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Gluten Free Lemon Cake Recipe

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  • Author: Lea
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This Gluten Free Lemon Cake is a moist, tangy, and fluffy dessert perfect for anyone craving a bright citrus flavor without gluten. Made with a gluten free multipurpose flour blend, fresh lemon zest and juice, and layered with a luscious lemon buttercream frosting, this cake is both elegant and easy to prepare for special occasions or everyday indulgence.

Ingredients

For the Lemon Cake

  • 2 1/4 cups multipurpose gluten free flour (with xanthan gum)
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups milk
  • 1/2 cup light brown sugar, packed
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 2 tablespoons lemon zest (from about 3 medium lemons)
  • 1/4 cup lemon juice (about 2 medium lemons)
  • 2 teaspoons pure vanilla extract

For the Lemon Frosting

  • 1 cup unsalted butter or vegan baking stick, room temperature
  • 8 cups confectioners' sugar
  • 1/4 cup fresh squeezed lemon juice (about 2 medium lemons)
  • 2 teaspoons lemon zest (from about 2 medium lemons)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup plus 2 teaspoons water, room temperature

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease and line two 8-inch cake pans with parchment paper. Set them aside for later.
  2. Zest lemons: Wash and dry all 6 lemons thoroughly. Using a zester, zest all lemons and place zest in a small bowl; cover with plastic wrap to keep moist.
  3. Juice lemons: Cut 4 lemons in half and juice them, removing any seeds. Aim for about 1/2 cup of lemon juice. Juice an additional lemon if needed.
  4. Mix dry ingredients: In a large bowl, whisk together gluten free flour, granulated sugar, baking powder, baking soda, and kosher salt. Set aside.
  5. Combine wet ingredients: In a medium bowl, whisk together milk, light brown sugar, vegetable oil, lemon juice, lemon zest, and vanilla extract.
  6. Make the batter: Gradually add the wet mixture into the dry ingredients, whisking continuously. If the batter becomes too thick, switch to folding with a spatula to combine evenly.
  7. Divide and bake: Evenly divide batter between the prepared cake pans. Smooth tops with a butter knife. Bake on center rack at 350°F for 35 minutes or until the cakes are springy to the touch.
  8. Cool cakes: Let cakes cool in pans for 15 minutes before carefully removing. Transfer to wire racks and let cool completely.
  9. Slice cakes: Once cooled, slice each cake horizontally in half to create four thin layers. Trim dome tops if necessary to create flat layers.
  10. Make frosting: Beat the room temperature butter or vegan baking stick with an electric mixer until creamy (2-3 minutes). Gradually add confectioners’ sugar, lemon juice, lemon zest, and vanilla. Beat until thick and combined.
  11. Adjust frosting consistency: Slowly add water a little at a time, beating to reach desired spreading consistency. You may not need all the water.
  12. Assemble cake: Place one cake layer on a serving plate. Spread about 1 cup (1/5 of the frosting) evenly over the layer. Repeat with the next two layers.
  13. Top layer and crumb coat: Place last layer flat side up to keep cake top even. Spread remaining 1/5 frosting thinly over top and sides for a semi-naked finish.
  14. Chill cake: Refrigerate uncovered for 15-20 minutes to firm up frosting.
  15. Decorate: Transfer remaining frosting to a piping bag. Pipe swirls around the top rim of the cake. Optionally, sprinkle white nonpareils or sprinkles and decorate with lemon slices and additional zest.

Notes

  • Make sure to use a gluten free multipurpose flour blend that already contains xanthan gum for best results and texture.
  • Room temperature ingredients, especially butter and milk, help to achieve a smooth batter.
  • Removing dome tops from cakes helps create even layers and prettier stacking.
  • For a vegan version, substitute butter with a vegan baking stick and use plant-based milk.
  • Keep lemon zest covered until ready to use to prevent it from drying out and becoming bitter.
  • Store cake in refrigerator and bring to room temperature before serving for best flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/gluten-free-lemon-cake-recipe/