This gluten free lemon cake is moist, spongey and so easy to make. Just one bowl and a few simple ingredients. Top it off with a sweet and tangy dairy free lemon buttercream frosting.
This cake has been a long time coming and gone through SO many phases! I initially planned on making a vegan lemon cake that would of course be gluten free, but every trial results in a gummy, weirdly chewy or really dense cake.
After about 5 tries, I decided to throw in the towel on the vegan idea and just stick to a really, really good gluten free lemon cake. The eggs provide this cake with structure and help contribute to the perfect spongey texture.
This cake also uses a mix of gluten free all purpose flour and almond flour to provide a nice cakey texture. It’s much fluffier than my gluten free lemon drizzle cake, which is more like a pound cake.
I sometimes find that just using the all purpose flour can yield a slightly gummy texture, but a little bit of almond flour really helps to balance that all out and keep the cake light, fluffy, moist and delicious.
One bite into this cake and you’re going to fall in love. It’s the perfect Easter dessert, but to be honest, I would eat this any day or any time of year. If you love this recipe, my strawberry cake, almond flour vanilla cake or orange cake next!
How to make gluten free lemon cake
Line either one 9×13 pan or two 9 inch round pans or three 6 inch round pans with parchment paper just on the bottom. It helps to lightly oil the bottom then put the prepared parchment paper in so it sticks easily. Set aside.
In a large bowl or bowl of a stand mixer, beat together all wet ingredients until well incorporated. Use a handheld electric mixer if not using a stand mixer.
Add in the dry ingredients, making sure to spoon and level the flours to measure, don’t scoop from the bag. Use a whisk to mix together until well combined, but careful not to over-mix.
It shouldn’t be runny, but definitely won’t be thick either. It should resemble a fairly thin pancake batter.
Pour into your prepared pan(s) and add to the oven. The 9×13 will take about 32-40 minutes, the 9 inch will take closer to 25-30 and the 6 inch will take about 45. Check with a toothpick to test doneness.
Remove from the oven, let cool for about 10 minutes, then carefully flip onto a cooling rack and peel off the parchment paper. If you’re making a sheet cake, you are welcome to leave it right in there and frost it in the pan for easy storage.
Let cool completely before frosting. I suggest sticking in the fridge for about an hour to ensure it’s fully cool.
To make the buttercream, add the room temperature butter, milk lemon juice an zest to the bowl of a stand mixer or large mixing bowl and beat until well combined. I prefer using a stand mixer to make buttercream.
Beat in the powdered sugar, 1 cup at a time until your desired consistency is reached. I used about 4 cups for this recipe. To make it thicker, add more sugar, to make it thinner, add more milk. Frost the cake once cool & enjoy!
Getting the perfect flavor
This cake uses three forms of lemon to achieve the perfect lemon flavor. We’ll be using fresh lemon juice, zest and lemon extract. That might seem like a lot, but I promise it’s SO good!
The tangy of the lemon gets balanced by the sweetness from the sugar and the richness from the oil. Lemon juice and lemon extract are not the same, so be sure you’re using both in this recipe!
I also don’t recommend bottled lemon juice as it will react differently with the baking soda compared to fresh lemon juice.
The best flour for gluten free cake
If you’ve made any of my recipes before, you know I’m very loyal to my Bob’s Red Mill 1:1 Baking flour. A lot of gluten free bakers prefer making their own blends, but I find it easiest for me and you to use a blend. Plus, if you’re not gluten free, just swap it out for regular all purpose flour.
I highly recommend sticking to the Bob’s flour since there is a lot of variation brand to brand, but if you opt to use a different one, just make sure it has xanthan gum in the mix!
This gluten free cake truly tastes no different than a regular cake. I’m the only one in my family who is gluten free and everyone says it tastes just like the real deal. Try it and you’ll see!
How to keep cake moist
For whatever reason, a lot of people seem to think gluten free cakes (like my mint chocolate cake) and other baked goods are really dry. Because of that, I make a serious effort to ensure all of my recipes are incredibly moist and stay that way.
