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


  • 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


  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

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.