Gluten Free Lemon Cake

• Preparation Time: 25 minutes

• Cooking Time: 35–40 minutes

• Cooling and Frosting Time: 45–60 minutes

• Total Time: Approximately 1 hour 45 minutes

• Difficulty: Intermediate

• Serving Size: 12 slices

• Dietary Info: Gluten-Free, Vegetarian

Ingredients

For the Gluten-Free Lemon Cake

• 2 ¼ cups (270g) gluten-free all-purpose flour (with xanthan gum if your blend doesn’t contain it)

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 1 ¼ cups (250g) granulated sugar

• 4 large eggs, room temperature

• 1 tablespoon lemon zest (from about 2 lemons)

• ⅓ cup freshly squeezed lemon juice

• 1 teaspoon pure vanilla extract

• 1 cup buttermilk, room temperature

For the Lemon Cream Cheese Frosting

• 8 oz (225g) cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 3 ½ cups (420g) powdered sugar, sifted

• 1 tablespoon lemon zest

• 2–3 tablespoons fresh lemon juice (adjust to your taste)

• 1 teaspoon pure vanilla extract

• Pinch of salt

Kitchen Tools You’ll Need

• Two 8-inch or 9-inch round cake pans

• Mixing bowls

• Electric mixer or stand mixer

• Zester or microplane

• Citrus juicer

• Measuring cups and spoons

• Offset spatula or butter knife

• Cooling racks

• Parchment paper

Instructions

Step 1: Prep the Pans and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper. This ensures easy removal and avoids sticking, which is especially important for gluten-free cakes.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon now. Set this bowl aside.

Step 3: Cream the Butter and Sugar

In a large bowl, use an electric mixer to cream the butter and granulated sugar together until light and fluffy—about 3–4 minutes. This aeration is key for a light cake texture.

Step 4: Add the Eggs, Lemon, and Vanilla

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add in the lemon zest, lemon juice, and vanilla extract. The mixture may look slightly curdled due to the lemon juice reacting with the butter—don’t worry, this is normal.

Step 5: Alternate Adding the Dry Ingredients and Buttermilk

On low speed, add half of the dry mixture to the wet ingredients. Mix just until combined. Then add all of the buttermilk, mix, and finish by adding the rest of the dry ingredients. Mix until the batter is just smooth—do not overmix, as gluten-free flours can become gummy.

Step 6: Divide and Bake

Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top springs back lightly when touched.

Step 7: Cool the Cakes

Allow the cakes to cool in the pans for about 10–15 minutes. Then, run a knife around the edges and carefully invert them onto wire racks to cool completely. Ensure they are fully cooled before frosting to prevent melting.

Make the Lemon Cream Cheese Frosting

Step 8: Beat the Cream Cheese and Butter

In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy—about 2 minutes.

Step 9: Add Lemon, Vanilla, and Sugar

Add the lemon zest, lemon juice, vanilla extract, and a pinch of salt. Slowly beat in the powdered sugar, one cup at a time, until you reach your desired consistency and sweetness. Beat on high for 1–2 minutes until fluffy.

Tip: If the frosting is too soft, chill it in the fridge for 15–20 minutes before using.

Assemble the Cake

Step 10: Frost and Stack

Place one cake layer on a serving plate. Spread a generous amount of lemon cream cheese frosting on top. Add the second layer and spread frosting over the top and sides.

Step 11: Decorate (Optional)

Garnish with thin lemon slices, candied lemon peel, or edible flowers for a show-stopping finish. You can also sprinkle extra lemon zest on top for added zing.

Serving Suggestions

This cake pairs beautifully with a cup of Earl Grey tea, a glass of iced lemon water, or a light sparkling wine. It’s ideal for spring and summer gatherings, but its vibrant flavor works year-round.

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Storage Instructions

• Refrigerator: Store in an airtight container in the fridge for up to 5 days. Let sit at room temperature for 30 minutes before serving.

• Freezing: Wrap individual slices or the whole cake (unfrosted or frosted) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.

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Nutritional Information

Per Slice (based on 12 servings)

Note: Nutritional values are approximate and can vary depending on specific ingredients used.