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    Home » Recipes by Type » Recipes

    Published: Feb 25, 2021 · Modified: Mar 24, 2022 by Cathy · This post may contain affiliate links

    Home » Recipes by Type » Recipes

    Gluten Free Lemon Cake Recipe

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    Gluten Free Lemon Cake is a simple layer cake with creamy lemon curd and sumptuous cream cheese frosting that will add a burst of sunshine to your springtime menu! It's perfect for Easter or anytime, really!

    slice of gluten free lemon cake with lemon curd filling and cream cheese frosting on white plate garnished with raspberries and blueberries
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Recipe FAQ's and Tips
    • Looking for More Gluten Free Cake Recipes?
    • Recipe

    The gluten free cake itself is naturally dairy free, and the whole thing is made without refined sugar, baking powder, or any gums! The bright, tangy lemon flavour and moist layers of this healthy lemon cake are sure to delight!

    Ingredients

    ingredients for gluten free lemon cake with labels
    cream cheese frosting and lemon zest in separate containers with labels
    white bowl of lemon curd with partial lemon and purple cloth in background
    • Lemon Juice - Use freshly squeezed lemon juice. The stuff that comes in a bottle just isn't the same.
    • Lemon Zest - This comes from the thin yellow layer on the outside of a fresh lemon. You can gently grate it off with a lemon zester, being careful to avoid the whiter "pith" beneath it, as that can have a bitter taste. Meggan Hill offers good advice on how to zest a lemon over on Culinary Hill.
    • Cream Cheese Frosting - My Cream Cheese Frosting in satisfyingly rich without butter or powdered icing sugar.
    • Lemon Curd - Homemade Lemon Curd is deliciously creamy, tangy, and sweet - but this one's not too sweet! 

    Instructions

    Line two round 9-inch layer cake pans with parchment paper. This is the key to easy layer cakes. I don't even bother to grease the pans, because I've found that I need to loosen the edges with a knife or spatula anyway. (see below)

    two round cake pans lined with parchment paper

    Whisk the dry ingredients together. Then stir in some lemon zest.

    white flour mixture in glass bowl with whisk and grated lemon zest sprinkled on top

    Beat the eggs and other liquid ingredients until they're nice and foamy.

    pale yellow, foamy beaten egg mixture in mixing bowl

    Stir the two mixtures together.

    golden batter in mixing bowl

    Pour the batter into the prepared cake pans, and bake until the cake layers are just done.

    cake batter in round pans with lemon and zester to side

    Be careful not to over bake your gluten free lemon cake, as over baking will dry it out. Once you remove the pans from the oven, set them to cool on wire racks for ten minutes. Slip a thin utensil such as a frosting spatula around the edge to remove the cake from the sides of the pans. Tip them out, peel off the parchment paper from the bottom, and allow them to cool completely.

    baked layer cakes in pans with straight frosting spatula inserted around edge

    Meanwhile, if you haven't done so already, prepare Lemon Curd and Cream Cheese Frosting. Stir a teaspoon of grated lemon zest into the cream cheese frosting. Keep these in the refrigerator until you're ready to use them.

    When the layers have cooled completely, place one lemon cake layer upside down onto a plate with the flat, bottom side up.

    one baked cake layer turned out upside-down on a white plate

    Spread all of the lemon curd over this flat, upturned side of the first cake layer.

    yellow lemon curd spread over top of cake layer

    Place the second cake layer over the first, with the lemon curd between them. By setting the second layer right-side-up, the two flat sides will be together in the middle with the lemon curd between them.

    two-layer, unfrosted cake

    Frost the cake, beginning with a thin layer around the sides.

    thin layer of white frosting spread over sides of round layer cake

    Spread a second layer over the sides and a layer of frosting over the top. Now use your imagination to be creative with the decorating, if you wish.

    round cake covered in white frosting with some decorative floral design in crescent moon shape on part of the top

    A little more lemon zest sprinkled over the top of the cake is a nice touch.

    Substitutions

    Are you having trouble finding sorghum flour? I have successfully replaced it with gluten free oat flour.

    If you don't mind using xanthan gum, you can replace the psyllium husk powder with 1 ¼ teaspoons xanthan gum.

    Recipe FAQ's and Tips

    Why is my cake dry?

