Pete’s gluten-free lemon cake


  • 175g gluten free self raising flour (Tesco blend)
  • 175g caster sugar
  • 175g butter
  • Zest of 3 lemons
  • 75ml milk 
  • 3 eggs
  • Drizzle syrup- juice of 3 lemons and 2 tbsp sugar 

After my last gluten-free baking boob, an old school friend of mine sent me a recipe online. Good old Pete. I whisked up all of these ingredients together and baked for 40 minutes at fan 160 in a loaf tin. 

Have to say this recipe was much much better than the potato based lemon cake. You wouldn’t know this cake was gluten free! The texture is cakey and lovely. I am happy. Thanks Pete!

Gluten-free lemon drizzle

I’m on the hunt for a scrummy gluten free lemon cake recipe at the moment. I followed a BBC good food recipe that substituted wheat flour for mashed potato and ground almonds. The mixture was quite sloppy compared to normal cake mixture and smelt a bit like dinner. The cake achieved a good rise from all the eggs in it which I was quite impressed with. After drizzling it with lemon syrup and cutting into it, it became quite apparent that I had actually made something of a lemon Spanish omelette…. This cake kind of represented the day I’ve had really as I found out that my boiler had broken and a CHILLED shower is not the best way to kick start the day. This recipe made me miss wheat dearly. My quest for gluten free cake continues …. I won’t be making this one again but I’m sure there will be someone free of gluten out there who really does enjoy lemon omelettes.