Description
A soft and moist gluten free lemon cake bursting with bright citrus flavor and topped with a creamy lemon buttercream frosting.
Ingredients
- 3 eggs (room temperature)
- 1 3/4 cup fine granulated cane sugar
- 2/3 cup oil (any plain oil)
- 1 3/4 cup milk (dairy or non-dairy)
- 1 tablespoon vanilla extract
- 4 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- 1–2 tablespoons lemon zest (about 1 large lemon)
- 2 3/4 cup gluten free all purpose baking flour
- 1 cup fine blanched almond flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter (room temperature)
- 2 tablespoons lemon juice (for frosting)
- 3 tablespoons milk (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Line one 9×13-inch pan, two 9-inch round pans, or three 6-inch round pans with parchment paper on the bottom and lightly oil.
- In a large bowl, beat together eggs, sugar, oil, milk, vanilla extract, lemon juice, lemon extract, and lemon zest until well combined.
- Add gluten free flour, almond flour, baking soda, baking powder, and salt. Whisk until just combined without overmixing. The batter should be thin like pancake batter.
- Pour the batter into prepared pan(s) and bake: 32–40 minutes for 9×13, 25–30 minutes for 9-inch rounds, or about 45 minutes for 6-inch rounds.
- Check doneness with a toothpick; it should come out clean and the top should be golden with no jiggle.
- Cool for 10 minutes, then transfer to a wire rack and remove parchment paper. Let cool completely, optionally chilling for 1 hour before frosting.
- For the frosting, beat butter until smooth and creamy.
- Add powdered sugar 1 cup at a time, mixing until desired consistency is reached.
- Mix in milk, lemon juice, and lemon zest until smooth and fluffy.
- Frost the cooled cake and serve.
Notes
- Ensure all ingredients are at room temperature for best texture.
- Spoon and level flours instead of scooping to avoid dense cake.
- Adjust frosting consistency with more milk (thinner) or powdered sugar (thicker).
- Store covered in the refrigerator for up to 5 days.
- Can be made dairy-free by using plant-based butter and milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
