Gluten Free Lemon Cake (Print)
Moist gluten free lemon cake finished with a sweet-tart lemon buttercream; eggless, nut free, and easy to make vegan.
# Ingredients:
→ Cake
01 -
285 grams gluten free flour blend with xanthan gum
02 -
200 grams granulated sugar
03 -
6 grams baking powder
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2 grams baking soda
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2 grams kosher salt
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2 tablespoons lemon zest (from 3 medium lemons)
07 -
415 millilitres milk of choice
08 -
110 grams light brown sugar, packed
09 -
60 millilitres fresh lemon juice (from 2 medium lemons)
10 -
140 millilitres vegetable oil
11 -
10 millilitres pure vanilla extract
→ Frosting
12 -
225 grams unsalted butter or vegan baking stick, room temperature
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5 millilitres pure vanilla extract
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2 teaspoons lemon zest (from 2 medium lemons)
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960 grams confectioners' sugar
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60 millilitres fresh lemon juice (juice of 1 medium lemon)
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70 millilitres water, room temperature
→ Decoration (optional)
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Gluten free, nut free, vegan white nonpareils or sprinkles
19 -
Fresh lemon slices
20 -
Lemon zest
# Steps:
01 -
Preheat oven to 175°C. Grease and line two 20 cm round cake pans with parchment paper. Set aside.
02 -
Wash and dry lemons thoroughly. Zest 3 medium lemons to yield 2 tablespoons zest and juice 2 lemons to obtain 60 millilitres juice.
03 -
In a large mixing bowl, whisk together gluten free flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until uniform.
04 -
In a separate bowl, whisk together milk of choice, light brown sugar, vegetable oil, lemon juice, and vanilla extract until fully combined.
05 -
Gradually pour wet mixture into dry ingredients. Mix gently with a spatula until just combined; avoid over-mixing. Batter will thicken as combined.
06 -
Divide batter evenly between prepared pans. Smooth tops with a butter knife. Bake on center rack for 35 minutes until a toothpick comes out clean.
07 -
Cool cakes in pans for several minutes, then transfer to wire rack and allow to cool completely. Once cooled, carefully slice each cake horizontally to create four even layers.
08 -
In a large bowl, beat butter or vegan baking stick with electric mixer until creamy, about 2–3 minutes. Add vanilla and lemon zest, beating to integrate. Gradually add half of the confectioners' sugar, 30 millilitres lemon juice, and 35 millilitres water, beating until combined. Add remaining sugar, juice, and water; beat until smooth and fluffy.
09 -
Place one cake layer on serving plate. Spread approximately one-fifth of the frosting (about 1 cup) evenly over the surface. Repeat with two additional layers and frosting. Position final layer, flat side up, for a smooth finish.
10 -
Using remaining frosting, apply a thin layer over the top and sides of cake to seal in crumbs. Refrigerate uncovered for 15 minutes for stability.
11 -
Remove cake from refrigerator. Finish with an even layer of frosting. Use an icing spatula to create texture if desired. Transfer extra frosting to a piping bag and pipe swirls around the top edge. Garnish with white nonpareils, fresh lemon zest, and lemon slices if using.
# Notes:
01 -
After slicing, wrap each piece in foil and store in an airtight bag in the refrigerator for best freshness.
02 -
Remove decorative lemon slices prior to refrigeration or freezing to prevent excess moisture.
03 -
Allow refrigerated slices to reach room temperature for about 1 hour before serving. Warm briefly in the microwave if needed.
04 -
Freeze extra cake slices tightly wrapped for up to 30 days. Thaw at room temperature before consumption.
05 -
For a fully vegan version, use plant-based milk and vegan baking sticks. Verify flour blend is free from dairy.