Cooking and Serving: 70 minutes | 8 slices layer cake
Ingredients
How to make gluten free lemon cake | Ingredient substitutions | Frosting options
Description
Prep Time: 35 minutes | Cook Time: 35 minutes | Total Time: 70 minutes | Servings: 8 slices layer cake
Ingredients
How to make gluten free lemon cake
Ingredient substitutions
Frosting options
Notes
* How to make gluten free lemon cake
* Ingredient substitutions
* Gluten Free Lemon Cake Recipe
* Make ahead & storage instructions
“This was my birthday cake, and it was delicious. Family who had it didn’t
believe it was safe for me to eat as it must have gluten!”
* Taste and texture: Incredibly tender and moist white cake with tons of lemon
flavor from lemon zest and lots of fresh juice.
* Perfect frosting and filling: Filled and topped with light and bright lemon
* Authentic copycat: If you miss the Olive Garden lemon cream cake, add in the
simple lemony crumb topping!
* Stays moist: There’s plenty of lemon juice in the batter, and then we brush
the baked cakes with even more, so this cake stays moist for days.
ingredients for gluten free lemon cake on marble surface, most ingredients in
small glass bowls with black type for names of ingredients
for gluten free lemon cake on marble surface, most ingredients in small glass
bowls with black type for names of ingredients
* Gluten free flour: Use one of my recommended gluten free flour blends
here, adding xanthan gum if your blend doesn’t already contain it. Be sure to
measure * Salt: Brightens the lemon and other flavors in the cake, balances sweetness.
* Baking powder/baking soda: Add rise and aid in browning in the oven.
* Butter: For richness and mouth feel. We use unsalted butter because it has
less moisture than salted butter and that allows us to control the amount of
* Sugar: Adds sweetness and tenderness. Don’t reduce the sugar or your cake
* Egg/egg whites: For structure, rise, and some richness. We use 1 whole egg
and 3 egg whites so the cake is light and bright in color.
* Vanilla: Adds depth of flavor.
* Milk: For moisture and richness, I prefer whole milk here.
* Lemons: We need 3 to 4 lemons total for both lemon zest and freshly-squeezed
lemon juice. Create the zest white part underneath) right off the lemon. Then cut the lemons in half,
squeeze the juice and strain out the pits.
HOW TO MAKE GLUTEN FREE LEMON CAKE
* Whisk the dry ingredients (gluten free flour blend (with xanthan gum), baking
powder, baking soda, salt, and plenty of lemon zest).
* Cream together the butter and sugar first, to incorporate air that will
create an open, tender crumb in the oven.
* Add the egg, egg whites, and vanilla, and beat to combine.
* Mix together the milk and 3 tablespoons of freshly-squeezed lemon juice.
* To the mixing bowl, add the dry ingredients in 3 batches and the milk mixture
in 2 batches, alternating between the wet ingredients and the dry
ingredients. Beating just to combine after each addition.
Medium size metal round mixing bowl with white powders and yellow lemon zest
size metal round mixing bowl with white powders and yellow lemon zest
Light yellow mixture of beaten butter, sugar and vanilla in stand mixer with
paddle attachment and metal mixing bowl
yellow mixture of beaten butter, sugar and vanilla in stand mixer with paddle
attachment and metal mixing bowl
yellow mixture with eggs added with white whisked dry ingredients on top
mixture with eggs added with white whisked dry ingredients on top
hand pouring milk into mixer bowl while it’s beating
pouring milk into mixer bowl while it’s beating
* The cake batter will be fluffy, but pretty thick.
* Divide the batter between the two round cake pans that you’ve greased well,
* Bake at 350°F or until a toothpick comes out mostly clean (and not wet).
* Let the cakes cool for a few minutes, then turn over onto a wire rack and
* Brush the bottoms of cakes with 1 tablespoon lemon juice each while still
soft light yellow raw fully mixed lemon cake batter on paddle above mixing bowl
light yellow raw fully mixed lemon cake batter on paddle above mixing bowl
two 8-inch round metal cake pans with half of the cake batter in each, smooth on
8-inch round metal cake pans with half of the cake batter in each, smooth on top
baked yellow cakes that are also baked light brown in spots on top, both on dark
metal wire cooling rack
yellow cakes that are also baked light brown in spots on top, both on dark metal
hand holding pastry brush with black handle brushing lemon juice on bottom of
baked round light brown and yellow cake, with jar of lemon juice and bottom of
holding pastry brush with black handle brushing lemon juice on bottom of baked
round light brown and yellow cake, with jar of lemon juice and bottom of second
MAKE THE LEMON CREAM FILLING/FROSTING
This is essentially a cream cheese frosting, not a classic buttercream frosting,
but it’s even softer than a cream cheese frosting because it’s made with whipped
Beat softened cream cheese and butter together with confectioners’ sugar like a
cream cheese frosting, but then fold in fresh whipped heavy cream. Add lemon
juice and lemon zest for that bright tangy lemon flavor.
