Print

Gluten Free Lemon Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Gluten Free Lemon Cake is a light and refreshing dessert with a soft, tender crumb and bright citrus flavor from fresh lemon juice and zest. Perfect for celebrations, afternoon tea, or everyday desserts, this cake delivers a delicious balance of sweetness and tanginess without any gluten.

Ingredients

  • 2 cups gluten-free all-purpose flour blend
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (or 1/2 cup vegetable oil)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 3/4 cup milk or buttermilk
  • 1 cup powdered sugar (optional, for glaze)
  • 2–3 tablespoons fresh lemon juice (optional, for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper if desired.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the lemon juice, lemon zest, and vanilla extract.
  6. Alternate adding the dry ingredients and milk, mixing until a smooth batter forms.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. If desired, whisk together powdered sugar and lemon juice to make a glaze and drizzle over the cooled cake before serving.

Notes

  • Add fresh blueberries or raspberries to the batter for a fruity variation.
  • Top with lemon cream cheese frosting for a richer dessert.
  • Brush the warm cake with lemon syrup for extra citrus flavor and moisture.
  • Add 1 tablespoon poppy seeds for a classic lemon poppy seed version.
  • Use fresh lemon juice and zest for the brightest flavor.
  • Store at room temperature for up to 3 days in an airtight container.
  • Refrigerate frosted cakes for up to 1 week.
  • Freeze individual slices for up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/gluten-free-lemon-cake/