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Mary Berry Gluten Free Lemon Drizzle Cake Recipe

Mary Berry Gluten Free Lemon Drizzle Cake Recipe

Mary Berry's gluten free lemon drizzle cake is every bit as light and zingy as the original — with a perfectly set drizzle crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 20 Squares
Course: Dessert
Cuisine: British
Calories: 230
Ingredients Method Notes

Ingredients
  

  • Gluten Free Lemon Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 275 g gluten-free self-raising flour Doves Farm Freee recommended
  • ¼ tsp xanthan gum only if not already in your flour — check the packet
  • 2 tsp gluten-free baking powder
  • 4 large eggs room temperature
  • 4 tbsp whole milk
  • Finely grated zest of 2 large unwaxed lemons
  • 1 tsp vanilla extract
  • Lemon Drizzle:
  • Juice of 2 large lemons about 6 tbsp
  • 175 g granulated sugar

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 30x23cm traybake tin.
  2. Mix lemon juice and granulated sugar together in a jug. Set aside.
  3. Place butter, caster sugar, flour, xanthan gum (if using), baking powder, eggs, milk, lemon zest, and vanilla into a large bowl. Beat with electric whisk for 2–3 minutes until smooth and pale.
  4. Pour into prepared tin. Spread evenly to corners. Level the top.
  5. Bake for 30–35 minutes until golden and a skewer comes out clean. Check at 30 minutes — do not overbake.
  6. Immediately poke 20–30 holes over the warm cake with a skewer. Pour drizzle evenly over the entire surface. Leave to cool completely in the tin — at least 1 hour.
  7. Lift from tin. Cut into squares with a sharp knife.

Notes

Use a good quality gluten-free self-raising flour blend — Doves Farm Freee is recommended.
Check whether your flour contains xanthan gum before adding extra — most good blends already include it.
Apply the drizzle the moment the cake comes out — do not wait.
Use granulated sugar in the drizzle, not caster — it creates the crunchy crust.
Do not overbake — check at 30 minutes and pull out as soon as the skewer is clean.
Stores in an airtight container for up to 3 days. Freezes well for up to 3 months.
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