Gluten Free Lemon Cake

Flavored with freshly grated lemon zest and lemon juice (from fresh lemons of course) and drizzled with a simple lemon glaze, this gluten-free lemon cake will satisfy any lemon craving you may have. This simple snack cake has a moist, tender crumb and the lemon glaze is literally the literal icing on top.

This gluten-free cake bakes quickly and cools down just as fast since it's baked in an 8" round cake pan. You can make any day special by serving this fluffy lemon cake with some fresh fruit, whipped cream, or homemade lemon curd. Snack cakes are versatile treats that don't require a specific occasion. So, indulge in a slice whenever you crave something sweet. This gluten free lemon cake is perfection!

If you love lemon desserts, make sure to check out my Gluten-Free Lemon Bars and my Gluten Free Lemon Loaf

Recipe Ingredients Notes

Gluten Free Flour: I have tested this recipe for lemon snack cake with Bob’s Red Mill 1-1 and my own gluten free flour mixture. I have not tested this recipe with Cup4Cup but it should not be an issue at all. If you make this recipe with Cup4Cup please substitute the 25 grams of cornstarch with an additional Cup4Cup. All gluten-free flour blends mentioned are considered multi-purpose blends and do contain xanthan gum.

Almond Flour: The almond flour gives this gluten-free lemon snack cake its beautiful structure and moist crumb. If you prefer to keep this recipe nut-free, please substitute the almond flour with the same amount of gluten-free flour. (Please make sure to use Almond Flour and not Almond Meal. Almond Meal is on the coarse side since it’s made from ground-up whole almonds. Almond flour is made from blanched almonds which are finely ground. Since the skin of the almonds has been removed, almond flour is very fine, almost like a powder. This makes it a fabulous addition to gluten-free baking

Cornstarch: The added cornstarch makes gluten-free baked goods lighter and moister. If you are allergic to cornstarch, please substitute the 25g of cornstarch with an equal amount of the same gluten-free flour blend you are using in this recipe.

Powdered Sugar: This cake is made with powdered sugar instead of granulated sugar. The powdered sugar dissolves quicker in the eggs while whipping and makes sure the cake has a light and tender crumb.

Instant Lemon Pudding Mix: Instant pudding mix helps with the texture and moisture. And also gives this lemon cake a delicious lemon flavor. The instant lemon pudding also helps to extend the shelf life of this cake. I use Jell-O Instant Lemon Pudding Mix which is gluten-free and vegan.

Buttermilk: The buttermilk gives this gluten-free lemon cake a pleasant tang while adding very little fat. The acidity in buttermilk gives baked goods a softer texture and more body. Personally, I am not a fan of using "sour milk" (milk and vinegar) in baking since vinegar can be overpowering. If you are dairy-free the lemon juice used in this recipe should be used to make "sour milk" which can be used instead of buttermilk.

Neutral Oil: I use grapeseed oil in my baking but a neutral oil such as vegetable oil will work just fine. I have not tested this recipe with regular butter, shortening, or coconut oil.

How to make a Gluten Free Lemon Cake

This gluten-free lemon snack cake is pretty simple to make. I recommend using a stand mixer for this recipe since mixing by hand or an electric mixer may turn this cake into a workout. I use an 8″ round cake pan (a springform pan will work as well) for this recipe. If you use a 9″ cake round, your cake will turn out thinner. You can also bake this batter in an 8×8 rectangular cake pan or double the recipe and use a 9x13 rectangular pan to turn this recipe into a sheet cake.

Step 1: Preheat your oven to 350F, arrange the oven rack in the middle, and line your cake pan with parchment paper.

Step 2: In a medium bowl sift together the multi-purpose gluten-free flour blend, almond flour, cornstarch, instant lemon pudding mix, baking powder, baking soda, and salt, and set aside.

Step 3: To the bowl of your stand mixer fitted with the whisk attachment, add the two eggs and powdered sugar. Use a whisk (or the whisk attachment of the mixer) and whisk the eggs and powdered sugar just to combine. This helps make sure all the powdered sugar gets incorporated. At a medium-high speed, whisk the eggs and powdered sugar for 7-8 minutes until light and fluffy and looking thick. The incorporated air will ensure your Gluten Free Lemon Cake is light and airy with a good structure.

