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
Rebecca @ Strength and Sunshine
Lemon desserts are always so perfect for Spring!
Kortney // Allergy Girl Eats
That looks like the perfect spring cake! Sounds so vibrant in flavour with just the right amount of richness.
Kelly @ TastingPage
Lemon is one of my favorites, but gluten is not, so you've made the perfect sweet treat for me. Thank you!
Gluten Free With Emily
Just the other day I was thinking that I need to find my old lemon cake recipe and spruce it up a bit, but you knocked yours out of the park. And those blackberries on top- I can't even! Looks so delicious!!
Charlotte
The top of that cake is so beautiful! Love the fruit with the icing!
chrystal
Thank you!
Macey
The cake looks delicious
What is on top of the cake besides blackberries(there looks to be a red sauce?)
Thank you in advance
chrystal
Hi Macey,
I topped the cake with a buttercream frosting, then topped it with fresh blackberries and a lemon zest. I hope that helps.
Best,
Chrystal
Brenda
This looks like a delicious gf option. Can I use regular milk in the cake and real butter in the frosting and get the same results? I would assume so, but wanted to double check.
chrystal
Hi Brenda,
Yes. You can use regular milk and butter and get the same results.
Best,
Chrystal
Devan
That's a lot of sugar. Are there any ways to have less, especially in the frosting
chrystal
You can use fresh whipped cream as the frosting.
Best,
Chrystal
Devanie
The soooooo much. My moms gonna love this, it's her birthday Sunday so im making her a cake, and a wine tasting and tour. This cake is right up her ally. Again the so much, this rlly helped.
~Devanie
chrystal
You are welcome! You could also skip the lemon curd and layer the center with fresh berries.
Best,
Chrystal
Maria
This looks amazing! do you think I could double the recipe to make the cake taller? (More layers) I'm planning on making this for my baby shower 🙂
chrystal
Hi Maria,
Congrats on your new baby! I haven't doubled this recipe, but it should work fine. Just make sure not to add to much batter to each of the pans or it won't cook evenly. Also, you'll have to cook the cakes at the same time so that the baking powder doesn't fall flat. It might take a little longer to bake with that many cakes in the oven.
Best,
Chrystal
Briita Noyes
My son chose this cake for his birthday. Mine was not nearly as pretty as yours, but my husband said it is the most amazing cake I have ever made! I am dreaming up variations- replacing the lemon in the batter with almond extract and using homemade cherry pie filling in the middle with a vanilla/ almond frosting! Thank you for the wonderful recipe!!
chrystal
So glad you liked it! It's one of my favorites too. Than you for letting me know.
Best,
Chrystal
Holly S
I made this and it was a horrible flop that needs to be thrown out. I'm wondering if it is because I substituted coconut oil for vegetable oil (which I never use)? It was swimming in oil in the pans and the outer edges are crispy and the inner more normal. Each bite is oily. Yuck. Glad others were able to make this work, but I wouldn't substitute something for vegetable oil again.
chrystal
Hi Holly,
So sorry to hear that something didn't go right when you made this cake. Swapping oiling woulnd't have made it oily. Is it possible that you didn't add the correct amount of oil? Or possibly that you didn't add the right amount of gf flour or sugar? I know that even with recipes that I've made a hundred times, I can sometimes accidentally overlook an ingredient.
All my best,
Chrystal
Ana
Hi, this cake recipe looks delicious! I'm going to make a wedding cake for my sister soon, and I'm looking for a good gluten free dairy free recipe to use. Do you think this cake would work if I make tiers. Do you think it you be sturdy enough? Thanks.
chrystal
Hi Ana,
I'm not sure how many layers you plan on making, but it should be sturdy enough. It's a tender cake, but it's not overly soft. I'm sure you'll make it in advance to get a feel for the recipe and see if it will work for stacking. Let me know what you think!
Best,
Chrystal
Ana
I've tested this recipe a few times. And I'm I'm finally going to make the cake for my sister's wedding tomorrow. The wedding is Saturday. It's going to be a three layered, three tiered cake. I'm going to just 'naked ice' it. Which is basically like leaving it at the crumb coat stage. And It will have berries on the tires and deer for cake toppers. I'll let you know how everything thing turns out!
chrystal
Can't wait to see how it turns out!
Best,
Chrystal
Jaimie
Hi Chrystal and Ana,
I am making a wedding cake in September, and I've just started testing Gluten free comet lemon recipes. I am very excited to try this one. I plan to use Gfjules flour. The cake will consist of 2, 10" round tiers, and each tier will have 4 layers that will each be 1" thick. The filling will be lemons curd. Of course, I will dowel the first tier.
Ana, how did your cake turn out? Any issues or tips you care to share??
