Gluten-Free Lemon Drizzle Cake

Ingredients

• 2 cups gluten-free all-purpose flour blend (ensure it contains rice flour, tapioca starch, and potato starch) 2 cups gluten-free all-purpose flour blend (ensure it contains rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm milk (dairy or non-dairy) 1 cup warm milk (dairy or non-dairy)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp melted unsalted butter or neutral oil (like canola or vegetable) 3 tbsp melted unsalted butter or neutral oil (like canola or vegetable)
• 1 cup powdered sugar (for glaze) 1 cup powdered sugar (for glaze)
• 2-3 tbsp fresh lemon juice (for glaze) 2-3 tbsp fresh lemon juice (for glaze)

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined for an even rise and texture.

2. 2

   In a separate medium bowl, whisk together the warm milk, room temperature eggs, and melted butter or oil until well incorporated. The mixture should be smooth and homogenous.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a whisk or spatula until just combined and a smooth batter forms, about 1-2 minutes. Be careful not to overmix; gluten-free batters can become tough if overworked. The batter will be thicker than traditional wheat-based batters.

4. 4

   Pour the batter into a greased and floured (with GF flour) 8x8 inch baking pan or a standard loaf pan. Smooth the top with a spatula. Let the batter rest in the pan for about 10 minutes before baking, which helps improve the texture of gluten-free cakes.

5. 5

   Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

6. 6

   While the cake cools, prepare the lemon drizzle by whisking together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency. Once the cake is completely cool, generously drizzle the glaze over the top, letting it drip down the sides.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.