This gluten-free lemon cake recipe is simple to make. It’s moist and full of lemon flavor. A straightforward bake for any occasion.

⏱ Time: 45 min
👥 Servings: 8-10
📊 Level: Easy
🥗 10 ingredients
Gluten-Free Lemon Cake - Taste of Sunshine! Gluten-Free Lemon Cake: Bake this bright, moist, and zesty cake in under 45 minutes. A truly delicious and easy glut

Gluten-Free Lemon Cake – Taste of Sunshine!

Discover the ultimate Gluten-Free Lemon Cake recipe that will brighten your day! This cake is incredibly moist, bursting with vibrant lemon flavor, and surprisingly simple to make, even without gluten. Perfect for beginners and experienced bakers alike, it’s a guaranteed crowd-pleaser for any occasion, from afternoon tea to celebratory events. Forget dry, crumbly gluten-free bakes. This lemon cake boasts a tender crumb and a perfect balance of sweet and tart, making it a standout dessert. Whethe
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Cook Time 45 minutes
Total Time 45 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2/3 cups butter, softened
  • 1 2/3 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pure lemon extract
  • 1/2 teaspoon dried lemon peel
  • 1/8 teaspoon gluten-free yellow gel food coloring (optional)
  • 2 1/4 cup all-purpose gluten-free flour with xanthan gum
  • 1/2 teaspoon salt
  • 3 1/2 teaspoon baking powder
  • 1 1/2 cups milk

Method
 

  1. Preheat oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper and spray with gluten-free cooking spray.
  2. In a large bowl, cream together the softened butter and granulated sugar with a mixer until fluffy.
  3. Add vanilla extract, lemon extract, dried lemon peel, yellow food coloring (if using), gluten-free flour, salt, and baking powder to the butter mixture and mix until combined.
  4. Add the milk and mix until smooth.
  5. Pour half of the batter into the first cake pan and the remaining batter into the second.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the sides pull away from the pan.
  7. Cool cakes in pans for 10-15 minutes before removing to a wire rack to cool completely.

Notes

– Ensure your butter is truly softened, not melted, for the best creaming.
– For a stronger lemon flavor, add a tablespoon of fresh lemon zest along with the extracts.
– Don’t overmix the batter once the flour is added; this can lead to a tougher cake.
– Use a gluten-free flour blend that contains xanthan gum for structure.
Allergens: Eggs, Milk, Soybeans.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • Ensure your butter is truly softened, not melted, for the best creaming.
  • For a stronger lemon flavor, add a tablespoon of fresh lemon zest along with the extracts.
  • Don’t overmix the batter once the flour is added; this can lead to a tougher cake.
  • Use a gluten-free flour blend that contains xanthan gum for structure.

Enjoy this delightful gluten-free lemon cake, perfect for any occasion. Try it with a simple glaze or your favorite frosting!

Try this next: Zesty Gluten-Free Lemon Loaf: Pure Sunshine!

More from Gluten-Free Desserts & Sweets →

Frequently asked questions

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

Yes, this cake can be baked a day in advance. Allow it to cool completely before storing it in an airtight container at room temperature. For best flavor, let it sit for a few hours before serving so the flavors meld.

How do I know when the gluten-free lemon cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done. Avoid overbaking, which can result in a dry texture. The edges should also be lightly golden and pulling away from the sides of the pan.

What’s the best way to store leftover gluten-free lemon cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you live in a warm climate or the cake has frosting that requires refrigeration, you can store it in the refrigerator, but allow it to come to room temperature before serving for optimal texture and flavor.

Can I substitute the gluten-free flour blend in this lemon cake recipe?

It’s best to use a gluten-free all-purpose flour blend that contains xanthan gum for this recipe. If your blend doesn’t have xanthan gum, add 1/2 teaspoon. Different blends can affect texture, so results may vary slightly with alternative flours.

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