gluten free lemon cake

This tangy sweet gluten free lemon cake is a foolproof crowd-pleaser for birthdays or whenever you crave something citrusy and celebratory. You get fluffy layers of sunshine-bright cake and creamy lemon buttercream with zero gluten or eggs so everyone can have a slice. Whether for a special occasion or an afternoon treat this cake’s moist crumb and zesty finish always bring smiles.

My family adores this cake on spring birthdays and it quickly became my go to for gluten free baking friends. It tastes like classic bakery lemon cake but is safe for most people’s needs.

Ingredients

• Gluten free flour blend with xanthan gum: gives structure and fluffiness make sure your blend includes xanthan gum or guar gum
• Granulated sugar: sweetens the cake and helps it bake evenly choose organic for the brightest flavor
• Baking powder and baking soda: help the cake rise light and airy use fresh for best lift
• Kosher salt: balances the sweetness and sharpness of lemon look for medium coarse crystals
• Lemon zest: packs in citrus scent and tang always zest the lemons before juicing for maximum oil
• Milk of choice: keeps the crumb soft use a high fat dairy or plant milk for richness
• Light brown sugar: adds a little caramel note and moisture always pack tightly for accurate measuring
• Lemon juice: gives bold tartness and keeps the cake tender roll lemons to release more juice
• Vegetable oil: provides moisture and a tender crumb neutral oils like canola or sunflower are best
• Pure vanilla extract: ties together flavors buy pure extract for cleanest taste
• Butter or vegan baking stick: whips into a rich creamy frosting keep at room temp for easy mixing
• Confectioners sugar: makes the frosting smooth avoid lumpy spots by sifting
• Fresh squeezed lemon juice in the frosting: gives finishing zing strain out seeds for a silky texture
• Water: creates the ideal frosting texture use room temp to help combine
• Nonpareils or gluten free sprinkles for decoration: look for labels confirming allergy friendly ingredients
• Lemon slices and extra zest: make for a bright beautiful finish pick firm lemons to get sharp slices

Step-by-Step Instructions

Prepare the Pans and Oven:

Preheat your oven to 350 degrees Fahrenheit. Grease and line two 8 inch cake pans with parchment so nothing sticks and set these aside for later.

Zest and Juice the Lemons:

Rinse and dry your lemons thoroughly. Using a microplane or zester collect 2 tablespoons of zest from about three medium lemons. Juice two of the lemons to yield a quarter cup of juice making sure to strain out any seeds.

Mix the Dry Ingredients:

In a large mixing bowl combine the gluten free flour sugar baking powder baking soda lemon zest and salt. Whisk well to distribute everything evenly which ensures consistent texture throughout your cake.

Combine Wet Ingredients:

In a medium bowl whisk together your milk of choice light brown sugar vegetable oil lemon juice and vanilla extract until fully combined. There should be no oily separation left.

Create the Batter:

Slowly pour the wet ingredients into the dry mixture. Use a flexible spatula to fold them together until you have a thick smooth batter scraping the bowl as you go so nothing is left unmixed.

Divide and Smooth:

Divide the batter into your prepared pans and use a butter knife to smooth the tops. This helps the cakes bake flat without doming.

Bake the Cakes:

Place pans in the center rack and bake for 35 minutes. Check for doneness by lightly pressing the center the surface should spring back and a toothpick should come out mostly clean.

Cool and Slice:

Allow the cakes to cool in the pans first so they set up. Then gently transfer to a cooling rack. After they are completely cool carefully slice each cake horizontally to create four thin even layers.

Make the Frosting:

In a large mixing bowl beat your room temperature butter or vegan stick until creamy and pale about two to three minutes. Add in vanilla and lemon zest and beat just to incorporate. Add half of the confectioners sugar lemon juice and water and beat until it starts to come together then beat in the remaining sugar juice and water until your frosting is creamy and smooth.

Stack and Fill:

Place your first cake layer onto a serving plate. Use an icing spatula to spread one fifth of the frosting on top making sure it reaches the edges. Repeat layering cake and frosting until reaching the final layer. Turn the last cake piece flat side up.

Crumb Coat the Cake:

Thinly frost the top and sides of the stacked cake for a crumb coat. Chill the cake uncovered in your fridge for fifteen minutes to help set the shape.

Finish Frosting:

Once chilled remove the cake and spread the remainder of your frosting thick and even all over. Use your spatula to create decorative swirls or smooth edges if desired.

Decorate:

Fill a piping bag with the last bit of frosting and pipe swirls all around the edges. Sprinkle gluten free decorations and arrange fresh lemon slices and a dusting of lemon zest for a festive look.

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My favorite part is the homemade lemon buttercream which always brightens up the cake and reminds me of childhood birthday parties. My niece loves helping place the lemon slices on top and it has become a special family tradition.

Storage Tips

Slice the whole cake before storing for easiest grab and go servings. Wrap each piece tightly in foil and then place in a sealed bag in the fridge for up to three days. Always remove any lemon slices first so the frosting does not get weepy. Let slices return to room temperature before eating for the best texture or microwave for a few seconds to soften.

Ingredient Substitutions

Any plant based milk such as almond oat or soy works well instead of dairy milk. For a vegan cake use a good quality gluten free flour blend that has no dairy components and swap the butter for a non dairy baking stick in the frosting. You can use Meyer lemons instead of regular lemons for a slightly sweeter citrus flavor.

Serving Suggestions

Dress this cake up for birthdays by piping extra rosettes and adding sprinkles. It is perfect for afternoon tea with a cup of hot earl grey or a glass of lemonade. For a light summer dessert serve with fresh raspberries or strawberries on the side.

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Cultural and Historical Notes

Lemon cakes are classic tea cakes in European and American traditions often signaling the start of spring with their bright color and flavor. Making a gluten free version brings the same sunny indulgence to everyone at the table and really unites a group with dietary restrictions. It feels special whether you are celebrating or just want a pick me up.

Frequently Asked Questions About Recipes

→ How do I keep the cake moist without eggs?

Combining milk of choice, oil, and brown sugar keeps the crumb tender and moist, even without using eggs.

→ Can this dessert be made vegan?

Absolutely! Swap out dairy milk for non-dairy alternatives and use vegan butter in the frosting for a fully vegan option.

→ What flour works best for gluten free baking?

A quality gluten free blend with xanthan gum ensures the cake holds together well and has a light, soft texture.

→ How should I store leftovers?

Wrap slices in foil and refrigerate for a day or freeze for up to 30 days. Let each slice come to room temp before serving.

→ Can I add extra lemon flavor?

For an even more vibrant citrus kick, add additional zest to the batter and extra juice to the frosting.

→ Is it possible to make ahead?

Yes, you can bake the layers in advance and freeze them, assembling and frosting the cake when ready to serve.