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The Best Gluten Free Lemon Drizzle Cake

| | byKat |112 Comments

Intensely lemony, moist and with a delicate crumb, this gluten free lemon drizzle cake has it all. It’s the perfect everyday dessert that’s easy to prepare, and a joy to eat. Although, with how absolutely delicious it is, it would be welcome at any and all occasions.

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Close-up of the lemon drizzle cake loaf with a few slices cut already, on a piece of white parchment paper.

A grand statement indeed, to claim to have made the perfect gluten free lemon drizzle cake. With so many (delicious and wonderful) recipes out there, how can I possibly maintain that this recipe is the best possible?

Okay, let’s first consider what makes the perfect lemon drizzle cake:

  • an intese lemon flavour,
  • a moist sponge,
  • a delicate crumb – neither too crumbly nor too dense or wet,
  • a balance of sweetness and zesty freshness from the lemons,
  • a delicious lemon icing that hardens on drying to give a delicious texture when you take a bite,
  • a beautiful domed shape, with a crack down the middle (for that rustic appearance), and
  • a vibrant golden yellow colour when you cut into it – ideally accompanied with just-so caramelised edges.

Of course, the perfect lemon drizzle cake should also be easy to make, regardless of your baking skill level – as well as looking like it’s come straight out of a glossy food magazine.

And… well, this is it. (Even if I do say so myself.)

Close-up of the lemon drizzle cake loaf, which has had a few slices cut already.

Individual slices of the lemon drizzle cake in a neat row.

It’s easy to love this lemon drizzle cake. In fact, if you put a brownie and a piece of this cake in front of me right now… I’ll chose the cake.

And if you know me even just a tiny little bit, you know that this is a shocking thing for me to say – and it should tell you everything you need to know about how AMAZING this gluten free lemon drizzle cake really is. (And, no, you can’t tell it’s gluten free!)

Making the lemon drizzle cake: drizzling the golden brown loaf cake with lemon icing.

Before we get to the bits and bobs of making this wonderful cake – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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How do you make a lemon drizzle cake?

We start with the dry ingredients – as this is a gluten free lemon drizzle cake, we’ll use a gluten free flour blend (the one I use contains only rice, potato and maize flour), almond flour, a pinch of xanthan gum, baking powder, sugar and salt.

If you don’t need the cake to be gluten free, you can definitely use regular all-purpose flour. The addition of almond flour, however, is strongly recommended – it makes the lemon drizzle cake extra moist and delicate, without the almond flavour coming through too strongly.

Next up: softened butter – straight into the dry ingredients.

Making the lemon drizzle cake: dry ingredients and softened butter in a glass mixing bowl.

I know, I know. You’re probably used to creaming together butter and sugar, then adding eggs, and then mixing in the dry ingredients. That’s called a standard “creaming method”.

What we’re using instead is the so-called “reverse creaming method”, where you combine the butter with the dry ingredients until you get a mixture resembling breadcrumbs.

Making the lemon drizzle cake: breadcrumb-like texture after "reverse creaming method".

The “reverse creaming method” gives a much finer cake crumb and a velvety texture that works wonderfully with the zesty lemon flavour.

Next up: A LOT of lemon zest. Specifically, the zest of 3 lemons. We’re not playing around here – this lemon drizzle cake has big bold flavours, and adding a small mountain of lemon zest into the cake batter plays a huge role in this.

Making the lemon drizzle cake: adding lemon zest.

Then, we’ll mix together the wet ingredients: room temperature eggs, room temperature (or warm) milk, a splash of vanilla and lemon juice.

Add the wet ingredients to the dry, and mix mix mix.

Now, room temperature ingredients are really important here – if the eggs or milk (or both) are too cold, the softened butter you’ve incorporated into the dry ingredients will firm up, resulting in pockets of butter that will melt on baking. And, as I’m sure you can guess, this can lead to an unpleasant cake texture. So – room temperature it is.

Making the lemon drizzle cake: adding the wet ingredients to the dry.

Making the lemon drizzle cake: mixing the cake batter with a hand mixer.

