Gluten free lemon cake

The scent of fresh lemon zest often takes me straight back to my grandmother’s kitchen, a place brimming with warmth, laughter, and the most comforting homemade treats. But, as my own family grew and we navigated new dietary needs, finding that same comfort in a gluten-free form sometimes felt like a puzzle. One afternoon, after a particularly chaotic school pickup, my youngest, Leo, asked for something “bright and sunny” for dessert.

I immediately thought of lemon, and that day, this incredible gluten free lemon cake was born. It quickly became a family favorite, a beacon of sunshine on even the cloudiest days.

This isn’t just a recipe; it’s a testament to simple joys, shared moments, and the magic of a perfectly moist, tangy, and sweet gluten free lemon cake that everyone can enjoy. It truly feels like a hug in cake form, and I know it will bring that same cozy happiness to your home.

Why You’ll Love This Easy Gluten Free Lemon Cake Recipe

You’re about to discover a truly exceptional recipe for a gluten free lemon cake that will become a staple in your kitchen. This isn’t just any ordinary lemon cake; it’s a moist, tender, and incredibly flavorful treat that perfectly balances sweetness with a zesty tang. First, it’s incredibly simple to make.

You don’t need fancy equipment or advanced baking skills to achieve a perfect crumb. Moreover, it’s naturally gluten-free, making it ideal for those with sensitivities or allergies, but honestly, even non-GF eaters rave about its deliciousness. My kids, who are usually quick to spot a “healthier” alternative, devoured this gluten-free lemon dessert without a single complaint!

Its bright, refreshing flavor makes it perfect for any occasion, from a casual weeknight treat to a special brunch gathering. You’ll love the way this homemade gluten free lemon cake fills your home with an irresistible aroma. It’s truly a nourishing recipe that brings joy to everyone.

Ingredients You’ll Need

Gathering your ingredients for this delightful gluten free lemon cake is the first step towards pure bliss. I always recommend using fresh, high-quality ingredients for the best flavor and texture. This simple list includes pantry staples and a few key items that make this lemon cake truly shine.

Substitutions & Variations

This recipe for gluten free lemon cake is wonderfully adaptable. I understand that sometimes you need to make adjustments based on what you have on hand or specific dietary needs. Therefore, feel free to get creative!

• Dairy-Free: Replace the whole milk with an unsweetened non-dairy milk alternative like almond milk or oat milk. Substitute the butter with a dairy-free butter stick or an equal amount of coconut oil.
• Egg-Free: For an egg-free version of this gluten-free lemon cake, you can try using flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 minutes). Note that the texture might be slightly denser.
• Gluten-Free Flour: While I recommend a good quality all-purpose GF blend with xanthan gum, you can experiment with other blends. However, avoid single-source flours like almond flour or coconut flour as a direct substitution; they require different liquid ratios.
• Citrus Swap: Not a huge lemon fan, or just craving something different? You can easily swap lemon for lime or orange. Adjust the zest and juice accordingly for a delicious citrus cake.
• Added Berries: Fold in ½ cup of fresh or frozen (not thawed) blueberries or raspberries into the batter just before baking for a delightful berry-lemon combination. This makes for an even more vibrant delicious gluten free lemon cake.
• Extra Zest: For an intensely lemony cake, consider adding an extra tablespoon of lemon zest to the batter.
• Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the dry ingredients for a lovely texture and classic flavor pairing.

Just as this lemon cake can be tailored to various dietary needs, mastering gluten-free cooking opens up a world of possibilities for comforting meals. If you’re looking for another hearty, adaptable gluten-free dish that satisfies everyone, try our delicious Gluten Free Shepherds Pie.

Step-by-Step Instructions

Baking this gluten free lemon cake is a joyful and straightforward process. Follow these steps carefully, and you will achieve a beautifully moist and flavorful cake every time. Always remember that baking is a science, but also a labor of love.

