By / Last Modified On February 20, 2023
A layered cake filled with lemon curd and covered in a smooth, creamy lemon buttercream frosting, this Gluten-Free Lemon Cake will be the perfect addition to any holiday celebration.
This gluten-free lemon cake recipe comes with a dairy-free option and is super simple to make.
Do you love cake? Then you'll love my Easy Gluten-Free Chocolate Cake. My Easy Gluten-Free Vanilla Cake is scrumptious too. For something a little different, try this delicious Gluten-Free Olive Oil Cake With Orange Glaze.
Looking for other lemony desserts? Try these out: Gluten-Free Lemon Drizzle Cake, Easy Gluten-Free Lemon Bars, and Gluten-Free Lemon Meringue Pie.
If you like mixing your own gluten free flour blend check out which flours I use.
For more ideas feel free to browse my Easy Gluten Free Recipes.
Gluten-Free Lemon Cake Recipe
Someone asked me if this gluten-free lemon cake was moist because I soaked it in simple syrup. NOPE.
This Gluten-Free Lemon Cake recipe has the right combination of ingredients, it's loaded with fresh lemon zest, and it's topped with the most incredible lemon buttercream frosting.
I appreciate the compliment though 🙂
Spring is in the air. The birds are chirping, the flowers are blooming, and Easter is only a couple of weeks away.
Every year for Easter we make something different for dessert. Sometimes it's gluten-free cookies, sometimes there's gluten-free lemon cake, but grandma always brings a pie: chocolate cream pie.
It's not really an Easter type of a pie, but she brings it to every holiday meal. It's her special contribution and we appreciate her for it.
This Gluten-Free Lemon Cake is a perfect gluten-free Easter dessert.
This year for Easter I wanted try something new - a fresh and tangy cake that would make everyone in our family dive for seconds. Hence the gluten-free lemon cake recipe.
Do you think this Gluten-Free Lemon Cake will make a good Easter dessert? I had Easter in mind when I made it, so I hope you do. I have more Gluten-Free Easter Desserts, if you are interested.
Lemon treats remind me of spring and summer. Also, Lemon is a universal flavor in my opinion, like chocolate.
I haven't met a single person who would shun a lemon dessert. If I ever do, I will happily eat it for them so they don't feel guilty wasting it.
We're also celebrating one of my niece's birthday on Easter. A special girl needs a special cake.
She's the sweetest (I can say that because I'm her aunt) and I am thinking she might need a giant slice of this cake to celebrate her day.
Are lemon juice and lemon extract the same?
I often get ask if can you use lemon juice in place of lemon extract and vise versa. It’s not the same. Lemon juice is acidic and can’t be replaced with extract which is usually alcohol based.
Similarly, fresh lemon juice and bottled juice react differently. In many cases bottled lemon juice causes batter to get rubbery.
If a recipe calls for fresh lemon juice, use fresh lemon juice. If it calls for lemon extract, use lemon extract.
In this recipe, you want to use lemon Extract for the cake batter and lemon Juice for the frosting.
How to Make Gluten-Free Lemon Cake
- For the cake: Preheat oven to 350°F (180°C). Position rack in center of oven. Oil two 9-inch cake pans and dust with flour; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute.
- Add flour, salt, baking powder, dairy-free milk, lemon extract, and lemon zest; beat at medium speed for one minute.
- Spoon batter evenly into cake pans. Bake for 28-32 minutes or until the centers springs back when touched and the centers are set. The time may vary on your elevation and oven temperature accuracy.
- Remove from the oven and let cool in the pan on the rack for five minutes. Run a rubber spatula along the edges of each cake to loosen them. Invert onto the cooking rack.
- For the frosting: In a medium mixing bowl, beat butter smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of lemon juice until all ingredients are blended.
- Beat in additional lemon juice if needed to obtain desired constancy.
- Place on cake, dome side down, on a plate or cake platter. Spread a ¼ inch layer of frosting on it. Spoon lemon curd into the center and spread until it’s a half inch from the edges.
- Add second cake to the top and frost the sides and tops. Tip: I like to put frosting in a piping bag and pipe in on, then spread it. It helps eliminate crumbs getting mixed into the frosting and adds the right amount of frosting.
Store any leftover gluten-free lemon cake in an airtight container at room temperature. For the complete list of ingredients and instructions, please see the recipe below.
Tips for making gluten-free cake
There are a couple of tips and tricks to getting the right texture with gluten-free cake. First, you have to follow the recipe.