When you make cakes, you usually expect the cake batter to be smooth and velvety at the end – this is not the case here. Here’s why:

Firstly, the almond flour has a coarser texture than either wheat or gluten free flour, which will show in the texture of the batter. (But don’t worry, it doesn’t mean that the baked cake will taste “coarse” or grainy – the opposite, in fact! It will be soft and delicious.)

Secondly, the acidic lemon juice will start reacting with the basic elements in the baking powder, making the batter appear lumpy and bubbly. That’s why we’ve added slightly more baking powder than you would in, for instance, a vanilla pound cake – we’re essentially compensating for the part of the baking powder that reacts before the cake goes into the oven.

Making the lemon drizzle cake: pouring the cake batter into a loaf tin lined with baking paper.

Making the lemon drizzle cake: smoothing the top of the cake batter with a spatula.

And now… we bake.

How long do you have to bake a lemon drizzle cake?

This gluten free lemon drizzle cake bakes to perfection at 355 ºF (180 ºC) in exactly one hour. But because all ovens are slightly different (and frequently incorrectly calibrated), I recommend doing a “toothpick test”.

Use a toothpick of a skewer and insert it into the middle part of the cake. If, after about 2 seconds, it comes out clean (maybe with a stray crumb attached), the lemon drizzle cake is baked. If, however, wet batter or many wet crumbs are attached, bake it for a further 4 – 5 minutes and then check again.

Making the lemon drizzle cake: the lemon drizzle cake right out of the oven, still in the loaf tin.

The cake tends to start browning fairly quickly – once it gets to a dark golden brown on top, cover it with aluminium foil and continue baking. This will minimise any further browning and the cake will come out with a perfect caramelised top and sides.

Making the lemon drizzle cake: lifting the baked lemon cake out of the loaf tin.

Making the lemon drizzle cake: peeling away the baking paper.

How do you make the lemon drizzle (lemon icing)?

The lemon drizzle (or lemon icing) is simple: just powdered sugar and lemon juice, mixed together until smooth and delicious. The tartness of the lemon juice tempers the sweetness of the sugar, resulting in a drizzle that’s deliciously refreshing without being too acidic.

Once the top is completely frosted, allow the icing to dry out – it will give it a delicious texture that makes eating this lemon drizzle cake an even greater joy.

Making the lemon drizzle cake: drizzling the golden brown loaf cake with lemon icing.

Making the lemon drizzle cake: the loaf cake covered with lemon icing.

How long will a lemon drizzle cake last?

The gluten free lemon drizzle cake lasts about 3 – 4 days in a closed container in a cool dry place.

And even with it being gluten free, it lasts just as long as a cake made from regular all-purpose flour – purely due to the addition of almond flour, which keeps the cake moist and wonderful.

Should you store lemon drizzle cake in the fridge?

You don’t need to store the cake in the fridge – room temperature or a cool pantry during hot summer months works perfectly.

And… there you go, friends! A simple gluten free lemon drizzle cake that’s chock-full of delicious lemony flavour, as well as moist, beautiful and… yes, absolutely perfect.

The lemon drizzle cake loaf with a few slices cut already, on a piece of white parchment paper.

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The Best Gluten Free Lemon Drizzle Cake

Intensely lemony, moist and with a delicate crumb, this gluten free lemon drizzle cake has it all. It’s the perfect everyday dessert that’s easy to prepare, and a joy to eat. Although, with how absolutely delicious it is, it would be welcome at any and all occasions.
Print Rate
4.98 from 37 votes
Prep Time 15 mins
Cook/Bake Time 1 hr
Total Time 1 hr 15 mins
Servings 10

Ingredients

For lemon loaf cake:

  • 1 2/3 cups (200 g) plain gluten free flour blend (I've used a simple shop-bought blend containing only rice, potato and maize fours with no added xanthan gum)
  • 3/4 cup (65 g) almond flour
  • 1/2 tsp xanthan gum
  • 3 tsp baking powder
  • 1 cup (200 g) granulated sugar
  • pinch of salt
  • 2 sticks (226 g) unsalted butter, softened
  • zest of 3 lemons
  • 4 medium eggs, room temperature
  • 1/2 cup (120 mL) milk, room temperature
  • 1 tsp vanilla paste (I love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 2 tsp vanilla extract)
  • 6 tbsp lemon juice (freshly squeezed)