1. Prepare Your Pan: First, preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan with gluten-free flour, or line it with parchment paper, leaving an overhang on the sides. This ensures your gluten free lemon cake releases easily.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and everything is well combined. This distributes the leavening agents evenly throughout your lemon cake.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the melted butter, room temperature eggs, whole milk, fresh lemon juice, and lemon zest until smooth.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a whisk or an electric mixer on low speed just until combined. Be careful not to overmix the batter; overmixing can lead to a tough cake, even with gluten-free flours. A few small lumps are perfectly fine.
5. Pour into Pan: Pour the cake batter evenly into your prepared baking pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
6. Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the gluten free lemon cake comes out clean or with only a few moist crumbs attached. Every oven varies, so keep an eye on it!
7. Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows the cake to set properly.
8. Glaze (Optional): While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth and pourable. Add more lemon juice a teaspoon at a time if you desire a thinner glaze.
9. Finish: Once the cake is slightly cooled but still warm, drizzle the lemon glaze evenly over the top. The warmth of the cake will help the glaze set beautifully. Allow the cake to cool completely before slicing and serving for the best texture. Enjoy your perfect gluten free lemon cake!

Pro Tips for Gluten Free Lemon Cake Success

Achieving a truly exceptional gluten free lemon cake involves a few key techniques. These tips come from my own experience in the kitchen, helping me create consistently delicious and moist cakes. You’ll soon bake an amazing gluten free lemon cake with confidence!

• Room Temperature Ingredients: Always ensure your eggs and milk are at room temperature. This allows them to emulsify better with the melted butter, creating a smoother batter and a more uniform, tender crumb for your gluten-free lemon cake.
• Do Not Overmix: With gluten-free baking, overmixing is a common pitfall. Once the wet and dry ingredients are just combined, stop mixing. Overworking the batter can develop starches in the flour blend, leading to a denser, tougher cake.
• Quality GF Flour Blend: The type of gluten-free flour blend you use makes a significant difference. Look for a blend specifically designed for baking, ideally one that already contains xanthan gum. Different brands can yield slightly different results, so find one you trust.
• Fresh Lemon Zest and Juice: Do not underestimate the power of fresh lemons! Bottled lemon juice lacks the vibrant flavor and essential oils found in fresh zest. The zest is crucial for that bright, aromatic lemon punch.
• Test for Doneness Accurately: Oven temperatures can vary. Instead of relying solely on timing, use the toothpick test. Insert a wooden skewer into the center of the cake; it should come out clean or with a few moist crumbs, but no wet batter.
• Parchment Paper is Your Friend: Lining your baking pan with parchment paper (with an overhang) not only prevents sticking but also makes removing the finished cake incredibly easy.
• Cooling Time is Crucial: Resist the urge to slice your cake immediately after baking. Allowing it to cool in the pan on a wire rack lets the cake structure stabilize. Drizzle the glaze on a slightly warm cake for the best absorption and set.
• Adjust Glaze Consistency: When making the glaze, add lemon juice gradually. You want a thick but pourable consistency that coats the back of a spoon. Too thin, and it will disappear into the cake; too thick, and it won’t drizzle smoothly.

Applying simple techniques, like ensuring room temperature ingredients, makes a significant difference in achieving consistently delicious outcomes in gluten-free baking. Similarly, precise preparation can elevate other gluten-free dishes, like our flavorful Gluten Free Beef Stir Fry.

Storage & Reheating Tips

Properly storing your delicious gluten free lemon cake ensures it remains fresh and moist for as long as possible. We rarely have leftovers in our house, but when we do, I make sure to store them correctly to enjoy every last bite!

• Countertop Storage: If your cake is glazed, you can store it at room temperature in an airtight container for up to 2-3 days. The sugar in the glaze helps preserve moisture. Make sure it’s completely cooled before covering to prevent condensation.
• Refrigerator Storage: For longer storage, or if your kitchen is particularly warm, place the cooled gluten free lemon cake in an airtight container and refrigerate for up to 5 days.
• Freezing for Later: This gluten free lemon cake freezes beautifully!
  • Whole Cake: If freezing the entire cake, ensure it’s completely cooled and ungazed. Wrap it tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2-3 months.
  • Individual Slices: For convenience, freeze individual slices by wrapping each piece tightly in plastic wrap, then foil. This allows you to thaw just what you need.
• Thawing Frozen Cake: To thaw, simply transfer the frozen cake (or slices) to the refrigerator overnight. You can also let individual slices thaw at room temperature for an hour or two. Once thawed, you can re-glaze if desired.
• Reheating: This cake is best enjoyed at room temperature. If you prefer it slightly warm, you can gently heat individual slices in the microwave for 10-15 seconds, but be careful not to overheat, as this can dry out the cake.

What to Serve With This Bright Gluten Free Lemon Cake Recipe

This vibrant gluten free lemon cake is truly a star on its own, but pairing it with the right accompaniments can elevate the experience even further. I love finding simple ways to make a meal or dessert feel extra special.

