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?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
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/
Jacqualyn
Hi! Can this be made the day before served? Will it store well for a day or two? I'm planning to frost right before serving.
Wendy Stoltz
Hi Jacqualyn,
Yes, you can definitely make this gluten-free lemon cake a day before serving. It should store well for a day or two if kept in an airtight container at room temperature.
Thanks
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
Callene
I didnt see a recipe forckemon curd listed in this post. Do you make or buy yoir lemon curd? Do you have a good recipe or store brand that works well with this cake?
Wendy Stoltz
Hi Callene,
You can use https://www.amazon.com/Mackays-Lemon-Curd/dp/B00F6UKZE0/ref=sr_1_6?keywords=gluten+free+lemon+curd&qid=1696486187&sr=8-6. But feel free to make your own. We do not have one on our site yet.
Teri Montes
Hi - Help!
I’m making this cake for family members that are gf for health reasons tomorrow, Thanksgiving. I only have Better Batter flour blend in my pantry and can’t find Bob’s Red Mill (sold out at my grocery). Can I use the same amount of Better Batter as Bob’s for this recipe? Better Batter has xanthum gum but does not have baking powder.
Wendy Stoltz
Hi Teri,
When substituting flours in gluten-free recipes, especially on short notice, there might be some trial and error involved. However, Better Batter is a reputable gluten-free flour blend and should work well in many recipes.
Kelli
Turned these into cupcakes for a birthday party. Baked for about 20 minutes, turned out great. Thanks for the recipe.
Wendy
Thanks Kello, happy birthday to the lucky recipient!
Dani
Hi Wendy,
I'm curious as to why this recipe for a lemon cake calls for lemon extract and your recipe for the lemon cupcakes calls for lemon juice? The rest of the ingredients seem to be the same between the two recipes.
The lemon cupcakes have become a go to for me when baking for gf friends and family - they are so delicious!
I've made this cake once before it came out well. I've currently got another in the oven but it's not risen properly. I fear I over-mixed the batter as I was trying to colour the batter with food colouring and I think the extra mixing in of the food colouring has caused the batter to seize.
Wendy Stoltz
Hi Dani,
I'm so glad you've been enjoying the gluten-free lemon cupcakes! When it comes to the difference between using lemon extract in the cake and lemon juice in the cupcakes, it's all about flavor intensity and the texture we're aiming for. Lemon extract packs a punch of lemon flavor without adding extra liquid, crucial for maintaining the desired consistency in gluten-free cake recipes. The lemon juice in cupcakes contributes tangy flavor and moisture, which creates that lovely, tender crumb in a lighter, airier cupcake.
It seems like the issue with your cake not rising as expected might be due to the batter being overmixed while adding the food coloring. In gluten-free baking, overmixing can still affect the structure and density of the cake, even without gluten to develop. This is because it can disrupt the air bubbles incorporated by your leavening agents, leading to a denser outcome. Next time, you might try mixing the food coloring with the wet ingredients before combining them with the dry ones to minimize stirring once everything is together.
I hope this helps clarify things a bit! Happy baking, and I'm confident your next gluten-free lemon cake will be perfect!