This gluten free lemon cake is made moist with the oil, milk, eggs, a generous amount of lemon juice and even almond flour. As long as you store it in a container or wrapped with foil, you should have no problem keeping this cake moist!
I even find that it can get more moist as it sits because the buttercream seeps into the sponge a bit overtime. I promise, no dry cakes over here!
Once prepared, this cake will keep for about 3 days at room temperature or 5 in the fridge.
You’ll also love..
- Gluten Free Vanilla Cupcakes
- Gluten Free Chocolate Cake
- Gluten Free Carrot Cake
- Red Velvet Cake
- Marble Bundt Cake
- Gluten Free Lemon Bars
- Gluten Free Lemon Cookies
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Gluten Free Lemon Cake
by: claire cary
Ingredients
Wet:
- 3 eggs room temperature
- 1 ¾ cup fine granulated cane sugar
- ⅔ cup oil any plain oil works
- 1 ¾ 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
Dry:
- 2 ¾ cup gluten free all purpose baking flour I used Bob's Red Mill 1:1
- 1 cup fine blanched almond flour
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
Lemon Buttercream
- ¾ cup butter room temperature
- 2 tablespoons lemon juice
- 3 tablespoons milk dairy or non-dairy
- 1 tablespoons lemon zest or to taste
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line either one 9×13 pan or two 9 inch round pans or three 6 inch round pans with parchment paper just on the bottom. It helps to lightly oil the bottom then put the prepared parchment paper in so it sticks easily. Set aside.
- In a large bowl or bowl of a stand mixer, beat together all wet ingredients until well incorporated. Use a handheld electric mixer if not using a stand mixer.
- Add in the dry ingredients, making sure to spoon and level the flours to measure, don't scoop from the bag.
- Use a whisk to mix together until well combined, but careful not to over-mix. It shouldn't be runny, but definitely won't be thick either. It should resemble a fairly thin pancake batter.
- Pour into your prepared pan(s) and add to the oven. The 9×13 will take about 32-40 minutes (mine took 35), the 9 inch will take closer to 25-30 and the 6 inch about 45 (they're smaller but the layers will be fairly thick so they need to bake for longer).
- Check with a toothpick to test doneness. The top should be golden brown and there should be no jiggling on the inside.
- Remove from the oven, let cool for about 10 minutes, then carefully flip onto a cooling rack and peel off the parchment paper. If you're making a sheet cake, you are welcome to leave it right in there and frost it in the pan for easy storage.
- Let cool completely before frosting. I suggest sticking in the fridge for about an hour to ensure it's fully cool.
- To make the buttercream, add the room temperature butter to the bowl of a stand mixer or large mixing bowl and beat until well combined. I like using a stand mixer for buttercream, but a hand mixer will work!
- Beat in the sifted powdered sugar, 1 cup at a time until your desired consistency is reached. I used about 4 cups for this recipe. To make it thicker, add more sugar, to make it thinner, add more milk. Beat in the milk, lemon juice and zest until well combined.
- Frost the cake once cool & enjoy!
rhea says
Made this cake and it was amazing!!! I made 2 loafs and 6 cupcakes w this and it was perfect. 10/10 would recomend
Claire Cary says
Amazing, thank you!
Sonya says
Would it be OK to use a 9″ X 13″ glass pan?
Claire Cary says
Yes, that’ll work! Glass conducts heat differently than aluminum, so keep an eye on the bake time. Start with about 35 minutes and adjust from there.
S. Robson says
Great recipe, very moist cake. Could you substitute almond flour for rice flour ?
Claire Cary says
Rice flour is much more absorbent than almond flour so it will likely dry the cake out a bit, but you can sub the almond flour for half that amount in the GF all purpose flour if you want a nut free option. So just an additional 1/2 cup of the all purpose.
Kat Case says
Loved this cake-made it for my sister’s tea group. Very moist and a delicious flavor. This is my first gf cake I’ve made from scratch. I used Bob Mills gf flour.
Do you sift it like you do regular flour? I wasn’t sure….thanks for a delicious recipe!