Chrystal, do these cake layers torte well? I'm not sure if I should bake 4, 1" layers per tier or if I can cut each 2" layer in half. I'm wondering if the cake once cut will hold up well with the lemon curd filling.
Thanks, ladies!! Here I go!!
hailey
The cake came out like a dense pancake with no rise. i'm super sad. it's not moist and fluffy at all. i followed the recipe to a T.
Wendy Stoltz
Hi Hailey,
Did you use a flour blend with xanthan gum?
Robin
This looks amazing and want
To make it for my gf daughter for Easter. Did you add sugar or anything to. Lack berries before placing them on the cake?
chrystal
Hi Robin,
I used fresh blackberries (no sugar in them).
I hope you like it!
Chrystal
Carol
This would be perfect for Easter for my gf guests. Will this recipe work in a bundt pan??
chrystal
I haven't made it in a bundt pan yet.
Best,
Chrystal
Vii
Is this suitable to freeze? I’m planning to make this today(Monday) for Friday.
chrystal
Hi Vii,
I've frozen the cupcake version, so I imagine this cake would freeze well too.
Best,
Chrystal
Alicia
I'm excited to try this, but want to make cupcakes. I noticed you said you've frozen a cupcake version. How long did you bake the cupcakes and did you change anything in the recipe? Thanks!
chrystal
Hi Alicia,
If you make cupcakes, just bake them for less time, starting with 18-22 minutes. I also have a cupcake recipe at https://www.glutenfreepalate.com/gluten-free-lemon-cupcakes/
Best,
Chrystal
Maya
I’m about to make this cake in a couple days- if I use your gf all purpose blend that you’ve linked in the recipe, will this work okay? Also, is this a sturdy cake? Or is it too moist?
Thank you!!
chrystal
Hi Maya,
My mix will work, or you can use Bob's Red Mill 1-to-1 flour. This cake is heavier, and it is a moist cake, but it's not like a flourless cake. It's more like a dense bakery style cake. One tip is to make sure to use fresh lemon juice. Bottle juice makes the batter gummy. Hope that helps!
Best,
Chrystal
Toni
Absolutely delicious!! I’m planning on making another one and freezing it for a birthday during a camping trip. Made the cake and frosting dairy free and made lemon curd from scratch that is also dairy free.
chrystal
Hi Toni,
I'm so glad you like it! Thank you for taking time to stop by and let me know.
All my best,
Chrystal
Jaimie
Hi Chrystal,
I am testing recipes for a friend's wedding cake. I've just put the first batch of this recipe in the oven, but I have a couple of questions. Is the batter supposed to be lumpy? Normally, I know it isn't, but this batter turned out lumpy for me. I'm not very familiar with gluten free baking, so maybe the lumps bake out? I followed the instruction, first combining the sugar and oil and then adding eggs, beating for 1 min. Then I poured in the dries and added the remaining wets while the mixer was running. Is that where I went wrong?
Also, are you using a whisk attachment or paddle attachment on the electric mixer?
chrystal
Hi Jaimie,
I have made this cake several times and it's never been lumpy. With that said, you also don't want to over-mix it (which wouldn't cause lumps, just a general gf baking rule). Did you use fresh lemon juice (not bottled as it tends to be a different acidity level)?
Best,
Chrystal
Jaimie
Yes, I did use fresh lemon juice. Happy to report that the lumps did bake out and the cake was delicious!! Do you recommend a whisk or paddle attachment for this recipe? Good news..This is the cake the bride and groom chose during their tasting!! I'll be doing more testing for a 10" round with 4 tiers! Thank you!!
chrystal
Thank you for letting me know. So glad the lumps baked out for you! I usually use an electric hand mixer. I recommend using the whisk attachment, but watch the time on the mixing to be careful not to overmix. 🙂
Best,
Chrystal
Margaret Partlan
GF cake batter has a very different texture than "regular " cake batter.
chrystal
Hi Margaret,
It definitely can depending on which flour blend you use. We like to use Bob's Red Mill 1-to-1 gluten free flour blend (not all purpose)in this recipe.
Best,
Chrystal
Zee
Looks yummy! I want to make it for my sister's bday; she's gluten free. I'm not familiar with gf baking soda; can I use regular baking soda?
chrystal
Hi Zee,
This recipe calls for gluten free baking powder. Some baking powders are cut with wheat. If you look on the label you'll see if it says gluten-free or not. Hope that helps.
Best,
Chrystal
Laura
Hi! I will be baking this cake for my husband’s birthday this weekend. I have no time to test it before, and I’m making the list to get all the ingredients tomorrow. Would you share with me what product/brand do you use for dairy free butter? Thank you!
chrystal
Hi Laura,
I've used a few different brands but Earth Balance buttery spread is the most available in my area. You can also use your preferred brand (regular or dairy-free butter). Happy baking!
