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"A moist and fluffy gluten-free lemon cake layered with creamy lemon buttercream frosting, garnished with fresh lemon slices and lemon zest, presented on a white cake stand against a light background."
Olivia

Lemon Gluten-Free Cake Recipe

Gluten-free lemon cake is a delicious, moist, and tangy dessert made with gluten-free flour and fresh lemon ingredients. Its bright citrus flavor and tender texture make it a popular choice for those avoiding gluten, offering a refreshing and satisfying treat for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch cake pans with gluten-free flour or line with parchment paper.
  2. Mix dry ingredients: In a bowl, whisk together the gluten-free flour, baking powder, salt, and lemon zest.
  3. Cream butter and sugar: In a large mixing bowl, beat the butter, sugar, and oil until light and fluffy.
  4. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
  5. 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.
  6. Add lemon juice: Stir in the lemon juice and lemon zest for bright flavor.
  7. Bake: Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool: Let cakes cool in pans for 10-15 minutes, then turn out onto wire racks to cool completely.
  9. 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.
  10. 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.
  11. 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.
  12. Store: Keep leftover cake in an airtight container at room temperature.