Lemon gluten-free cake recipe brings a bright, zesty flavor to the classic cake experience while remaining gentle on the digestive system.
Soft and moist, this cake carries the fresh aroma of lemon zest balanced by a tender crumb. The specialty lies in its light texture and refreshing lemon taste, enhanced with a creamy buttercream that adds richness without heaviness.
Over time, variations of lemon cakes have been enjoyed in home kitchens and bakeries alike, inspiring adaptations that focus on health-conscious ingredients.
This cake traces inspiration from classic lemon sponge cakes, adapted for gluten-free diets. I will now guide step-by-step through making this lemon gluten-free cake recipe.
About This Lemon Gluten-Free Cake Recipe
The lemon gluten-free cake recipe features ingredients that create a bright, tender, and flavorful dessert. Gluten-free flour provides a soft, light base, while granulated sugar adds balanced sweetness.
Eggs contribute richness and structure, and vegetable oil keeps the cake moist. Dairy or non-dairy milk adds gentle creaminess.
Fresh lemon zest and lemon extract give a lively, tangy citrus aroma, brightening every bite. A pinch of salt enhances all flavors.
The lemon buttercream, made with butter, powdered sugar, milk, lemon juice, and zest, adds smooth sweetness and a refreshing citrus finish, complementing the cake’s soft, delicate texture perfectly.
How To Prepare Lemon Gluten-Free Cake Recipe?
Recipe Overview
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- Two 8-inch round cake pans or one 9×13-inch pan
- Electric mixer or hand whisk
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Zester or fine grater
Ingredients
For the Cake
- 1 ¾ cups fine granulated cane sugar
- 1 cup fine blanched almond flour
- 2 ¾ cups gluten-free all-purpose flour
- ⅔ cup plain oil (vegetable, canola, or light olive oil)
- 3 large eggs, room temperature
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 ¾ cups milk (dairy or non-dairy)
- 1 teaspoon lemon extract
- 1–2 tablespoons lemon zest (from about 1 large lemon)
- 1 tablespoon vanilla extract
- 4 tablespoons fresh lemon juice
- ½ teaspoon salt
For the Lemon Cream Frosting
- 8 oz cream cheese, room temperature
- 1 ½ cups heavy whipping cream, chilled
- 5 tablespoons unsalted butter, room temperature
- 4 cups confectioners’ sugar, sifted
- ¼ teaspoon kosher salt
- 2 tablespoons freshly squeezed lemon juice
How to Make Lemon Gluten-Free Cake Recipe
1. Preheat the Oven and Prepare the Pans
Set the oven to 350°F (175°C). Grease two 8-inches round cake pans and line the bottoms with parchment paper so the cakes release easily after baking.
2. Mix the Dry Ingredients
In a large bowl, combine the gluten-free flour, almond flour, baking powder, baking soda, and salt. Whisk everything together until evenly mixed then set the bowl aside.
3. Prepare the Wet Ingredients
In another bowl, add the sugar, oil, eggs, lemon zest, lemon extract, vanilla extract, lemon juice, and milk. Beat the mixture until it becomes smooth and lightly frothy.
4. Combine Everything into a Batter
Slowly add the dry ingredients to the wet ingredients. Mix on low speed until the batter is smooth and no lumps remain. Be careful not to over mix.
5. Bake the Cakes
Divide the batter evenly between the two pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of each cake comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes, and then transfer them to a wire rack to cool completely.
6. Make the Frosting
In a large mixing bowl, beat together the cream cheese and butter until creamy and smooth. Add lemon juice and a pinch of salt. Gradually add confectioners’ sugar, mixing until the frosting is silky and smooth. In a separate bowl, whip the cold heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until it becomes light and fluffy.
7. Frost the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting over the top, then place the second cake layer on top. Cover the top and sides with the remaining frosting, smoothing it with a spatula.
8. Chill and Serve
Refrigerate the frosted cake for at least 30 minutes before cutting. This helps the frosting set and enhances the flavor.
Special Note
You can substitute the almond flour with additional gluten-free all-purpose flour if you prefer a nut-free version. For extra lemon flavor, brush the cooled cake layers with a little lemon syrup before frosting.
Why My Recipe Works
My Lemon Gluten-Free Cake Recipe works because the ingredients are carefully balanced to create a soft, moist, and flavorful cake.
The gluten-free flour blend provides structure without making the cake dense, while eggs and vegetable oil ensure richness and tenderness.
Sugar adds sweetness that complements the bright lemon zest and juice, and the small pinch of salt enhances all the flavors. The lemon buttercream brings smoothness and a tangy finish, tying the whole dessert together.
Every step, from mixing to baking, is designed to produce consistent results, making this cake reliably light, fluffy, and delicious every time.
Why You’ll Love This Recipe
You’ll love this lemon gluten-free cake recipe because it brings a fresh, vibrant citrus flavor to a tender, moist cake that everyone can enjoy, even those avoiding gluten.
The cake has a soft, airy texture that melts in the mouth, while the lemon zest and extract give a bright, lively taste in every bite.
The dairy-free options make it adaptable for different dietary needs without sacrificing richness or flavor. The lemon buttercream adds a creamy, tangy layer that perfectly complements the lightness of the cake.
