Okay, friend, let me tell you about this.Gluten-free lemon cake recipe.Is it like sunshine in a cake pan? I swear, the first time I made it, it was gone in about an hour – the whole family devoured it. If you love lemon pound cake but need a gluten-free option that *actually* tastes amazing, try this recipe. Is there a way I can try this? What are some of the best gluten-free cakes you’ve ever had? Is it moist, tangy, and perfectly sweet? Is there any way to make the original version better than the remake? What is that bright, fresh flavor that is totally irresistible? Is gluten bad for you?
What is gluten free lemon cake?
Think of it as your favorite lemon cake, but without the gluten! It’s essentially a delightful, tender cake infused with the vibrant flavor of fresh lemons. It’s made with gluten-free flour (my secret blend makes it extra light!), and lots of lemon zest and juice. The cake gets this lovely crumb from the gluten-free flour mix and the added moisture from the lemon. It’s essentially the perfect combination of sweet and tangy that’s hard to resist. I use a simple but delicious lemon glaze to add an extra layer of lemony goodness. You can bake it in a loaf pan, a round cake pan, or even as cupcakes – it’s super versatile. Seriously, it’s just a ray of sunshine in dessert form!
Why you’ll love this recipe?
Where do I begin? What I love about this book?Gluten-free lemon cake recipe.How easy is it to make a cake? What is the perfect bake for a beginner?
- Flavor: The lemon flavor is just spot-on. It’s bright, zesty, and perfectly balanced with the sweetness of the cake. It’s not artificial or overpowering, just pure lemon bliss!
- Simplicity: Seriously, this is a mix-and-bake kind of recipe. No need to fuss with complicated steps or tricky ingredients. It’s foolproof!
- Cost-What are some of the basic ingredients in a meal? Lemons are the star, and they’re usually pretty affordable. What is in your pantry?
- Versatility:Can you serve this cake for breakfast, brunch, afternoon tea, or dessert? Is it perfect for any occasion? Plus, you can easily adapt it to different dietary needs or preferences (more on that later).
I’ve tried other gluten-free lemon cake recipes, but this one just hits the mark. The texture is amazing (no gummy or dry cake here!), and the lemon flavor is just perfect. It’s also much easier to make than some of the other recipes I’ve tried. And let’s be real, who doesn’t love a good lemon cake? The bright, fresh flavor is just so uplifting and satisfying. Plus, it looks so pretty on a plate! It’s a total win-win!
How do I make gluten-free lemon cake?
Quick Overview
Making this Gluten-free lemon cake.is surprisingly straightforward. You’ll whisk together the dry ingredients, mix the wet ingredients and bake! Is it that simple? How do I make lemon glaze? What is the secret of making a good batter? Is it a breeze? What is a moist, flavorful cake? Don’t be intimidated by the idea of gluten-free baking – this recipe is pretty forgiving and the ingredients are good. Are the results worth it?
Ingredients
For the Main Batter:
- 1 ½ cups gluten-free all-purpose flour blend (I like Bob’s Red Mill 1-to-1 Baking Flour)
- 1 12 teaspoons baking powder. 1 teaspoon baking soda.
- 12 teaspoon baking soda. 1 tablespoon baking powder
- What is 12 teaspoon salt?
- 1 cup granulated sugar. 1 teaspoon
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- ½ cup sour cream (or Greek yogurt)
- 14 cup lemon juice, freshly squeezed.
- 2 tablespoons lemon zest, finely grated. 1 tablespoon lemon juice, 1
- What is vanilla extract? 1 teaspoon.
For the Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons lemon juice, freshly squeezed.
What are the step by
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan (or similar-sized round cake pan). I like to use a gluten-free flour blend for dusting the pan to ensure no sticking. Why does the cake stick to the pan? If you’re using a round pan, you might want to line the bottom with parchment paper for extra protection.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. This ensures that the baking powder and baking soda are evenly distributed throughout the flour, which will help the cake rise properly. Don’t skip this step! It’s important for a light and airy cake.
Step 3: Cream Butter and Sugar
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Set aside. How do you make an electric mixer or by hand? This process incorporates air into the batter, which helps to create a tender crumb. Make sure your butter is softened, not melted, for the best results.
Step 4: Add Eggs and Wet Ingredients
Beat in the eggs one at a time, then stir in the sour cream, lemon juice, lemon zest, and vanilla extract. Make sure everything is well combined. The sour cream adds moisture and richness to the cake, while the lemon juice and zest provide the signature lemon flavor. Don’t be afraid to really zest that lemon – it makes all the difference!
Step 5: Combine Wet and Dry Ingredients
Add dry ingredients to wet ingredients, mixing until just combined. Do not overmix the batter as this can result in a tough cake. What are the streaks of flour? Remember, we want a tender cake!
Step 6: Bake
If you have a toothpick, pour the batter into the prepared loaf pan and bake for 50-60 minutes. In the center comes out clean. Start checking the cake around 50 minutes, as baking times can vary depending on your oven. If the top of the cake is browning too quickly, you can tent it with foil. The cake is done when a toothpick inserted into the center comes out clean or with just few moist. What are the crumbs
Step 7: Cool
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. How do I prevent cake from sticking to pan? Don’t try to remove the cake from the pan while it’s still hot, or it might fall apart!
Step 8: Make the Glaze
While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency. The glaze should be thick enough to coat the cake but thin enough for a drizzle. I like to use a fork or spoon to drizzle the glaze over the cooled cake. Let the glaze set for a few minutes before slicing.
