Mary Berry Gluten-Free Lemon Drizzle Cake Recipe

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This gluten-free lemon drizzle cake is everything you want from a classic teatime bake. It is light yet moist, gently risen, and full of bright lemon flavour with a sharp, sticky drizzle that soaks beautifully into the sponge. The recipe is straightforward and forgiving, making it suitable for confident beginners and experienced bakers alike. From start to finish, it takes about 1 hour, including baking and soaking time.

Ingredients

For the gluten-free sponge

175g unsalted butter, softened
175g caster sugar
3 large eggs, at room temperature
175g gluten-free self-raising flour
1 tsp gluten-free baking powder
Finely grated zest of 2 unwaxed lemons
2 tbsp milk

For the lemon drizzle

Juice of 2 lemons
100g caster sugar

How to Make Mary Berry Gluten-Free Lemon Drizzle Cake Recipe

Oven preparation: Preheat the oven to 180°C or 160°C fan. Grease a 20cm round cake tin and line the base with baking parchment.
Mixing the cake: Place the softened butter, caster sugar, eggs, gluten-free flour, baking powder, lemon zest, and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until smooth, pale, and well combined. The mixture should drop easily from a spoon.
Baking: Spoon the mixture into the prepared tin and gently level the surface. Bake for 35 to 40 minutes, until the cake is lightly golden, well risen, and a skewer inserted into the centre comes out clean.
Cooling and drizzling: While the cake is baking, mix the lemon juice and caster sugar in a small bowl. As soon as the cake comes out of the oven, leave it in the tin and prick it all over with a skewer. Slowly spoon the lemon drizzle over the hot cake, allowing it to soak in fully. Leave to cool completely in the tin before turning out.

Tips

Why did my gluten-free cake sink?

Make sure the oven is fully preheated and avoid opening the door during baking. Gluten-free cakes are more delicate and need steady heat to set properly.

How do I keep the cake moist?

Drizzling the lemon syrup over the cake while it is still hot is essential. This locks in moisture and flavour.

Can I use plain gluten-free flour?

Yes, but you must add the baking powder listed in the recipe to ensure a good rise.

Serving Suggestions

Serve simply with a cup of tea or coffee
Add a spoon of lightly whipped cream on the side
Finish with a light dusting of icing sugar before serving

Storage

Room temperature

Store in an airtight container for up to 3 days. Keep away from direct heat.

Refrigerator

Refrigeration is not recommended as it can dry out the sponge.

Freezing

Freeze the undecorated cake, well wrapped, for up to 3 months. Defrost at room temperature and refresh with a little extra lemon drizzle if needed.

Nutrition

Calories: 320 kcal
Carbohydrates: 38g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Sodium: 180mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Is this recipe suitable for coeliacs?

Yes, as long as you use certified gluten-free flour and baking powder.

Can I bake this in a loaf tin?

Yes. Use a lined 900g loaf tin and bake for 45 to 50 minutes.

Can I reduce the sugar in the drizzle?

You can slightly reduce it, but the classic sharp-sweet balance comes from using the full amount.

Why is my cake crumbly?

Gluten-free cakes need enough moisture. Measure carefully and avoid overbaking.