The perfect combination of tang and sweetness, this lemon drizzle cake is always a crowd favourite. Enjoy with a cuppa or serve with ice cream, either way is delicious!


  • 250g Butter                                                                             
  • Zest of 2 lemons
  • 2 ¼ cups caster sugar
  • 6 eggs
  • 2 cups Gluten Free Plain Flour
  • 2 teaspoons Baking powder
  • ¾ cup sour cream
  • Juice of 1 lemon

* Best to use a kugelhopf tin


Cream butter, lemon zest and sugar in kitchen aid using a whisk attachment

Then add eggs one at a time

Stir in sifted flour and baking powder into the creamed butter mix

Combine sour cream and lemon juice in a separate bowl

Now add sour cream and lemon juice, mix until combined, do not overmix

Bake 50 mins at 160 degrees C

Remove from oven and cool on a wire rack

To make icing combine 3 cups icing sugar with juice and zest of 3 lemons and pour over cake when cold, decorate with dried flower petals