By / Last Modified On February 20, 2023
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. 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 🙂
Spring is in the air. The birds are chirping, the flowers 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.
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.
Are 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, 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 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.
Pin for later:
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.
This lemon cake 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 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 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.
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
Sanaa
Hello! What would change if I make this in a Bundt pan instead on a regular flat pan, and add blueberries?
chrystal
I haven't made this as a bundt cake.
Best,
Chrystal
Jess
I just made this in a Bundt and it took twice as long to cook but tastes divine. I started baking it at 180, but after 40 minutes turned it down to 160 because I was worried the top would burn. Next time I make it, I'm going to try 170 degrees for the whole time.
Lindsay
Hi Jess - So glad it worked well for you in the bundt pan! Thank you for sharing your process, I'm sure it will help other readers 🙂
Sarah
Hello, I dont see any instructions for making the lemon curd or a recommended brand to buy. What did you use?
chrystal
Hi Sarah,
You can use any brand you like. Just check labels. Most are naturally gluten free.
Best,
Chrystal
Jill
Made this today followed all the instructions even down to beating used your number 1 flour blend and used coconut sugar and coconut oil. It rose up into a bubble in centre turned oven down to 170degrees tested done but when I took it out of the tin it was still wet on bottom very weird. Have you any idea what would cause this. I have made lots of cakes and never had this happen before. Couldn’t get lemon extract so used rind and juice instead
Lindsay
Oh no! I'm not sure what went wrong. It could have something to do with the lemon juice you added creating too much liquid or a reaction somewhere. Next time I'd avoid lowering the oven temp as well, and letting the bubble settle as it bakes.
Karen
I’m Karen
I L♥️VE the two cakes I’ve made in the last month (carrot cake and this one)
from Chrystal.
I’m new to the baking world, as I have seen the error of my “boxed cake” ways.
I made this Lemon cake last night.
I was confused with the baking powder instruction and I only used 1tsp where I should have used 3tsp.
The cake ended up flat. Not too big of a problem, it makes a great pound cake!
I do wish the lemon curd recipe was added, as well as the delicious looking fruit on top. As mentioned, I’m new and a little apprehensive… was it just fruit and zest or a little syrupy?
This recipe is definitely a staple!
Lindsay
Hi Karen! So glad that we can help you on your gluten-free baking journey. We used lemon curd that came in a jar from the store. You can choose any that looks good to you, or find a recipe elsewhere to make it from scratch if you would like!
Kathryn
Hi! So I followed the directions and used all the same ingredients, but my cake is pretty flat!! I think I may have over baked it. Would that cause it not to rise properly?
chrystal
Hi Kathryn,
Can you tell me which flour blend you used and what pan?
Best,
Chrystal
Riley
Would you suggest following this recipe exactly for cupcakes? I'm using a large cupcake pan and don't need a full batch. Do you think cutting this recipe in half will yield the same taste/result? Or should I follow it exactly.
chrystal
I have a recipe for lemon cupcakes that is slightly different, that you can use. https://www.glutenfreepalate.com/gluten-free-lemon-cupcakes/
If you'd still like to use this cake recipe, yes, cut it exactly in half to make 12 cupcakes.
Best,
Chrystal
Kris
I actually JUST made a half recipe this weekend for 12 cupcakes and they are LOVELY, even the second and third day which is awesome for GF baked goods!
Melissa
This recipe is my go to cake recipe now! I’ve used it for birthdays and other get together and everyone LOVES IT. Nobody believes it’s gluten free. Thank you so much for sharing this cake with us! I’m preparing to make it for a baby shower and I think it’ll be a hit!
Maggie
Would I be able to bake this in 3 x 6” pans? If so, do you know approx how long to bake them for?
chrystal
Yes, you can bake this cake using 6" pans, reduce the baking time to 20 minutes, then watch the cakes for doneness from there.
Best,
Chrystal
Maria
Hi, do you think this recipe is sufficient for a rectangular cake measuring 17 x 12 inches or should I double the recipe?
chrystal
Hi Maria,
This recipe is for a double layer cake but it will also work n in a 17 x 12. You'll need to adjust the cook time, and watch it for doneness.
Best,
Chrystal
Hugie
Your recipe calls for 3 teaspoons of gluten free
Baking powder or reduce
to 1 teaspoon if using a
blend that has baking
powder. What do you mean?
chrystal
Some gluten free flour blends, like Bob's Red Mill 1-to-1 Gluten Free Baking Flour, already have some leavening agents added. When using a blend that already has it included, you reduce the baking powder.
Best,
Chrystal
Jess
So if we use self raising gluten free flour just add 1 teaspoon of baking powder?
chrystal
Yes, unless you are at high altitude, then leave it out.
