Gluten free Lemon cake

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Here’s a moist and zesty Gluten-Free Lemon Cake recipe that’s simple yet bursting with fresh lemon flavor. Perfect for a light dessert, tea time, or any celebration!

🍋 Gluten-Free Lemon Cake

Ingredients:

Dry Ingredients:

  • 1½ cups (180g) gluten-free all-purpose flour (with xanthan gum)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

Wet Ingredients:

  • 3 large eggs

  • ¾ cup (150g) granulated sugar

  • ½ cup (120ml) vegetable oil (or melted butter)

  • ⅓ cup (80ml) milk (dairy or almond milk)

  • ¼ cup (60ml) fresh lemon juice

  • Zest of 2 lemons

  • 1 tsp vanilla extract

Optional Glaze:

  • ½ cup powdered sugar

  • 1–2 tbsp lemon juice

Instructions:

  1. Preheat oven to 175°C (350°F). Grease and line an 8-inch round or loaf pan.

  2. Mix dry ingredients in a bowl: flour, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk eggs and sugar until light and frothy (about 2–3 minutes).

  4. Add oil, milk, lemon juice, lemon zest, and vanilla to the egg mixture. Whisk until well combined.

  5. Gradually fold in the dry ingredients until you have a smooth batter.

  6. Pour into prepared pan and bake for 35–40 minutes or until a toothpick comes out clean.

  7. Cool completely before adding lemon glaze (mix powdered sugar + lemon juice until pourable).

✅ Tips:

  • For a richer cake, use full-fat Greek yogurt instead of milk.

  • Add poppy seeds for a lemon-poppy twist!

  • Store in an airtight container at room temperature for up to 2 days, or refrigerate for 5.

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