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An easy recipe for a moist gluten-free lemon cake. This gluten-free lemon cake recipe is full of lemon flavor and is topped with a creamy lemon buttercream frosting.
Gluten-Free Lemon Cake
This gluten-free lemon cake recipe makes a moist and fluffy lemon cake. It gets its sweet and tangy lemony flavor from both the lemon extract and dried lemon peel.
I love lemon-flavored desserts! I enjoy the balance between the sweetness and tartness of the lemon flavor like in my recipe for Gluten-Free Lemon Bars. This gluten-free lemon-flavored cake is so bright and is a perfect Spring and Summer dessert!
It only takes a few simple ingredients to make this luscious lemon cake. You can see how easy it is to make in the recipe step photos below.
Gluten-Free Lemon Cake Ingredients
Gluten-Free Lemon Cake
- Butter: For moisture and flavor
- Granulated Sugar: Gives the cake its sweetness and it helps keep the cake moist.
- Pure Vanilla Extract, Pure Lemon Extract, Dried Lemon Peel, Salt: The balance between these two extracts, lemon peel, and salt gives the cake its bright lemony favor.
- Gluten-Free Yellow Gel Food Coloring: Using food coloring is optional. It boosts the lemon cake’s color.
- Gluten-Free All-Purpose Flour with xanthan gum: This gluten-free chocolate cake recipe was developed with Pillsbury gluten-free flour. Not all gluten-free flours are created equal. Depending on the gluten-free flour blend, you may experience different baking results.
- Baking Powder: This helps the cake rise and aids in giving the cake a nice soft crumb.
- Milk: One of the key ingredients in baking a moist gluten-free cake.
- Egg Whites: The binder ingredient also adds moisture to the cake
Lemon Buttercream Frosting
- Butter: It gives this buttercream its thick and creamy texture.
- Pure Vanilla Extract & Pure Lemon Extract: These two extracts give the frosting its bright lemony favor.
- Powdered Sugar: This is what gives frosting its sweetness and firmness.
- Gluten-Free Yellow Gel Food Coloring: Using food coloring is optional. It boosts the lemon frosting color.
How To Make A Gluten-Free Lemon Cake
- Preheat oven to 350°F. Cut parchment paper for the bottom of your two 9-inch 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, dried lemon peel, food coloring (optional), gluten-free flour, salt, and baking powder to the butter mixture and mix until combined. (photo 2)
- Add the milk and mix until smooth.
- Beat in the egg whites and mix on high for 2 minutes. (photo 3)
- Pour half of the batter into the first 9-inch cake pan and then pour the rest of the batter into the second 9-inch 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 cakes are 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.
- Store leftovers in an air-tight container at room temperature or in the refrigerator.
How To Make Lemon Buttercream Frosting
- In a large bowl beat the softened butter at medium speed, until smooth. Add the pure vanilla and lemon extract and mix until fully combined.
- Add the powdered sugar one cup at a time to the buttery spread mixture and mix until fully combined. (photo 6)
- If you want the frosting to be a brighter yellow color, add yellow gluten-free food coloring. I like gel food coloring.
Can You Use Lemon Juice In Place Of Lemon Extract?
Sorry, but the answer is no. Lemon juice has a different level of acidity from pure lemon extract. Baking is really 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 The Best Gluten-Free Lemon Cake
- Use Pure lemon extract. Do not substitute lemon juice.
- Trace the bottoms of the cake pans with a pencil and cut them out with scissors to have them 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. I use gluten-free coconut oil cooking spray. Parchment paper is not enough to keep your cakes from sticking to the pans.
- Make sure to take the time to soften the butter.
- It’s best to measure the gluten-free flour with the “spoon & level” method. This keeps you from getting too much flour in the recipe.
- Use yellow food coloring to make the cakes and frosting a brighter yellow color.
- 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.
- 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.
- You can easily make this recipe dairy-free. For the dairy-free option, I used Smart Balance butter and unsweetened almond milk.
Can I Freeze The Gluten-Free Lemon Cake?
Yes, the gluten-free lemon cakes can be easily frozen. After the cakes have completely cooled, wrap them in plastic wrap or aluminum foil and place each wrapped layer in a plastic freezer bag.
