This post is sponsored by Juvela.
A gluten free lemon drizzle cake is one of the most requested recipes I get, so I’ve put my own spin on this classic. To celebrate National Cake Week, I teamed up with Juvela to create a delightful gluten free lemon and pistachio drizzle cake that’s light, zingy and perfect for sharing.
I’ve used Juvela’s white mix for years — it’s versatile and consistently gives excellent results. If you have coeliac disease and can get gluten-free products on prescription in your area, Juvela’s white mix is available that way and is ideal for a wide range of bakes. It works well as a direct replacement for flour in cakes, biscuits or even white sauces.
I’ve always loved a lemon drizzle cake, but adding pistachios felt like a revelation. The crunchy pistachio pieces add texture alongside the crackly sugar topping, while the sponge stays light and moist. I baked this for a Macmillan Coffee Morning at work and my colleagues — my willing taste-testers — described it as light, airy and delicious, with several people surprised it was gluten free.
Along with the Juvela white mix I add ground almonds in this recipe to improve the crumb and give the cake a pleasing texture. The lemon drizzle topping is wonderfully simple — just lemon juice and sugar — but it transforms the cake, producing a crisp, zesty finish that contrasts with the soft sponge.
My gluten free lemon and pistachio drizzle cake
If you want a bake that will impress both gluten-free and gluten-eating friends, this is it. It’s straightforward to make, travels well for events and keeps its texture even a day or two after baking. National Cake Week is as good an excuse as any to bake one!
If you get gluten-free prescriptions and haven’t tried Juvela’s white mix, give it a go — it’s reliable in a wide range of recipes and helps deliver consistently good results for gluten free baking.
Gluten free lemon and pistachio drizzle cake
15 minutes
40 minutes
55 minutes
Bright lemon and crushed pistachios combine to create a moist, light sponge finished with a crisp, sugary lemon drizzle. Simple ingredients, excellent texture and a showstopping finish make this recipe a favourite for gatherings.
Ingredients
For the cake:
- 225 g unsalted butter (or dairy-free margarine)
- 225 g caster sugar
- 200 g Juvela white mix
- 75 g ground almonds
- 3 tsp baking powder
- 1/2 tsp xanthan gum
- 4 large eggs
- 4 tbsp milk (cow’s or dairy-free)
- Zest of 2 lemons
- 50 g pistachio nuts, roughly chopped
For the topping:
- Juice of 2 lemons
- 175 g granulated sugar
- 25 g pistachio nuts, roughly chopped
Instructions
- Preheat the oven to 160°C/Gas 3. Grease and line a 30cm x 23cm baking tin.
- Beat the butter and sugar together with an electric mixer until pale. Add the eggs and mix until combined. Stir in the Juvela white mix, ground almonds, xanthan gum, lemon zest and baking powder, mixing for a few minutes until evenly combined. Fold in the chopped pistachios.
- Pour the batter into the prepared tin and smooth the surface. Bake in the centre of the oven for 35–40 minutes, until golden and the top springs back when lightly pressed.
- Cool on a wire rack for 15 minutes, then lift the cake from the tin and peel away the lining paper. The cake should be warm, not hot, when you add the drizzle.
- When the cake is just warm, prick the surface all over with a cocktail stick. Place a tray or baking paper under the rack to catch drips. Mix the lemon juice and granulated sugar, then spoon the mixture evenly over the cake. Scatter the remaining chopped pistachios over the top. Allow to cool completely before cutting into squares.
Need some more baking inspiration?
If this recipe hasn’t fully satisfied your sweet tooth, I have plenty more gluten free bakes to try. Here are some ideas to keep you baking and experimenting with flavours and textures.
- Gluten free ginger and rum tray bake
- Gluten Free Lemon Bars
- Gluten free Bakewell Tart
- Almond Flour Cake
- Gluten free caramel latte cake
If you make this cake, I’d love to see your photos — share them using #theglutenfreeblogger or tag me on Instagram. If you’re in my Facebook group, feel free to post your results there and let me know any recipe requests in the comments.
Like this recipe? Pin the recipe card for later!
*The Department of Health & Social Care ran a consultation on the availability of gluten-free foods on prescription in England; the outcome recommended that gluten-free bread and flour mixes remain available on prescription for diagnosed coeliacs. For further information, see Coeliac UK.