Step 4: In the meantime, in a separate bowl, whisk together the oil, buttermilk, and fresh-squeezed lemon juice.

Step 5: Once the eggs are light, fluffy, and pale, with the mixer running at a low - medium speed, slowly add your wet ingredients. Make sure you pour it in SLOWLY and allow for it to fully incorporate.

Step 6: Once all the liquid is incorporated, turn off the mixer and remove the bowl from the stand mixer. Using a whisk, whisk in the dry ingredients in thirds by hand. Make sure the dry ingredients are fully incorporated. Add the lemon zest of 1-2 lemons (around 1 tablespoon) and fold them in with a rubber spatula.

Step 7: Transfer your gluten-free lemon cake batter to the prepared cake pan. Using an off-set knife, or the back of a spoon, smooth out the top evenly. Gently tap the cake pan against your countertop – this will remove some of the air bubbles trapped in the cake batter.

Step 8: Bake the snack cake at 350F for 34 - 38 minutes. Check its doneness with a toothpick. Stick a toothpick in the center of the cake. Your lemon cake is ready if the toothpick comes out clean without any crumbs sticking to it.

Step 9: Remove the snack cake from the oven and allow for it to cool on a wire rack for 10-15 minutes before turning it out onto a cooling rack. Let the cake cool completely before glazing with lemon glaze.

Store any leftover cake at room temperature for up to 4 days or freeze it for later cake cravings.

How to decorate a Gluten Free Lemon Cake

This simple lemon snack cake is drizzled with a lemon glaze. I also added some fresh fruit which is clearly optional (but make it pretty). This cake is also delicious on its own or just dusted with some powdered sugar.

To make the lemon glaze, combine the powdered sugar, fresh lemon juice, and buttermilk (water or milk works as well) in a small bowl and with a spoon or fork mix until it's smooth. I recommend starting with a little bit of buttermilk (don't add all at once) and adding as needed. You want the glaze to be thick but not see-through.

Pour the lemon glaze on top of your cooled lemon cake and with an offset knife or the back of a spoon push it towards the edge of the cake so it drips down the sides. Allow the glaze to set up for 10-15 minutes (it should have a thin shiny crust on top) before cutting the cake. Serve with fresh berries if you like.

Store any leftovers you may have in an airtight container at room temperature.

If a lemon glaze is not your thing, you could also top it with some cream cheese frosting Use the recipe from my Gluten-Free Carrot Cake and if you like, add some lemon juice or lemon zest to the frosting. Please be aware that a cake topped with cream cheese frosting must be kept refrigerated while the cake topped with the lemon glaze can be stored at room temperature.

FAQ for Gluten Free Lemon Cake

How do I make a dairy-free gluten-free lemon cake?
For a dairy-free option, I recommend using your favorite non-dairy milk combined with lemon juice to recreate "buttermilk". Another substitution would be dairy-free kefir (Lifeway Oat Kefir or Coconut Kefir).

Can I make this recipe vegan?
Since this gluten-free lemon cake recipe relies on the structure of the whipped eggs, the only substitution I would recommend here is aquafaba (the liquid from canned chickpeas). To replace two eggs you will need 6 Tablespoons (75 grams) of unsalted aquafaba. Whip it until foamy and appears to have peaks instead of the eggs in this recipe.

Can I freeze a Lemon Cake?
Yes, you can freeze this gluten-free lemon snack cake. You can freeze the unfrosted cake layer (wrapped in plastic wrap) for up to 3 months or freeze the individual slices in an airtight container for up to 3 months. Allow for them to thaw at room temperature.

How can I replace the Instant Lemon Pudding Mix?
To replace the Instant Pudding Mix please add an additional 10 grams of gluten-free flour, 10 grams of powdered sugar, and ¼ teaspoon of Lemon Extract. (or omit this all together and add 25g of gluten-free flour mix instead)

Can dogs eat lemon cake?
I consulted with my dog Feather on this topic and she agreed: Yes, dogs can eat lemon cake but in small amounts. None of the ingredients are considered toxic to dogs but clearly, they should only enjoy sweets in small doses.