Best,
Chrystal
Karen
Hi, was wondering if I could make the lemon layer cake in a 9x13 glass pan. I don’t do well with frostings and layer cakes so I’d rather stick with a single layer. This cake looks amazing. Could I just double the recipe or would I have to do more figuring? I love the fact that you have made it for gf as well as dairy free options. Thanks Karen
Lindsay
You should be fine to bake it in a 9 x 13 pan. You'll want to increase the bake time I think, so make sure to keep an eye on it for doneness.
Brooke
I have made this cake gf one time a couple years back and forget which gf flour blend I used. So in the ingredients you say to use Bob Red Mills gf flour mix, but in your notes you say it doesn’t work? I am a little confused . Can you explain what you mean? Hoping to make this for my own Birthday today haha
Lindsay
Bob's makes two types of GF all purpose flour. The one that WILL work here is the 1:1 baking flour in the blue bag. The AP Baking Flour in the red bag won't work. Sorry for the confusion!
Barbara Cady
Oh. My. Goodness. This was lemon heaven. I just made this cake completely DF and GF for our Easter celebration. I also made the lemon curd filling since I couldn't find a DF store bought option. It was such a perfect blend of tart and sweetness from the lemon curd filling, buttercream frosting and the lemon extract baked into the spongey moist cake. I topped it with fresh blackberries and contrary to my hope that there would be leftovers, but came home with only one small piece. It was a huge hit!
Alejs
Hi Chrystal! I have two 8 inch cake pans rather than 9 inch. Do you have a recommendation for how to adjust the recipe for 8 inch pans instead?
Thank you!
Alejs
Correction: I actually have three 8-inch pans. Could I maybe just use your exact recipe but divide between three 8-inch pans?
chrystal
You could, but the layers would be super thin. Make sure to adjust the bake time down.
Best,
Chrystal
Keller
If you're undecided on what recipe to follow, look no further. This was the first cake I've ever baked, and it came out FANTASTIC. I can't recommend it highly enough.
Angela
Thanks Crystal!!
This cake is incredible - a nice denser cake but with no gf grit!
Just made it a second time for Mother’s Day. Ingredients straightforward, instructions excellent and turned out great both times. A real crowd pleaser! I made the curd a day ahead to let it set which worked out well.
Chloe
Do you have any adjustments for high altitude baking?
Lindsay
Hi Chloe, We haven't tested this recipe at high altitude, so we don't have any specific adjustments. I would probably start by making the recipe as written here, and then make adjustments based on the results you get. If the cake rises too fast and then collapses, you might need to reduce the leavening agents, add an extra (or use larger) egg. If the cake is raw in the middle, or dense, You may want to reduce the temperature of the oven by by 20 degrees and bake a bit longer too.
Catherine
How should I adjust the time if I am using two 8-inch cake pans?
Thanks!
Lindsay
Yes, you will need to adjust for the different pans. I think it will take a few extra minutes, but you'll want to check them toward the end to figure out exactly how many.
Crystal
you listed lemon extract in the ingredients, but noted it can make the batter rubbery? Do you not recommend fresh lemon juice for this recipe?
Lindsay
Hi Crystal - This recipe calls for lemon extract (an alcohol based flavoring). The note is referring to bottled lemon juice. I do not recommend using lemon juice in this recipe as it can effect the leavening of the cake.
Andi
Hi,
Absolutely love this cake and regularly make this gluten-free (not dairy-free) cake. Can this cake sponge (undecorated) be frozen? Any recommendations if baking for an event, please?
Thanks 🙂
Lindsay
Hi Andi, you can freeze the cakes. I suggest wrapping them individually with plastic wrap, and then with foil or in an airtight container. This should help them stay moist. Allow the cakes to thaw in the fridge overnight before decorating.
Caroline
Hello! This cake sounds amazing but unfortunately I can't source Bob's Red Mill 1 to 1 Gluten Free flour at the moment in the UK and would really like to make this for a special occasion next week! Can you recommend any other flours that might work (e.g. Dove plain white flour? - blended rice, potato, tapioca, maize and buckwheat)
Lindsay
Hi Caroline! I haven't used Dove's flour (it's not easy to get that one in the US!) but it seems that it would work fine in this recipe. Any blend that uses rice flour as the main ingredients should work. You can see our favorite homemade flour mixes here. Please come back and let me know how it worked and what you used!
Meg
This cake is delicious. Thank you so much for the recipe. I have a question about the frosting. This is the second time I’ve made it and this time I followed the frosting instructions - 2 sticks of butter with 4 cups of powdered sugar - it tasted very buttery! I think last time I eyeballed the frosting part of the recipe. I am wondering if you meant to make the frosting less sweet for this recipe or if that was a typo! Regardless, I look forward to trying this tomorrow 🙂 thank you!
Lindsay
Hi Meg, I'm glad you like the cake! It's not a typo in the recipe, but thanks for checking. The frosting should be a bit less sweet than usual, but it should taste balanced. If you are using salted butter, be sure to switch to unsalted next time. Otherwise, if you'd like your frosting to be sweeter, feel free to add more sugar!
