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.

Gluten Free Lemon Cake: 7 Proven Secrets for the Best Ever!

Description

A moist and zesty gluten free lemon cake, bursting with bright lemon flavor and topped with a sweet lemon glaze. Perfect for any occasion!

Ingredients

Scale

1 ½ cups gluten free all purpose flour blend (with 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

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
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.
Pour the batter into the prepared cake pan and spread evenly.
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, then invert it onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 280
Sugar: 25g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: gluten free, lemon cake, gluten-free dessert, lemon, easy cake