Gluten Free Lemon Cake

Reasons to Love this Lemon Cake

• Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
• Soft & Fluffy- This cake is super soft and delicious just like my Lemon Raspberry Cookies.
• Bursting with Lemon- This cake has lemon in the cake batter and a Lemon Buttercream Frosting!
• Easy to Make- The batter mixes up in just one large bowl with a whisk like my Vanilla Strawberry Cake!

Ingredient Notes

• Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
• Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
• Vegetable Oil- Adds moisture into this lemon cake; there is no butter or vegan baking stick in the batter.
• White Vinegar- Helps make the cake rise.
• Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free or the cake can have a chemical flavor.
• Lemon- This recipe uses 5 lemons. This batter needs about 3 medium size lemons (like in my Lemon Sugar Cookies) and 2 lemons in the frosting.
• Butter/ Vegan Baking Stick-  Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
• Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations

Expert Baking Tips

• Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
• Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cake pans, gently smooth the tops with a butter knife prior to baking.
• Use a Cake Scraper- Work with a cake scraper or a large icing spatula. The frosting should be super thin on the sides.
• Use Real Fresh Lemons- I know it's tempting to use store bought lemon extract for this cake and frosting, but please do not. The cake will have a chemical taste if you don't use fresh squeezed lemon juice.
• Prep The Lemons Ahead of Time- Before you begin the recipe, make sure you prep your lemons. Take 6 medium size lemons and wash and dry them. Use a zester and zest all 6 lemons. Then cut 4 of the lemons in half and juice them, making sure there are no seeds. You should end up with about 3 tablespoons of zest and ½ cup fresh squeezed lemon juice.
• Keep the Lemon Zest Airtight- If you leave it uncovered and not in a bowl covered in plastic wrap while you bake, it will dry out and become crunchy.
• Use Room Temperature Butter in the Frosting- Do not use softened or melted butter/vegan baking sticks. The frosting will be way too runny. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
• Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the buttercream appears too thick, add a little water ¼ teaspoon at a time until you reach the desired consistency.
• Make the Frosting the Day Before- You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process. Store the lemon frosting in a bowl covered with plastic wrap in the fridge. When ready to use, let it come to room temperature and rewhip to regain the creamy texture.

More Lemon Recipes You'll Love

Did you try this recipe? Please leave me a ⭐ review below!

Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

📖 Recipe

Gluten Free Lemon Cake

Author: Lee

This Gluten Free Lemon Cake is a lemon lover's dream! It's a soft eggless lemon cake that's surrounded by a delicious lemon buttercream frosting! It's tangy yet sweet; the perfect blend of flavors! Not only is it gluten free andeggless, but it's nut free and can easily be vegan!

5 from 10 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 35 minutes mins

Chill Time 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 12 Slices

Calories 727 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For The Lemon Layer Cake

• ▢ 2 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
• ▢ 1 cup granulated sugar
• ▢ 1 ½ teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 1 ¾ cups milk
• ▢ ½ cup light brown sugar , packed
• ▢ ½ cup plus 2 tablespoons, vegetable oil
• ▢ 2 tablespoons lemon zest (from about 3 medium lemons)
• ▢ ¼ cup lemon juice (about 2 medium lemons)
• ▢ 2 teaspoons pure vanilla extract

For The Lemon Buttercream Frosting

• ▢ 1 cup unsalted butter or vegan baking stick, room temperature
• ▢ 8 cups confectioners' sugar
• ▢ ¼ cup fresh squeezed lemon juice (about the juice of 2 medium lemon)
• ▢ 2 teaspoons lemon zest (from about 2 medium size lemons)
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¼ cup plus 2 teaspoons water , room temperature

Instructions

 

For The Lemon Cake

• Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
• Wash and dry all 6 lemons. Take a zester and zest 6 lemons. Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
• Take 4 lemons, cut them in half and juice them. Make sure to remove any seeds if they get in the juice. Set aside.

  There should be about ½ cup of juice total. If there isn't enough, juice another lemon.
• In a large bowl whisk together the 2 ¼ cups multipurpose gluten free flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
• In a medium bowl, whisk together the 1 ¾ cups milk, ½ cup light brown sugar, ½ cup plus 2 tablespoons vegetable oil, ¼ cup lemon juice, 2 tablespoons lemon zest and 2 teaspoons pure vanilla extract.
• Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula.
• Divide the batter evenly into 2 greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
• Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until slightly springy when carefully touched.
• Remove cakes from oven and let the cakes cool almost completely in the pans for 15 mins before trying to remove. Then remove from pans and let cool completely on a wire cooling rack.
• Once cool, slice both cakes in half horizontally. Now you have 4 thin layers of cake.

  If your cakes have dome tops, you can take a thin layer off the tops of the cake with a knife, to make a flat surface.

For The Lemon Frosting

• In a large bowl of an electric mixer or using a hand held mixer, beat the 1 cup room temperature butter or vegan baking stick until it is smooth and creamy. About 2-3 minutes.
• Slowly add the 8 cups confectioners’ sugar, ¼ cup lemon juice, 2 teaspoons lemon zest and 1 teaspoon pure vanilla extract. Beat until combined; it will be thick.
• Slowly beat in the ¼ cup plus 2 tablespoons water a little at a time until you get the desired consistency. You may not need to use it all.

Assembling The Cake

• Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
• Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
• Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.

  You should only use a fifth of the frosting on the top and sides combined; this is a semi-naked cake.
• Pop the entire cake uncovered in the fridge for 15-20 min so it’s more stable to work with.
• Remove from the fridge and take the last ⅕th of buttercream and put it into a piping bag. Create swirls going all the way around the top rim of the cake.
• If desired, sprinkle some white nonpareils or sprinkles on top of the frosting swirls. I also love to put some lemon slices just for decoration and some lemon zest.

  If there is extra frosting you can add more to the sides of the cake if desired.

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk and vegan sprinkles.

All Purpose Flour: I cannot test this due to celiac disease, but use 2 ¼ cups packed AP flour (378 grams) and only 1 ½ cups of milk (354.88 ml). 

Storing: Once the lemon cake is cut into, it’s best to cut the entire cake into slices, remove the lemon slices on the top and wrap each slice in foil and store in a zip top bag in the fridge. Eat extra slices within 2 days.

When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. 

Freezing: If not eating all the extra slices within 2 days, take the slices wrapped in foil (without the lemon slices on top) and place in the zip top bag and freeze them. You can keep the slices frozen for up to 30 days.

When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

 

 

 

Nutrition

Calories: 727kcalCarbohydrates: 124gProtein: 4gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 45mgSodium: 216mgPotassium: 81mgFiber: 2gSugar: 107gVitamin A: 531IUVitamin C: 4mgCalcium: 104mgIron: 1mg

Tried this recipe?Let us know how it was!