Baking this lemon gluten-free cake recipe offers a rewarding experience, from mixing the fragrant batter to decorating the final, eye-catching dessert.
Amazing Serving Ideas
This lemon gluten-free cake recipe can be served in many delightful ways. Slice it and enjoy as a simple afternoon treat with tea or coffee.
Top each slice with fresh berries, like blueberries or raspberries, to add a burst of color and natural sweetness. A light dusting of powdered sugar or extra lemon zest can enhance presentation and flavor.
For a more indulgent option, drizzle a lemon glaze over the top or pair with a scoop of dairy-free vanilla ice cream. This lemon gluten-free cake recipe also works beautifully as a centerpiece for birthdays, brunches, or special gatherings.
Health Benefits
This lemon gluten-free cake recipe offers several health-conscious benefits while still feeling indulgent. Using a gluten-free flour blend makes it suitable for those with gluten sensitivities or celiac disease.
Fresh lemon zest and juice provide vitamin C and antioxidants, supporting the immune system and adding a natural, bright flavor without extra sugar.
Eggs contribute protein and essential nutrients, while vegetable oil supplies healthy fats that help keep the cake moist. Choosing dairy-free milk and butter alternatives can reduce saturated fat intake.
Moderation is key, but this lemon gluten-free cake recipe provides a balanced treat that combines flavor, texture, and mindful ingredients.
Storage Instructions
Store the lemon gluten-free cake recipe in an airtight container to maintain freshness and prevent it from drying out. At room temperature, the cake will stay soft and moist for up to 3 days.
For longer storage, refrigerate it for up to 5 days, keeping the buttercream covered to avoid it absorbing fridge odors. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container.
Frozen cake can last up to 2 months. Thaw in the refrigerator overnight before serving, and allow it to come to room temperature for the best flavor and texture.
FAQs About Lemon Gluten-Free Cake Recipe
Can I use a different gluten-free flour?
Yes, you can substitute with almond flour or coconut flour, but adjustments may be needed for liquid.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean, and the edges should slightly pull away from the pan.
Can I make this cake dairy-free?
Absolutely! Just replace the milk with a dairy-free alternative and use vegan butter.
What’s the best way to store leftover cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I freeze the cake after baking?
Yes! Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw it at room temperature before serving.
Conclusion
This delicious lemon gluten-free cake recipe is a recipe that everyone will enjoy and love. Every time I make it, it brings joy to the table and fills the kitchen with a bright, inviting aroma.
I created this lemon gluten-free cake recipe to serve family and friends, and each time it is met with delight. Sharing my easy method allows others to experience the same satisfaction and flavor without difficulty.
I hope this lemon gluten-free cake recipe inspires you to try baking it yourself and enjoy the soft, zesty, and creamy goodness that makes it so special.
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Lemon Gluten-Free Cake Recipe
Equipment
- Two 8-inch round cake pans or one 9×13-inch pan
- Electric mixer or hand whisk
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Zester or fine grater
Ingredients
For the Cake
- 1 ¾ cups fine granulated cane sugar
- 1 cup fine blanched almond flour
- 2 ¾ cups gluten-free all-purpose flour
- ⅔ cup plain oil vegetable, canola, or light olive oil
- 3 large eggs room temperature
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 ¾ cups milk dairy or non-dairy
- 1 teaspoon lemon extract
- 1 –2 tablespoons lemon zest from about 1 large lemon
- 1 tablespoon vanilla extract
- 4 tablespoons fresh lemon juice
- ½ teaspoon salt
For the Lemon Cream Frosting
- 8 oz cream cheese room temperature
- 1 ½ cups heavy whipping cream chilled
- 5 tablespoons unsalted butter room temperature
- 4 cups confectioners’ sugar sifted
- ¼ teaspoon kosher salt
- 2 tablespoons freshly squeezed lemon juice
Instructions
Preheat the Oven and Prepare the Pans
- Set the oven to 350°F (175°C). Grease two 8-inches round cake pans and line the bottoms with parchment paper so the cakes release easily after baking.
Mix the Dry Ingredients
- In a large bowl, combine the gluten-free flour, almond flour, baking powder, baking soda, and salt. Whisk everything together until evenly mixed then set the bowl aside.
Prepare the Wet Ingredients
- In another bowl, add the sugar, oil, eggs, lemon zest, lemon extract, vanilla extract, lemon juice, and milk. Beat the mixture until it becomes smooth and lightly frothy.
Combine Everything into a Batter
- Slowly add the dry ingredients to the wet ingredients. Mix on low speed until the batter is smooth and no lumps remain. Be careful not to over mix.
Bake the Cakes
- Divide the batter evenly between the two pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of each cake comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes, and then transfer them to a wire rack to cool completely.
Make the Frosting
- In a large mixing bowl, beat together the cream cheese and butter until creamy and smooth. Add lemon juice and a pinch of salt. Gradually add confectioners’ sugar, mixing until the frosting is silky and smooth. In a separate bowl, whip the cold heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until it becomes light and fluffy.
Frost the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting over the top, then place the second cake layer on top. Cover the top and sides with the remaining frosting, smoothing it with a spatula.
Chill and Serve
- Refrigerate the frosted cake for at least 30 minutes before cutting. This helps the frosting set and enhances the flavor.