The lemon cakes can be frozen for up to one month. Defrost the cakes in the refrigerator overnight. The lemon buttercream frosting can also be frozen in a freezer-safe container for up to three months.
Tips For Frosting A Cake
- Make sure the cakes are 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.
Easy Gluten-Free Lemon Cake Recipe
Making a gluten-free lemon cake is super easy and only takes a few simple ingredients. This lemon cake recipe is one of my favorite year-round gluten-free desserts, but it’s always a popular dessert for spring and summer. One of my favorite things about this gluten-free lemon cake is that it pairs beautifully with so many flavors. Especially blueberries, strawberries, raspberries, blackberries, and shredded coconut.
More Gluten-Free Dessert Recipes To Try!
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Gluten-Free Lemon Cake
An easy recipe for a moist gluten-free lemon cake. This gluten-free lemon cake recipe is full of lemon flavor and is topped with a creamy lemon buttercream frosting.
Ingredients
- 2/3 cups butter, softened
- 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), I like gluten-free gel food colors.
- 2 1/4 cup all-purpose gluten-free flour with xanthan gum , I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1/2 teaspoon salt
- 3 1/2 teaspoon baking powder
- 1 1/2 cups milk
- 5 large egg whites
Lemon Buttercream Frosting
- 1 cup butter, softened
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure lemon extract
- 4 cups powdered sugar
- 1/8 teaspoon gluten-free yellow gel food coloring (optional), I like gluten-free gel food colors.
Instructions
- Preheat the oven to 350°F. Cut the parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray. I like gluten-free coconut oil cooking spray.
- In a large bowl cream together the softened butter and the granulated sugar together with a mixer until fluffy.
- Add the pure vanilla extract, lemon extract, dried lemon peel, food coloring (optional), gluten-free flour, salt, and baking powder to the butter mixture and mix until combined.
- Add the milk and mix until smooth.
- Beat in the egg whites and mix on high for 2 minutes.
- Pour half of the batter into the first 9-inch cake pan and then pour the rest of the batter into the second 9-inch cake pan.
- 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.
- Cool the cakes in the pans for about 10-15 minutes. Allow the cakes to completely cool before frosting.
Lemon Buttercream
- In a large bowl beat the softened butter at medium speed, until smooth. Add the pyre 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. Add gluten-free yellow food coloring for a brighter yellow frosting (optional).
- Store leftovers in an air-tight container at room temperature or in the refrigerator.
Notes
- Trace the bottoms of the 9-inch cake pans with a pencil and cut them out with scissors to have them fit perfectly!
- Store leftovers in an airtight container at room temperature or in the refrigerator.
- 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 to keep from getting more flour than the recipe calls for.
- For the dairy-free option: I used Smart Balance butter and unsweetened almond milk.
- To freeze the cake: wrap the completely cooled in plastic wrap or aluminum foil and place each wrapped layer in a plastic freezer bag. The cakes can be frozen for up to one month. Defrost the cakes in the refrigerator overnight. The lemon buttercream frosting can be frozen in a freezer-safe container for up to three months.
- I topped the cake with lemon curd for an extra tangy lemon flavor.
- I used a Wilton 1M tip to make the frosting swirls.
- Mama says, “always check all of your labels!”
Nutrition
Serving: 1sliceCalories: 364kcalCarbohydrates: 56gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 252mgPotassium: 146mgFiber: 2gSugar: 31gVitamin A: 628IUVitamin C: 0.1mgCalcium: 84mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!
Best gluten free cake recipe I’ve found so far!
I make all the cakes for my kiddos birthdays and switched to gluten free and dairy free last year for my son. *and in-laws
My daughter requested a lemon cake this year and I prayed you had a recipe as I’ve had a lot of success with your recipes before. Lo and behold!
It turned out to be the best cake I have ever made.
My MIL who isn’t a huge fan of cake, said it was amazing!
You genuinely couldn’t tell it was GF and DF. Moist, with an almost pound cakey consistancy, not dense at all.
Lovely lemon flavor – I used 1 tbsp fresh zest as I didn’t have dried. (I did a vanilla buttercream though!)
I used coconut milk, and country crock olive oil butter.
Daughter wanted a strawberry filling, which paired amaaazingly with the lemon!
An absolutely wonderful recipe and I can’t wait for the next time I can make it again. Truly delicious!!
