This Gluten-Free Lemon Cake is the perfect layered cake filled with lemon curd and covered in a smooth, creamy lemon buttercream frosting. It 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 🙂
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 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 to 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 nieces' 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 asked if you can use lemon juice instead of lemon extract and vice versa. It’s not the same. Lemon juice is acidic and can’t be replaced with lemon extract, which is usually alcohol-based.
Similarly, fresh lemon juice and bottled juice react differently. In many cases, bottled lemon juice causes the 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 it 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.
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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's just as amazing. Both ways deliver a delicious, tender, bakery-style cake.
This lemon cake is 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 make 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 the 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.
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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
DID YOU MAKE THIS RECIPE?
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Wendy
Hi! I have made this recipe successfully as both a cake and cupcakes and they were exceptional! My question is whether I can substitute the lemon extract with Vanilla extract for a vanilla cake? I saw your recipe for vanilla cake and noticed that all ingredients are identical, but that the vanilla cake has 1/2 cup more flour. I also noticed some of the reviews commented on their vanilla cakes being dry and dense, perhaps because of the extra flour?? So I was thinking of staying with your lemon cake recipe and turning it into a vanilla cake. Any reason why that wouldn’t work? It is for a wedding cake!
Wendy Stoltz
Hi Wendy,
I'm thrilled to hear you've had great success with the recipes! Absolutely, you can substitute lemon extract with vanilla extract to turn it into a vanilla cake. The difference in flour is to stabilize the cake's structure due to the absence of acidic lemon juice which can affect texture. However, since the lemon cake recipe has worked well, using the same measurements with just the extract swap for a vanilla flavor should be fine.
I would, however, recommend a test run to see that it is to your liking.
All the best.
mo
i can double this right? i want to make three 8 inch cakes
Wendy Stoltz
Hi Mo,
Yes, you can generally double recipes like this one. If you're making three 8-inch cakes, doubling the recipe should give you the right amount of batter. Just be sure to distribute the batter evenly among the pans and adjust baking times as needed since smaller pans might bake faster than a single large one. Keep an eye on them and test for doneness towards the end of the suggested baking time. Enjoy your baking!
Thanks
Juli
I made this cake for Easter. It was delicious. My problem was with the unevenness of my bottom layer. It caused the curd to ooze out and the top layer to slide(think Leaning Tower of Pisa). I had to refrigerate and elevate one side of my plate to stop the issue. Next time I would use less curd or keep it closer to the middle since it will naturally spread out. I used a dairy free butter and I think my icing came out looser than it would have if I had used real butter. Another idea is to make a sheet cake instead and avoid the problem altogether. I sprinkled lemon zest on the top and put blackberries around the edges and 3 in the center as decor. It is a nice dense, moist cake and could feed 16 easily.
Wendy Stoltz
Hi Juli,
It sounds like you made a fantastic effort with your Easter cake, and I'm thrilled to hear it was delicious despite the structural hiccup! The Leaning Tower of Pisa effect can definitely add some unexpected drama to dessert time. Using less curd or keeping it more centralized is a wise idea, as it indeed tends to spread under the weight of the top layer. Also, when using dairy-free butter, adding a bit more powdered sugar to the icing can help thicken it up to match the consistency you'd get with traditional butter.
Making a sheet cake is a great alternative, too, especially if you're aiming for simplicity and ease of serving.
Lori
So happy to find this recipe! Can I make it in a bundt pan?
Wendy Stoltz
Hi Lori,
Using a different pan for the Gluten-Free Lemon Cake might work, but since it's designed as a layered cake, sticking to a regular cake pan could be more ideal. This approach ensures the cake's structure and presentation are as intended.
Thanks