These 12 gluten-free baked goods recipes are some of the favorites on my blog and they all use King Arthur Gluten-Free Measure for Measure Flour. This flour makes gluten-free baking so much easier. No need to worry about adding xanthan gum or any weird ingredients. Easy and delicious recipes for cakes, cookies, muffins and quick breads are all on the list.
Be sure to check out more of my gluten-free baked goods including my buttery gluten-free blackberry scones and moist gluten-free red velvet cupcakes.
1. Gluten-Free Coffee Cake Muffins
2. Sweet, Fluffy Gluten-Free Cornbread
3. Gluten-Free Lemon Layer Cake
4. Fluffy, Moist Gluten-Free Pumpkin Bread
5. Moist, Fluffy Gluten-Free Sweet Potato Muffins
6. Fluffy, Moist Carrot Cake Cupcakes (Gluten-Free)
7. Moist and Rich Gluten-Free Chocolate Cupcakes
8. Homemade Danish Butter Cookies (Gluten-Free)
9. Moist Gluten-Free Coconut Cake with Coconut Milk
10. Moist, Fluffy Gluten-Free Ginger-Vanilla Cupcakes
11. Gluten-Free Chocolate Orange Loaf Cake
12. Moist and Fluffy Gluten-Free Dairy-Free Banana Bread
12 Recipes using King Arthur Gluten-Free Flour: Lemon Cake
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Ingredients
- 2 1/2 c gluten-free flour blend* King Arthur Measure for Measure
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 c sugar
- 1 cup dairy-free milk
- 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 350Β° 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.
- An electric mixer is not needed for this recipe. A silicone spatula and whisk are perfect tools.
- Beat the sugar with all of the wet ingredients together in a small mixing 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.
- Top with my traditional vanilla buttercream frosting or my cream cheese frosting.
Hi Janet, Can the lemon cake made with King Arthur measure for measure flour be converted to cupcakes?
Also, I didnβt notice a recipe for the icing included. What recipe do you use for the icing?
Thank you!
Hi catherine, yes, this recipe will make 26 cupcakes. If that’s too many, feel free to halve the recipe. See step 9 for my two recommendations for frosting. Hope that helps! Let me know if you have any other questions.
Thanks for your reply! Also, have you tried this with coconut oil or melted butter?
I have not tried it with coconut oil or melted butter. I generally prefer oil as the moisture for cakes, especially in gluten-free cakes. I have tried other cakes with coconut oil and have not been happy with the results.
Thank you!
I’ve made a butter cake with a similar recipe so I would suggest using 1 cup melted unsalted butter and mix it with the sugar first. Then add the milk, eggs & vanilla (at room temp is very important). Then mix in the dry ingredients.
How should I adjust the cooking time for cupcakes, assuming I use oil based butter? Thanks again Janet!
The cupcakes should bake 18-20 minutes.
Janet, if Iβm Using mini cupcake tins, would I reduce the baking time? Iβll be making these this weekend.
Are there oils other than sunflower that would be ok? How about avocado oil?
Thanks again!
Hi Katherine, Mini cupcakes take about 10 minutes to bake. And yes, avocado oil will work. Enjoy!
Thank you for answering all my questions, Janet!
Any time! I’m happy to help!
This is great. So helpful to have so many recipes in one place. The coffee cake was amazing. I made the cornbread for thanksgiving and one knew it was gluten-free. And my kids loved the lemon cake! And now I have a recipe for all those over ripe bananas.
Thanks so much!
Hi Janet, can I use bobs red mill gluten free flour mix in these recipes, more specifically with the lemon cake recipe?
Thanks!
Hi Katherine, I have not tested these recipes with Bob’s Red Mill one to one. But my readers have told me they’ve used other 1 to 1 flour blends with good results.
Thank you!
Hi Janet, I’m in Canada and the Measure for Measure King Arthur Mix isn’t available (not that I can find anyway). Will your mixes work in these recipes? Thanks!
Hi Deb, Most of these recipes are workable with other flour blends – whether one of my DIY ones or a store-bought blend. The recipes that are most finicky about the type of flour you use are the cookie recipes. Often times the texture will be a little different than expected but will still work.