My Gluten Free Guide

Raspberry & Lemon Drizzle Tray Bake

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I’m just going to say it…I’ve outdone myself with this gluten free raspberry and lemon drizzle tray bake! A soft, succulent tray bake bursting with zesty lemon flavour and sweet pockets of raspberries. I’m eating it two days after I first baked it and is it STILL so fluffy and light and delish. Fresh cakes often go stale fairly quickly but the use of almond flour in this bake really helps keep it moist and lovely.

This gluten free tray bake works brilliantly with lactose free butter too, as I found out when I baked a gluten and lactose free version for my mum. Give my gluten free raspberry and lemon drizzle tray bake a try this weekend and you will not regret it :).

When you are making the lemon drizzle, be sure to reduce it right down to a syrupy consistency rather than letting it be too watery. This will help ensure the sponge gets a bit flavoursome hit of lemon rather than becoming too wet.

For the luscious lemon icing on top, again go easy as you add the lemon juice. You want a thick consistency that will not spread, so if you are using an especially large lemon you may not want to add it all. Use your instincts and stop when it is just about thin enough to be drizzled over the top.

If you don’t have frozen raspberries, you could try this as a simple plain lemon drizzle cake. Or how about adding a different frozen fruit such as blackberries or mixed berries. I would recommend using frozen rather than fresh fruit as the water content is lower in the frozen berries. Plus, they won’t sink to the bottom of your bake as easily.

Should you have superhuman self-restraint and manage to not eat this all immediately, you can store any leftover slices in an airtight container. The cake should stay perfect for a couple of days, as it doesn’t dry out as quickly as some other gluten free cakes. It’s a winner if you ever need to bake ahead of time.

Raspberry & Lemon Drizzle Gluten Free Tray Bake
Yield: Serves 8 People

Raspberry & Lemon Drizzle Gluten Free Tray Bake

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 45 minutes


For the sponge

  • 200g (7oz) butter 
  • 200g (7oz) golden caster sugar
  • 3 large eggs
  • 115g (4oz) gluten free self raising flour
  • 1 tsp baking powder
  • 1/4 tsp xanthan gum
  • 200g (7oz) ground almonds
  • 200g (7oz) frozen raspberries
  • Zest of 2 lemons
  • Juice 1 lemon


  • 50g (1.75oz) icing sugar
  • 1 tbsp water
  • Juice 1 lemon
  • Zest half lemon


  • 100g (3.5oz) icing sugar
  • Juice 1/2 lemon
  • Zest of half lemon


  1. Preheat the over to 180C (fan).
  2. Cream the butter and sugar together in a large bowl with a wooden spoon.
  3. Add the eggs to the butter and sugar, stir well to combine.
  4. Next, in go the rest of our dry ingredients: sifted self raising flour, baking powder, xanthan gum and ground almonds. Stir these dry ingredients until you have a thick cake batter.
  5. Now add the juice of one lemon and zest of two lemons to the batter, along with the frozen raspberries. Mix to combine.
  6. Pour into a square or rectangular lined (with baking paper) cake tin (I used 32 x 22cm tin) and use a spatula to smooth the mixture down and push into the corners. It won't be perfectly smooth on top but that is fine as it will level during baking.
  7. Place into the middle of the preheated oven and bake for 30 mins.
  8. 5 minutes before the end of baking, make the lemon syrup. To do this, take a small non-stick saucepan and gently boil the water, lemon juice, lemon zest and icing sugar for 5 minutes until it has a syrupy consistency. Set aside.
  9. Take the cake out of the oven when cooked and leave it in the tin for the moment. Use the prongs of a fork to make a few holes (approx 10 sets of holes) in the cake to about half-way down the sponge. Then pour the lemon syrup on top of the hot sponge and use a spatula to gently smooth it over the top of the sponge and into the little holes. Leave to cool in the tin.
  10. Once the cake has completely cooled it is ready to be iced and this icing is suuuuuper easy. Simply mix the sifted icing sugar with the juice and zest of half a lemon. It should be quite thick but thin enough to drizzle - it you have a particularly juicy lemon add a bit more icing sugar until you get the right consistency.
  11. Drizzle the icing over the top of the cake and then leave to set for 1 hour. After that remove the gluten free raspberry and lemon drizzle tray bake carefully from the tin and the baking paper, cut into squares and eat! 

If you enjoyed this gluten free raspberry and lemon drizzle tray bake recipe why not try one of my other gluten free bakes:

Happy baking! x

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