• Fresh Berries: A simple handful of fresh raspberries, blueberries, or sliced strawberries adds a beautiful pop of color and natural sweetness that complements the tangy lemon perfectly. It’s a classic combination with this best gluten free lemon cake.
• Dollop of Cream: A cloud of freshly whipped cream, perhaps lightly sweetened with a touch of vanilla, makes for an elegant addition. Alternatively, a spoonful of crème fraîche offers a lovely tart contrast.
• Vanilla Bean Ice Cream: For a decadent treat, serve a warm slice of this gluten free lemon cake with a scoop of premium vanilla bean ice cream. The cold, creamy ice cream melting into the warm cake is pure bliss.
• Hot Beverages: This cake is an ideal companion for your afternoon coffee or a calming cup of herbal tea. The bright lemon notes cut through the richness of the beverage.
• Lemon Curd: If you’re a true lemon enthusiast, a small dollop of homemade or store-bought lemon curd on the side adds an extra layer of intense lemon flavor.
• Mimosa or Sparkling Wine: For a more celebratory occasion, a slice of this gluten free lemon cake pairs wonderfully with a light and bubbly mimosa or a glass of chilled Prosecco. The citrus notes harmonize beautifully.
• Mint Garnish: A few fresh mint leaves add a touch of freshness and a beautiful visual appeal to each serving of this delightful gluten free lemon cake.

While this lemon cake shines on its own, thoughtful pairings like fresh berries truly elevate the experience, showcasing how simple additions can transform a dish. For another vibrant meal that benefits from fresh, zesty complements, you’ll love our Gluten Free Fish Tacos.

FAQs

Can I make this gluten free lemon cake ahead of time?

Absolutely! This gluten free lemon cake is an excellent make-ahead dessert. You can bake the cake a day or two in advance and store it at room temperature in an airtight container.

Apply the glaze just before serving for the freshest appearance and taste. It actually gets even moister as it sits.

How do I know when my gluten free lemon cake is fully baked?

The best way to check for doneness is the toothpick test. Insert a wooden skewer or toothpick into the center of your gluten free lemon cake. If it comes out clean or with just a few moist crumbs attached, it’s ready. If it has wet batter, bake for a few more minutes and retest.

What type of gluten-free flour works best for lemon cake?

I highly recommend using a high-quality gluten-free all-purpose flour blend that contains xanthan gum. Brands like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour tend to yield excellent results for this type of gluten free lemon cake, ensuring a good texture and structure.

Can I add a lemon glaze to this gluten free lemon cake?

Yes, absolutely! The recipe includes an optional lemon glaze which really enhances the lemon flavor and adds a lovely finish. Simply whisk powdered sugar with fresh lemon juice until you reach your desired consistency, then drizzle over the cooled or slightly warm gluten free lemon cake.

Is this gluten free lemon cake suitable for freezing?

Yes, this gluten free lemon cake freezes beautifully! Ensure the cake is completely cooled before wrapping it tightly in plastic wrap, then a layer of aluminum foil. You can freeze the entire cake or individual slices for up to 2-3 months. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.

The increasing prevalence of gluten sensitivities and celiac disease has led to a surge in demand for delicious gluten-free alternatives in traditional baking. A gluten-free lemon cake offers a delightful solution, providing the classic bright, tangy flavors and moist texture without the inclusion of wheat-based ingredients. This allows more people to enjoy beloved desserts while adhering to specific dietary needs, contributing to the broader understanding and accessibility of a gluten-free diet in modern cuisine.

Nutrition Information (per serving)

Here’s an estimated nutritional breakdown for one serving of this nourishing gluten free lemon cake. Please note these values are approximate and can vary based on specific ingredients and brands used.

gluten free lemon cake

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The scent of fresh lemon zest often takes me straight back to my grandmother's kitchen, a place brimming with warmth, laughter, and the most comforting homemade treats. This incredible gluten free lemon cake was born out of a need for a 'bright and sunny' dessert that everyone could enjoy. It quickly became a family favorite, a beacon of sunshine on even the cloudiest days, offering a moist, tangy, and sweet experience that feels like a hug in cake form.