Best,
Chrystal
Laura
Thursday night, So far so good! Cake is ready and frosting is ready, but birthday is on sunday. Any recommendation as far as storing the cake? I haven’t put the filling and frosting yet, should I store everything on the fridge and decorate on saturday or decorate and place the cake on the fridge? By the way, it smells amazing and all my three kids came downstairs to check what I was baking! 😉
chrystal
Hi Laura,
I usually bake mine the day before. If I make it in advance, I wrap it with cling wrap and freeze it, then pull it out the morning I am ready to frost and serve and bring it back to room temperature.
Hope that helps,
Chrystal
Ashton
By dairy-free milk, do you mean something such as almond milk? What do you use?
Thanks!
chrystal
Hi Ashton,
We use almond milk 🙂
Best,
Chrystal
Kerey
How did you make the Lemon Curd filling?
chrystal
Hi Kerey,
You can buy lemon curd filling, or use your favorite lemon curd recipe. What the Fork Food blog has an amazing lemon curd filling recipe: https://www.whattheforkfoodblog.com/2016/02/18/paleo-lemon-curd/
Best,
Chrystal
carole
am I missing something? there does not seem to be any lemon juice in the cake batter recipe.
chrystal
HI Carole,
The last two ingredients under the ingredients for the cake are 2 teaspoons lemon extract, Zest from one medium lemon.
Hope that helps,
Chrystal
Judy
Hi Chrystal,
I'm looking forward to making this, but wonder if you make your own almond milk or what brand do you use? If you make your own, what proportion of almonds to water do you use? I don't want to take any chances of it not turning out!
Thank you!!!
chrystal
Hi Judy,
I havne't made my own almond in a long time 🙂 We've been using blue diamond almond milk.
Hope that helps,
Chrystal
Kathy
I can’t find bobs red mill 1 for 1 at my store but gave the all purpose baking flour. The package suggests using xanthan gum. Is this necessary?
chrystal
Hi Kathy,
Which brand of gf all purpose did you pick up? The xanthan is not crucial in this recipe, it acts like more of a shelf stabalizer. But usually this cake goes fast 😉
Best,
Chrystal
Miri
This looks delicious! I’m going to make this for my son’s 13th birthday tomorrow! Just one question...will it work to substitute flax eggs for real eggs? Since I’m allergic, I hope to make it so I can eat a slice too. I can use this substitute most of the time, but there have been a few recipes in which it simply doesn’t work (brownies & cauliflower pizza crust are two big no-no’s!). Scared to try and mess the whole thing up without being sure it will work!
Thanks!
chrystal
Hi Miri,
I haven't made this cake using flaxegg, but I imagine it would work, it just won't have the same spongy/fluffy texture. If you have baked cakes using flax egg before, then you know what I mean about the difference in texture since the eggs help the cake to rise more.
Sorry I couldn't be more help!
Best,
Chrystal
Mary
Hi Chrystal, Would melted unsalted butter work in place of the oil in the cake recipe? Thanks, Mary
chrystal
Hi Mary,
I haven't tried butter in this recipe in the cake, but with my vanilla cake butter works. The texture is a little denser (not as fluffy) but it's still good. I hope that helps.
Best,
Chrystal
Devon
I made this cake for my family's Easter/birthday celebration for my mom. It was a hit!! Everyone loved it and raved about how wonderful it was. This is definitely going in my collection to bring out for occasions. I really want to make another one but it's a bit much for my husband and I to justify eating the whole darn thing. 🙂
chrystal
Hi Devon,
I am so glad that everyone loved it! Thank you so much for letting me know 🙂
Best,
Chrystal
Aryn
This was absolutely delicious! My fiancé asked me to make this for our wedding cake! One question, though. My frosting turned out way too thick, and it was difficult to spread. Should I use less powdered sugar and more lemon juice?
chrystal
Hi Aryn,
So glad you loved it! For the frosting, you can add a little milk, or use less powdered sugar. It sounds like maybe there was too much powdered sugar added or it absorbed the liquid.
Thank you for stopping by and leaving a review!f
Best,
Chrystal
Danielle
Do you think this cake would hold up with cardamom icecream as a filling? Any tips?
chrystal
First of Danielle, YUM! I love the idea of pairing this cake with cardamom ice cream. If you soften the ice cream and then spread it on the first layer, add the second layer, and then wrap it with a cling wrap, I think it should do just fine. You'll want to keep in the freezer and pull it out about 20-30 minutes before slicing. Let me know how it turns out.
Best,
Chrystal
Amanda
Hi! Could I make this in a Bundt pan without frosting? Would it be moist enough?
Thanks!
chrystal
Hi Amanda,
Yes, the time will need to increase, start with 40-45 minutes bake time, and depending on your bundt cake size you might have to go up to 50 minutes. I haven't made this cake into a bundt cake in a long time.
Best,
Chrystal