Like any other layer cake, we begin cakes on a cake plate or other serving platter and adding about half of the
prepared lemon cream filling/frosting on top. Spread the filling all the way to
the edges, and then top with the other cake, inverted (so the top of the layer
Frost all around the sides and top with the remaining filling, and then add the
optional crumbled topping to the top and sides of the cake. Press in the
crumbles so they adhere. Slice and serve!
Round yellow and brown baked cake with 3 scoops of white frosting on white plate
yellow and brown baked cake with 3 scoops of white frosting on white plate
Overhead image of frosted lemon cake with frosting swirls and sprinkled lemon
image of frosted lemon cake with frosting swirls and sprinkled lemon zest
INGREDIENT SUBSTITUTIONS
There is dairy in this recipe in a few forms: milk and butter in the cake,
butter in the cream filling/frosting, and cream cheese and heavy whipping cream
in the filling. I have suggestions for how to replace all of it with non-dairy
alternatives—even the frosting.
For the butter in all cases, I highly recommend a vegan butter alternative. Melt
and Miyoko’s Creamery brands are my favorites.
For the milk, any nondairy milk will work. Even water works here, but milk with
some fat makes for a richer, more tender result.
For the cream cheese, Miyoko’s Creamery has a block vegan cream cheese which
tastes really good. Tofutti also makes a dairy free cream cheese that’s good,
but quite soft. You’ll need more confectioners’ sugar to get it to firm enough
to use, but it tastes great.
This recipe calls for 1 whole egg and 3 egg whites so that it’s only made yellow
you can use 2 whole eggs + 1 egg white instead.
For the whole egg, try replacing it with one “chia egg” or a “flax egg”
(although the flax egg will add a competing flavor). For the egg whites, try
using an equal amount, chickpeas).
fork on side of slice of 2 layer lemon cake with lots of white frosting on small
white plate on blue cloth
on side of slice of 2 layer lemon cake with lots of white frosting on small
white plate on blue cloth
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GLUTEN FREE LEMON CAKE RECIPE
Prep Time: 35 minutes mins
Cook Time: 35 minutes mins
Chilling time: 30 minutes mins
Total Time: 1 hour hr 5 minutes mins
Yield: 8 slices layer cake
slice of 2 layer lemon cake with white filling and frosting
of 2 layer lemon cake with white filling and frosting
This tender gluten free lemon cake is full of bright lemon flavor. Don’t skimp
on the light and fluffy cream cheese frosting!
* Stand mixer fitted with paddle attachment
handheld mixer and large mixing bowl
* 2 8-inch round cake pans
* 2 ½ cups (350 g) all purpose gluten free flour blend
* ¾ teaspoon xanthan gum, omit if your blend already contains it
* 2 teaspoons baking powder
* ¾ teaspoon baking soda
* ¾ teaspoon kosher salt
* Finely grated zest of 1 lemon, at least 1 tablespoon
* 12 tablespoons (168 g) unsalted butter, at room temperature
* 1 cup (200 g) granulated sugar
* 1 (50 g (weighed out of shell)) large egg, at room temperature, beaten
* 3 (75 g) egg whites, at room temperature
* 2 teaspoons pure vanilla extract
* 1 cup milk, at room temperature
* 3 tablespoons freshly squeezed lemon juice, for the cake batter, at room
* 2 tablespoons freshly squeezed lemon juice, for brushing
FOR THE OPTIONAL CRUMB TOPPING
* ½ cup (70 g) all purpose gluten free flour blend
any of my recommended blends will work
* ⅛ teaspoon xanthan gum, omit if your blend already contains it
* ½ cup (58 g) confectioners’ sugar
* ⅛ teaspoon kosher salt
* 4 tablespoons (56 g) unsalted butter, melted
* ½ teaspoon pure vanilla extract
* 2 tablespoons (1 fluid ounce) freshly squeezed lemon juice
FOR THE LEMON CREAM FILLING/FROSTING
* 1 ½ cups (12 fluid ounces) heavy whipping cream, chilled
* 8 ounces (1 package) cream cheese, at room temperature
* 5 tablespoons (70 g) unsalted butter, at room temperature
* ¼ teaspoon kosher salt
* 4 cups (460 g) confectioners’ sugar, sifted
* 2 tablespoons freshly squeezed lemon juice
* Finely grated zest of 1 lemon
* 1 teaspoon finely grated lemon zest, for sprinkling (optional)
* Preheat your oven to 350°F. Grease two 8-inch round baking pans and set them
FIRST, MAKE THE CAKES.
