This Gluten-Free Lemon Cake has a buttery, tender crumb with plenty of fresh citrus flavor. The gluten-free flour blend keeps each slice soft and light, making it a lovely dessert for birthdays, spring parties, or weekend baking.
Why You Will Love This Gluten-Free Lemon Cake Recipe
- Real lemon in every bite: Freshly squeezed juice and finely grated zest give the cake a bright citrus flavor without making it overly sour.
- No dry, crumbly slices: The combination of butter, eggs, and milk helps the cake stay tender while the gluten-free flour provides structure.
- A frosting worth making: Cream cheese adds a little tang to the sweet frosting, so it complements the lemon instead of hiding it.
- Two ways to bake it: Make an impressive layer cake or keep things simple with a 9×13-inch sheet cake.
- Great for planning ahead: Bake the layers the day before and save the frosting and decorating for later.
Ingredient Notes
Gluten-Free Flour: I recommend GFJules all-purpose gluten-free flour for this cake. Its blend creates a tender crumb that holds together nicely. Since it already contains xanthan gum, you won’t need to add any separately.
Baking Powder and Baking Soda: Both help the cake rise without becoming too heavy. Check that your baking powder is gluten-free and hasn’t expired.
Granulated Sugar: Besides sweetening the batter, sugar helps retain moisture and balances the tartness of the lemon.
Butter: I use salted butter because I enjoy the extra bit of flavor it brings. Let it soften before mixing so it creams smoothly with the sugar. Dairy-free baking butter can also be used.
Eggs: Room-temperature eggs blend more evenly into the butter mixture. They also help the cake maintain its shape after baking.
Whole Milk: Milk loosens the thick batter and gives the finished cake a richer texture. Unsweetened dairy-free milk is an option if you’re avoiding dairy.
Lemon Zest: Don’t skip the zest! It’s where much of that wonderful lemon fragrance comes from. Grate the yellow skin gently and stop before reaching the white layer underneath.
Fresh Lemon Juice: Fresh juice adds the tartness that makes this cake taste so refreshing. I prefer squeezing the lemons just before mixing the batter.
Vanilla Extract: Vanilla softens the sharp citrus notes and rounds out the cake’s buttery flavor.
Cream Cheese: This is what gives the frosting its slightly tangy finish. Let it sit at room temperature before mixing so everything blends smoothly without lumps. A dairy-free version works as an alternative.
Confectioners’ Sugar: Powdered sugar gives the frosting sweetness and enough body to spread neatly over the cake.
Lemon Extract: Only a small amount is needed to give the frosting a stronger lemon finish without thinning it.
How To Make Gluten-Free Lemon Cake
Prepare the Lemon Cake
Step 1: Prepare the pans.
Heat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment so the cakes come out easily.
Step 2: Combine the dry ingredients.
In a medium bowl, whisk the gluten-free flour, baking powder, baking soda, and salt until evenly mixed.
Step 3: Cream the butter and sugar.
Beat the butter and sugar with an electric mixer for 1–2 minutes until creamy. Scrape down the bowl, then add the eggs and vanilla. Beat on high for another 2 minutes.
Step 4: Finish the batter.
Add the flour mixture and mix on low speed. Slowly pour in the milk, followed by the lemon zest and juice. Gently stir until everything is mixed together, then stop. The batter will be thick.
Step 5: Bake the cakes.
Divide the batter between the prepared pans. Bake uncovered for 25 minutes, then loosely cover with foil for another 5 minutes. The cakes are ready when a toothpick inserted into the center comes out clean.
Step 6: Cool the cake layers.
Leave the cakes in their pans for 45 minutes. Carefully turn them onto a cooling rack, remove the parchment, and flip them upright using a second rack. Let them cool completely before frosting.
Make the Lemon Cream Cheese Frosting
Step 7: Whip the frosting.
Place the cream cheese, butter, confectioners’ sugar, vanilla, and lemon extract in a large bowl. Mix on low until the sugar is incorporated, then beat on medium for 1–2 minutes until smooth and creamy.
Frost the Cake
Step 8: Assemble the layers.
Set one cake layer on a serving plate and spread a generous amount of frosting over it. Add the second layer and frost the top and sides. Finish with decorative swirls if you like.
