Lemon Tea Cake

Name: Lemon Tea Cake
Prep time: 25 min
Cook time: 40 min
Total time: 95 min
Ingredients: 1 3/4 cups multipurpose gluten free flour ((I use a gluten free multipurpose flour with xanthan gum already in it)); 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/2 cup unsalted butter (or vegan baking stick, room temperature); 1 cup granulated sugar; 4 heaping tablespoons cornstarch mixed with 6 tablespoons water; 2 teaspoons pure vanilla extract; 3 tablespoons lemon juice ((about 1.5 lemons)); 3 tablespoons lemon zest ((about 5 medium lemons)); 1/2 cup plus 1 tablespoon milk; 1 tablespoon confectioners' sugar ((for dusting))

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This Lemon Tea Cake is light and fluffy with a zesty tang! Made with fresh-squeezed lemon juice and lemon zest, this easy lemon cake recipe is bright, buttery, citrusy and sweet; the perfect sunny treat for all you lemon lovers! It's perfect for breakfast, lunch, dessert and of course...tea time! If that wasn't enough, this is a gluten free lemon cake recipe that is also egg free, nut free and can easily be vegan! If you love lemon, you'll be making this moist lemon cake again and again!

A light and delicious sugary slice of Lemon Tea Cake topped with a slice of lemon.

Need a simple lemon cake recipe? This Lemon Tea Cake is the best lemon cake to make when you need a bright dessert that doesn't take up much time. No need to waste time making frosting or glaze. As much as I adore lemon cake with lemon glaze (my Lemon Drizzle Cupcakes have both glaze and frosting), this eggless lemon cake doesn't need any of those things! It's meant to be no-fuss and super simple while still being incredibly delicious...and guess what? It is!

For more cheery lemon recipes, try my super popular Lemon Raspberry Cookies, Lemon Shortbread Cookies, my Chocolate Lemon Cake and my Lemon Buttercream Frosting.

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Reasons to Love Lemon Tea Cakes
Ingredient Notes
Substitutions and Variations
How to Make Lemon Tea Cake
Expert Baking Tips
Recipe FAQs
More Simple Cake Recipes You'll Love
📖 Recipe
Lemon Tea Cake

Reasons to Love Lemon Tea Cakes

Allergy Friendly- This lemon cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
Soft & Fluffy- The cake is so super soft and delicious like my Apple Tea Cake!
Buttery- It has a lovely buttery sweet flavor like a lemon butter cake!
Loads of Lemon- This recipe has lemon juice and lemon zest in the batter and is then topped with extra zest!

Ingredient Notes

Granulated sugar, lemons, cornstarch water, baking powder, confectioners' sugar, butter, kosher salt, pure vanilla extract, multipurpose gluten free flour, and milk in separate containers.

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 nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
Granulated Sugar- I prefer granulated over brown to give the cake that beautiful white color.
Unsalted Butter or Vegan Baking Stick- Don’t use melted or softened; we want to cream it together with the sugar. Only use room temperature.
Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a non-dairy milk of your choosing.
Vanilla- I use pure vanilla extract otherwise the cake can have a chemical flavor.
Lemons- Please only use fresh squeezed lemon juice. Prepackaged lemon juice can result in the cake having a chemical taste. We need a total of 5 medium lemons for the juice and zest combined. Use 6 lemons if you want to add zest on top of the cake after baking.
Confectioners' Sugar- This is for dusting the cake once it's completely cool.

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

Substitutions and Variations

How to Make this a Vegan Lemon Cake Recipe

Use a gluten free flour that’s free from dairy.
Make sure the brand of sugar you use is vegan.
Use vegan baking sticks instead of butter.
Only use a non-dairy milk of choice.

How to Make this Recipe with All Purpose Flour

Use 1 ¾ packed cups of all purpose flour (294 grams).
Only use ¼ cup plus 3 tablespoons of milk.

This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

Bright yellow and tangy lemon zest dot the powdered sugar landscape of the Lemon Tea Cake.

How to Make Lemon Tea Cake

Here are the step by step instructions to make this easy lemon cake!

Step 1: Zest and Juice the Lemons

Wash and dry the 5 lemons. Zest all 5. Take 1.5 lemons, cut them in half and juice them.

There should be about 3 tablespoons of juice. If there isn't enough, juice another other lemon.

Step 2: Whisk Together the Dry Ingredients

In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.

Milky white cornstarch water in a bowl with a spoon.

Step 3: Make the Cornstarch Water

In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

Step 4: Cream the Butter and Sugar

In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar until soft and creamy. About 2 minutes.

Adding the wet ingredients into the creamed sugar.

Step 5: Add in the Other Wet Ingredients Minus the Milk

Slowly beat the cornstarch water mixture, vanilla, lemon juice and lemon zest into the creamed butter and sugar. It will look very chunky.

Mixing the wet and dry ingredients into the Lemon Tea Cake batter.

Step 6: Add in the Dry Ingredients and Milk

Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some milk then some flour.

Warm and golden brown lemon tea cake fresh from the oven.

Step 7: Bake and Cool

Scoop the batter in a greased and parchment lined 9 inch cake pan; smooth the top with a butter knife.

Bake the cake in the center rack at 350 degrees Fahrenheit for 40 minutes until the cake is golden on top, springs back at you when carefully touched or when a skewer inserted in the center comes out clean.

Let cool completely in the pan.

A flurry of powdered sugar blankets the top of the cake with flecks of lemon zest.

Step 8: Dust with Confectioners' Sugar and Zest

Once the cake is completely cool, dust with the confectioners’ sugar and extra lemon zest if desired.

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. For this recipe use packed cups or the gram amount:(294 grams).
Use Room Temperature Butter/ Vegan Baking Stick- Do not use melted butter. If using vegan butter, I would have it be more on the colder side vs room temperature.
Use a Spatula to get the Batter into the Cake Pan- The batter is super thick and sticky. Getting it evenly in the cake pan can be a bit of a challenge. I use a butter knife to do this. Sometimes using clean hands can help press it in place as well.
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 pan, gently smooth the top with a butter knife or icing spatula prior to baking.
Alternate the Flour and Milk when Mixing the Batter- Make sure to alternate the flour and the milk when mixing the batter. This is to ensure all the liquid gets absorbed properly into the batter.
Cool the Cake- Make sure the cake has almost completely cooled prior to removing it from the cake pan. If you do not wait, the cake will break apart into a giant mess when trying to remove it.

Recipe FAQs

Am I able to make this lemon cake the day before?

This lemon butter cake is super soft and best the first day.

If you have to make it ahead of time, once cool, store it in an airtight container at room temperature. Do not top it with confectioners' sugar or lemon zest until ready to eat.

Do I have to use a 9 inch cake pan? Can another size work?

Yes, this recipe is for a 9 inch cake pan only and has not been tested with any other size.

The outside of my cake is super crunchy? Will it soften?

Right out of the oven, the cake has crisp sides and a soft interior.

However, after storing the cake, the outside will soften due to the moistness of the interior.

How many slices does this recipe make?

I like to slice the cake into 8 nice sized slices but you can slice it thinner to make more slices.

How do I store this Lemon Tea Cake?

Once the cake is cut into, cut the entire cake into slices, wrap each slice in foil. Try to create a teepee with the top of the foil so it isn't touching the confectioners' sugar as much.

Pop the slices in a zip top bag and freeze for up to 30 days.

To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.

Freeze the slices even if you're eating them the next day. Storing the cake at room temperature causes the confectioners' sugar get very wet and freezing helps prevent this and also keeps the cake itself soft.