* In a large bowl, place the flour blend, xanthan gum, baking powder, baking
soda, salt, and lemon zest, and whisk to combine well. Break up any lumps in
* In the bowl of a stand mixer fitted with the paddle attachment or a large
bowl with a hand mixer, place the butter and sugar, and beat on medium-high
speed until light and fluffy (about 3 minutes).
* Add the egg, egg whites, and vanilla, and beat on medium-high speed until
* Add 3 tablespoons of lemon juice to the milk, and mix to combine.
* Add the dry ingredients and the milk mixture, alternating between the dry
ingredients and milk, and beginning and ending with the flour. Beat on medium
speed to combine after each addition. The batter will be fluffy but rather
* Divide the cake batter evenly among the two prepared cake pans and spread it
into an even layer in each.
* Place in the center of the preheated oven and bake, rotating once, until a
toothpick inserted into the center comes out with a few moist crumbs attached
* Remove the cakes from the oven and allow to cool in the pans for 10 minutes
before inverting onto wire racks to finish cooling.
* Once the cakes are on the wire rack, while they’re still warm, use a pastry
brush to paint the bottom of each cake with one of the remaining 2
tablespoons of lemon juice.
MAKE THE (OPTIONAL) CRUMB TOPPING.
* While the cakes finish cooling, make the optional crumble topping.
* Place the flour and confectioners’ sugar in a medium-size bowl and whisk to
combine well. Add the butter, vanilla and lemon juice and mix to combine. The
* Place the dough between two small sheets of unbleached parchment paper and
roll out into a rectangle about 1/4-inch thick.
* Remove the top sheet of parchment paper and transfer the dough still on the
bottom sheet of parchment to a small rimmed baking sheet.
* Place in the center of the preheated oven and bake for 7 minutes, or until
just beginning to brown on the edges.
* Remove from the oven and allow to cool on the baking sheet for about 10
minutes before breaking and crumbling into small pieces. Set aside.
MAKE THE LEMON CREAM FILLING/FROSTING.
* In the bowl of a stand mixer fitted with the whisk attachment or a large bowl
with a hand mixer, place the heavy whipping cream and beat on medium-high
speed until stiff peaks form (about 5 minutes).
* Scrape the whipped cream into a separate bowl and place it in the
refrigerator to chill.
* In the same mixer bowl, place the cream cheese and butter and beat (with the
paddle attachment if using a stand mixer) until light and fluffy (about 3
* Add the salt and confectioners’ sugar, and beat on low speed until the sugar
is absorbed into the cream cheese-butter mixture.
* Add the lemon juice and lemon zest, turn the mixer up to high speed and
continue to beat until the frosting is light and fluffy (about 3 more
* Remove the whipped cream from the refrigerator and fold it into the cream
* Place one of the cooled 8-inch cakes, still upside down, in the center of a
* Place about one-half of the lemon cream filling on top.
* Spread into an even layer all the way up to the edge of the cake, and top
with the other cooled 8-inch cake, still upside down.
* Brush the exposed side of the top cake with lemon juice and cover the whole
cake, top and sides, with a very thin layer of the filling.
* Cover with the remaining filling on the top and as much of the sides as you
* Sprinkle the top and sides of the cake with the optional crumb topping,
pressing the crumbs gently into the frosting/filling to adhere.
* Chill the cake for 10 minutes to make slicing and serving easier.
My favorite gluten free flour blends are Better Batter’s original blend gluten
free flour and Nicole’s Best
multipurpose blend . Bob’s Red
Mill 1-to-1 Gluten Free Baking Flour should also work,
but you’ll need to add an additional 1/2 teaspoon xanthan gum to your dry
ingredients or the cake will look good, but will be crumbly.
Cup4Cup changed its formula and doesn’t seem to work as well as it has in the
past, so I don’t recommend it. To make your own blend using one of my “mock”
recipes, please see the all purpose gluten free flour blends
Nutrition information.
Nutrition information excludes crumble topping, and includes lemon cream
filling. It is an estimate for one slice of filled and frosted layer cake.
Trans Fat: 1g | Cholesterol: 167mg | Sodium: 674mg | Potassium: 176mg | Fiber:
2g | Sugar: 29g | Vitamin A: 1860IU | Vitamin C: 6mg | Calcium: 166mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
Closeup image of fork with cake crumbs on small white plate with slice of 2
layer lemon cake with lemon in background
image of fork with cake crumbs on small white plate with slice of 2 layer lemon
cake with lemon in background
The cake has quite a bit of lemon flavor, so you don’t have to serve it with the
lemon cream just to ensure that it tastes, well, like lemon cake. There are
other options for frosting or even icing that taste great with this cake.
