Lemon Gluten-Free Cake Recipe
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.
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.
Notes
For an extra touch, you can garnish the cake with fresh berries or a sprinkle of powdered sugar. This adds color and a bit of elegance to your presentation.