For lemon drizzle:

  • 1 cup (120 g) powdered/icing sugar, sifted
  • 6 - 7 tsp lemon juice (freshly squeezed)

Instructions

For lemon loaf cake:

  • Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)
  • In a large bowl, sift together the gluten free flour blend, almond flour, xanthan gum and baking powder. Add the sugar and salt, and mix until combined.
  • Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs in size.
  • Add the lemon zest. In a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.
  • Transfer the cake batter into the prepared loaf tin, smooth out the top, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean.
    If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.
  • Allow to cool in the loaf tin for about 10 minutes, then remove from the tin, and allow to cool completely on a cooling rack.

For lemon drizzle:

  • Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. Add 1 - 2 tsp of lemon juice, mixing well, until you get the correct icing consistency (see text for photos).
    You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.
  • Drizzle the lemon icing over the cooled cake, spreading it evenly across the top with the back of a spoon, and letting it drip down the sides.
  • Enjoy!

Storage:

  • The lemon drizzle cake keeps well in a closed container in a cool dry place for 3 - 4 days.
Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!

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112 thoughts on “The Best Gluten Free Lemon Drizzle Cake”

  1. This was my first attempt at a gluten free cake and it turned out amazing! It looked beautiful and tasted really good. My mixture did not really go to a breadcrumb consistency but I read the comment about this could be due to being a warm kitchen which mine certainly was today! It was of no detriment to the finished product though. I will definitely be trying some more of your recipes.

    Reply
  2. Amazing! I have made your fabulous lemon drizzle cake twice now & it’s been amazing both times! So easy to make & super-delicious! Thank you Kat!

    Reply
  3. Hi Kat, my version rose beautifully in the oven and was properly cooked through (tested with a skewer) but after it was out of the oven it sank in the middle which was such a shame. Could it be too much baking powder? I know that this can sometimes cause a good rise but it’s not stable. What do you think? I’d really like to get it right next time. Thank you.

    Reply
    • Hi Mandy, that’s quite odd, the amount of baking powder is optimised to give good rise without collapsing. Did you bake it in a conventional or in a fan/convection oven?

      Reply
  4. Oh.My.Goodness. Absolutely amazing!! The amount of almond flour gives the cake a perfect moist crumb while still being able to slice confidently! I omitted the xantham gum since my gf blend already contained it, and it still came out *chefs kiss* Thank you so much for sharing!

    Reply
    • Hi Nupur! You can use all purpose wheat flour, but you’ll need to increase the amount by about 10%, as wheat flour typically absorbs less moisture than gluten-free flour blends. Also, no need to use xanthan gum if using wheat flour.

      Reply
  5. Nice flavor but I did something wrong. My mixture went gluggy when I added the butter, it didn’t resemble breadcrumbs. I believe this is why my cake also collapsed when I took it out of the oven. Do you know why this may have happened with the butter?

    Reply
    • Hi Louise, if your kitchen is very warm or your butter really soft, you mixture might clump together more (and it won’t resemble breadcrumbs). However, that shouldn’t drastically affect the bake, so long as you end up with a smooth cake batter with no clumps at the end. The cake tends to collapse if it’s not fully baked through. Did you check the doneness with a toothpick?

      Reply
  6. Always a favorite! I make this at Easter and my family just loves it. The bright lemon flavor shines and the cake is light and moist. A delicious treat for sure!

    Reply
  7. Hi Kat,
    I’m looking forward to making this recipe, maybe tomorrow. I tried your link for vanilla paste and it seems to have expired. Which one is your favorite and why? Also, I avoid xanthan gum and use Pamela’s replacement. Do you see any problems with that substitution in this recipe? I really appreciate you sharing these gf baking recipes as I have celiac and I’m not one to “experiment” with trial and error. Thanks so much, Diane

    Reply
    • Hi Diane, I usually use Nielsen Massey vanilla bean paste. I have no experience with Pamela’s GF flour, but if you’ve used it successfully in the past to make GF cakes and similar, it should work with this recipe. (Note that I can’t be certain, as I haven’t tested it.) Happy baking!

