FREE RECIPE EBOOK FOR SUBSCRIBING!

Gluten-Free Palate
You are here: Home / Recipes / Desserts / Gluten-Free Lemon Cake

Gluten-Free Lemon Cake

Last Update By 170 Comments

This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.
Thanks for sharing!

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. 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.

a serving spoon serving a slice of gluten-free lemon cake topped with white frosting and blackberries

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 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 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.

a close up top down view of a gluten-free lmeon cake topped with buttercream frosting swirls, blackberries and lemon zest

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.

Is 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

a close up top down view of a gluten-free lmeon cake topped with buttercream frosting swirls, blackberries and lemon zest withe a slice of lemon cake on a white plate next to it

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.

a serving spoon serving a slice of gluten-free lemon cake topped with white frosting and blackberries in front of a blue background

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, someones 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.

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.

a pinterest pin with a slice of lemon cake next to a cake plate and the words gluten free lemon cake in text at the top

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 entire recipe and instructions see below in the recipe card.

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). 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.

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.

Yield: A 2-layer gluten-free cake

Gluten-Free Lemon Cake

a close up of a serving spoon serving a slice of gluten-free lemon cake topped with white frosting and blackberries

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.

Prep Time 20 minutes
Cook Time 32 minutes
Additional Time 10 minutes
Total Time 1 hour 2 minutes

Ingredients

For the cake:

For the filling and frosting:

  • 1 cup dairy-free butter (2 sticks), room temperature
  • 6 cups powdered sugar
  • Juice from the same medium lemon (about ¼ cup)
  • ½ cup lemon curd

Instructions

  1. 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.
  2. In a medium mixing bowl combine oil and sugar.
  3. Add eggs and beat with an electric mixer at medium speed for one minute.
  4. Add flour, salt, baking powder, dairy-free milk, lemon extract, and lemon zest; beat at medium speed for one minute.
  5. 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.
  6. 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.
  7. For the frosting: In a medium mixing bowl, beat butter smooth and creamy.
  8. 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.
  9. Beat in additional lemon juice if needed to obtain desired constancy.
  10. 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.
  11. 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

  1. 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.
  2. 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.
  3. You can make this cake with dairy, or without dairy. Use regular dairy milk and regular dairy butter.
  4. 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:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 581Total Fat: 29gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 89mgSodium: 299mgCarbohydrates: 79gFiber: 1gSugar: 64gProtein: 4g
© Chrystal
Cuisine: American / Category: Desserts

Reader Interactions

Comments

  1. I made this last week for my mom’s 80th birthday. I am not an experienced baker and I was quite nervous – especially when I realized that my vegetable oil was rancid! Even with a cobbled-together substitution of coconut, canola, and avocado oils it turned out incredibly! Thank you so much not only for the great recipe but for the time you took to address specific situations (like substitutions and alternate flours) and provide very detailed directions. It really helped a novice like me feel reassured. The cake was a hit and I’ll definitely be making it again and again in the future.

    Reply

  2. Hi there, tried this a while back and its definitely my new favorite lemon recipe. As weird as it may seem can I make this with regular flour and it still turn out amazing? Thank you.

    Reply

  3. Hey there, under notes you said Bob’s red Mill flour blend does not work but in your recipe, you have it listed… What flour blend is safe to use?

    Reply

    • Hi Lisa,
      Bob’s 1-to-1 works in this recipe, Bob’s All Purpose GF Blend does not. They are made with different ingredients. I hope that helps.

      Best,
      Chrystal

      Reply

      • Thank you! I just tried your flour blend in it and it is sooo light, fluffy, and moist. Delicious. I didn’t use the xantham gum though. Would it have been much different?

        Reply

        • I’m so glad to hear it. Xanthan gum doesn’t make a huge difference in cakes and muffins, it just helps with keeping it fresher longer. Did you use my blend with millet flour, or without?

          Best,
          Chrystal

          Reply

  4. Fantastic! My son requested a lemon cake for his birthday and I’d never made one before. I used this one and we were all taken aback at how *wonderful* it was. I used the recipe exactly as written, including using Bob’s Red Mill 1-to-1 gluten free flour, and decorated with the lemon icing (with yellow added) and a few vanilla buttercream accents. OH! and topped with some candied lemon slices. Not a crumb was left, even though I was the only one with the gluten intolerance! Thank you <3

    Reply

  5. I’ve made this cake twice, both times with dairy milk. We love it! The only change I have made is to use almond flavoring instead of the lemon because I have not been able to find it yet here in Holland, they have it but not at the grocery store. I am the only person who has to eat gluten free but that didn’t stop the rest from devouring it! Thanks!

    Reply

    • I’ve used swerve in this recipe and I know others have used coconut sugar with success. I would imagine it would work but I haven’t’ tested it.

      Best,
      Chrystal

      Reply

  9. This recipe is fabulous! I made it for a family gathering and the response I got was an all-around “WOW!” and “wait, is this really gluten-free?” The cake was tangy, lemony, and luscious. I think it is the new family favorite. I did not use the lemon extract, just lemon juice and zest, and it worked fine. For summer, a spray of edible pansies makes for a lovely decoration.

    Reply

  10. Chrystal
    I made this cake yesterday for my grown daughters birthday. She is gluten/dairy sensitive. I followed the recipe instructions exactly and this was by far the best gluten free cake I’ve ever made and eaten. It was light and airy and delicious. I believe beating batter for one minute only made big difference in texture of cake. Thanks for that tip.

    I look forward to trying your other recipes.

    Reply

  11. I made this lemon cake recipe for Father’s Day and it was outstanding. My gf family members were so happy, they haven’t had really great gf cake until I made your chocolate and lemon cakes. I am seriously of the opinion now that gluten-free cakes can actually be better than traditional flour cakes, and that is because of your recipes! I’m going to try this lemon one with a lemon cream cheese frosting next time.

    Btw, I am so glad I read your recommendation to use Bob’s Red Mill 1-to-1 for this recipe, instead of the all purpose + xanthan gum I successfully used for your chocolate cake recipe. You helped me avoid a potential lemon disaster, and the cake turned out perfectly! All the feedback your readers provide, along with your diligent responses to our comments, is such an added bonus for those of us who may substitute ingredients for whatever reason. I always read everything carefully now, including comments, before trying to tweak anything. You’ve become my favorite gluten-free food blogger. Thanks again, Chrystal!

    Reply

  12. I made this yesterday for a friend’s bridal shower. I used Cup4Cup flour, and only lemon zest (3 lemons). I baked as cupcakes around 15 minutes. They were PERFECT. And, still moist the next day – no syrup needed. Thank you!

    Reply

  13. I made this for my mother in laws birthday. She is a lemon lover and gluten free. This was my first from scratch cake and it came out perfectly. I dont even like lemon typically and I mowed down on this multiple times! The recipe was easy to follow!

    Reply

  14. I used this lemon cake recipe in a lemon meringue layer cake. It was sensational! All the plates were licked clean and my GF friend was impressed! Its more work than the average cake but worth the effort.

    Reply

Leave a Reply to chrystal Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.