So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out.
Other than the dairy substitute, I haven’t tried other substitutes in this recipe.
If you use substitutions, you are doing so at your own risk.
Second, you want to mix at the right time and not over-mix.
When you are beating the oil, sugar, and eggs you’ll want to beat it for the time listed. This adds air which in turn helps the cake rise.
Once you add your flour mixture, you’ll only want to beat until combined. Beating any longer will cause the batter to stiffen.
These tips are relevant to most cake and cupcake recipes, not just this Gluten-Free Lemon Cake.
Gluten-Free Dairy-Free Lemon Cake
This gluten-free lemon cake is also dairy-free! So, whether you make this gluten-free lemon cake for Easter, someone's birthday, or any other special occasion, I think you'll agree that is quite amazing and it works for most dietary restrictions.
It's better than any bakery style cake I've had (I know, I say that about all my cakes. I make good cakes!).
Measuring Gluten-Free Flours
When working with gluten-free flours or measuring gluten-free flour, spoon the flour into the measuring cup and level.
Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
I've tested this recipe with Bob's Red Mill 1-to-1, Cup 4 Cup baking flour, and my gluten-free flour blend.
Pin for later:
Can I use regular milk in the cake and real butter in the frosting and get the same results?
Yes. You can make this cake with dairy, or without dairy. It just as amazing. Both ways deliver a delicious, tender, bakery style cake.
This lemon cake moist but not wet, and it keeps well in an airtight container in the refrigerator. The tender cake, tart lemon curd filling, and smooth frosting makes the perfect lemony treat.
If you are looking for other cake recipes, you might like this Gluten Free Carrot Cake. For another delicious option, consider this Gluten Free Apple Pie or Gluten Free Red Velvet Cake.
Did you make this gluten-free lemon cake? I want to know what you thought! Please leave a starred review and comment below. If you have any questions, please let me know in the comments and I will get back to you.
Gluten-Free Lemon Cake
A layered cake filled with lemon curd and covered in a smooth, creamy lemon buttercream frosting, this Gluten-Free Lemon Cake will be the perfect addition to any holiday celebration.
Ingredients
For the cake:
- 1 cup vegetable oil (or oil of choice)
- 1 ½ cup granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1 gluten-free flour blend)
- ½ teaspoon salt
- 3 teaspoons gluten-free baking powder (reduce to 1 teaspoon if using a blend that has baking powder)
- 1 cup dairy-free milk (or regular milk)
- 2 teaspoons lemon extract
- Zest from one medium lemon
For the filling and frosting:
- 1 cup dairy-free butter (2 sticks), room temperature
- 4 cups powdered sugar
- Juice from the same medium lemon (about ¼ cup)
- ½ cup lemon curd
Instructions
- For the cake: Preheat oven to 350°F (180°C). Position rack in center of oven. Oil two 9-inch cake pans and dust with flour; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute.
- Add flour, salt, baking powder, dairy-free milk, lemon extract, and lemon zest; beat at medium speed for one minute.
- Spoon batter evenly into cake pans. Bake for 28-32 minutes or until the centers springs back when touched and the centers are set. The time may vary on your elevation and oven temperature accuracy.
- Remove from the oven and let cool in the pan on the rack for five minutes. Run a rubber spatula along the edges of each cake to loosen them. Invert onto the cooking rack.
- For the frosting: In a medium mixing bowl, beat butter smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of lemon juice until all ingredients are blended.
- Beat in additional lemon juice if needed to obtain desired constancy.
- Place on cake, dome side down, on a plate or cake platter. Spread a ¼ inch layer of frosting on it. Spoon lemon curd into the center and spread until it’s a half inch from the edges.
- Add second cake to the top and frost the sides and tops. Tip: I like to put frosting in a piping bag and pipe in on, then spread it. It helps eliminate crumbs getting mixed into the frosting and adds the right amount of frosting.
Notes
- Flour blends: I've tested this recipe with Bob's Red Mill 1-to-1 and my gluten-free flour blend. Bob's Red Mill All Purpose Flour does NOT work in this recipe.
- Frosting: You can use any frosting you like. If you want thinner frosting, add 2 tablespoons of milk or dairy free milk at a time until desired consistency is met.
- When working with gluten-free flours or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
- You can make this cake with dairy, or without dairy. Use regular dairy milk and regular dairy butter.
