Easy Gluten Free Lemon Cake Recipe

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Imagine your fork tenderly scooping up a bite of soft, moist, and exquisitely sweetened lemon cake, drizzled with homemade frosting and adorned with fresh lemon zest. This delightful scene may evoke memories of sunny picnic gatherings or cozy dessert times with your family in years past. Today, even if you’re gluten-free and unable to indulge in the desserts of your youth, here’s a gluten-free twist on this beloved classic that you can enjoy.

Gluten Free Lemon Cake Recipe

Enjoy a classic summertime refreshing dessert with a gluten free spin.

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Prep Time 15 minutes mins

Cook Time 28 minutes mins

Total Time 43 minutes mins

Course Dessert

Servings 8 people

Calories 311 kcal

Equipment

• 8-inch cake pan
• 2 mixing bowls
• electric mixer or whisk
• Measuring cups and spoons
• grater or zester
• Juicer
• rubber spatula
• wire rack
• sifter or fine mesh sieve
• Small Bowl
• cake tester or toothpick
• oven mitts

Ingredients

  

For the Lemon Cake:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1/4 cup lemon juice
• 1/2 cup buttermilk or a dairy-free alternative mixed with a tablespoon of vinegar

For the Lemon Icing:

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest for extra flavor Optional

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Instructions

 

For the Cake:

• Preheat your oven to 350°F (175°C). Grease and flour (using gluten-free flour) an 8-inch cake pan.
• Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
• Combine the wet ingredients: In a large bowl, beat the sugar and eggs until light and fluffy. Gradually add the vegetable oil, vanilla extract, lemon zest, and lemon juice.
• Alternate dry and wet mixtures: Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Stir until just combined.
• Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

For the Icing:

• Mix ingredients: In a small bowl, whisk together powdered sugar and lemon juice until smooth. If the mixture is too thick, add more lemon juice a teaspoon at a time until desired consistency is reached.
• Decorate the cake: Once the cake is completely cool, drizzle or spread the lemon icing over the top. Sprinkle with lemon zest if using.

Notes

Cook Time: 25-30 minutes

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