Your recipes never fail! Followed directions exactly as listed except I made cupcakes! Baked for 18-20 minutes and ended up with around 30 cupcakes. I cut a hole in the centers and filled with Bonne Maman lemon curd, replaced the cake I cut out and then frosted. Needed to make a tiny bit more frosting to get all 30 frosted – I just made 1/4 of the original frosting recipe. They turned out amazing!!
Hi,
For the Dairy free version what do you use in place of the egg whites?
Hi Jennifer! If you want to make this recipe without eggs, I would recommend using aquafaba or flax seed eggs as a replacement.
ok this was so simple so easy I’m eleven and I still made it if your a starter and you wanna stick with basics just use this my dad is gluten free dairy free so I did some research and I found this recipe so easy and cheap to make we all loved it 😍
Yet another amazing, simple, delicious recipe! I have a beautiful bundt pan I used instead and used that instead. The cake turned out amazing in taste.
Hi Rex! That’s wonderful to hear. Thank you so much!
I made this recipe for a friend who is gluten And dairy free, and it was so delicious!! 10/10 recommend if you have food sensitivities.
I wonder though, can this be made with gluten flour? Same measurements? I would love to make it for my son who likes lemon.
Delicious, moist, just lemony enough (I used fresh lemon zest as didn’t have any dried). I also cut the sugar by 1/3rd as I am attempting to be sugar free but it was my daughter’s birthday and I wanted something I could partake in too (being gluten and dairy free too). I didn’t ice it so I can’t speak to that part of the recipe. I topped it with coconut whipping cream. Will definitely make it again!
Hi. I want to make this today. Can I substitute applesauce for the eggs and still have it taste good? Thanks.
Hi Lynell! I have not tried apple sauce for a substitute for eggs in this recipe. I am not sure how the applesauce will change the cake’s texture.
super delicous and moist and I made the dairy free lemon curd. Out of this world, sooo good this will be a keeper !!
Love it! Made for my husband’s birthday in Feb. Don’t have round cake pans, but it still was great in a 9×13” pan. Didn’t have lemon extract so used 4 lemons! The curd was delicious as was the frosting! I didn’t put the total amount of powdered sugar in and it was great! Never had made a curd before! So thank you for recipe! Today I made it for Easter lunch for our daughter and her family! Have some strawberries I picked last June, still in freezer and will add a bowl of them on the side if anyone wants to drizzle on top of the cake. My husband wants to add whipping cream to his. Can’t wait to see how they all like it! Happy and blessed Easter wishes!
I normally can’t bake a cake to save my life, forget a gluten free, dairy free cake. But this cake turned out AMAZING! I used Bob’s 1 to 1 flour. I did not have lemon extract, so I used the juice of one lemon instead, beyond that I followed the directions exactly. It turned out perfect and was love by gluten lovers and celiacs alike!
I made this for a joint birthday celebration. Absolutely wonderful flavour, moist, and a very nice rise. I made a lemon cream filling and topped it with lavender buttercream. Beautiful!
Made for my son’s birthday. He doesn’t like sweets and avoids sugar. He ate the entire cake. This cake is delicious by any standards. Making again for his college graduation party. I did use lemon curd for the filling. I did use a slightly modified frosting by increasing the butter and reducing the powdered sugar. The cake is quite sweet, so felt 4 cups of powdered sugar was too sweet for our Palate.
I tried it today for my wedding anniversary and my son is gf df. I was craving a good lemon cake. Came across this recipe and OMG!!! I am just blown away. The cake turned out AMAZING ?. I used aquafaba buttercream. Raspberry jam and lemon curd in between the layers. It’s just finger licking.
❤❤❤❤❤❤❤
Great cake . It was for my friend’s birthday and it was perfect size and delicious. I will definitely make it again .
Thank you so much Miruna for the awesome 5-star recipe review! I am so happy that you and your friend enjoyed the cake, it was delicious and that you will make it again. Thank you again!
Made this for my daughters birthday and she loved it, we all did!
My gluten intolerant son requested a lemon cake for his birthday. He loved this cake, we all loved this cake! Moist, a good rise, and tender. I did find that I needed to use much more lemon extract in the frosting. 1/4 tsp. Added little flavor, I used more like a tablespoon. Not sure if it was due to the brand of extract. I used lemon curd as the filling. I plan to make the cake again soon!