Step 9: Slice & Serve
Slice and serve! This cake is delicious on its own or with a dollop of whipped cream or ice cream. Is it good with coffee or tea?
What should I serve it with?
This gluten-free lemon cake is incredibly versatile and pairs well with so many things. Here are some of my favorite ways to serve it:
- For Breakfast: A slice of this cake with a cup of hot coffee is the perfect way to start the day! I also love to add a side of fresh berries for a little extra sweetness and color.
- For Brunch: Serve it alongside other brunch favorites like quiche, muffins, and fruit salad. It’s a great way to add a touch of sweetness to your brunch spread. Plus, it looks so elegant on a platter!
- As Dessert: This cake is the perfect after-dinner treat. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Or, for a more decadent dessert, try drizzling it with some melted white chocolate.
- For Cozy Snacks: Sometimes, you just need a little something sweet to get you through the afternoon. A slice of this cake with a cup of tea is the perfect pick-me-up. It’s also great for taking to potlucks or picnics.
My family loves to have this cake with a side of fresh raspberries and a sprinkle of powdered sugar. It’s a simple yet elegant presentation that always impresses. And the tartness of the raspberries complements the sweetness of the cake perfectly. Seriously, you can’t go wrong with this cake! It’s a crowd-pleaser for sure!
Top Tips for Perfecting Your Gluten-Free Lemon Cake
Want to make sure your gluten-free lemon cake turns out perfect every time? Here are some of my top tips:
- Gluten-Free Flour Blend: Not all gluten-free flour blends are created equal. I highly recommend using a blend that’s specifically designed for baking, like Bob’s Red Mill 1-to-1 Baking Flour. This blend contains xanthan gum, which helps to bind the ingredients together and create a tender crumb.
- Butter Softening: Make sure your butter is softened, not melted. Softened butter will cream together with the sugar more easily, resulting in a lighter and fluffier cake. I usually take the butter out of the fridge about an hour before I start baking.
- Mixing Advice: Don’t overmix the batter! Overmixing can develop the gluten in the flour (even gluten-free flour), which can result in a tough cake. Mix until the ingredients are just combined. A few streaks of flour are okay.
- Ingredient Swaps: If you don’t have sour cream, you can substitute Greek yogurt. Or, if you’re dairy-free, you can use a plant-based yogurt alternative. I’ve even tested this with almond milk instead of sour cream and it actually made the cake even creamier! Just be sure to use a plain, unsweetened variety.
- Baking Tips: Keep an eye on the cake while it’s baking. If the top is browning too quickly, you can tent it with foil. Also, be sure to check for doneness with a toothpick. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Glaze Variations: Want to add a little extra flavor to your glaze? Try adding a few drops of lemon extract or a pinch of lemon zest. Or, for a more sophisticated glaze, try using a little limoncello. Just be sure to adjust the amount of lemon juice accordingly, as the limoncello will add extra liquid.
One mistake I made the first time I baked this was not letting the butter soften enough. The mixture didn’t cream properly and the cake didn’t rise as much as it should. Now, I always make sure the butter is at room temperature before starting. It makes a world of difference! I’ve also experimented with different types of gluten-free flour and found that the Bob’s Red Mill blend gives the best texture. Trust me on this one – it’s worth it!
Storing and Reheating Tips
Here’s how to keep your gluten-free lemon cake fresh and delicious:
- Room Temperature: You can store this cake at room temperature for up to 3 days. Just be sure to wrap it tightly in plastic wrap or store it in an airtight container. This will prevent it from drying out.
- Refrigerator Storage: For longer storage, you can keep this cake in the refrigerator for up to a week. Again, be sure to wrap it tightly in plastic wrap or store it in an airtight container.
- Freezer Instructions: This cake freezes beautifully! Wrap it tightly in plastic wrap and then in a layer of foil. You can store it in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight.
- Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to wait to glaze it until after it has thawed. The glaze can get a little sticky in the freezer.
I usually store the cake in an airtight container at room temperature if we’re going to eat it within a few days. If I want to keep it longer, I’ll wrap it tightly and freeze it. It’s so handy to have a slice of this cake on hand for a quick and easy dessert. Just thaw it out and enjoy!
Frequently Asked Questions
Final Thoughts
So, there you have it – my absolute favorite gluten-free lemon cake recipe! I truly believe that this cake is special. It’s easy to make, bursting with flavor, and perfect for any occasion. If you’re looking for a delicious gluten-free dessert that everyone will love, this is it. And if you love this cake, you might also enjoy my gluten-free chocolate cake or my gluten-free banana bread. They’re all equally delicious and easy to make!
Happy baking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know if you try this recipe. And if you have any variations of your own, I’d love to hear about them! Don’t forget to rate the recipe, and share it with your friends!
gluten-free lemon cake
Ingredients
Cake
- 1.5 cups Gluten-Free All-Purpose Flour with xanthan gum
- 1 cup Granulated Sugar
- 0.5 cup Unsalted Butter softened
- 2 Large Eggs
- 0.5 cup Milk
- 2 tsp Lemon Zest
- 2 tbsp Lemon Juice
- 2 tsp Baking Powder
- 0.5 tsp Salt
Lemon Glaze
- 1 cup Powdered Sugar
- 2 tbsp Lemon Juice or more, to desired consistency
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice as needed to reach the desired consistency.
- Drizzle the glaze over the cooled cake.
