Description
This Gluten Free Lemon Cake is a moist and flavorful dessert perfect for those avoiding gluten. Made with a blend of gluten free all-purpose flour and almond flour, it features a bright lemon flavor from fresh lemon juice, lemon zest, and lemon extract. The cake is topped with a tangy lemon buttercream frosting, making it a refreshing treat for any occasion.
Ingredients
Cake Ingredients
- 3 eggs (room temperature)
- 1 3/4 cup fine granulated cane sugar
- 2/3 cup oil (any plain oil works)
- 1 3/4 cup milk (dairy or non-dairy)
- 1 tablespoon vanilla extract
- 4 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- 1–2 tablespoons lemon zest (about 1 large lemon)
- 2 3/4 cup gluten free all purpose baking flour (I used Bob’s Red Mill 1:1)
- 1 cup fine blanched almond flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Frosting Ingredients
- 3/4 cup butter (room temperature)
- 2 tablespoons lemon juice
- 3 tablespoons milk (dairy or non-dairy)
- 1 tablespoon lemon zest (or to taste)
- 4 cups powdered sugar
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the correct temperature by the time your batter is ready.
- Prepare the pans: Line one 9×13 inch pan, or two 9 inch round pans, or three 6 inch round pans with parchment paper on the bottom. Lightly oil the pans before placing the parchment paper so it adheres well. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, oil, milk, vanilla extract, lemon juice, lemon extract, and lemon zest until smooth and well combined.
- Combine dry ingredients: In another bowl, sift together the gluten free all-purpose flour, almond flour, baking soda, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined without overmixing to maintain a tender crumb.
- Pour and bake: Pour the batter evenly into the prepared pan(s). Place in the preheated oven and bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat the room temperature butter until creamy. Gradually add the powdered sugar, lemon juice, milk, and lemon zest, and beat until smooth and fluffy. Adjust the consistency with more milk or powdered sugar if needed.
- Frost the cake: Once the cake is fully cooled, spread the lemon buttercream evenly over the top and sides using a spatula or knife.
- Serve and enjoy: Slice into 16 servings and enjoy this bright, gluten free lemon cake with your favorite beverage or as a refreshing dessert.
Notes
- Use room temperature eggs and butter for best mixing results.
- If you prefer a stronger lemon flavor, increase the lemon zest to 2 tablespoons in the batter and frosting.
- You can substitute dairy milk with any plant-based milk to make the cake dairy-free.
- Ensure gluten free flour blend includes xanthan gum or add 1/2 teaspoon separately for structure.
- Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving.
