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Blackberry Lemon Drizzle Cake topped with a sweet lemon glaze and fresh blackberries.

Blackberry Lemon Drizzle Cake

A bright and cheerful gluten-free cake with zingy lemon flavor and juicy blackberries, perfect for a quick and rewarding bake.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Gluten Free
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups Gluten free flour blend (1 to 1 style) Choose a blend that includes xanthan gum.
  • 2 large Lemons, zest and juice Use fresh lemons for best flavor.
  • 1 cup Blackberries Fresh or frozen; toss frozen with a spoon of flour before adding.
  • 1/2 cup Butter or neutral oil Butter is recommended for flavor.
  • 1 cup Sugar
  • 3 large Eggs Room temperature is preferred.
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt A pinch.
  • 1 cup Powdered sugar for the drizzle To make the drizzle.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line your loaf pan with parchment paper.
  3. In a bowl, whisk together the gluten-free flour, baking powder, and salt.
  4. In another bowl, cream together the butter and sugar until light and fluffy.
  5. Add the eggs and lemon zest to the butter mixture and mix until combined.
  6. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  7. Fold in the blackberries gently to avoid breaking them.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out mostly clean.
  3. While the cake is baking, prepare the lemon drizzle.
Drizzling
  1. Combine the lemon juice with powdered sugar to form the drizzle.
  2. Once the cake is done, let it cool for about 10 minutes, then poke holes in the top using a skewer.
  3. Pour the drizzle over the warm cake, allowing it to soak in.
Serving
  1. Allow the cake to cool completely in the pan before removing.
  2. Slice and serve with Greek yogurt, whipped cream, or enjoy plain.

Notes

For best results, use fresh ingredients and avoid overmixing the batter. Store at room temperature for a day or two, then refrigerate. It can also be frozen, sliced, and wrapped individually.