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5 from 7 votes

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 444kcal
Author Audrey from Mama Knows Gluten Free


  • 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


  • 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. 
  • Add the vanilla, lemon extract, lemon peel, food coloring (optional), flour, salt, and baking powder to the butter mixture and mix until combined.
  • Add the milk and mix until smooth. 
  • Beat in egg whites and mix on high for 2 minutes. 
  • 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.
  • 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. 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.
  • Store leftovers in an air-tight container at room temperature. 


  • 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 flourNot 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!"


Serving: 1slice | Calories: 444kcal | Carbohydrates: 64g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 270mg | Potassium: 141mg | Fiber: 1g | Sugar: 52g | Vitamin A: 630IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 0.7mg
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