Thank you so much Christine for the wonderful recipe review, it really made my day! I am so happy that you made this cake for your son’s birthday and everyone loved it. You are so welcome, I love sharing the recipes that I make for my family. I am so happy to hear that you will be making it again. Thank you again!
WOW, from a gluten/dairy eater looking for a recipe that I think is delicious, just wow.
Thank you so much for this recipe. ❤️
This was amazing!! Made for my bday cake- gluten and dairy free and delicious. I did not have lemon extract, but lots of lemons. A staple and ample supply always in my house so I just did more lemon zest to substitute. Wow- it was just the right amount of lemon and slightly sweet. I couldn’t have asked for a better birthday cake! I made it a two tier round cake, with lemon zest on top! It was so delicious and moist- way to go. Thank you for the best birthday cake I could have asked for! ?
Thank you so much Amber for the awesome 5-star recipe review, this really made my day! I am so happy that the lemon cake was amazing and you enjoyed it for your birthday. Happy Birthday, Amber! YOu are so welcome, I love sharing the recipes I make for my family. Thank you again!
This is an outstanding cake, and has been a favorite in our house. We make it with Krusteaz gluten free flour, coconut milk and butter, and do the extra lemon curd as suggested. We find it especially good refrigerated! Thanks for a fantastic recipe!
Thank you so much Lisa for the awesome 5-star recipe review, it really made my day! I am so happy that everyone enjoys the lemon cake. You are so welcome, I love sharing what I make for my family. Thanks again!
This cake is wonderful!! My daughter loves lemon cake and I made this for her birthday. Nobody knew it was gluten free! I use Cup 4 Cup flour when I bake and it worked perfectly. Years ago I was nervous to serve a first time GF recipe at a party, but yours never disappoint. Thank you for sharing your incredible talent!! ❤️
Thank you os much Mindee for the awesome 5-star recipe review, you really made my day! I am so happy that you all enjoyed the lemon cake, especially your daughter, as it was a special birthday cake for her. You are so welcome, I love sharing what I make for my family. Thank you again for your kind words and review, it really made my heart happy, it really means the world to me!
Great cake! Made some changes….only because I didn’t have a few ingredients on hand and it still turned out fabulous. I was out of lemon extract, so I replaced with 4 tsp of lemon juice and also left out the vanilla in hopes that the lemon would shine through. I reduced the sugar to 1 1/2c. I used a King Arthur GF flour blend as I didn’t have any Pilsbury. Then I added 1 Tablespoons of poppy seeds as this was a birthday cake requested by my daughter. I made a lemon butter cream frosting and lemon curd and put the curd in the middle of the layers as well on top. This cake was a crowd pleaser!. Thank you for creating and sharing.
Thank you so much D for the awesome 5-star recipe review! I am so happy that everyone enjoyed the cake, especially the birthday girl. Thank you for sharing your modifications, as I know that it will help others. You are so welcome, I love sharing what I make for my family. Thanks again!
Hello, I am looking for a cake for my birthday. Will coconut oil work in place of a vegan butter? I am allergic to palm oil which is in all vegan butters.
Hi Savannah! I have not tried coconut oil in this recipe, but I have baked with coconut oil successfully in some of my other recipes. I would think that it would work well int his recipe too. If you try it, will you please let me know how it turns out? Wishing you a Happy Birthday!
I made this fantastic recipe for my husbands birthday. I made the dairy free version as he is GF and dairy free. I was so happy with the results. I made it into cupcakes and shortened the cooking time to compensate. It was amazing!!
I did just a few things differently. I added fresh lemon zest instead of the dried. . And I added a little bit more lemon extract to the frosting 1/4 tsp more and also zest from a lemon. ( I wanted more lemony taste in frosting)
We all loved it and I can’t wait to try out more of your recipes!!! Absolutely delicious! Thank you so much!!!!
Thank you so much Bonnie for the fantastic recipe review! I am so happy that you all enjoyed the lemon cake as cupcakes. Thank you for sharing that you used fresh lemon zest and a bit more lemon extract in the frosting to make it more lemony. I hope you enjoy the other recipes of mine that you try. You are so welcome, I love sharing what I make for my family. Thank you again!