SWISS MERINGUE BUTTERCREAM
You can’t ever go wrong with a Swiss meringue buttercream. The quick, foolproof
recipe I use and recommend is . She doesn’t
cook the sugar, which makes everything a snap! You can also add some lemon zest
to it, or lemon extract.
HOW TO MAKE A SIMPLE LEMON ICING
You can always make a simple glaze to pour over each individual slice, or the
whole cake. Place 1 cup (115 g) confectioners’ sugar in a medium-size bowl and
add about 1 1/2 teaspoons of freshly squeezed lemon juice (or water).
Mix until you have a very smooth, thick paste. Add more lemon juice until you
have a very thickly pourable glaze.
Add the liquid slowly, because it’s much easier to thin it than to thicken if
once you’ve added too much liquid. Pour or spoon the glaze over the cooled cake
or each slice before serving.
HOW TO MAKE BUTTERCREAM FROSTING
* Classic vanilla buttercream: Beat 16 tablespoons (224 g) unsalted butter, at
room temperature until light and fluffy. Add 4 cups (460 grams) sifted
confectioners’ sugar, 1/8 teaspoon kosher salt, 1/4 teaspoon pure vanilla
extract, and beat until well-combined. Add milk temperature, until the . That will make about 4 cups of buttercream, just
enough for a layer cake.
* Lemon buttercream: The same as vanilla buttercream, but add 1 teaspoon of
fresh lemon juice in place of vanilla extract and 1 teaspoon of lemon zest.
* Cream cheese frosting: Same as vanilla buttercream, but instead of 16
tablespoons room temperature unsalted butter, use 8 more tablespoons unsalted
butter and 8 ounces of cream cheese, at room temperature. You will need 1/2
to 1 cup more confectioners’ sugar to make the frosting as firm as it would
MAKE AHEAD & STORAGE INSTRUCTIONS
I usually make the undecorated round lemon cakes ahead of time. Just let them
cool completely after brushing with lemon juice, wrap tightly, and freeze, and
then defrost at room temperature before serving. Don’t refrigerate the cakes,
though, as the refrigerator tends to be drying.
If you do make the crumb topping, it can be made ahead, too. Just store it
covered at room temperature for a day, or wrapped very tightly and frozen for
weeks, and allow it to come to room temperature before serving.
The cream filling is quite a bit softer than a traditional buttercream frosting,
so I really don’t like to fill and frost the cake until the day I plan to serve
it. Cream cheese frosting is softer than all butter frosting, and folding in
whipped cream softens it further.
Assemble the cake soon before you serve it, and if you store it in the
refrigerator be sure to allow it to sit at room temperature for at least 30
minutes before serving. Cakes made with butter taste dry when cold.
STORING LEFTOVER CAKE
If you have leftovers, I recommend wrapping each slice individually in a
freezer-safe wrap like Glad Press n Seal. Don’t press the wrap firmly onto the
frosting but cinch it closed tightly.
Freeze in a single layer on a baking sheet, then place in a freezer-safe bag
until ready to serve. It will keep in the freezer for up to 3 months if you
squeeze all the air out of the bag.
DEFROSTING FROZEN SLICES
You can’t microwave frozen cake, because the frosting will melt into a puddle.
Let each slice defrost, still wrapped tightly, at room temperature. It will
defrost within about 1 hour.
Words gluten free lemon cake on image of slice of two layer lemon cream cake
with white frosting and fork on small white plate
gluten free lemon cake on image of slice of two layer lemon cream cake with
white frosting and fork on small white plate
Why did my cake collapse out of the oven?
When cakes rise in the oven and then fall as they cool, they’re not baked all
the way through. Your oven may be running too hot, which browned the outside of
the cake too quickly, long before the center had a chance to bake enough to hold
its shape as the steam escaped. Next time, use a standalone oven thermometer
since most ovens run hot, and bake for longer.
Can I make this cake batter as cupcakes?
I haven’t tried making these as cupcakes, but it might work. You can usually
make cupcakes into cake and cake into cupcakes, but you won’t always get the
best version of either.
Can I use 9-inch cake pans instead of 8-inch pans?
Of course! Just follow the instructions as written, but you’ll need to reduce
the baking time because baking in a larger pan means that there is more of the
batter exposed to the heat of the oven at all times. Start to check the cakes at
Can I swap out lemon flavor for another citrus fruit, like orange or lime?
Sure! You can use lime zest in place of lemon zest, and lime juice in place of
lemon juice. Same goes for orange.