If you’re a lemon cake lover, then you’ve come to the right place! A clαѕѕic lemon cake recipe made gluten free for the most irresistiвℓє cake you’ll ever have and is super simple to make. It’s filled with lemon curd and frosted with a simple cream cheese frosting, this Gluten-Free Lemon Cake will be the perfect addition to any holiday celebration.
As you can imagine, I was pretty shσcked that my fave bake tasted literally identical without any gluten involved whatsoever. And looking back on it, it was that small success that probably spurred me on to bake another gluten free cake… and another… and another…
For the Cake
1 1/2 cups gluten free flour blend
1/2 teaspoon xanthan gum (omit if your flour blend contains it)
1 1/2 teaspoons aluminum free baking powder
1/2 teaspoon fine sea salt
1 cup granulated sugar
2 large eggs
zest of 1 medium lemon
1/2 cup whole milk
1/2 cup avocado oil (or neutral oil of choice)
1 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1/4 cup fresh lemon juice
Cream cheese frosting
8 oz. full-fat block cream cheese, softened
1/2 cup unsalted butter, softened
pinch of salt
4 1/2 cups powdered sugar
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice
Preheat the oven to 350 degrees (F). Spray two 6-inch round baking pans with non-stick baking spray. Line the bottom of each pan with a round of parchment paper. Set aside.
In a medium bowl, combine the gluten free flour, xanthan gum, baking powder, salt, and sugar then set aside.
In a large bowl, whisk together the eggs, lemon zest, milk, oil, lemon extract, vanilla extract with an electric mixer to combine. Then whisk in the lemon juice.
Pour the dry ingred̾i̾e ̾nts into the wet ingred̾i̾e ̾nts and beat at medium speed for one minute until completely incorporated.
Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and the centers are set.
Remove from the oven and let cool in the pan on the rack for five minutes. Run a rubber spatula along the edges of each cake to loosen them. Invert onto the cooking rack to cool completely.
For the Cream cheese frosting
In a bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and a pinch of salt about 1 minute until smooth.
Gradually add powdered sugar, one cup at a time, beating well until the sugar is incorporated. Add the vanilla and lemon juice and mix an additional 30 seconds to 1 minute until the frosting is smooth and creamy.
When the cakes are cooled, use a serrated knife to cut the cakes in half horizontally.
Place the first cake layer on a plate or cake platter. Spread a ¼ inch layer of frosting on it. Spoon lemon curd into the center and spread until it’s a half inch from the edges. Repeat with remaining cake layers.
Frost the cake with a thin layer of frosting to crumb coat and fill in the gaps between the layers. Refrigerate the crumb-coated cake for 20-30 minutes to set.
When the crumb coat is set, frost the cake with the remaining cream cheese frosting.
Keep the cake refrigerated until ready to serve and bring to room temperature for 10-15 minutes before serving. Keep leftovers refrigerated.
Thanks for reading how to make my gluten free lemon cake recipe! If you have any cake ideas for me, please let me know. Feel free to leave a comment below this post !