When I offer people gluten-free lemon cake as an option they don’t always jump on it. But if I give them a sample, that’s a different story. This gluten-free lemon cake is light, moist and also dairy-free. It is one of my favorite cakes of all time and the favorite of many of my friends, family and clients.
Be sure to check out my full list of gluten-free, dairy-free cake recipes including my dreamy gluten-free coconut cake and my gluten-free-dairy-free cupcake recipes.
This recipe yields 2 generously tall layers. This way your layer cake will look grand and substantial and will feed 12 or more. I make lots of cakes for clients and there’s nothing worse than a layer cake that’s too small.
Ingredients
The key to the lemon flavor in this gluten-free cake is lots of lemon zest and lemon extract. Lemon zest is the outer layer of the lemon skin and has a strong pop of flavor. Using a microplane is the easiest and best way to zest a lemon. If you haven’t used lemon zest before, here is a quick tutorial on how to zest a lemon.
I like to add the zest to the dairy-free milk the night or the morning before and let it sit in the refrigerator. This allows the lemon zest to really give up its flavor into the cake, You can also warm the milk with the lemon zest for 10-15 seconds in the microwave. This will help flavor the milk and the cake.
Gluten-Free Flour
I have used several different gluten-free flour blends for this cake and they all worked well. I prefer to mix up my own as a cost-saver. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten–free flours.
If you prefer a store bought blend, I recommend King Arthur Gluten-Free Measure for Measure flour which already contains xanthan gum. It works very well in this recipe. Cup4Cup (contains dairy) and Pamela’s Artisan Blend are similar and will work also.
Whichever gluten-free flour you use, read the label. If yours contains xanthan gum, guar gum or inulin, no need to add the xanthan gum called for in the recipe.
How to tell when the lemon cake is done
I find it much easier to tell when a gluten-free cake is ready. When the top of this gluten-free lemon cake is set you can be pretty sure it’s done. The surface of the layer will be uniformly set, unlike gluten-filled cakes that can look set but sometimes be under done on the inside. I feel pretty confident that it’s ready without having to drop in a toothpick.
Gluten-Free Lemon Cake
This gluten-free lemon cake is one of my favorite cakes of all time and will soon be your favorite.
Ingredients
- 2½ c gluten-free flour blend*
- 1 Tbsp baking powder
- 1 tsp xanthan gum (omit if your flour blend contains it)
- ½ tsp salt
- 2 c sugar
- 1 cup dairy-free milk (almond, coconut, soy)
- 1 c oil (I prefer sunflower)
- 4 eggs
- zest of 2 lemons
- 1 Tbsp lemon extract
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350° and grease and line 2 round 8 or 9" cake pans.
- Zest the lemon and whisk into the oil and milk. Set aside, This will allow time for the lemon zest to give up its flavor to the liquid. I do this the night before I make the cake and store in the fridge.
- Whisk the all dry ingredients, except the sugar, together in a large mixing bowl.
- Beat the sugar with all of the wet ingredients together in another bowl. Beat until the mixture is pale yellow and creamy.
- Add the wet ingredients to the dry and mix until smooth.
- Divide the batter evenly between the 2 pans and bake 35-40 minutes for 8" layers and 30-35 minutes for 9" layers or until the top is set and a toothpick inserted in the center comes out clean.
- Cool the cakes in the pan for 5-10 minutes, then remove them from the pan and finish cooling on a wire rack.
Notes
King Arthur Flour Measure for Measure Flour works well in this recipe (contains xanthan gum)
This is the gluten-free flour blend I prefer for this cake:
1 c sweet white sorghum flour
3/4 c millet flour
1/4 c brown rice flour
2/3 c potato starch
1/3 c tapioca starch
These flours can all be found(certified gluten-free) at Vitacost.com
This is an easy DIY gluten-free flour blend:
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca starch
