Bright, moist, and bursting with fresh fruit flavor, this Gluten-Free Raspberry & Lemon Drizzle Cake is a delightful dessert perfect for spring, summer, or any time you crave a refreshing treat. The combination of tangy lemons and sweet raspberries creates a beautiful balance of flavors, while the zesty lemon drizzle soaks into the warm cake, making every bite incredibly tender and flavorful.

Whether served with afternoon tea, as a brunch centerpiece, or as a light dessert, this gluten-free cake is elegant, easy to make, and guaranteed to impress.

Why You’ll Love This Recipe

• Completely gluten-free
• Moist and tender crumb
• Fresh raspberry flavor
• Bright lemon drizzle
• Easy to make
• Perfect for celebrations and tea parties
• Freezes beautifully

Preparation Time

• Prep Time: 20 minutes
• Bake Time: 45–50 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 40 minutes

Yield

10–12 servings

Ingredients

For the Cake

• 2 cups (280 g) gluten-free all-purpose flour blend
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 4 large eggs
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• ½ cup (120 ml) milk
• 1½ cups (180 g) fresh raspberries
• 1 teaspoon vanilla extract

For the Lemon Drizzle

• ¾ cup (90 g) powdered sugar
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Optional Garnish

• Fresh raspberries
• Lemon slices
• Extra powdered sugar

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Equipment Needed

• 9-inch (23 cm) loaf pan or round cake pan
• Mixing bowls
• Electric mixer
• Cooling rack
• Skewer or toothpick

Instructions

Step 1: Prepare the Oven

Preheat oven to:

350°F (175°C)

Grease and line a 9-inch loaf pan or round cake pan with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together:

• Gluten-free flour
• Baking powder
• Salt

Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat:

• Butter
• Sugar

for:

3–4 Minutes

until pale and fluffy.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time.

Mix in:

• Lemon zest
• Lemon juice
• Vanilla extract

Step 5: Combine Wet and Dry Ingredients

Add the flour mixture in three additions, alternating with the milk.

Mix gently until combined.

Do not overmix.

Step 6: Fold in the Raspberries

Carefully fold in:

• Fresh raspberries

to avoid crushing them.

Step 7: Bake

Pour batter into the prepared pan.

Bake at:

350°F (175°C)

for:

45–50 Minutes

or until a skewer inserted in the center comes out clean.

Internal Temperature

The cake should reach:

205–210°F (96–99°C)

Step 8: Make the Lemon Drizzle

While the cake bakes, whisk together:

• Powdered sugar
• Lemon juice
• Lemon zest

until smooth.

Step 9: Drizzle the Cake

While the cake is still warm, poke small holes all over the top using a skewer.

Slowly spoon the lemon drizzle over the cake.

Allow it to soak in completely.

Step 10: Cool and Serve

Cool the cake in the pan for:

15 Minutes

before transferring to a wire rack.

Allow to cool completely before slicing.

Serving Suggestions

Serve with:

• Whipped cream
• Vanilla yogurt
• Fresh berries
• Lemon curd
• Hot tea or coffee

Perfect for afternoon tea, brunches, and celebrations.

Tips for Success

Use Fresh Lemons

Fresh lemon juice and zest provide the best flavor.

Coat Raspberries in Flour

Toss raspberries in a tablespoon of gluten-free flour to help prevent sinking.

Don’t Overmix

Gentle mixing keeps the cake light and tender.

Drizzle While Warm

This allows the syrup to soak deeply into the cake.

Variations

Raspberry Lemon Loaf

Bake in a loaf pan for a classic tea cake presentation.

Mixed Berry Version

Replace half the raspberries with blueberries or blackberries.

Almond Raspberry Cake

Add:

• ½ teaspoon almond extract

for extra flavor.

Lemon Glaze Finish

Top with a thicker icing glaze after cooling.

Storage Instructions

Room Temperature

Store in an airtight container for:

Up to 3 Days

Refrigerator

Store for:

Up to 1 Week

Freezer

Freeze slices individually for:

Up to 3 Months

Thaw at room temperature before serving.

Nutritional Information

Approximate per serving (12 servings):

• Calories: 280
• Protein: 4 g
• Carbohydrates: 36 g
• Fat: 13 g
• Saturated Fat: 8 g
• Fiber: 2 g
• Sugar: 22 g
• Sodium: 140 mg

Values may vary depending on ingredients used.

Frequently Asked Questions

Can I use frozen raspberries?

Yes. Use them directly from frozen and avoid thawing to prevent excess moisture.

Which gluten-free flour works best?

A high-quality all-purpose gluten-free flour blend with xanthan gum works best.

Can I make it dairy-free?

Yes. Substitute the butter with dairy-free butter and use plant-based milk.

Why is my cake dense?

Overmixing or inaccurate flour measurements can affect the texture.