Gluten Free Lemon Cake

This gluten free lemon cake is all about bright flavor with a soft tender crumb that everyone can enjoy. With tangy lemon in both the cake and the frosting it is one of those go to bakes when you want a crowd pleasing dessert that checks all the allergy friendly boxes. No eggs or nuts and there are easy vegan swaps too. The result is a show stopping treat that never lasts long at my family gatherings.

My favorite part is how easy it is to adapt the cake for anyone’s dietary needs without losing that bakery style flavor. I first baked this for a birthday and watched as everyone reached for seconds whether they needed gluten free or not.

Ingredients

• Gluten free flour with xanthan gum: Improves texture and gives lift in place of wheat flour so choose a trusted brand for best results
• Granulated sugar: Sweetens the cake and helps lock in moisture
• Baking powder: Gives the batter a needed rise making the cake fluffy
• Baking soda: Balances acidity from the lemon and brings a finer crumb
• Kosher salt: Sharpens the sweetness and balances flavors
• Lemon zest: Brings out essential fragrant oils for real lemon flavor pick organic if possible
• Milk of choice: Creates a tender crumb dairy free options work well here
• Light brown sugar: Adds moisture and a caramel note to round out the flavors
• Lemon juice: For pure tanginess fresh squeezed always tastes better
• Vegetable oil: For a plush crumb and even texture use a neutral oil like canola or sunflower
• Pure vanilla extract: Adds warmth and aroma to both cake and frosting
• Unsalted butter or vegan baking stick: Forms the base of a creamy frosting always use room temperature for easy mixing
• Confectioners sugar: Makes a light smooth frosting sift for best texture
• Fresh lemon juice: Brings another hit of brightness in the frosting
• Water: Loosens the frosting to perfect piping consistency use just as much as needed

Step-by-Step Instructions

Preheat and Prepare Pans:

Set your oven to 350 degrees Fahrenheit and line two round eight inch cake pans with parchment paper then grease well to prevent sticking

Zest and Juice the Lemons:

Use a fine grater to zest three lemons and juice two lemons reserve zest and juice for both batter and frosting

Mix Dry Ingredients:

Whisk gluten free flour granulated sugar baking powder baking soda salt and lemon zest together in a large bowl ensuring even distribution and no lumps

Combine Wet Ingredients:

In a separate bowl whisk milk brown sugar vegetable oil lemon juice and vanilla until fully incorporated and smooth

Make the Batter:

Slowly pour the wet mixture into the dry ingredients use a spatula to fold the two together gently scraping the sides as the batter thickens do not overmix for best texture

Divide and Bake:

Spoon half the batter into each prepared cake pan smooth tops with a butter knife and bake on the center oven rack for thirty five minutes check with a toothpick for doneness

Cool and Slice:

Let cakes cool completely in the pans then remove to a rack once no longer warm carefully slice each cake layer in half horizontally for four thin layers

Cream the Butter:

Beat room temperature butter or vegan stick in a large bowl with a mixer until light and fluffy about two to three minutes this creates the base for a smooth frosting

Add Flavor and Sugar:

Blend in vanilla and lemon zest followed by half the confectioners sugar lemon juice and water beat until creamy though it may look chunky at first add remaining sugar juice and water and whip until smooth

Assemble and Layer:

Place one cake layer on a plate and top with one fifth of the frosting spread evenly repeat with each layer keeping the flattest layer for the top

Crumb Coat and Chill:

Spread a super thin layer of frosting around the top and sides to trap loose crumbs refrigerate the cake uncovered for fifteen minutes to set

Final Frost and Decorate:

Remove the chilled cake and finish frosting the sides and top decorate with piped swirls lemon zest or slices and allergy friendly sprinkles as desired

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I always look forward to using fresh lemon zest for this cake. The aroma as you zest the lemon fills the kitchen and it brings such a fresh essence to the whole dessert. My kids love picking out lemon slices as decoration before we dig in—always a favorite finishing touch.

Storage Tips

After slicing the cake wrap each piece in foil and place in a zip top bag to keep them fresh in the fridge. Remember to store lemon slices separately so they do not make the cake wet. For long term storage freeze slices in foil and bring to room temperature before eating—you can microwave briefly for softness.

Ingredient Substitutions

You can use any plant based milk in place of dairy milk to keep things vegan or allergy friendly. For the frosting swap in a vegan baking stick instead of butter and make sure your gluten free flour has xanthan gum to keep the cake structure optimal. If you run out of lemons bottled lemon juice can fill in but the zest from fresh lemons is key for pure lemon flavor.

Serving Suggestions

Serve this cake as the grand finale for any celebration or holiday spread garnished with extra lemon zest or gluten free sprinkles for a pop of festivity. It pairs beautifully with fresh berries on the side or a dollop of coconut whipped cream if you want to take it up another notch.

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A Bit of Lemon Cake History

Lemon cake has roots in European baking traditions brought over to American kitchens with each generation putting their own spin on the recipe. This version honors classic lemon flavor but modernizes things for those with gluten allergy or vegan preferences so everyone can savor a slice of nostalgia.

Recipe FAQs

→ How do I keep the cake layers tender and moist?

Ensure not to overmix the batter and use the correct amount of liquid. Let the cake cool completely before slicing to maintain moisture.

→ What gluten free flour blend works best?

Choose a blend with xanthan gum for structure. Check labels for dairy or nut inclusions if making allergy-friendly substitutions.

→ Can I make this cake vegan?

Yes, use non-dairy milk and plant-based butter in the batter and frosting to make the cake fully vegan.

→ How should I store leftover slices?

Wrap individual slices in foil and place in a zip-top bag in the refrigerator. For longer storage, freeze slices.

→ How do I achieve a smooth lemon buttercream?

Beat the butter (or vegan baking stick) until creamy before gradually adding sugar and lemon juice to achieve a smooth finish.

→ Can I decorate with fresh lemon slices?

Yes, fresh lemon slices and zest add visual appeal. Remove them before storing to prevent excess moisture on the frosting.