What makes this gluten free lemon cake recipe so easy?

This recipe uses simple ingredients and straightforward instructions, making it perfect for beginner bakers. It avoids complicated techniques and focuses on achieving a delicious result with minimal effort.

Can I use a different type of gluten-free flour?

While this recipe is optimized for a blend of gluten-free flours, you can experiment. Be sure to use a 1:1 gluten free flour blend that is designed for baking, and adjust the liquid if necessary.

How do I store gluten free lemon cake?

Store your 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. This will help maintain its moisture and prevent it from drying out.

Can I freeze gluten-free lemon cake?

Yes, you can freeze gluten-free lemon cake. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Delicious Gluten Free Lemon Cake: 5 Proven Secrets!

Description

A bright and flavorful gluten free lemon cake, perfect for any occasion. Easy to make and bursting with fresh lemon flavor.

Ingredients

Scale

1 ½ cups gluten free all purpose flour blend (with xanthan gum)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
¼ cup lemon juice, freshly squeezed
2 tablespoons lemon zest, finely grated
1 teaspoon vanilla extract
For the Lemon Glaze:
1 cup powdered sugar
2 to 3 tablespoons lemon juice, freshly squeezed

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9 inch round cake pan or line with parchment paper.
In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated 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 dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 30 to 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 by whisking together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
Once the cake is completely cool, drizzle the lemon glaze 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: 20g
Sodium: 200mg
Fat: 12g
Saturated Fat: 6g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

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