Lemon Loaf Cake Recipe

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Taken from Free-From Food for Family & Friends (£25; Harper Collins)


  • 275g gluten-free plain flour (ideally Doves Farm)
  • 1tsp gluten-free baking powder
  • 200g golden caster sugar
  • Grated zest and juice of 1 lemon
  • 100ml sunflower or rapeseed oil, plus extra for greasing
  • For the icing:
  • 100g icing sugar
  • 2 tbsp lemon juice
  • You will need:
  • 900g (11cm x 22cm) loaf tin


  • Preheat the oven to 200°C (400°F), gas mark 6, then lightly grease the loaf tin with sunflower or rapeseed oil and line it with baking parchment

  • Sift the flour and baking powder into a large mixing bowl, then stir in the sugar and lemon zest. Pour over the lemon juice, sunflower or rapeseed oil and 170ml of water and mix together until smooth and glossy

  • Pour into the prepared loaf tin and bake in the oven for 30 minutes or until golden and slightly risen. Remove from the oven and leave to cool in the tin while you make the icing

  • Sift the icing sugar into a bowl, add the lemon juice and mix together until smooth and creamy. Once the lemon loaf is completely cool, remove from the tin, spread over the icing and leave to set for 30 minutes before cutting into slices to serve

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