Additional Baking Tips
Using a 9×13-inch pan: Bake for approximately 30–35 minutes, covering the cake loosely with foil if the top browns too quickly. Let it cool completely in the pan before frosting, or carefully lift it out with the parchment paper.
Making the cake ahead: Bake the layers one day before decorating. Once cooled, leave them on wire racks at room temperature, loosely covered with wax paper. Use a couple of toothpicks to keep the paper from touching the cake.
Frosting tip: Add generous spoonfuls of frosting before spreading. This makes it easier to cover the cake without pulling crumbs into the frosting.
Storage: Refrigerate the finished cake, loosely covered, for up to 5 days.
Storing Gluten-Free Lemon Cake
In the refrigerator: Because the frosting contains cream cheese, keep the finished cake refrigerated. Place it in a covered cake container or loosely cover it with wax paper. It will keep for up to 5 days.
Making it ahead: The cake layers can be baked one day before decorating. Let them cool completely, then cover them well and leave them at room temperature overnight. Add the frosting the next day.
Freezing: If you want to prepare the cake further ahead, freeze the unfrosted layers. Wrap each cooled layer tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before assembling.
Before serving: Refrigerated butter-based cakes tend to feel firmer. Let each slice sit at room temperature for about 15–20 minutes before serving for a softer texture.
More gluten-free recipes to make ASAP!
- Gluten-Free Brownies Recipe (Easy, Rich & Fudgy)
- Gluten-Free Pizza Recipe (Easy, Crispy & Chewy)
- Gluten & Dairy-Free Crustless Pumpkin Pie (Easy)
- Gluten-Free Biscuits (Soft, Buttery & Easy)
I love to see all your creations and don’t forget to follow along on Facebook and Pinterest!
Gluten-Free Lemon Cake
A soft, buttery gluten-free lemon cake filled with fresh citrus flavor and finished with smooth lemon cream cheese frosting. Perfect for birthdays, holidays, and family gatherings.
Ingredients
For the Gluten-Free Lemon Cake
- 3 cups gluten-free all-purpose flour with xanthan gum (GFJules recommended)
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups granulated sugar
- 1 cup butter or dairy-free butter (I use salted)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 packed tablespoon lemon zest (about 2 lemons)
- â…“ cup fresh lemon juice
For the Lemon Cream Cheese Frosting
- 1 lb confectioners' sugar (approximately 3¾ cups)
- 8 oz cream cheese or dairy-free cream cheese, room temperature
- ½ cup butter or dairy-free butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract
Instructions
Gluten-Free Lemon Cake
- Prepare the pans: Preheat oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
- Mix dry ingredients: Whisk together the gluten-free flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar: Beat the butter and sugar for 1–2 minutes until creamy. Add eggs and vanilla, then beat on high for another 2 minutes.
- Make the batter: Mix in the dry ingredients on low speed. Slowly add the milk, lemon zest, and juice. Mix just until combined. The batter will be thick.
- Bake: Divide the batter between the pans. Bake uncovered for 25 minutes, then loosely cover with foil and bake for another 5 minutes, or until a toothpick comes out clean.
- Cool: Let the cakes rest in their pans for 45 minutes. Turn them onto a cooling rack, peel away the parchment, and flip upright using a second rack. Cool completely before frosting.
Lemon Cream Cheese Frosting
- Prepare the frosting: Combine the cream cheese, butter, confectioners' sugar, vanilla, and lemon extract in a large bowl. Mix on low until incorporated, then beat on medium for 1–2 minutes until creamy.
Assemble the Cake
- Frost the layers: Place one cake layer on a serving plate and spread frosting over the top. Add the second layer, then cover the top and sides with the remaining frosting. Decorate with swirls if desired.
Notes
- 9x13-inch cake: Bake for approximately 30–35 minutes, covering loosely with foil if the top browns too quickly. Allow the cake to cool completely before frosting.
- Make ahead: You can bake the cake layers the day before you need them. Once cooled, leave them on wire racks at room temperature, loosely covered with wax paper. Use toothpicks to prevent the paper from touching the cake.
- Easy frosting: Spoon generous portions of frosting onto the cake before spreading to avoid pulling up crumbs.
- Dairy-free option: Replace the butter, milk, and cream cheese with suitable dairy-free alternatives.
- Storage: Keep the frosted cake loosely covered in the refrigerator for up to 5 days.
