Printable Gluten-Free Lemon Cake Recipe Card
This light, gluten-free lemon cake is an incredibly tender, one-bowl layer cake that is the ideal dessert with a citrus twist on a classic cake. Topped with a lemon buttercream frosting, it'll be an instant hit.
Servings: 12 slices
Calories: 368kcal
Ingredients
- 1 cup vegetable oil
- 250 grams granulated sugar ,about 1½ cups
- 4 large eggs
- 330 grams gluten-free flour mix ,about 2½cups
- ½ teaspoon salt
- 3 teaspoons baking powder
- 1 cup almond milk
- 3 teaspoons lemon zest ,about 2 lemons
- extra lemon zest for decorating
Instructions
- In the bowl of a stand mixer, add the oil and granulated sugar. Mix on low speed for 1 minute.
- Add two eggs to the oil mixture and mix on medium speed for 10 seconds.
- Add the remaining two eggs and mix on medium speed for 10 seconds.
- Add gluten-free flour mix, salt, and baking powder. Mix on low speed for 15 seconds. Stop the machine and scrape down the sides.
- Add the milk and lemon zest. Mix on low speed for 15 seconds.
- Scrape down the sides, then set the batter aside to rest for 30 minutes.
- Toward the end of the rest time, preheat the oven to 350F. Spray two 9" cake pans with cooking spray, then line the pans with parchment paper, cut to fit as necessary.
- Pour batter evenly between the two pans. Bake for 25-30 minutes or until a toothpick inserted into the center of a cake comes out crumb-free.
- Remove cakes from the oven and let cool in the pans on wire racks for 15 minutes.
- Turn the pans over and let cool on the wire racks until cakes release easily from the pans.
- Cool cakes completely before frosting.
Notes
- Make sure all ingredients are at room temperature.
- Be sure to mix the batter for only 15 seconds after adding the flour; the texture may be dense.
- Cut the parchment paper to fit the bottom of the 9″ pans.
- Cool cakes completely before frosting. The frost recipe is this lemon buttercream frosting.
- This batter can be used to make cupcakes. It will make at least 24 cupcakes. Bake at the same temperature and check for doneness at 22 minutes.
- Batter can also be baked in a 9″ x 13″ pan. Bake at the same temperature and check for doneness every 30 minutes.
- Cool cakes completely before frosting. The frost recipe is this lemon buttercream frosting.
Storage Notes
- Cakes can be made a day ahead and frosted.
- Store frosted cake in the refrigerator for up to 2 days. Freeze individual slices for longer storage.
Nutrition
Serving: 12slices | Calories: 368kcal | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 254mg | Potassium: 25mg | Fiber: 3g | Sugar: 25g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