      Reply
  8. This was a delicious recipe, perfectly moist and lemony. I substituted one stick of butter for 1/2 cup of nonfat Greek yogurt and baked the cake in my silicone loaf pan. It turned out great, and between my parents, husband, and 2 grown children, we devoured it in one day. Thank you for the recipe!

    Reply
  9. My GF husband is, also, Type 2 Diabetic….I am going to sub Monk Fruit Sweetener for the sugar. (no bitter after taste) … I have used it in a Chocolate Torta with perfect results. I like the use of Almond Flour in this recipe. Looking forward to baking this and sharing with a friend.

    Reply
    • Hi Vivian, that’s why I usually recommend using weight measurements! Different GF flour blends can have different densities, that’s probably why you’ve observed this difference. When in doubt, always go with grams – so use 200g.

      Reply
  10. This was so light and fluffy, indeed far too much batter for my loaf tin, made 5 extra cup cakes. The batter also flowed over the sides of the loaf tin – the only thing I did differently from the method was to add the lemon jiuce after the egg/milk mixture. However beautifully light and tasty – my non GF grandson reckons as good as the real thing!

    Reply
    • Hi Gill, so glad you and your grandson enjoyed the cake! It’s slightly strange that there was too much batter – what size of loaf tin did you use?

      Reply
  11. I had extra lemons to use up, so I tried this recipe. I used half the amount of butter but it still turned out spectacular. My family loved it!

    Reply
  12. Hello Kat
    I have made a few of your recipes with great success for my parents who have become gluten intolerant in the last few years. I would really love to make this lemon cake as slab cake for their 50th anniversary cake – they both love this cake. Do you have any suggestions of managing the recipe changes – i was expecting to make a 14 x 10 inch slab tin. I was thinking just to triple the ingredients but thought I would just check on your suggestions first….

    Reply
    • Hi Anndrea, so glad you’ve been enjoying my recipes!
      I think tripling the recipe will be just right – here’s the math I used:
      A 2lb loaf tin has the following dimensions: 8x4x3 inches, which gives a volume of 96 inches^3.
      Assuming you want to make an approximately 2-inch-thick 10×14 inch cake, this gives a volume of 280 inches^3.
      280/96 = 2.92 –> So tripling the recipe is pretty much spot on. 🙂
      Happy baking!

      Reply
  13. Excellent recipe! followed it exactly and its really such a great result. light and fluffy with perfect crumb, excellent texture. Definitely would make again.

    Reply
  14. Absolutely amazing!
    I did make some changes: spelt flour instead of GF flour, oat milk instead of dairy, vegan butter instead of regular, agar agar instead of xanthan gum, and coconut sugar instead of regular.
    It came out so fluffy yet moist and lemony but also sweet (probably not as sweet as the original because of the coconut sugar sub). Loved it and will definitely bake it again!

    Reply
  15. Since being diagnosed with celiac disease this is the first time I’ve baked. This is better than regular flour lemon cake which used to be my favourite. Thank you for this amazing recipe. I am now baking with my grandkids again. Love your recipes.

    Reply
  16. I used Agave Syrup instead of sugar and it was a gorgeous cake; so moist and full of flavour with a good texture. Thank you Kat, for sharing the recipe.

    Reply
  17. Hi Kat. This looks so good! Can’t wait to try it – just wondering, if you use plain flour (not gluten free) do you still need the xanthan gum? And if you do use gluten free flour do you absolutely need it?
    Also, can I sub caster sugar for the granulated sugar? We’re still in lockdown so I’m trying to just use what we have in the pantry.
    Thanks heaps,
    Anjali

    Reply
    • Hi Anjali! If you use plain wheat all-purpose flour, you don’t need to use xanthan gum. If using GF flour and the blend you’re using already contains xanthan gum, you don’t need to use is separately. If, however, it doesn’t contain xanthan gum, I do recommend using it, as the cake can be too crumbly without it.
      You can use either caster or granulated sugar, either should work fine. 🙂

      Reply
  18. Fantastic. I made this cake for my partner who has to have a gluten free diet. I have tried so many different recipes, but this is by far the best. The way Kat describes every step and reasons why. I do not like gluten free cakes, but I certainly did have a slice of this. Beautiful and just like a normal cake. Thank you so much Kat.

