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.
Someone asked me if this cake was moist because I soaked it in simple syrup. NOPE.
It’s moist because it 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 flower 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 cake, but grandma always brings a pie: chocolate cream pie for those who are interested.
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 year for Easter I wanted try something new – a fresh and tangy cake that would make everyone in our family dive for seconds.
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.
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.
Tips for making gluten-free lemon 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.
Both those tips are relevant to most cake and cupcake recipes, not just this Gluten-Free Lemon Cake.
Whether you make this cake for Easter, someones birthday, or any other special occasion, I think you’ll agree that is quite amazing. It’s better than any bakery style cake I’ve had (I know, I say that about all my cakes. I make good cakes!).
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.
It’s 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 MUST try my Gluten-Free Caramel Macchiato Cake (yes, I’m being bossy). Also, my Easy Gluten-Free Chocolate Cake is super simple to make and takes the cake (so to speak). If you are looking for a bright and colorful cake, my friend Brianna from Flippin Delicious makes the most lovely Gluten-Free Rainbow Layer Cake.