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 one of my favorite cakes of all time and the favorite of many of my friends, family and clients.
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.
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. If you haven’t used lemon zest before, here is a quick tutorial. I like to add the lemon zest to the 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,
I have used several different gluten-free flour blends for this gluten-free lemon cake and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite.
Here is my special flour blend that I love for this cake recipe and many more of my gluten-free recipes:
- 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
If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten–free flours.
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.