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A gluten-free lemon loaf on a white plate, two slices have been cut and are lying off-centre. There are two plates stacked on top of each other in the background with a half eaten slice of cake.

The EASIEST Gluten-free Lemon Drizzle Loaf

This gluten-free lemon loaf is so soft and fluffy, you would never guess that it's gluten-free, vegan and oil-free! A moist, lemony sponge, with a sweet yet citrusy drizzle topped with some lemon icing is the ultimate summer cake recipe!
5 from 1 vote
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Servings 12 slices
Calories 179 kcal

Equipment

Ingredients
  

For the Lemon Loaf

  • 150 g Ground Almonds 1 ⅔ cups
  • 150 g Gluten-free Plain Flour 1 ¼ cups
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ cup Yoghurt*
  • 2 Lemons, juice and zest* around ¼ cup of lemon juice
  • ¼ cup Agave or Maple Syrup
  • ½ cup Milk*
  • 1 tsp Vanilla Extract

Lemon Drizzle Syrup

  • ¼ cup Agave or Maple Syrup
  • ½ Lemon, juice around 1 tbsp

Lemon Icing (optional)

  • 40 g Icing Sugar
  • ½ Lemon, juice ½ to 1 tbsp - adjust for consistency

Instructions
 

  • Preheat your oven to 180°C / 350°F / 160°C fan and line your loaf tin with parchment paper leaving an overhang for easy removal.
  • Add your ground almonds to a large mixing bowl then sift in your flour, baking powder and baking soda. Use a whisk or spatula to combine.
  • Next, add in your yoghurt, lemon juice and zest, syrup, milk and vanilla and fold to combine.
  • Pour the cake batter into your loaf tin and bake for 45-50 minutes until golden brown in colour and a skewer comes out with a few moist crumbs.
  • Mix together the ingredients for the lemon drizzle syrup and poke holes all over the cake all the way to the bottom of the loaf tin. Pour the syrup over the whole cake and leave to soak for around 10 minutes.
  • Remove the cake from the tin and leave to cool on a wire rack.
  • Once the cake has cooled, make your lemon icing by mixing together with a fork. Start with 1/2 a tbsp of lemon juice - if the icing is too thick add some more lemon juice, if it's too runny add some more icing sugar. OR you can serve with some vegan yoghurt!
  • Drizzle the icing over the top and put the cake in the fridge for a few minutes so that the icing sets. Slice with a sharp knife.

Video

Notes

Please read my message above the recipe card about "Baking in Grams"
*Use plant-based yoghurt and milk and unwaxed lemons to make this cake vegan.
 
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
 

Nutrition

Nutrition Facts
The EASIEST Gluten-free Lemon Drizzle Loaf
Serving Size
 
1 slice (without icing)
Amount per Serving
Calories
179
% Daily Value*
Fat
 
7.5
g
12
%
Saturated Fat
 
0.6
g
4
%
Polyunsaturated Fat
 
1.4
g
Monounsaturated Fat
 
4.8
g
Sodium
 
12.4
mg
1
%
Carbohydrates
 
23.1
g
8
%
Protein
 
4.2
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword gluten-free lemon drizzle cake, lemon drizzle cake, lemon loaf, vegan lemon drizzle cake
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki