Gluten Free Lemon Cake

A light and fluffy gluten-free lemon cake topped with rich cream cheese frosting and fresh lemon juice, perfect for any occasion.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

For the cake

2.5 cups all-purpose gluten-free flour blend
0.75 teaspoon xanthan gum omit if your blend already contains it
2 teaspoons baking powder
0.75 teaspoon baking soda
0.75 teaspoon kosher salt
1 tablespoon finely grated zest of lemon
12 tablespoons unsalted butter at room temperature
1 cup granulated sugar
1 large egg beaten, at room temperature
3 large 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 temperature

For the frosting

1 cup confectioners’ sugar
0.125 teaspoon kosher salt
4 tablespoons unsalted butter melted
0.5 teaspoon pure vanilla extract
2 tablespoons freshly squeezed lemon juice
1.5 cups heavy whipping cream chilled
8 ounces cream cheese at room temperature
5 tablespoons unsalted butter at room temperature
0.25 teaspoon kosher salt
4 cups confectioners’ sugar sifted
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest

Method

Preparation

Preheat your oven to 350°F. Grease two 8-inch round baking pans and set them aside.
In a bowl, cream the room temperature butter and sugar until fluffy. Mix in the eggs and vanilla.
Add the dry ingredients (gluten-free flour blend, xanthan gum, baking powder, baking soda, and salt) and fold in the milk and lemon juice until you achieve a silky batter.
Pour the batter into the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
Allow the cakes to cool before frosting.

Frosting

For the frosting, beat the cream cheese, unsalted butter, and powdered sugar together, adding lemon juice and zest until smooth.
Once the cakes are cool, assemble them by spreading the lemon cream between the layers and on top.

Notes

Store unfrosted cake layers in the fridge for about 3-4 days. The frosted version stays fresh for about 2-3 days. Freeze unfrosted layers tightly in plastic wrap and foil for up to 3 months.