Gluten Free Lemon Cake: The BEST Easy Recipe EVER!

Gluten free lemon cake. Yes, you read that right! A bright, tangy, and utterly delightful gluten free lemon cake that’s guaranteed to become your new favorite dessert. For years, I hesitated baking gluten free cakes, daunted by dense, dry results. But this recipe? This gluten free lemon cake is a game changer, producing a moist, tender crumb with a burst of fresh lemon flavor.

This recipe is dedicated to my grandmother, whose lemon bars were legendary. This is my way of honoring her magic in the kitchen while keeping things delicious for those of us avoiding gluten.

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Why You Will Love This gluten free lemon cake Recipe

This gluten free lemon cake recipe is pure sunshine in a slice! What’s not to love? It’s incredibly moist, thanks to the almond flour and Greek yogurt. The lemon flavor is bold and bright, offering a delightful tanginess that wakes up your taste buds.

It’s also surprisingly easy to make! Skip the complicated steps and enjoy a fuss free baking experience. No complicated techniques or hard to find ingredients needed here!

Finally, this cake is incredibly versatile. Enjoy it plain, dust it with powdered sugar, or drizzle it with a luscious lemon glaze. It’s perfect for afternoon tea, a birthday celebration, or just a delightful treat on a Tuesday evening. Try this Easy Gluten Free Loaf Cake (https://gotastyrecipes.com/easy-gluten-free-loaf-cake/) for another easy gluten free dessert.

Ingredients Needed for This gluten free lemon cake Recipe

• For the Cake:

* 1 ½ cups almond flour * ½ cup tapioca flour (or arrowroot starch) * 1 teaspoon baking powder * ½ teaspoon baking soda * ½ teaspoon salt * ¾ cup granulated sugar * ½ cup unsalted butter, softened * 2 large eggs * ½ cup plain Greek yogurt * ¼ cup lemon juice * 2 tablespoons lemon zest * 1 teaspoon vanilla extract

• For the Lemon Glaze (Optional):

* 1 cup powdered sugar * 2 3 tablespoons lemon juice

How to Make This gluten free lemon cake Recipe

1. 1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9 inch round cake pan. If you want to make cupcakes, you can also grease and line the cupcakes tray. Use cooking spray to ensure nothing sticks.

1. 2. Combine Dry Ingredients: In a medium bowl, whisk together almond flour, tapioca flour, baking powder, baking soda, and salt. This ensures the baking powder and soda are evenly distributed.

1. 3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This might take 2 3 minutes if your butter is properly softened.

1. 4. Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

1. 5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!

1. 6. Add Lemon: Stir in the lemon juice and lemon zest. These will add a burst of flavor to the cake.

1. 7. Bake: 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. I start checking the cake at around 28 minutes to avoid overbaking.

1. 8. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking.

1. 9. Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add additional lemon juice, one teaspoon at a time, until you reach your desired consistency.

1. 10. Glaze: Once the cake is completely cool, drizzle the lemon glaze over the top. Enjoy! Serve it with a cup of hot tea or coffee. For another tasty treat, try my Gluten Free Carrot Cake 4 (https://gotastyrecipes.com/gluten-free-carrot-cake-4/).

How to Serve This gluten free lemon cake Recipe

This gluten free lemon cake is delicious on its own, but here are a few ideas to elevate your serving:

• Dust with powdered sugar for a simple and elegant finish.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with fresh berries, such as strawberries, raspberries, or blueberries.
• Garnish with lemon slices or candied lemon peel.

How to Store This gluten free lemon cake Recipe

• Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 3 4 days.
• Freezing: Wrap the cake tightly in plastic wrap and then foil, or place in a freezer bag. Freeze for up to 2 3 months. Thaw overnight in the refrigerator.
• Reheating: If desired, warm individual slices in the microwave for a few seconds before serving.

Tips to Make This gluten free lemon cake Recipe

• Use room temperature ingredients: This helps ensure that the batter emulsifies properly and that the cake bakes evenly.
• Don’t overmix the batter: Overmixing can result in a tough cake. Mix until just combined.
• Use fresh lemon juice and zest: The flavor will be much brighter and more intense than using bottled lemon juice.
• Grease and flour your cake pan thoroughly: This will prevent the cake from sticking to the pan.
• Let the cake cool completely before glazing. This will prevent the glaze from melting and running off the cake.

Helpful Notes for This gluten free lemon cake Recipe

• Almond Flour: Be sure to use finely ground almond flour, not almond meal. Almond meal is coarser and will result in a denser cake.
• Tapioca Flour (or Arrowroot Starch): This helps to create a tender crumb. You can also use cornstarch as a substitute.
• Greek Yogurt: This adds moisture and richness to the cake. You can substitute sour cream or full fat yogurt.
• You can use a stand mixer or hand mixer for this recipe.
• If you don’t have Greek yogurt, you don’t need to run out to the store. Just substitute for sour cream or any other full fat yogurt you have in the fridge.

Variation of This gluten free lemon cake Recipe

• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a classic twist.
• Blueberry Lemon: Toss ½ cup of fresh blueberries with a tablespoon of flour and fold into the batter.
• Lemon Lavender: Infuse the granulated sugar with 1 tablespoon of dried lavender for a floral twist.
• Lemon Almond: Add ½ teaspoon of almond extract to the batter to enhance the almond flavor.
• Lemon Olive Oil: Use olive oil instead of butter for a more mediterranean take on dessert.

Conclusion

This gluten free lemon cake recipe is a simple, satisfying treat that’s perfect for any occasion. The bright lemon flavor pairs perfectly with the tender almond flour crumb. I hope you’ll try this gluten free lemon cake today and experience the joy of baking (and eating!) something truly delicious.

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