If you’re anything like me, lemon desserts are a must once the weather warms up. There’s just something about that sweet-tart citrus flavor that feels like sunshine on a plate. 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. Whether you’re celebrating a special occasion or just craving a light, refreshing dessert, this easy lemon cake is the perfect choice.
I’ve always loved lemon desserts—the balance of sweet and tart is just so refreshing. If you’ve tried my gluten-free lemon bars, you know what I mean. What I love most about this recipe is how effortless it is. It’s the kind of cake I make when I want something impressive without spending hours in the kitchen. The texture turns out so soft and delicate, and the citrus flavor really pops. With just a few basic ingredients and a little time, you’ll have a homemade cake that looks and tastes like it came from a bakery.
Gluten-Free Baking Tips
- Use pure lemon extract—do not substitute with lemon juice, which isn’t concentrated enough for the same flavor.
- Measure gluten-free flour using the “spoon and level” method to avoid packing too much into the cup and throwing off the recipe.
- To check for doneness, look for the edges pulling away from the pan. Don’t over-bake—gluten-free cakes dry out quickly. Underbaking can lead to gummy centers.
- When assembling, place the first cake layer shiny-side down on your serving plate or cake stand for a flat base.
Lemon Buttercream Frosting
-
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.
- 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.
Serving: 1sliceCalories: 364kcalCarbohydrates: 56gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 252mgPotassium: 146mgFiber: 2gSugar: 31gVitamin A: 628IUVitamin C: 0.1mgCalcium: 84mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Lemon Cake Step by Step
Gather the Ingredients: Gather the ingredients together. Preheat your oven to 350°F. Line the bottom of two 9-inch cake pans with parchment paper and lightly coat them with gluten-free cooking spray—I prefer coconut oil spray for this.
Cream together the butter and sugar: In a large mixing bowl, cream together 2/3 cup of softened butter and 1 2/3 cups of granulated sugar using a mixer on medium speed until the mixture is light and fluffy.
Add the wet ingredients: Add 1 tsp of pure vanilla extract, 2 tsp of pure lemon extract, 1/2 tsp of dried lemon peel, and 1/8 tsp of gluten-free yellow gel food coloring (optional) to the butter mixture. Mix until incorporated.
Add the dry ingredients: Add 2 1/4 cups of gluten-free all-purpose flour with xanthan gum, 1/2 tsp of salt, and 3 1/2 tsp of baking powder. Mix just until the dry ingredients are fully combined with the butter mixture.
Add the milk: Pour in 1 1/2 cups of milk and continue mixing until the batter becomes smooth and cohesive.
Beat in the eggs: Finally, beat in 5 large egg whites, then increase the mixer speed to high and mix for about 2 minutes until the batter is light and airy.
Pour the batter: Evenly divide the batter between the two prepared cake pans and smooth out the tops.
Bake the cakes: Bake the cakes on the middle oven rack for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the sides begin to pull away from the pan. Let the cakes cool in their pans for 10 to 15 minutes.
Make the frosting: In a large bowl, beat 1 cup of softened butter on medium speed until smooth and creamy. Add 1/2 tsp of pure vanilla extract and 1/4 tsp of pure lemon extract, mixing until fully blended.
Slowly add the sugar: Gradually mix in 4 cups of powdered sugar, one cup at a time, until the frosting is fluffy and well combined.
Add food coloring (optional): If desired, add 1/8 tsp of gluten-free yellow gel food coloring to brighten the color of the frosting.
Cool and frost: Be sure the cakes are completely cool before frosting—I usually wait a few hours to be safe. Frosting too soon can cause it to melt and slide off. You can add fresh berries, shredded coconut, or both to the top of the cake—or as a surprise filling between the layers.
Serve and enjoy: Slice, serve, and enjoy!
Serving Suggestions
I love serving this gluten-free lemon cake at spring gatherings, baby showers, or just as a sweet weekend treat with friends. It’s especially good chilled on a warm day with a glass of iced tea or a tall glass of milk. Sometimes I’ll top each slice with an extra swirl of frosting or a spoonful of lemon curd for even more citrusy goodness. You can also garnish it with fresh berries or a dusting of powdered sugar if you want to dress it up a bit.
Storage Instructions
To keep this lemon cake fresh, I like to store any leftovers in an airtight container. It’ll stay soft and moist at room temperature for about 2 days, or you can refrigerate it for up to 5 days—just bring it to room temperature before serving for the best texture.
If you want to make it ahead, the unfrosted cake layers can also be wrapped tightly in plastic wrap and frozen for up to 3 months. I usually frost the cake the day I plan to serve it, but you can also freeze frosted slices individually.
More Gluten-Free Cakes to Try
Our Gluten-Free Lemon Cake recipe was originally published 4/7/21. It was retested, reworked, and republished to be better than ever 619/25.