• Total Time: 75 mins
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

2 cups (240g) Gluten-Free All-Purpose Flour Blend
1 ½ cups (300g) Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
3 Large Eggs
½ cup (113g) Unsalted Butter, Melted
1 cup (240ml) Whole Milk
¼ cup (60ml) Fresh Lemon Juice
2 tablespoons Lemon Zest
1 cup (120g) Powdered Sugar (Optional Glaze)
2–3 tablespoons Fresh Lemon Juice (for glaze)

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan with gluten-free flour, or line it with parchment paper, leaving an overhang on the sides
2. In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, and salt until well combined and no lumps remai
3. In a separate medium bowl, whisk together the melted butter, room temperature eggs, whole milk, fresh lemon juice, and lemon zest until smooth
4. Pour the wet ingredients into the dry ingredients. Mix with a whisk or an electric mixer on low speed just until combined, being careful not to overmix. A few small lumps are perfectly fine
5. Pour the cake batter evenly into your prepared baking pan. Gently tap the pan on the counter a couple of times to release any large air bubbles
6. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached
7. Remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes
8. While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth and pourable. Add more lemon juice a teaspoon at a time if a thinner glaze is desired
9. Once the cake is slightly cooled but still warm, drizzle the lemon glaze evenly over the top. Allow the cake to cool completely before slicing and serving

Notes

Always ensure your eggs and milk are at room temperature. This allows them to emulsify better with the melted butter, creating a smoother batter and a more uniform, tender crumb.

Do not overmix the batter; once the wet and dry ingredients are just combined, stop mixing to avoid a denser, tougher cake.

Use a high-quality gluten-free all-purpose flour blend, ideally one that already contains xanthan gum, for the best texture and structure. Brands like Bob's Red Mill 1-to-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour tend to yield excellent results.

Use fresh lemons for both zest and juice; bottled lemon juice lacks the vibrant flavor and essential oils found in fresh zest. The zest is crucial for a bright, aromatic lemon punch.

Test for doneness accurately: insert a wooden skewer or toothpick into the center of the cake; it should come out clean or with a few moist crumbs, but no wet batter.

Lining your baking pan with parchment paper (with an overhang) prevents sticking and makes removing the finished cake incredibly easy.

Allow the cake to cool in the pan on a wire rack for about 15-20 minutes to let the cake structure stabilize before glazing and slicing.

When making the glaze, add lemon juice gradually until you achieve a thick but pourable consistency that coats the back of a spoon.

For dairy-free, replace whole milk with an unsweetened non-dairy milk alternative (like almond or oat milk) and butter with a dairy-free butter stick or an equal amount of coconut oil.

For egg-free, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 minutes). Note that the texture might be slightly denser.

Avoid single-source flours like almond flour or coconut flour as a direct substitution for the GF blend; they require different liquid ratios.

You can easily swap lemon for lime or orange. Adjust the zest and juice accordingly for a delicious citrus cake.

Fold in ½ cup of fresh or frozen (not thawed) blueberries or raspberries into the batter just before baking for a delightful berry-lemon combination.

For an intensely lemony cake, consider adding an extra tablespoon of lemon zest to the batter.

Add 2 tablespoons of poppy seeds to the dry ingredients for a lovely texture and classic lemon poppy seed flavor pairing.

Store glazed cake at room temperature in an airtight container for up to 2-3 days. For longer storage, or in a warm kitchen, refrigerate in an airtight container for up to 5 days.

This cake freezes beautifully! Ensure it's completely cooled and ungazed. Wrap tightly in plastic wrap, then an additional layer of aluminum foil. Freeze whole or individual slices for up to 2-3 months.

To thaw frozen cake, transfer to the refrigerator overnight, or let individual slices thaw at room temperature for an hour or two. Re-glaze if desired.

This cake is best enjoyed at room temperature. To warm, gently heat individual slices in the microwave for 10-15 seconds, being careful not to overheat.

Serve with fresh berries (raspberries, blueberries, or sliced strawberries), a dollop of freshly whipped cream or crème fraîche, or a scoop of vanilla bean ice cream.

Pairs well with your afternoon coffee or a calming cup of herbal tea.

For true lemon enthusiasts, a small dollop of homemade or store-bought lemon curd on the side adds an extra layer of intense lemon flavor.

For a celebratory occasion, pair with a light and bubbly mimosa or a glass of chilled Prosecco.

A few fresh mint leaves add a touch of freshness and visual appeal to each serving.

• Author: Hannah Williams
• Prep Time: 20 mins
• Cook Time: 30-35 mins
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 1 slice
• Calories: 380 kcal
• Sugar: 38g
• Sodium: 280mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg