Gluten-Free Lemon Cake {Dairy-Free Option}

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This Gluten-Free Lemon Cake is moist, light and fluffy. Full of lemon flavor and topped with a creamy lemon buttercream frosting. The recipe also has a dairy-free option. 

Gluten-Free Lemon Cake Recipe

I love lemon flavored desserts. I love the balance between the sweet and tartness of the lemon flavor. This lemon flavored cake is so bright and is a perfect Spring dessert!

This gluten-free lemon cake recipe makes a moist and fluffy lemon cake. It only takes a few simple ingredients to whip up this luscious lemon cake.

This lemon cake gets it’s lemony flavor from both the lemon extract and dried lemon peel.

How To Make A Gluten-Free Lemon Cake

• Preheat oven to 350°F. Cut parchment paper for the bottom of your two 8″ cake pans and spray with gluten-free cooking spray.
• In a large bowl, cream together the softened butter and sugar together with a mixer until fluffy. (photo 1)
• Add the vanilla, lemon extract, lemon peel, food coloring (optional), flour, salt, and baking powder to the butter mixture and mix until combined. (photo 2)
• Add the milk and mix until smooth.
• Beat in egg whites and mix on high for 2 minutes. (photo 3)
• Pour half of the batter in the first 8″ cake pan and then pour the rest of the batter in the second 8″ cake pan. (photo 4)
• Bake on the middle rack for 25-30 minutes, until a toothpick inserted in the center, comes out clean and the sides of the cake is pulling away from the side of the pan. (photo 5)
• Cool the cakes in the pans for about 10-15 minutes. Place the cakes on a cooling rack to completely cool before frosting.
• To make the frosting: in a large bowl beat the softened butter at medium speed, until smooth. Add the vanilla and lemon extract and mix until fully combined. Add the powder sugar one cup at a time to the buttery spread mixture and mix until fully combined. (photo 6)
• Store leftovers in an air-tight container at room temperature.

Can You Use Lemon Juice In Place Of Lemon Extract?

Sorry, but the answer is no. Lemon juice has a different level of acidity of lemon extract. Baking really is like chemistry.

Lemon extract is lemon oil mixed with water and alcohol that evaporates, leaving the lemon flavor. Make sure you use pure lemon extract or gluten-free lemon extract. 

Tips For Baking A Gluten-Free Cake

• Trace the bottoms of the cake pans with a pencil and cut out with scissors to have it fit perfectly! This helps the cake not stick to the bottom of the pan and makes removing the cakes from the pan super easy.
• Spray cake pans with gluten-free cooking spray. Parchment paper is not enough to keep your cakes from sticking from the pans.
• Bake the cakes on the middle rack.
• Check the centers of the cakes with a toothpick to see if it’s done. It will come out clean when the cake is finished baking.
• Also, the cakes will pull away from the side of the pan when they are finished baking. It’s important not to over bake a gluten-free cake. If you over bake the cakes, they will be drier. If you underbake the cake, the centers will be gummy.
• Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and allow to completely cool on a baking rack.

Gluten-Free Flour

I baked this gluten-free cake with Pillsbury gluten-free flour. I like baking with a cup for cup gluten-free rice flour blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.

Xanthan gum makes gluten-free baking so much easier! It helps replace the elasticity and texture of gluten.

Make sure not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get a gummy cake!

Most gluten-free all-purpose flours already have xanthan gum already in them.

Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Pro Tip For Measuring Gluten-Free Flour

I measure gluten-free flour using the “spoon and level” method.  I use a spoon to scoop the flour out of the bag into the measuring cup.  After spooning the flour into the measuring cup, I use the back of a knife to level the flour off of the measuring cup. I do all of this over a small bowl so, I don’t waste any flour.

Please do not use a measuring cup to scoop the flour directly out of the bag with your measuring cup. In doing so you will not have the correct amount of gluten-free flour and you may have different baking results.

Gluten-Free And Dairy-Free Lemon Cake

I have also included a dairy-free option for this gluten-free lemon cake. Three of us in my family (me included) are also dairy-free, so I always try and include a dairy-free option to my recipes.

I used Smart Balance buttery spread and almond milk to make the dairy-free version of this cake.

So if you are both gluten-free and dairy-free, you can enjoy the lemon cake. I promise that it is just as delicious made with dairy-free butter and dairy-free milk.

Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

Tips For Frosting A Cake

• Make sure the cake is completely cooled.
• Place the first cake round with the shiny side down on a plate or a cake platter.
• Frost the top of the first cake. This will be the frosting in the center of your cake.
• Place the second cake on top of the frosted first cake with the shiny side down.
• Frost the top and side of the cake with the remaining frosting.
• I decorated the top with lemon curd and frosting flowers using a Wilton 1M tip.

Additional Fillings Or Toppings For A Lemon Cake

One of my favorite things about lemon cake is that pairs beautifully with so many flavors. Especially blueberries, strawberries, raspberries, blackberries, and shredded coconut.

It’s easy to add fresh berries or shredded coconut to the top of the cake, or even into the middle layer of the cake.

For adding a filling to the middle of the cake, just add the berries on top of the lemon buttercream on the first layer of the cake. Add the second layer of cake on top of the berries and frost.

By doing this you will have a layer of lemon buttercream and berries in the middle.

The lemon buttercream has just the right amount of lemon flavor. If you want your cake to have an extra tangy lemon flavor, you can top the cake with lemon curd, as I did.

This gluten-free lemon cake recipe is one of my favorite year-round desserts, but it’s always a popular dessert for spring and summer.

More Gluten-Free Cake Recipes To Try!

• Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
• Easy Gluten-Free Chocolate Cake {Dairy-Free Option}
• Gluten-Free Carrot Cake {Dairy-Free Option}

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Gluten-Free Lemon Cake {Dairy-Free Option

This Gluten-Free Lemon Cake is moist, light and fluffy. Full of lemon flavor and topped with a creamy lemon buttercream frosting. The recipe also has a dairy-free option. 

Course Dessert

Cuisine American

Keyword gluten-free dairy-free lemon cake, gluten-free lemon cake

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 16 servings

Calories 444 kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• 2/3 cup butter, softened , dairy-free use Smart Balance buttery spread
• 1 2/3 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons pure lemon extract
• 1/2 teaspoon dried lemon peel
• 1/8 teaspoon gluten-free yellow gel food coloring (optional)
• 2 1/4 cup all-purpose gluten-free flour with xanthan gum I like Pillsbury Gluten-Free
• 1/2 teaspoon salt
• 3 1/2 teaspoon gluten-free baking powder
• 1 1/2 cups milk dairy-free use almond, cashew, or coconut milk
• 5 large egg whites

Lemon Buttercream Frosting

• 1 cup butter, softened dairy-free use Smart Balance buttery spread
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pure lemon extract
• 4 cups powdered sugar

US Customary - Metric

Instructions

1. Preheat oven to 350°F. Cut parchment paper for the bottom of your two 8" cake pans and spray with gluten-free cooking spray.

2. In a large bowl cream together the softened butter and sugar together with a mixer until fluffy. 

3. Add the vanilla, lemon extract, lemon peel, food coloring (optional), flour, salt, and baking powder to the butter mixture and mix until combined.

4. Add the milk and mix until smooth. 

5. Beat in egg whites and mix on high for 2 minutes. 
   

6. Pour half of the batter in the first 8" cake pan and then pour the rest of the batter in the second 8" cake pan.

7. Bake on the middle rack for 25-30 minutes, until a toothpick inserted in the center, comes out clean and the sides of the cake is pulling away from the side of the pan.

8. Cool the cakes in the pans for about 10-15 minutes. Place the cakes on a cooling rack to completely cool before frosting.

9. To make the frosting: in a large bowl beat the softened butter at medium speed, until smooth. Add the vanilla and lemon extract and mix until fully combined. Add the powder sugar one cup at a time to the buttery spread mixture and mix until fully combined.

10. Store leftovers in an air-tight container at room temperature. 

Recipe Notes

• Trace the bottoms of the cake pans with a pencil and cut out with scissors to have it fit perfectly!
• Store in an airtight container.
• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• I measure gluten-free flour is to use the “spoon and level” method.
• For dairy-free option use Smart Balance buttery spread and almond, cashew or coconut milk. 
• Mama says, "Check all of your labels!"

Nutrition Facts

Gluten-Free Lemon Cake {Dairy-Free Option

Amount Per Serving (1 slice)

Calories 444 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 12g 60%

Cholesterol 53mg 18%

Sodium 270mg 11%

Potassium 141mg 4%

Total Carbohydrates 64g 21%

Dietary Fiber 1g 4%

Sugars 52g

Protein 3g 6%

Vitamin A 12.6%

Vitamin C 0.1%

Calcium 8.1%

Iron 3.9%

* Percent Daily Values are based on a 2000 calorie diet.

Thank you for sharing this recipe!