I still remember the first time I tried baking Jamie Oliver’s Gluten Free Lemon Drizzle Cake. It was a rainy Saturday afternoon and I was craving something zesty and sweet, but my friend had just been diagnosed with a gluten intolerance. I didn’t want them to feel left out, so I decided to take a leap and try this cake. The moment I pulled it out of the oven, the entire kitchen smelled like sunshine. The tang of lemon mingled with the sweet glaze and made every bite feel like comfort and celebration at the same time. From that day on, this cake became my go-to when I wanted a treat that could charm everyone, gluten-free or not.
Jamie Oliver’s Gluten Free Lemon Drizzle Cake Recipe
I love recipes that are simple but feel fancy. This cake is one of them. The texture is light yet moist, with a zesty tang that cuts through the sweetness perfectly. You don’t need a degree in baking to make it, and it’s ideal for family gatherings, tea-time indulgences, or a small celebration. It’s the kind of cake that makes you feel like you spent hours in the kitchen even when it took less than an hour to prepare.
Ingredients Needed
I usually start with a mental checklist before hitting the store. Here’s what you’ll need:
- 175g gluten-free self-raising flour
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1 tsp gluten-free baking powder
- A pinch of salt
For the drizzle:
- Juice of 1 large lemon
- 85g caster sugar
Pro tip: Always check that your baking powder is labeled gluten-free. One wrong ingredient can change everything.
How To Make Jamie Oliver’s Gluten Free Lemon Drizzle Cake
I’ll never forget my first mistake. I poured the wet ingredients too quickly into the dry and ended up with a lumpy batter. After that, I learned to take my time and fold gently. Here’s the step-by-step:
- Preheat your oven to 180°C / 350°F / gas mark 4. Grease and line a loaf tin.
- In a large bowl, cream together butter and sugar until pale and fluffy.
- Beat in the eggs one at a time, mixing slowly to avoid curdling.
- Fold in the lemon zest and juice for that refreshing kick.
- Sift together the gluten-free flour, baking powder, and salt. Fold gently into the wet mix.
- Pour batter into the prepared tin and smooth the top with a spatula.
- Bake for 45-50 minutes. A skewer inserted into the center should come out clean.
- While the cake cools, mix the lemon juice and sugar for the drizzle.
- Prick the cake with a skewer and pour the drizzle evenly over the top. Let it soak in and form a shiny, tangy crust.
Ingredient Science Spotlight
I love geeking out about why this cake works so well.
- Gluten-Free Flour: Unlike wheat flour, it doesn’t form gluten, so the cake relies on eggs and butter to provide structure.
- Lemon Juice and Zest: The zest adds aromatic oils, while the juice provides acidity that balances sweetness.
- Baking Powder: This creates air bubbles, making the cake light despite the denser gluten-free flour.
- Butter and Eggs: Together they add moisture and richness that make the cake tender and soft.
Understanding how each ingredient works makes baking less guesswork and more fun experimentation.
Expert Tips
Here’s what I wish I knew before my first bake:
- Always use room temperature butter and eggs for better mixing.
- Fold the flour gently. Overmixing can make the cake dense.
- Prick the cake before adding the drizzle so it absorbs fully.
- Store in an airtight container. This cake actually tastes better the next day.
- Don’t skip the zest. It’s what makes this cake zing.
Recipe Variations
Once you master the original, you can experiment:
- Lavender Lemon: Add 1 tsp of dried edible lavender to the batter for a floral note.
- Blueberry Lemon: Fold in a handful of fresh blueberries before baking.
- Lemon Almond: Replace 50g flour with ground almonds for a nuttier texture.
- Honey Drizzle: Swap half of the sugar in the drizzle with honey for a subtler sweetness.
Each variation brings a new dimension but keeps the cake gluten-free magic intact.
Final Words
I can’t overstate how rewarding this cake is. The first time my gluten-intolerant friend tasted it, their eyes lit up. They didn’t just enjoy the flavor; they felt included. Baking this cake is more than a recipe-it’s a small act of kindness, a little bit of sunshine in a loaf tin, and a way to share joy without compromise.
FAQs
Can I Use A Different Flour Instead Of Gluten-free Flour?
Yes, you can use a gluten-free flour blend that includes xanthan gum, or you can mix your own blend of rice flour and potato starch.
How Can I Make The Cake Extra Moist?
Adding a little yogurt or extra lemon juice to the batter can help keep the cake moist. You can also brush the finished cake with a bit of lemon syrup while it’s still warm.
Can I Make This Cake Dairy-free As Well?
Absolutely! Swap the butter for a dairy-free butter or oil and use a dairy-free yogurt or a plant-based milk in place of regular yogurt or milk.