    Your cake may be dry if you overcook it or leave it uncovered too long. Be careful not to bake the cake past the point of just being done, 210 degrees Fahrenheit in the centre. As soon as the cake layers have cooled, they should be either covered or assembled with filling and frosting so they don't dry out.

    Why is lemon zest used?

    Lemon zest adds a bright boost of tangy flavour without altering the physical or chemical properties of a recipe as liquid, acidic lemon juice could.

    Is lemon rind the same as lemon zest?

    Zest is from the very thin outer layer of the fruit, unlike the whiter pith below it, which can be bitter. Lemon rind, also called lemon peel, is the whole skin including both the zest and pith.

    closeup of lemon cake wedge on white plate with berries to the side

    Looking for More Gluten Free Cake Recipes?

    • Carrot Cake
    • Pumpkin Cheesecake
    • Fruit Cocktail Cake
    • Angel Food Cake
    • Applesauce Cake
    • Vanilla Cake

    Recipe

    slice of gluten free lemon cake with lemon curd filling and cream cheese frosting on white plate garnished with raspberries and blueberries
    Print

    Lemon Cake

    This simple layer cake with creamy lemon curd and sumptuous cream cheese frosting that will add a burst of sunshine to your springtime menu!
    Prep Time 30 minutes
    Cook Time 20 minutes
    Cooling Time 1 hour
    Total Time 1 hour 50 minutes
    Servings 12 people
    Calories 487kcal
    Author Cathy

    Equipment

    • 2 X 9 inch layer cake pans
    • Zester

    Ingredients

    Cake

    • 1 cup white rice flour
    • 1 cup sorghum flour
    • ½ cup tapioca flour
    • 1 tablespoon psyllium husk powder
    • 1 teaspoon baking soda
    • 1 teaspoon fine sea salt
    • zest of one lemon
    • 3 eggs at room temperature
    • ¾ cup raw sugar
    • ¾ cup avocado oil
    • ¼ cup lemon juice, freshly squeezed
    • 1 teaspoon pure vanilla extract

    Frosting

    • 1 recipe Cream Cheese Frosting
    • 2 teaspoons grated lemon zest, divided

    Filling

    • ½ recipe Lemon Curd
    US Customary - Metric

    Instructions

    Cake Layers

    • Line bottoms of two round 9-inch layer cake pans with parchment paper. Preheat oven to 350°F.
    • Whisk the flours, psyllium husk powder, soda, and salt together in a mixing bowl.
    • In another bowl, beat the eggs until they become foamy and pale. Beat in the sugar, oil, lemon juice, and vanilla.
    • Mix the dry mixture into the wet mixture, and pour it evenly into the two prepared cake pans.
    • Bake in preheated oven for 20 minutes or until a thermometer inserted into the centre reads 210°F (99°C). Be careful not to overcook it.
    • Allow cakes to cool on wire racks for 10 minutes. Then insert a dull knife or other thin, flat utensil between the cake and sides of the pan. Run it around the outside edges to separate the sides of the cake from the pan. Once you have loosened the edges, tilt the cakes upsides down onto the wire racks, peel off the parchment paper from the bottoms, and allow them to cool completely.

    Filling

    • If you've not already done so, prepare a recipe of Lemon Curd. Chill it in the refrigerator.

    Frosting

    • Prepare a recipe of Cream Cheese Frosting and stir one teaspoon of grated lemon zest into it.

    Assembly

    • Once the cake layers have cooled completely, place one layer upside down onto a serving plate. (The rounded top side is down, and the flat bottom is up.) Cover this flat bottom generously with Lemon Curd.
    • Place the second cake layer, right side up, onto the lemon curd, so the flat sides are together with lemon curd between them.
    • Spread frosting over the cake. Begin with covering the sides first. Then spread frosting over the top. Sprinkle a second teaspoon of grated lemon zest over the top of the frosted cake for a decorative effect.
    • Store unused cake, covered, in the refrigerator.

    Notes

    • Be careful not to overcook your cake, or it could dry out.
    • If you want to be fancy, use a piping bag and tip to frost the cake.
    • Use freshly squeezed lemon juice. The stuff in the bottle just isn't the same.

    Nutrition

    Serving: 1wedge | Calories: 487kcal | Carbohydrates: 48g | Protein: 4g | Fat: 31g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 370mg | Potassium: 111mg | Fiber: 3g | Sugar: 20g | Vitamin A: 543IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
    Save this recipe to make again.@CathysGlutenFree
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