- In this recipe, you want to use lemon Extract for the cake batter and lemon Juice for the frosting. Lemon juice is acidic and can’t be replaced with extract which is usually alcohol based. Similarly, fresh lemon juice and bottled juice react differently. In many cases bottled lemon juice causes batter to get rubbery. If a recipe calls for fresh lemon juice, use fresh lemon juice.
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 581Total Fat: 29gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 89mgSodium: 299mgCarbohydrates: 79gFiber: 1gSugar: 64gProtein: 4g
Amy
What can we replace the eggs with?
Wendy Stoltz
Hi Amy,
Eggs play a crucial role in the texture and structure of cakes, so it can be tricky to find an exact substitute that will work perfectly. However, there are a few options that you can try:
Flax or chia eggs - You can make a flax or chia egg by mixing 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water. Let the mixture sit for a few minutes until it thickens and becomes gel-like. This can be used to replace one egg in the recipe.
Applesauce or mashed banana - Using 1/4 cup of applesauce or mashed banana can replace one egg in the recipe. These ingredients will add moisture to the cake, which can be helpful in gluten-free baking.
Please keep in mind that substituting eggs in a recipe can change the texture and flavor of the final product. It may take some experimentation to find the right substitute that works best for you.
Mary
Do I use the same amount of baking powder if it's just plain baking powder and not the gluten free blend?
Wendy Stoltz
Hi Mary,
Yes, you generally use the same amount of regular baking powder as you would use of gluten-free baking powder in most recipes. The purpose of baking powder is to create leavening, or the production of gas bubbles, which helps baked goods rise. Both regular baking powder and gluten-free baking powder serve this purpose, so the amounts required in a recipe should be the same.
Thanks
suzanne mueller
This recipe looks lovely and I plan on using it for one of the several flavors we are using for a wedding cake. Can you tell me if the layers can be frozen for a week or two without any change to the taster texture? Thanks for your reply.
Wendy Stoltz
Hi Suzanne,
I have not managed to test it frozen as we tend to eat it up before I even get to try. It should be ok. But with it being a special occasion I suggest you test it.
Jewel
I notice what seems to be blackberries in the photo of the cake, but not in the recipe. How can I incorporate them? Thank you.
Wendy Stoltz
Hi Jewel,
Decorate the cake as I have in the recipe and the place them on top.
Beccy
Made this for a summer work dinner, it was a hit! My frosting was a little too soft though I used earth balance butter sticks since I am dairy free and it was just too warm. Next time I will likely use crisco for the frosting just to help it stay firmer. Or I am open to other suggestions. I added meringue powder but it didn't do the trick. Thanks for a delicious summer treat. Can't wait to make it again.
Wendy Stoltz
I'm thrilled to hear that the gluten-free lemon cake was a hit at your summer work dinner, Beccy! It's always rewarding when your baked goods are well received.
Regarding the frosting, using Earth Balance butter sticks as a dairy-free alternative is a great choice. However, as you mentioned, they can be softer at room temperature, especially during warm weather. If you'd like a firmer frosting try Crisco or Vegetable Shortening. Using vegetable shortening, such as Crisco, can help provide a firmer texture to your frosting. Shortening has a higher melting point compared to butter, which can help the frosting hold its shape better, especially in warmer temperatures.
Linda kraner
Can this be made into cupcakes
Wendy Stoltz
Yes, they can Linda, but give these a try too https://www.glutenfreepalate.com/gluten-free-lemon-cupcakes/
Tiffany Thornton
I made this for Easter/my cousin’s birthday and now she’s requested I make it as her wedding cake this summer! It’s a truly delicious cake - and not just a “to be gluten free, this is good” but a “this is delicious! WOW! It’s gluten free?!” kind of good.
For Easter, I made it with dairy milk and dairy butter. For the wedding, I’m making it as dairy free. Wish me luck! 🙂
Wendy Stoltz
Congratulations on making such a wonderful cake that impressed everyone during Easter and your cousin's birthday Tiffany! It sounds like your baking skills are truly exceptional!
Now, taking on the challenge of making the same cake as a dairy-free version for your cousin's wedding shows your dedication and talent as a baker. I wish you the best of luck!
Garry
Hello, I am going to try this recipe but don't have lemon extract. Can I increase the quantity of lemon zest?
Wendy Stoltz
Hi Garry,
You should be able to, but then you would need to adjust some of the liquids as lemon extract is a liquid.
Thanks