Gluten-Free Lemon Cake
This gluten-free lemon cake has become one of my go-to spring and summer bakes—it's soft, moist, and bursting with bright lemony goodness. Made with gluten-free flour, lemon extract, and a touch of dried lemon peel, this cake is packed with citrus flavor in every bite. Step-by-step photos can be seen below the recipe card.
Servings: 16 servings
Ingredients
- 2/3 cups butter, softened Leave it out at room temperature for about 30 minutes before baking.
- 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.
- Frost the top of the first cake layer only before adding the second layer—this creates the creamy center filling.
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).
- You can add fresh berries, shredded coconut, or both to the top of the cake—or as a surprise filling between the layers.
Notes
- Dairy-free option: This recipe also works using Smart Balance butter and unsweetened almond milk.
- For extra lemon flavor, top the cake with a layer of lemon curd.
- To decorate, I used a Wilton 1M piping tip for the frosting swirls.
Nutrition
Serving: 1slice | Calories: 364kcal | Carbohydrates: 56g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 252mg | Potassium: 146mg | Fiber: 2g | Sugar: 31g | Vitamin A: 628IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 1mg