gluten free lemon cake (Print-Friendly Format)
Bright, tender gluten free lemon cake with creamy lemon buttercream. Eggless, nut free, and easy to make vegan.
# Required Ingredients:
→ Cake
01 -
285 grams gluten free flour blend with xanthan gum
02 -
200 grams granulated sugar
03 -
1.5 teaspoons baking powder
04 -
0.5 teaspoon baking soda
05 -
0.5 teaspoon kosher salt
06 -
2 tablespoons lemon zest, from approximately 3 medium lemons
07 -
415 millilitres milk of choice
08 -
110 grams light brown sugar, packed
09 -
60 millilitres fresh lemon juice, from approximately 2 medium lemons
10 -
140 millilitres vegetable oil, plus 2 tablespoons
11 -
2 teaspoons pure vanilla extract
→ Frosting
12 -
227 grams unsalted butter or vegan baking stick, at room temperature
13 -
1 teaspoon pure vanilla extract
14 -
2 teaspoons lemon zest, from approximately 2 medium lemons
15 -
960 grams confectioners' sugar
16 -
60 millilitres freshly squeezed lemon juice, from about 1 medium lemon
17 -
68 millilitres water, at room temperature
→ Decoration
18 -
White gluten free/nut free/vegan nonpareils or sprinkles, as desired
19 -
Lemon slices, for garnish
20 -
Additional lemon zest, for garnish
# How to Make It:
01 -
Preheat oven to 175°C. Grease and line two 20 cm round cake pans with parchment paper.
02 -
Wash and dry lemons thoroughly. Zest all 3 lemons and juice 2 of them to obtain 2 tablespoons zest and 60 millilitres juice.
03 -
In a large bowl, whisk gluten free flour, granulated sugar, baking powder, baking soda, kosher salt, and lemon zest together until combined.
04 -
In a separate bowl, combine milk of choice, light brown sugar, vegetable oil, lemon juice, and vanilla extract. Whisk until unified.
05 -
Gradually pour wet mixture into the dry ingredients. Stir with a spatula until the batter is evenly mixed and thick.
06 -
Divide the batter evenly between prepared pans. Smooth tops with a butter knife.
07 -
Place pans on centre rack and bake for 35 minutes or until a skewer inserted in the centre comes out clean.
08 -
Allow cakes to cool in pans, then transfer to a wire rack. Once completely cooled, slice each cake horizontally to create 4 thin layers.
09 -
In a large bowl, using a stand or hand mixer, beat butter or vegan baking stick on medium for 2-3 minutes until smooth and creamy.
10 -
Incorporate vanilla extract and lemon zest into butter. Beat briefly to combine.
11 -
Gradually add half the confectioners’ sugar, lemon juice, and water. Beat until partially combined. Add the remaining sugar, lemon juice, and water; continue mixing until the frosting becomes creamy and smooth.
12 -
Set one cake layer onto a serving plate. Spread approximately 1/5 (about 1 cup) of frosting on top using an icing spatula. Repeat with two additional cake layers, stacking and frosting each layer evenly.
13 -
Place the final cake layer, flat side up, for an even surface. Apply a thin layer of frosting to the entire cake to trap crumbs.
14 -
Refrigerate cake uncovered for 15 minutes to set the crumb coat.
15 -
Remove cake from refrigerator and finish frosting the top and sides smoothly. Decorative texturing is optional.
16 -
Fill a piping bag with remaining frosting. Pipe swirls along the top edge. Add gluten free/nut free/vegan nonpareils, additional zest, and lemon slices as desired.
# Additional Information:
01 -
For optimal freshness, slice, wrap individually in foil, and store in a sealed bag in the refrigerator or freezer. Remove any fresh lemon garnishes before storing to prevent excess moisture.
02 -
Allow refrigerated slices to come to room temperature before serving. Warm briefly in the microwave for a softer texture.
03 -
For vegan adaptation, use dairy-free milk and vegan butter substitutes.