This sounds and looks delicious. I need to take a GF dessert for my sons graduation next week and I love lemon. I think I’ll try making it as cupcakes though to make it easier to serve. Also that way I can keep some for me. ????
Hi Heather! Thank you so much! I hope that you and your son enjoy the lemon cupcakes. Congratulations on your son graduating!
This was SO delicious! So far, your recipes are ones I’ve had the most success with. I loved the extra tang that the lemon curd added and highly recommend it. If you can’t find lemon curd at the store, it’s super easy to make, just FYI. If I would do anything different next time it would be to use lemon curd between the layers as well as on top, then frost the sides and decorate around the top with the buttercream. My family was impressed and my kiddos said this was the best GF cake I’ve made so far. I’ve had MANY awful-tasting outcomes in the past!
My next cake will be the cinnamon roll cake, but I have one question. If a recipe calls for a 9×13 and, assuming all the ingredients can halve evenly, would there be any problem with cutting the ingredients in half and making a smaller cake?
Thanks! I look forward to making more of your recipes AND purchasing your cookbook when it comes out. ☺️
Thank you so much Sarah for the amazing 5-star recipe review! I am so happy that you and your family enjoyed the lemon cake, especially that your kids said that it was the best gluten-free cake you have made so far. It makes my heart so happy to hear that you have found success with my recipes. Thanks for the tip on the lemon curd, I’ve never tried making it from scratch. I am defiantly going to give it a try. I have had a lot of readers tell me that they have cut the cinnamon roll cake recipe in half or they have frozen the left-overs for later. My large family always devours the cake in 24 hours. The cake is also awesome for breakfast too. I hope you enjoy the cinnamon roll cake as well. Thank you so much for your kind words and support! I am very excited about the release of my first cookbook. I really appreciate your support. Thanks again!
According to my kids it is the best gluten free, dairy free cake ever, and I agree.
That makes my heart so happy to hear Michelle! I am so happy that you and your kids enjoyed the lemon cake. Thank you so much for the wonderful 5-star recipe review!
I look forward to making this cake for my son’s birthday! I see the recipe serves 16, can I double the recipe to make a sheet cake to serve 40 people?
Hi Susan! I am not sure because I have never doubled the recipe and made a sheet cake with it before. If you try it will you please let me know how it turns out? Wishing your son the happiest of birthdays!
Wow, what a beautiful and luscious cake, YUM!! This is so perfect for this time of year, although I think I could go for lemon all year long! 😀 I love also that your recipe is both gluten and dairy-free!
Thank you so much Catherine! I am in total agreement with you, a lemon cake is lovely all year long. Not only am I gluten-free, but I am also dairy-free, so I always try and have a dairy-free option for my recipes. Thank you again!
I was looking for a gluten-free recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
Thank you so much Kate for the wonderful 5-star recipe review! I am so happy that your whole family enjoyed the lemon cake. You are so welcome, I love sharing what I make for my family. Thanks again!
This cake looks lovely (and I love lemon) and like that you have both gluten-free flour and butter alternates. However, have you attempted this recipe with an egg replacer instead of eggs? Unfortunately in addition to sensitivities to gluten and dairy I am not allowed eggs. This makes finding a cake recipie – or cookie for that matter – that eliminate (or provide alternates) to all of these items extremely difficult. In fact I have yet to find any. Thank you!
Hi Willow! Thank you so much. I have not tried this recipe with an egg replacer. I have made my chocolate chip cookies, pancakes and biscuits using Bob’s Red Mill egg replacer. I have not tried any of my cake recipes with an egg replacer yet. Do you have a favorite egg replacer that you use?
You can use applesauce as an egg replacer.
Hi Rashida! I have never tried applesauce as an egg replacer in this recipe. If you try it will you please let me know who it turns out? I hope you enjoy the lemon cake!
The picture show a frosting, perhaps lemon curd, but I don’t see a recipe it that. Help…
Hi Jane! The recipe includes a lemon buttercream frosting. As stated in my post, if you want your cake to have an extra tangy lemon flavor, you can top the cake with lemon curd, as I did. I bought the gluten-free lemon curd from Publix grocery store. The recipe card with the cake and frosting recipe is at the bottom of the page. Here is the link to the recipe card https://www.mamaknowsglutenfree.com/gluten-free-lemon-cake/#wprm-recipe-container-7176 I hope you enjoy the lemon cake.