Donna
Hi - Making this for my daughter who is GF, just wondering if you can use Lemon Essential Oil vs Lemon extract? (Lemon oil is a good substitute for lemon extract. Since lemon oil is a component of lemon extract, it makes it a great alternative that can be used in any recipe that calls for lemon extract.)
I have done this before but not sure how it will affect a Gluten free recipe, since I have not baked GF. Thanks!
Lindsay
Hi Donna, we haven't tried using lemon essential oil in our recipes. If it's something that you have done with regular cakes, it should be fine in this GF cake as well. Of course, be sure you're using food-grade oils. Enjoy!
Beth
How should I store this frosted cake if I made it today and will serve it tomorrow? I do not have an airtight container or cake dome. Other options?
Lindsay
Place the cake on a platter or stand and insert toothpicks around and on the top of the cake. Then wrap well with a few layers of plastic wrap. The toothpicks will keep the plastic from sticking to the frosting.
Anna
Is the temperature setting for a fan or normal oven? Sorry if this has already been asked, I did have a look at the other comments but couldn’t see anything. Thank you
Wendy Stoltz
Hi Anna, it's the "normal" setting. Bear in mind ovens are not consistent with the temperature, so you may want to get an oven thermometer.
Marci
I have a mildly humorous story to share re: this recipe. I made this yesterday but was potentially serving items at home to approximately 40 people and didn’t want to mess with trying to slice it beautifully in a two layer cake style so I made it in a Pyrex (mine was 11 x 13 because I’d used all of my 9 x 13). Anyway, I was making several items at once and forgot to put the milk in the batter. I baked the cake for 28 minutes and was concerned my icing was going to be so think that it would tear the cake, and I thinned it with a small amount of milk (that’s when I realized I’d forgotten milk in the batter for the cake). It didn’t matter- I guess because even in the larger pan size I’d taken it out at 28 minutes. It was delicious and I got so many compliments on it. I topped it with some fresh organic blueberries too. Big hit!
Wendy Stoltz
Hi Marci, I am sure you had a sigh of relief. Entertaining for so many people can be so stressful. I am glad it had a happy ending!
Adela
Hello. This recipe was lovely.
My only issue was that I didn’t have lemon extract on hand so I subbed 1T of lemon juice (fresh) and reduced the milk by a little. The top of the cake was covered in tiny bubbles when I took it out, then when I cut the top off the cake itself was fairly uniform apart from a few large bubbles.
I’m not sure if this was the lemon juice reacting with the baking powder, or me knocking out some air before baking…
I’ve never used lemon extract before so is there a way to use lemon juice well?
Wendy Stoltz
Hi Adela,
It is more than likely the lemon juice having a different reaction. I have not tried it myself, but research suggests substituting lemon extract for lemon juice at a 1/2:1 ratio and replace the rest with water. ½ part lemon extract and ½ part water for each 1-part lemon juice.
Judy Macauley
I made this cake for my daughter's birthday, and everyone absolutely went bonkers. We all agree that this and the red velvet cake are better than any cake we've had with wheat flour. Five stars!
Wendy Stoltz
Thanks Judy, appreciate the feedback. Happy Birthday to your daughter!
Kim
Not a good recipe - did not turn out.
Wendy Stoltz
Hi Kim,
So sorry it didn't turn out. Would you like me to troubleshoot it with you? Which flour did you use?
Jenna
Hi Kim!
Would this work if I made two batches in separate cake tins and then assembled them as you have or am I best splitting into two cake tins or just doing it in one and cutting?
Jenna
Wendy!! Sorry I read the name wrong!
Wendy Stoltz
No worries Jenna, we are here to help.
Wendy Stoltz
Hi Jenna, I would suggest making it in two cake tins. If you only have one bake the one and then do the other.
Wendy
Hi! I am excited to try making your cake this weekend for a family birthday celebration. I want to make a lemon-raspberry cake. Do you think if I replace the lemon curd filling with raspberry jam, I would still have the lemony taste come through the cake and the icing?
Wendy Stoltz
Hi Wendy,
The zest and essence will still provide a bit of flavor. But I have not tested this to know 100% if it will be enough lemon.
sue
I love lemon and I also love orange.
Would substituting orange extract & juices & zest work for this cake?
or would I need different recipes?
Wendy Stoltz
Hi Sue,
You would need to test it. But it should work.
Nakia
This cake was such a hit! We all went back for seconds and the flavors were so bright and tasty. I’m not gluten free and I would definitely make this again
Wendy Stoltz
Thanks, Nakia, I'm so glad everyone enjoyed it. One for the recipe collection.
Lisa Micheletti
Do you think I could use Caputo Gluten-free flour. It is wonderful in breads etc?
Wendy Stoltz
Hi Lisa,
It should work, I have however not tried it myself.
Tegan
Hi, how did you make that blackberry topping?
Wendy Stoltz
Hi Tegan,
Use this recipe and follow directions for the berry sauce - https://www.glutenfreepalate.com/blackberry-cream-cheese-pie