Gluten Free Lemon Cake

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Here’s a bright and zesty Gluten-Free Lemon Cake recipe — soft, moist, and bursting with real lemon flavor. Perfect for summer days, brunches, or light celebrations.

🍋 Gluten-Free Lemon Cake

Ingredients:

Dry:

  • 1 ½ cups (180g) gluten-free all-purpose flour (with xanthan gum)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

Wet:

  • ½ cup (115g) unsalted butter, softened

  • ¾ cup (150g) granulated sugar

  • 2 large eggs

  • ¼ cup (60ml) fresh lemon juice

  • 2 tbsp lemon zest (from 2 lemons)

  • 1 tsp pure vanilla extract

  • ½ cup (120ml) plain yogurt or sour cream (room temp)

  • ¼ cup (60ml) milk (room temp)

Optional Lemon Glaze:

  • ¾ cup powdered sugar

  • 2–3 tbsp fresh lemon juice

🧁 Instructions:

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

  2. In a bowl, whisk together all dry ingredients.

  3. In a large mixing bowl, cream butter and sugar until light and fluffy (about 2–3 mins).

  4. Beat in eggs one at a time. Stir in lemon juice, zest, and vanilla.

  5. Mix in yogurt, then add the dry ingredients alternating with milk. Stir just until combined.

  6. Pour into prepared pan. Smooth the top.

  7. Bake 35–40 minutes (loaf may take up to 50 mins), until a toothpick comes out clean.

  8. Cool for 10 minutes in the pan, then transfer to a wire rack.

  9. For glaze: mix powdered sugar with lemon juice until pourable. Drizzle over cooled cake.

✅ Tips:

  • For extra lemon punch, poke warm cake with a skewer and brush with lemon syrup.

  • Use Meyer lemons for a sweeter, floral note.

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