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.
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.
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
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.
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.
- 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
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
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.