Recipes Bread + Dough Gluten-Free Lemon Drizzle Cake 5 Reviews This classic British loaf cake is incredibly moist because it's made with olive oil instead of butter, which also gives the batter a rich golden color. The addition of poppy seeds makes it a perfect alternative to your morning muffin, while the lemon drizzle dresses up the cake for company. By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on April 26, 2017 Print Rate It Share Share Tweet Pin Email This classic British loaf cake is incredibly moist because it's made with olive oil instead of butter, which also gives the batter a rich golden color. The addition of poppy seeds makes it a perfect alternative to your morning muffin, while the lemon drizzle dresses up the cake for company. Photo: © Phoebe Lapine Active Time: 15 mins Total Time: 1 hrs Yield: 1 9-by-5-inch loaf Ingredients Cake 1 cup all-purpose gluten-free flour, plus more for dusting 1/3 cup almond meal (almond flour) 2 tablespoons poppy seeds 2 teaspoons gluten-free baking powder 1/2 teaspoon xanthan gum 1 cup olive oil 1 1/3 cups sugar 1 teaspoon pure vanilla extract 4 large eggs 1 lemon, zest finely grated, juice squeezed Glaze 1 cup confectioners' sugar, sifted if necessary 1/4 cup fresh lemon juice (from 1-2 lemons) Directions Make the cake Preheat the oven to 350°. Grease and flour a 9-by-5-inch loaf pan. In a small mixing bowl, combine the flour, almond meal, poppy seeds, baking powder and xanthan gum. Whisk with a fork until well mixed. In a medium mixing bowl, stir together the olive oil, sugar and vanilla. Add the eggs one at a time, mixing well between additions until smooth. Stir in the lemon zest and juice. Add the dry ingredients to the egg mixture in two additions, mixing until just combined. Transfer the batter to the prepared pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool completely in the pan, then transfer it to a rack. Make the glaze In a small bowl, whisk the confectioners' sugar with the lemon juice until smooth. Drizzle the glaze over the top of the loaf. Once the glaze has set, cut the loaf into slices and serve. Rate it Print