Gluten free lemon cake. The words themselves evoke a feeling of sunshine, a light breeze, and a perfectly sweet afternoon treat. This isn’t just any cake; it’s a memory of long summer days spent with my grandmother, her hands dusted with flour (okay, maybe it was almond flour in this case!), and her warm smile. The bright citrus flavor and delicate crumb of this gluten free lemon cake are sure to brighten any day. After countless experiments I finally landed on what I feel is the perfect gluten free lemon cake recipe.
Why You Will Love This gluten free lemon cake Recipe
This gluten free lemon cake is more than just a dessert; it's a slice of happiness. What makes it so special? It's incredibly moist, bursting with fresh lemon flavor, and surprisingly easy to make. No complicated techniques, just simple ingredients and straightforward steps. Plus, it's completely gluten free, so everyone can enjoy a piece!
The zesty aroma fills the kitchen as it bakes, a comforting scent that always brings a smile to my face. It reminds me of the simple joys in life: a good cup of coffee, a sunny afternoon, and sharing something delicious with loved ones. This cake is perfect for brunch and an afternoon tea. I always enjoy baking it for my book club, knowing my friends will enjoy every bite.
Ingredients Needed for This gluten free lemon cake Recipe
Dry Ingredients:
- 2 cups gluten free all purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Lemon Glaze (optional):
- 1 cup powdered sugar
- 2 3 tablespoons lemon juice, freshly squeezed
Follow us on Pinterest for more delicious recipes and baking inspiration!
How to Make This gluten free lemon cake Recipe
- Preheat your oven to 350°F (175°C). Grease and flour a 9 inch round cake pan.
- In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, and sugar. Make sure you have evenly distributed all ingredients.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. This may take 2 3 minutes with either a stand or hand mixer, but really helps create the right light and airy texture for the cake.
- Beat in the eggs one at a time, then stir in the milk, lemon juice, lemon zest, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the lemon glaze (if using). In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the cake is completely cool, drizzle the lemon glaze over the top. Enjoy! For a different type of cake, you could check out this Easy Gluten Free Loaf Cake.
How to Serve This gluten free lemon cake Recipe
This gluten free lemon cake is delicious on its own, but it also pairs perfectly with a variety of other flavors. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. It’s also fantastic with a cup of tea or coffee. For a more elegant presentation, garnish with fresh berries or a sprig of mint. If you're interested in other gluten free desserts, why not check out Gluten Free Carrot Cake 3?
How to Store This gluten free lemon cake Recipe
To keep your gluten free lemon cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
Tips to Make This gluten free lemon cake Recipe
- For the best flavor, use fresh lemon juice and zest.
- Be sure to use a gluten free flour blend that contains xanthan gum, as this helps to bind the ingredients together.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before glazing or frosting it.
- If you want a more intense lemon flavor, add a teaspoon of lemon extract to the batter. Interested in another gluten free carrot cake recipe? Check out Gluten Free Carrot Cake 4!
Helpful Notes for This gluten free lemon cake Recipe
The success of this gluten free lemon cake relies heavily on the quality of your gluten free flour blend. Different blends can yield different results, so experiment to find one that you like. I prefer blends that are a combination of rice flour, tapioca starch, and potato starch. Also, make sure your baking powder and baking soda are fresh, as they are essential for the cake to rise properly.
Variation of This gluten free lemon cake Recipe
For a seasonal twist, try adding blueberries or raspberries to the batter. You can also experiment with different types of citrus, such as orange or grapefruit. For a richer cake, add a layer of cream cheese frosting. Another fun variation is to make lemon poppy seed muffins using the same batter.
FAQs About This gluten free lemon cake Recipe
Q: Can I use a different type of gluten free flour? A: Yes, you can use a different type of gluten free flour blend, but keep in mind that the results may vary. I recommend using a blend that contains xanthan gum.
Q: Can I make this cake dairy free? A: Yes, you can substitute the butter with a dairy free butter alternative and the milk with a plant based milk, such as almond milk or soy milk.
Q: Can I make this cake ahead of time? A: Yes, you can make this cake ahead of time. Let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature for up to 2 days or in the refrigerator for up to a week.
This gluten free lemon cake is a reminder that deliciousness can be found even in the simplest of things. I hope you try this recipe and experience the joy of baking and sharing a beautiful cake with the people you love. So go ahead, roll up your sleeves, and let’s make some gluten free lemon cake magic happen in your kitchen!
Frequently Asked Questions
What makes this gluten free lemon cake recipe so easy?
This recipe uses simple ingredients and straightforward instructions, making it perfect for beginner bakers. We’ve also tested it extensively to ensure consistent results.
Can I use regular flour instead of gluten-free flour?
No, this recipe is specifically formulated for gluten-free flour. Using regular flour will result in a different texture and may not work well. Ensure you use a good quality gluten-free flour blend.
How do I store gluten free lemon cake?
Store the gluten free lemon cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage; wrap tightly before freezing.
What kind of lemon should I use for the best flavor?
Fresh lemons are essential for the best flavor. Use both the zest and juice for maximum lemon impact. Meyer lemons provide a sweeter and less acidic flavor.
Gluten Free Lemon Cake: The BEST Easy Recipe EVER!
This gluten free lemon cake is moist, delicious, and bursting with fresh lemon flavor. It’s surprisingly easy to make and perfect for any occasion!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Dessert
Cuisine: American
Diet: Gluten Free
Nutrition:
Protein: 3g
Carbs: 40g
Fat: 12g
Ingredients
- 2 cups gluten free all purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze, optional)
- 2 3 tablespoons lemon juice (for glaze, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan.
- In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, and sugar.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk, lemon juice, lemon zest, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the lemon glaze (if using). In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the cake is completely cool, drizzle the lemon glaze over the top. Enjoy!
Notes
- For the best flavor, use fresh lemon juice and zest. \nBe sure to use a gluten free flour blend that contains xanthan gum, as this helps to bind the ingredients together. \nDon’t overmix the batter, as this can result in a tough cake. \nLet the cake cool completely before glazing or frosting it. \nIf you want a more intense lemon flavor, add a teaspoon of lemon extract to the batter.
