grey or Green Tea – Perfectly balances the citrusy flavors.

Expert Tips for Making the Best Mary Berry Gluten-Free Lemon Drizzle Cake

For a perfect lemon drizzle cake, keep these tips in mind:

• Use Fresh Lemons – Fresh lemon juice and zest provide the best flavor.
• Ensure Ingredients are Room Temperature – This helps the batter mix smoothly and rise evenly.
• Don’t Overmix the Batter – Overmixing can result in a dense cake.
• Add the Drizzle While Warm – Pour the lemon drizzle over while the cake is still warm to allow better absorption.
• Line the Tin Well – Gluten-free cakes can stick, so parchment lining helps with easy removal.
• Allow to Cool Completely – This helps the cake firm up and makes slicing easier.

Easy Variations of Mary Berry Gluten-Free Lemon Drizzle Cake

Customize this lemon drizzle cake with a few easy variations:

• Add Poppy Seeds – Mix in a tablespoon of poppy seeds for texture.
• Use Orange or Lime Zest – Swap lemon zest for a unique citrus twist.
• Top with a Lemon Icing Glaze – Drizzle a thicker icing on top for an extra-sweet finish.
• Add a Layer of Lemon Curd – Spread lemon curd over each slice for added flavor.
• Mix in Fresh Blueberries – Add fresh berries for a burst of sweetness.
• Dust with Coconut Flakes – For a tropical twist, sprinkle with coconut flakes before baking.

Best Practices to Store Mary Berry Gluten-Free Lemon Drizzle Cake

• Keep at Room Temperature – Store in an airtight container for up to 3 days.
• Refrigerate for Longer Storage – Keeps fresh in the fridge for up to 5 days.
• Freeze in Portions – Wrap individual slices tightly in plastic wrap and foil; freeze for up to 3 months.
• Avoid Sunlight – Store in a cool, dark place to keep the cake moist.
• Store Icing Separately if Needed – Add the icing right before serving if storing long-term.

Best Practices to Reheat Mary Berry Gluten-Free Lemon Drizzle Cake

Since this cake is best enjoyed at room temperature, it does not need reheating. However, if you prefer it warm:

• Microwave Briefly – Heat individual slices in the microwave for 10-15 seconds for a slightly warm, soft texture.
• Warm in the Oven – Place in an oven at 300°F (150°C) for 5 minutes, covered with foil.
• Add Fresh Drizzle After Warming – Pour a little extra lemon drizzle for a fresh look and flavor.

How Can I Make Mary Berry Gluten-Free Lemon Drizzle Cake Healthier?

• Reduce Sugar in the Drizzle – Use a smaller amount of icing sugar for a less-sweet topping.
• Add More Almond Flour – Replace part of the gluten-free flour with almond flour for more nutrients.
• Use Coconut Oil Instead of Butter – A lighter alternative that still keeps the cake moist.
• Opt for Natural Sweeteners – Substitute caster sugar with honey or maple syrup.
• Top with Fresh Fruit – Serve with fresh berries instead of extra icing for natural sweetness.

FAQs

Can I Make Mary Berry Gluten-Free Lemon Drizzle Cake Dairy-Free?

Yes, you can make Mary Berry Gluten-Free Lemon Drizzle Cake dairy-free by replacing the butter with a dairy-free butter substitute or coconut oil. You can also use a plant-based yogurt if the recipe calls for yogurt as an additional ingredient.

What Type of Gluten-Free Flour is Best for Lemon Drizzle Cake?

A gluten-free self-raising flour blend works best for Mary Berry Gluten-Free Lemon Drizzle Cake as it provides a light texture and helps the cake rise. If using all-purpose gluten-free flour, add 1 tsp of baking powder to the batter.

How Do I Prevent My Gluten-Free Lemon Drizzle Cake from Being Dense?

To keep Mary Berry Gluten-Free Lemon Drizzle Cake light, make sure to beat the butter and sugar well for a fluffy texture and avoid overmixing once the flour is added. Using room-temperature ingredients also helps create a smooth, airy batter.

How Long Does Mary Berry Gluten-Free Lemon Drizzle Cake Last?

Stored in an airtight container at room temperature, Mary Berry Gluten-Free Lemon Drizzle Cake will stay fresh for up to 3 days. For longer storage, refrigerate for up to 5 days, or freeze individual slices wrapped tightly for up to 3 months.

Nutrition Value (per serving)

• Calories: 280
• Carbohydrates: 32g
• Protein: 4g
• Fat: 15g
• Fiber: 2g
• Sugar: 22g

Final Words

The Mary Berry Gluten-Free Lemon Drizzle Cake is a refreshing, citrusy treat that’s perfect for any occasion. With its light, moist crumb and tangy lemon drizzle, this cake is bound to become a favorite. Ideal for tea time or as a light dessert, this gluten-free version of the classic lemon drizzle cake is sure to please everyone. Happy baking!

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