Gluten Free Lemon Cake

A light, fluffy cake bursting with lemony goodness, perfect for those who are gluten intolerant or anyone seeking a delightful treat.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the Cake

2.5 cups 2 1/2 cups all-purpose gluten-free flour blend
0.75 teaspoon 3/4 teaspoon xanthan gum Omit if your blend already contains it
2 teaspoons 2 teaspoons baking powder
0.75 teaspoon 3/4 teaspoon baking soda
0.75 teaspoon 3/4 teaspoon kosher salt
1 tablespoon Finely grated zest of 1 lemon At least 1 tablespoon
12 tablespoons 12 tablespoons unsalted butter At room temperature
1 cup 1 cup granulated sugar
1 large 1 large egg At room temperature, beaten
3 large 3 egg whites At room temperature
2 teaspoons 2 teaspoons pure vanilla extract
1 cup 1 cup milk At room temperature
3 tablespoons 3 tablespoons freshly squeezed lemon juice For the cake batter, at room temperature

For the Frosting

1 cup 1/2 cup all-purpose gluten-free flour blend Any recommended blends will work
0.125 teaspoon 1/8 teaspoon xanthan gum Omit if your blend already contains it
0.5 cup 1/2 cup confectioners’ sugar
0.125 teaspoon 1/8 teaspoon kosher salt
4 tablespoons 4 tablespoons unsalted butter Melted
0.5 teaspoon 1/2 teaspoon pure vanilla extract
2 tablespoons 2 tablespoons freshly squeezed lemon juice
1.5 cups 1 1/2 cups heavy whipping cream Chilled
8 ounces 8 ounces cream cheese At room temperature
5 tablespoons 5 tablespoons unsalted butter At room temperature
0.25 teaspoon 1/4 teaspoon kosher salt
4 cups 4 cups confectioners’ sugar Sifted
2 tablespoons 2 tablespoons freshly squeezed lemon juice
1 lemon Finely grated zest of 1 lemon
1 teaspoon 1 teaspoon finely grated lemon zest For sprinkling, optional

Method

Preparation

Preheat your oven to 350°F. Grease two 8-inch round baking pans and set them aside.
In a mixing bowl, cream the butter and sugar until fluffy.
Mix in the egg, egg whites, and vanilla extract.
In another bowl, combine the dry ingredients: gluten-free flour, baking powder, baking soda, salt, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with milk and lemon juice until you have a smooth batter.
Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Allow cakes to cool completely before frosting.

Frosting

For the frosting, beat cream cheese, butter, and salt until creamy.
Add confectioners’ sugar, lemon juice, and zest, and mix until smooth.
Frost the cooled cakes and serve. Enjoy!

Notes

Serve this cake with a drizzle of extra lemon juice for that zesty kick, or pair it with a dollop of whipped cream. The cake lasts up to 5 days in the fridge if stored in an airtight container.