Gluten Free Lemon Cake: The Easiest Recipe Ever!

February 4, 2026

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gluten free lemon cake: the sunshiny dessert that brightens any day! Ever since I switched to a gluten free diet, I’ve made it my personal mission to recreate all my favorite treats without sacrificing taste or texture. And let me tell you, this gluten free lemon cake is a triumph. Moist, tangy, and bursting with lemon flavor, it’s guaranteed to become a new family favorite. This gluten free lemon cake embodies everything that I love about simple baking: vibrant flavors that explode on the palate, easy preparation, and that incredible satisfaction of creating something truly delicious from scratch.

Why You Will Love This gluten free lemon cake Recipe

This gluten free lemon cake has earned its place as a staple recipe! It’s incredibly moist, with a delicate crumb that melts in your mouth. The bright, zesty lemon flavor is both refreshing and comforting. It’s light enough for an afternoon treat, yet elegant enough for a dinner party. Plus, it’s remarkably easy to make, even if you’re new to gluten free baking. This recipe is special because it uses simple ingredients to create an unforgettable experience.

This cake reminds me of summers spent at my grandmother’s house. She always had a lemon tree in her yard and would whip up the most incredible lemon desserts. This recipe is my attempt to recreate those cherished memories, with a gluten free twist.

Ingredients Needed for This gluten free lemon cake Recipe

For the Cake:

1 ½ cups gluten free all purpose flour blend (make sure it contains xanthan gum)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup buttermilk
¼ cup lemon juice, freshly squeezed
2 tablespoons lemon zest

For the Glaze:

1 cup powdered sugar
3 to 4 tablespoons lemon juice, freshly squeezed

How to Make This gluten free lemon cake Recipe

1. Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan (or use a gluten free baking spray).
2. In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
9. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
10. Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set before serving. Enjoy this amazing gluten free lemon cake!

How to Serve This gluten free lemon cake Recipe

This gluten free lemon cake is delightful served on its own with a cup of tea or coffee. For a more decadent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also garnish it with fresh berries like blueberries or raspberries for added flavor and visual appeal. A sprinkle of additional lemon zest is a beautiful finishing touch. For a slightly different flavor profile, consider pairing it with a light lemon curd! If you enjoy this recipe, you might also want to try Gluten Free Lemon Cake 2!

How to Store This gluten free lemon cake Recipe

To store this gluten free lemon cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to 5 days.

For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap, then wrap it again in aluminum foil. It will keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.

To reheat, simply let the cake come to room temperature or warm it gently in the microwave for a few seconds.

Tips to Make This gluten free lemon cake Recipe

For the best flavor, use freshly squeezed lemon juice and zest.
Be sure to use a gluten free all purpose flour blend that contains xanthan gum. This will help to provide structure and prevent the cake from being crumbly.
Don’t overmix the batter, as this can result in a tough cake.
Let the cake cool completely before glazing to prevent the glaze from melting.
For an extra burst of lemon flavor, brush the warm cake with a lemon syrup before glazing. To make the syrup, combine ¼ cup lemon juice and ¼ cup granulated sugar in a saucepan and heat over medium heat until the sugar is dissolved.

Helpful Notes for This gluten free lemon cake Recipe

The quality of your gluten free flour blend is crucial for the success of this recipe. I recommend using a blend that contains a mix of rice flour, tapioca starch, and potato starch, as well as xanthan gum. If your blend doesn’t contain xanthan gum, you may need to add it separately (about ½ teaspoon for this recipe). If you are a fan of carrot cake, try this interesting recipe Gluten Free Carrot Cake 10.

Buttermilk adds moisture and tenderness to the cake. If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes before using.

Variation of This gluten free lemon cake Recipe

For a poppy seed lemon cake, add 2 tablespoons of poppy seeds to the batter along with the dry ingredients.

For a lemon blueberry cake, gently fold ½ cup of fresh blueberries into the batter before pouring it into the pan.

For a more decadent cake, frost it with a lemon buttercream frosting instead of a glaze. To make the frosting, beat together 1 cup (2 sticks) of softened unsalted butter, 3 cups powdered sugar, ¼ cup lemon juice, and 1 tablespoon lemon zest until light and fluffy. Another similar recipe to this one is Gluten Free Carrot Cake 9.

FAQs About This gluten free lemon cake Recipe

Q: Can I use a different type of flour? A: I highly recommend sticking to a gluten free all purpose flour blend for this recipe. Different flours can yield drastically different results, especially in gluten free baking. Q: Can I make this cake dairy free? A: Yes, you can substitute the butter with a dairy free butter alternative and the buttermilk with a dairy free buttermilk alternative (such as almond milk mixed with lemon juice or vinegar). Q: Can I reduce the amount of sugar? A: You can try reducing the sugar slightly, but keep in mind that sugar contributes to the cake’s moisture and texture. Reducing it too much may result in a drier cake.

Conclusion

I hope you enjoy this simple yet incredibly delicious gluten free lemon cake as much as I do! It’s the perfect treat for any occasion, and I know it will become a new favorite in your household. Don’t hesitate to reach out with any questions or comments as you bake your own gluten free lemon cake! Happy baking!

What makes this gluten free lemon cake so easy to make?

This recipe uses simple ingredients and straightforward steps, making it perfect for beginner bakers. It requires minimal equipment and time for delicious results.

Can I use a different type of gluten-free flour blend for this cake?

Yes, you can substitute with your preferred gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or add it separately for optimal texture.

How do I store this gluten free lemon cake?

Store the cooled cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze it for longer storage.

What can I top my gluten free lemon cake with?

This cake pairs perfectly with a simple glaze made from powdered sugar and lemon juice. Alternatively, you can dust it with powdered sugar or top with fresh berries.