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.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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.
Instructions
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.