    Reply
  19. WOW!! I don’t usually bake gluten-free but my my grandma is allergic so I decided to make this cake and I was blown away!! This is easily the most delicious lemon cake I’ve had and I’ve had many (it’s my favorite flavor). Thank you so much for the recipe 🙂 I will definitely be making it again even for my non-gluten free self! I had to bake it for longer than an hour but it was probably due to my ancient oven, lol. I also made extra icing and poked holes in the cake to make it even more lemony and it was SO GOOD.

    Reply
      • You could, just note that skin-on ground almonds have a different fat and fibre content than almond flour, so you might get a slightly different texture – should still be delicious though. Also note that skin-on ground almonds will make the cake a bit darker in colour and give it a speckled appearance.

        Reply
  20. What a success , your gluten free lemon drizzle cake was the best recipe I have ever used & it was all the things you said , it rose great , is the lightest cake I have ever made & tasted fab . I used normal gluten free self raising flour & as I didn’t have almond flour but I had ground almonds so I used these instead & it was still perfect . I will definitely be trying more of your recipes, gluten free chi brownies next I think

    Reply
  21. Hi! Your lemon cake looks amazing:) I tried making it last night and modified 3 things:
    – I cut the recipe in half
    – I used ghee instead of butter
    – My baking loaf is made out of silicone
    Though tasty, the cake came out more like a mochi than a cake and did not rise at all (it actually sank a good bit in the center). Do you have any ideas what might have affected the result?
    Thank you so much!

    Reply
    • Probably your modifications, especially using ghee and a silicone baking tin – all of these have a big effect on the texture of the cake and how it bakes.

      Reply
  22. Amazing cake, light and fluffly and delicious. I am coeliac myself and my partner and I didn’t notice this was ancake without gluten.

    Reply
  23. I made this today and oh my lord baby Jesus! It is sooooo good! I ended up using a 1:1 gluten free flour and almond flour. I had read some of your other stuff that said if you use a 1:1 or other gluten free flour to check if it had xanthan gum (thank you for that tip!) and if it did to not add it the asked amount in the recipe. I also ended up having to use a bunt pan bc my loaf pan had definitely retired and was no bueno. But overall it really turned out delicious! It’s a hit at my house and definitely won’t last. I’ll definitely be making it often now lol.

    Reply
  24. The GF lemon drizzle cake was delicious. I will definitely make again. I used monk fruit sweetener and it turned out just right. Thank you!

    Reply
  25. Hi, I’m new to GF baking and would love to create this cake. I only have Doves farm SR flour in my cupboard, could I use that instead of plain flour, xanthan gum & baking powder please? Thank you

    Reply
    • If Doves Farm SR flour contains xanthan gum, no need to add it separately. As for the baking powder – I don’t know how much raising agents the flour contains so it’s difficult for me to judge. If you’ve used it previously to make cakes and sponges and you didn’t add any baking powder but still got nice, fluffy results, then you probably don’t need to add baking powder separately.

      Reply
    • Xanthan gum acts as a gluten substitute in gluten free baking, and gives GF bakes their elasticity and flexibility, so they don’t end up being too crumbly. Appearance-wise, it’s a very fine off-white powder.

      Reply
  26. This cake was everything promised! I especially love the crumb as i’ve been disappointed in other gluten free recipes I’ve tried. Lemon is a favorite and this cake is perfectly lemony. Ihad measure for measure flour, so didn’t need the xanthan gum. The only change I made since I didn’t have milk , was using kefir and a bit of water to equal the 1/2 cup. ( I am lactose intolerant, so like substituting the no lactose kefir when possible).
    Just found your site, and am looking forward to trying more of your recipes..thanks for this one!

    Reply
  27. made this today, took about an hour and a half to bake but I did put alot of lemon juice in. my days it is sooooo good, thank you! so moist and really lemony, fantastic.

