Lemon Gluten-Free Cake Recipe – Moist, Zesty, and Easy to Make!

Hey there, fellow home bakers! I’m Nahid Olivia, the recipe creator behind “Olivia Cookery.” Today, I’m thrilled to share a delightful treat that’s become a staple in my kitchen: the Lemon Gluten-Free Cake Recipe. 

Lemon Gluten-Free Cake Recipe is a perfect blend of tangy lemon flavor and moist, tender crumb, making it an ideal choice for any occasion.

There’s something about lemons that just feels like a good mood in a bite. 

This gluten-free lemon cake recipe came out of one of those afternoons when I wanted something simple, tangy, and cheerful—and it’s been a favorite in my kitchen ever since.

Why Is Lemon Gluten-Free Cake So Popular?

Light and Refreshing Flavor: Lemon has that perfect balance of tart and sweet, which makes the cake feel light and refreshing. It’s especially great for spring and summer when you want something zesty and not too heavy.

Dietary Flexibility: With more people embracing gluten-free lifestyles, whether due to celiac disease, gluten sensitivity, or personal preference, lemon gluten-free cakes offer a delicious option without compromising on taste or texture.

Moist and Tender Texture: Gluten-free cakes often get a bad rep for being dry or crumbly, but with the right mix of gluten-free flours (like almond flour or rice flour) and the right moisture from ingredients like lemon juice, zest, and even yogurt, these cakes can be incredibly moist and tender.

Versatility: You can play around with flavors, toppings, and frostings. Lemon pairs beautifully with a variety of options, like a tangy cream cheese frosting, a simple glaze, or even fresh berries.

Naturally Gluten-Free Ingredients: Many of the core ingredients in a lemon cake, like eggs, butter, and lemon itself, are naturally gluten-free, which makes it easier to create a gluten-free version that doesn’t skimp on flavor.

How To Make Lemon Gluten-Free Cake Recipe?

Recipe Overview

If you’re looking for a light and flavorful dessert, this Lemon Gluten-Free Cake Recipe is perfect. It’s ideal for birthdays, afternoon tea, or just a regular weekday treat.

• Prep Time: 15 minutes
  
• Cook Time: 35 minutes
  
• Total Time: 50 minutes
  
• Cuisine: American
  
• Course: Dessert
  
• Difficulty: Easy
  
• Servings: 8
  
• Calories: ~280 per slice

Ingredients

Here’s everything you’ll need to make this easy gluten-free lemon cake recipe

For the Cake

• 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup dairy-free or regular milk (room temperature)
• 1/4 cup lemon juice (freshly squeezed)
• 1 3/4 cups granulated sugar
• 1/2 cup butter (room temperature)
• 1/3 cup oil (such as vegetable or canola)
• 2 teaspoons vanilla extract
• 4 large eggs (room temperature)
• 2 tablespoons lemon zest (about 2 lemons)

For the Lemon Syrup (optional, for moistness)

• 1/2 cup sugar
• 1/4 cup lemon juice
• 1/4 cup water
• Peel of 1 lemon

For the Frosting (Lemon Buttercream)

• 1 cup butter (softened)
• 4 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 1/8 teaspoon gluten-free yellow gel food coloring (optional)
• 1 to 2 tablespoons lemon juice (to desired consistency)

Instructions

Store: Keep leftover cake in an airtight container at room temperature.ix with lemon juice, milk, and powdered sugar until smooth. Pour over the cooled cake.

Preheat oven to 350°F (180°C). Grease and flour two 9-inch cake pans with gluten-free flour or line with parchment paper.

Mix dry ingredients: In a bowl, whisk together the gluten-free flour, baking powder, salt, and lemon zest.

Cream butter and sugar: In a large mixing bowl, beat the butter, sugar, and oil until light and fluffy.

Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.

Combine wet and dry: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until smooth.

Add lemon juice: Stir in the lemon juice and lemon zest for bright flavor.

Bake: Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let cakes cool in pans for 10-15 minutes, then turn out onto wire racks to cool completely.

Make lemon syrup (optional): Combine sugar, lemon juice, water, and lemon peel in a saucepan. Bring to a boil, then simmer until sugar dissolves. Brush syrup over cooled cakes for extra moisture.

Prepare frosting: Beat butter until creamy. Gradually add powdered sugar, alternating with lemon juice and extracts, until smooth and spreadable. Add food coloring if desired.

Assemble cake: Place one cake layer on a plate. Spread a layer of frosting on top. Add the second cake layer and frost the top and sides evenly.

Tips & Tricks

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter.
  
• Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
  
• Use Fresh Lemon: Fresh lemon juice and zest provide the best flavor.
  
• Test for Doneness: Use a toothpick to check if the cake is fully baked.
  

Make-Ahead Tips and Storage Information

• Make-Ahead: You can bake the cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature.
  
• Storage: Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
  
• Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.

Exciting Variations and Serving Ideas

• Lemon Blueberry Cake: Fold in a handful of fresh or frozen blueberries.
  
• Lemon Olive Oil Cake: Replace the neutral oil with a light olive oil for a deeper flavor.
  
• Birthday Cake: Add a few sprinkles on top or between layers with dairy-free frosting.
  
• Vegan Lemon Drizzle Cake: Use plant-based ingredients and double the lemon glaze for extra tang.
  
• Almond Cake Vibes: Increase the almond flour slightly for a nuttier bite.
  
• Oat Flour Swap: Try subbing half the gluten-free flour for oat flour for a rustic texture.
  
• Lemon Loaf Cake Style: Pour the batter into a loaf pan and slice like a tea cake.

Frequently Asked Questions

Video Tutorial

Final Thoughts

This gluten-free lemon cake recipe offers a delightful balance of bright, zesty lemon flavor and moist, tender crumb—perfect for anyone avoiding gluten but still craving a classic, homemade cake. 

With simple ingredients and easy-to-follow steps, you can create a beautiful, flavorful dessert that will impress family and friends.

Whether enjoyed plain, with the optional lemon syrup for extra moisture, or topped with a luscious lemon buttercream frosting, Lemon Gluten-Free Cake Recipe is a refreshing and satisfying treat for any occasion. Enjoy baking and savor every bite of your delicious gluten-free lemon cake!

Happy baking!