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Gluten/Dairy Free Lemon Drizzle Cake - By Janet

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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55 Minutes
Serves 8 people
Not too Tricky


100ml Mr Hugh's Lemon Infused Oil (Buy Now)

175 golden caster sugar

125g all purpose gluten free flour (1:1)
50g ground almonds
1 1/2 tsp gluten free baking powder
2 large eggs beaten
4 tbs dairy free milk of your choice


Lemon Syrup:

100g granulated sugar

Mr Hugh's Lemon Infused Oil, drizzle. (Buy Now)


Looking for Gluten free alternatives? Take a look at: (




1. Pre-heat the oven to 180c/160c fan/gas mark 4. Lightly oil a 20cm round by 5cm deep cake tin and line the base with baking parchment.

2. For the cake; Measure all the ingredients into a large bowl and beat for about 4-6 minutes until smooth and blended.

3. Spoon the mixture into the tin and level the top. Bake for 40 mins or until a skewer comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.

4. While the cake is cooking, make the lemon syrup. Make a thick syrup by mixing 100g of granulated sugar with a drizzle of Mr Hugh's Lemon Infused oil.
Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 minutes until slightly reduced and syrupy, and then remove from the heat.

5. Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the parchment paper and sit the cake on a wire rack set over a baking tray. Use a skewer to make lots of small holes all over the top of the cake. Slowly spoon over half the lemon syrup and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.

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