    Reply
    • Hi Rachel, sorry you found the experience disappointing – ads are how I earn money, allowing me to produce free content and recipes for you to enjoy. I do encourage you to still give this cake a try, it’s absolutely divine. 🙂

      Reply
  28. Oh. My. Goodness. This recipe is absolute perfection. I’m 6 months pregnant and have been craving lemon cake like crazy. Usually gluten free options end up being a slight let down, but this cake is super yummy and you’d never know it was GF! I had to bake mine for an extra 20min to get the center to bake through. I covered it with foil during those last 20min too and it came out perfect and moist! Thanks a million, I seriously needed this in my life.

    Reply
  29. Made this tonight and it’s terrific! I halved the recipe and baked the batter in 2 aluminum mini loaf pans for about 45 minutes. So tender and moist! Planning on sharing one of the mini loaves with a client and am so happy with how this recipe turned out. Thanks for sharing it!

    Reply
  30. I’m excited to try to m this recipe! My husband’s birthday is coming and he requested a lemon cake. Could I make this in a Bundt tin? If i would I need to increase ingredients and cook time? Thanks in advance for your help!

    Reply
    • You can definitely make it in a bundt tin, but whether you need to adjust the ingredient quantities and baking time will depend on the size of the bundt tin!

      Reply
  31. This looks incredible! What do you think would happen if I used vegan butter and non-dairy milk? I’d like to make it for someone who is dairy free.

    Reply
  32. Wow! I made this last night. I used a Live G Free Yellow Baking Mix from Aldi for most of the dry ingredients and wasn’t sure if the measurements would be right but it was perfect. Absolutely delicious!

    Reply
    • I don’t recommend using coconut milk, as it’s too fatty and can make a heavy/dense/oily cake. Non-dairy milks such as almond, soy, oats or similar work better. You can use GF flour only, but the cake might dry out quicker – it will still be delicious though. 🙂

      Reply
    • Unfortunately, I don’t have any experience with high altitude baking – I’m sure there’s plenty of information about adjusting baking temperatures and times if you try googling it? 🙂

      Reply
  33. This lemon drizzle cake is such a delicious one and gluten free as well! U won’t even notice the difference. I used ground almond cuz I can’t find any almond flour. I also microwave my butter for 2 mins to speed up things and maybe this is the reason my batter wasn’t lumpy at all. Oh and I sifted all my dry ingredients altho the ground almond took a bit longer to do than expected it’s worth the while. Thank you so much for sharing this recipe and I will for sure make it over and over again!

    Reply
  34. Hi!
    If I use a gluten free flour mix that has Xanthan gum will I need I to add additional.. i realized this was kinda asked already but I wanted confirmation 🙂

    Reply
    • As I’m in the UK, I either use Doves Farm Freee or a branded GF four mix (from Aldi, Lidl or Asda). However, this recipe should work with most GF flour mixes.

      Reply
  35. Just made this and it turned out AH-mazing! You would have no idea it was GF and that crumb, oh my gosh. So moist, so delicious. Please never stop perfecting recipes!

    Reply
  36. Soooo good ! Perfect !
    Tried it today and made some blueberry adds into, on the top…😂 you can see it on my instagram EvaHappyGlutenFree
    Thank you so much for your recipes !
    Best from Paris 😊

    Reply
  37. Any thoughts on how to make this low carb? Just about everything but the gluten free flour would work. What are your thoughts on subbing in coconut or arrowroot flour instead?

    Reply
    • I think a mix of almond, arrowroot and coconut flour could work – but I would definitely try it on a smaller quantity first, just to make sure. 🙂 Let me know how it turns out!

      Reply
  38. Hey!
    I recently tried your vanilla cupcakes for my daughter who’s allergic To gluten , dairy and eggs .
    And OH MY WORD. The crumb was so on point ! I am officially a big fan of your work !
    I would love to try this recipe out but we aren’t big on lemon in my household. Do you think this would work with oranges instead ?
    Also, should I still add the xanthan gum if I’m using regular flour?
    Thanks in advance !

    Reply