Gluten Free Lemon Cake Recipe

You Won’t Believe How Good This Gluten Free Lemon Cake Tastes!

Imagine walking into a sunlit kitchen, the aroma of fresh lemon wafting through the air, making your mouth water. If you’re craving something zesty, light, and absolutely delicious, then you’ll want to check out this Gluten Free Lemon Cake Recipe. It’s not just an ordinary cake; this beauty is moist, fluffy, and perfect for any occasion, whether it’s a cozy family gathering or an elegant holiday feast. You’re going to love how quickly it comes together and how it makes gluten-free baking feel like a piece of cake. 😉

Why Make This Recipe

You’ll adore this gluten-free lemon cake for several reasons:

• Easy Cleanup: Who wants to spend more time washing dishes than baking? You’ll only need a couple of bowls and your trusty mixer!
• Family-Friendly: Kids and adults alike will flock to this cake like bees to honey. Seriously, it’s that good!
• Affordable Ingredients: It uses everyday ingredients, so you won’t break the bank. Savings and flavor? Winning combo!

Ingredients

You don’t need fancy stuff — just these basics!

• 2 1/2 cups all-purpose gluten-free flour blend
• 3/4 teaspoon xanthan gum (omit if your blend already contains it)
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• Finely grated zest of 1 lemon (at least 1 tablespoon)
• 12 tablespoons unsalted butter (at room temperature)
• 1 cup granulated sugar
• 1 large egg (at room temperature, beaten)
• 3 egg whites (at room temperature)
• 2 teaspoons pure vanilla extract
• 1 cup milk (at room temperature)
• 3 tablespoons freshly squeezed lemon juice (for the cake batter, at room temperature)
• 2 tablespoons freshly squeezed lemon juice (for brushing)
• 1/2 cup all-purpose gluten-free flour blend (any of my recommended blends will work)
• 1/8 teaspoon xanthan gum (omit if your blend already contains it)
• 1/2 cup confectioners’ sugar
• 1/8 teaspoon kosher salt
• 4 tablespoons unsalted butter (melted)
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 cups heavy whipping cream (chilled)
• 8 ounces cream cheese (at room temperature)
• 5 tablespoons unsalted butter (at room temperature)
• 1/4 teaspoon kosher salt
• 4 cups confectioners’ sugar (sifted)
• 2 tablespoons freshly squeezed lemon juice
• Finely grated zest of 1 lemon
• 1 teaspoon finely grated lemon zest (for sprinkling, optional)

Directions

1. Preheat your oven to 350°F. Grease two 8-inch round baking pans and set them aside.
2. First, make the cakes.
3. Make the (optional) crumb topping.
4. Make the lemon cream filling/frosting.
5. Assemble the cake.

How to Make Gluten Free Lemon Cake Recipe (Overview)

Making this lemon cake is a breeze! Start by creaming the butter and sugar until fluffy, then mix in the eggs and vanilla. Add the dry ingredients and incorporate the milk and lemon juice until you have a silky batter. For a pro tip, don’t skip on the lemon zest—it amplifies the citrus flavor to new heights! 🎉 When the cakes cool, slather on that delicious lemon cream frosting and watch everyone fall in love.

How to Serve Gluten Free Lemon Cake Recipe

Picture this: Pale yellow cake layered with fluffy white lemon cream, glistening with a sprinkle of lemon zest. Serve it as a standout centerpiece for dessert or pair it with a dollop of whipped cream and fresh berries for an extra burst of color and flavor. The aroma alone will have your guests swooning!

How to Store Gluten Free Lemon Cake Recipe

This delightful cake keeps well in the fridge for about 3-5 days, thanks to its moist texture. For longer storage, you can freeze slices for up to 3 months. Just wrap them tightly in plastic wrap and throw them in a freezer bag. 🎂 When you’re ready to indulge again, simply thaw it in the fridge or at room temperature.

Tips to Make Gluten Free Lemon Cake Recipe

• For a lighter texture, whip the egg whites separately and fold them into the cake batter gently—trust me, it makes a difference!
• Swap the sugar for honey or coconut sugar for a twist on sweetness (just adjust the liquid ratios).
• If you’re running low on milk, almond or coconut milk works just fine!
• Always make sure your butter is at room temperature for a smooth batter—no one likes cold clumps! 😅

Variation

Feel free to get creative! How about adding a berry compote for a fruity explosion? Or make it vegan by replacing the eggs with flax eggs and using coconut cream for the frosting. The flavors are endless!

FAQs

Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance; just wrap them tightly and refrigerate.

How can I make this cake dairy-free?
Swap out the butter for dairy-free alternatives and use a dairy-free cream cheese for the frosting. Easy peasy!

What if I don’t have xanthan gum?
Check if your gluten-free flour blend includes it; if not, you can usually skip it—just keep an eye on the cake texture.

📌 Pin this recipe for your next cozy dinner night!