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:
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1 ½ cups (180g) gluten-free all-purpose flour (with xanthan gum)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
Wet:
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½ cup (115g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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2 large eggs
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¼ cup (60ml) fresh lemon juice
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2 tbsp lemon zest (from 2 lemons)
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1 tsp pure vanilla extract
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½ cup (120ml) plain yogurt or sour cream (room temp)
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¼ cup (60ml) milk (room temp)
Optional Lemon Glaze:
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¾ cup powdered sugar
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2–3 tbsp fresh lemon juice
🧁 Instructions:
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Preheat oven to 175°C (350°F). Grease and line an 8-inch round or loaf pan.
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In a bowl, whisk together all dry ingredients.
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In a large mixing bowl, cream butter and sugar until light and fluffy (about 2–3 mins).
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Beat in eggs one at a time. Stir in lemon juice, zest, and vanilla.
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Mix in yogurt, then add the dry ingredients alternating with milk. Stir just until combined.
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Pour into prepared pan. Smooth the top.
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Bake 35–40 minutes (loaf may take up to 50 mins), until a toothpick comes out clean.
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Cool for 10 minutes in the pan, then transfer to a wire rack.
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For glaze: mix powdered sugar with lemon juice until pourable. Drizzle over cooled cake.
✅ Tips:
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For extra lemon punch, poke warm cake with a skewer and brush with lemon syrup.
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Use Meyer lemons for a sweeter, floral note.
