Special Lemon Gluten Free Cake Recipe

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.

How To Prepare Lemon Gluten Free Cake Recipe?

Preparation Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serving Size: 16 slices

Equipment:

• Measuring cups & spoons,
• forks,
• mixing bowls,
• baking pan

Ingredients For Lemon Gluten Free Cake Recipe:

Cake:

• 1 cup almonds
• 2 cups gluten-free flour mix
• 1 tsp baking powder
• 1/2 tsp salt
• Zest of 1 lemon, finely chopped (about 1 tbsp)
• One egg, lightly beaten with 2 tbsp water.
• 1 tbsp lemon juice
• 1/2 cup butter, softened
• 1 1/4 cup granulated sweetener of your choice
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries (or frozen)

How To Make Lemon Gluten Free Cake Recipe:

Step 1: Preheat oven to 350 degrees F (175 degrees C).

Step 2: Grease and flour a 9 x 12-inch baking pan.

Step 3: Process almonds in a food processor until finely ground.

Step 4: In a medium bowl, combine gluten-free flour mix, baking powder, and salt; set aside.  In a large bowl, combine almonds, egg, lemon juice, and butter with an electric mixture until the mixture resembles coarse crumbs; stir in sweetener.  

Step 5: Add flour mixture and milk alternately to almond mixture in 3 additions, stirring after each.  

Step 6: Stir in blueberries; pour batter into prepared pan and spread evenly. Bake for 25-35 minutes or until a toothpick inserted near the center comes out clean.  Cool the cake completely in a pan on a wire rack before serving.

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.

Conclusion

The Lemon gluten-free cake recipe is a lemon dessert, perfect for those with gluten intolerance or with family members.

This easy lemon dessert takes a little time to prepare, resulting in a light and fluffy lemon cake. This cake would also make an excellent gift for someone you love that has dietary restrictions.

FAQ