Lemon Gluten-Free Cake Recipe: A Zesty Delight

Hello there, fellow baking enthusiasts! As a self-proclaimed recipe expert, I’m excited to share with you a delightful and refreshing Lemon Gluten-Free Cake Recipe that will awaken your taste buds.

Whether you’re following a gluten-free diet or just looking for a scrumptious treat, this cake will undoubtedly brighten up your day with its tangy lemony goodness.

Lemon gluten free cake recipe is an excellent dessert for a special occasion or anytime you want something light and bright.

It’s ideally served with ice cream, chopped strawberries, or blueberries, or just on its own.

This is the perfect cake to make if you are gluten intolerant or know someone who is gluten intolerant.

The crust is made with almonds, and the rest is made with gluten-free flour, so it’s safe for those of us who have difficulty finding good desserts that don’t include wheat.

This lemon dessert also has no dairy, but it still has a light and fluffy texture.

Lemon Gluten Free Cake Recipe
Lemon Gluten Free Cake Recipe

How To Prepare Lemon Gluten-Free Cake Recipe?

Preparation Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serving Size: 8 slices


To ensure a smooth baking experience, gather the following equipment:

  • 8-inch round cake pan
  • Parchment paper
  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

 Beach 6-Speed Electric Hand Mixer


Now, let’s gather the delightful ingredients needed to create this zesty gluten-free cake:

  • 1 ½ cups gluten-free flour blend (with xanthan gum)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • ½ cup plain Greek yogurt
  • ½ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract

How To Make Step-by-Step Instructions:

1. Preparing the Lemon Cake Batter:

Preheat your oven to 350°F (175°C) and grease the cake pan with butter. Line the bottom with parchment paper for easy removal.

In a mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.

Add the softened butter, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract to the dry ingredients.

Mix everything together until you have a smooth and creamy cake batter.

2. Baking the Gluten-Free Cake

Pour the lemon cake batter into the prepared cake pan, spreading it evenly.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.

Transfer the cake onto a cooling rack to cool completely.

3. Making the Lemon Glaze

While the cake is cooling, let’s prepare the zesty lemon glaze.

In a small bowl, combine 1 cup of powdered sugar with 2 tablespoons of freshly squeezed lemon juice.

Whisk the mixture until you have a smooth glaze with no lumps.

Nutrition Facts Of Lemon Gluten-Free Cake Recipe

  • Calories: 586
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Cholesterol: 20 mg
  • Sodium: 135 mg
  • Potassium: 361 mg
  • Carbs: 49 g
  • Fiber: 4 g
  • Sugars: 23 g
  • Protein: 7 g

Are Lemon Juice And Lemon Extract The Same?

Yes, lemon juice and lemon extract are the same things. They both come from lemons.

Lemon juice is simply the acidic liquid from the zest of a lemon, while the lemon extract is a concentrated substance made by steeping dried zest in alcohol.

Is It Gluten-Free Dairy-Free Lemon Cake?

Yes, this cake is for anyone with a gluten-free diet. It does have fresh blueberries in it, but I don’t think that would cause any problems for individuals who are allergic to them (though you could omit them).

Can I Use Regular Milk In The Cake And Real Butter In The Frosting And Get The Same Results?

You can use regular milk in the cake, but regular milk will leave a grainy texture. I would recommend using milk that has been fortified with extra vitamin D and calcium.

It would help if you also used real butter for the frosting instead of margarine or vegetable shortening, giving the same results.

How Do I Serve My Gluten-Free Lemon Cake?

Serve your cake at room temperature. You can serve it plain, with a whipped cream dollop or fresh berries. You can also add a spoonful of non-dairy ice cream on top for another layer of flavor.


Congratulations! You’ve successfully mastered the art of creating a mouthwatering Lemon Gluten-Free Cake that is both delightful and suitable for gluten-sensitive individuals.

With its zesty lemon flavor and moist texture, this cake is sure to be a hit at any gathering or as a delightful treat for yourself.

Now, go ahead and enjoy a slice of this tangy delight. Happy baking!


Can I make your gluten-free lemon cake recipe vegan?

Yes. Substitute the butter with coconut oil, and you will have a vegan dessert.

Can I use lemon extract instead of lemon juice?

You can use lemon extract, but the flavor will be a little more intense.  I recommend using 3 tbsp of lemon juice if you use the extract.

Do I need weighing scales to make your gluten-free lemon cake recipe?

You can use measuring cups and spoons instead of weighing scales, but I highly recommend getting a set of weighing scales if you cook gluten-free.

How long will this cake last?

This cake should last up to five days when stored in the refrigerator.