Claire Cary says
I don’t usually sift it but if you notice it’s really clumpy then I would!
Eliana says
Hello! I’m so excited to try this recipe. I have one question, if I freeze the cake layers how long would they last in the freezer and will they still be moist?
Claire Cary says
About 1 month and yes they will stay moist!
Eliana says
Thank you! I made this today and it was incredible!
Claire Cary says
Amazing, thank you!
Susan says
Hi,
I have 2×8 inch round tins. Will this mixture fit into these tins? If so, how long do you think I should cook them for?
Thanks
Claire Cary says
Yes, the 8 inch pans I mention in the instructions are that size. So just bake for the usual time!
Sandra says
Hi,
If I want to make the two or three layered cake version, but only one pan can fit in the oven, can we just prepare altogether (the batter) but bake one at a time?
Also for the dairy free milk, can we use almond or oat milk?
Thank you.
Claire Cary says
That should be ok. However, the leavening agents become less active as they sit, so the cakes baked later may not be as fluffy. Because the flour will absorb the wet ingredients as they sit, you also may need to bake for slightly less time.
Sweet says
Hi, the cake looks amazing! I would like to make it for a party. But it is summer now and the weather is really hot (around 30 degrees Celsius). I wonder how should I transport the cake in this condition (using public transportation). Do you have any tips on how I can transport the cake without melting and destroying it (I am not professional so I do not have any cake box or cooler etc.)? Is it possible that I prepare everything ahead of time, bake cake layers, prepare the buttercream frosting the day before and then carry them and finish the cake with buttercream once I arrive to the hosting place?
Claire Cary says
Yes, that would be my suggestion! The buttercream will unfortunately melt in that heat, so your best bet is assembling at your hosting location. Let me know how it turns out!
Donna says
Absolutely divine…made this for a birthday at work and everybody loved it…even the non-gluten free workmates commented they would have had no idea it was gluten free if I didn’t tell them. Easy to make and beautiful texture. I used Bobs Mill 1:1 and also added lemon curd between the layers as well and baked in 3 x 6″ tins. Will definitely be adding this to the list of favourites. Thank you so much for sharing the recipe
Claire Cary says
So happy to hear that! Thank you, Donna!
Marlene says
Allergic to nuts, can you not use almond flour and just add the amount of gluten free flour?
Claire Cary says
You can use half the amount of all purpose flour, so instead of almond flour, add an additional 1/2 cup of GF all purpose flour!
Kayleigh says
This cake is absolutely delicious! The recipe is terrific and I appreciate the added tips. The flavour was terrific, and the texture was great and held together perfectly. My whole family and I raved about it and agreed that this was the best gluten-free cake we have ever had! I also added some red beet powder to a bit of the frosting to make it pink and I used that for decorating.
Claire Cary says
Love the addition of the beet powder I bet that looked beautiful!
Cara says
This recipe is our new favorite! Truly fantastic and so easy to make. Wow!
Claire Cary says
Thank you, Cara!
Alexandre says
This is my third time baking this wonderful cake…instead of the frosting, I make a lemon glaze. A hit every time. Perfection!
Claire Cary says
Yum, love the lemon glaze!
Whitney says
This cake was absolutely perfect! It was moist without being too dense or gummy like other gluten free cakes can be. Thank you so much for an amazing recipe!
Claire Cary says
Thank you, Whitney!
Ali says
I was hoping to do a three layer cake for an upcoming event but want to keep it bigger than six inches. Would you recommend I double the recipe and do four layers in 9-inch pans?
Claire Cary says
Yes, that would be my suggestion!
Ann says
I think you should check the metric measurement on the sugar. It seems too much compared to the conventional measurement. I checked all the rest and they appear close enough. I used buttermilk and added it alternately with dry into wet. My cakes are in the oven now. I’ll let you know how they turn out! Thanks!
Ann
Claire Cary says
The metric conversion happens automatically, I don’t usually bake in metric, so I can’t say for certain.
Chrystal says
I’d like to try this but I’m allergic to almonds. Can I use homemade oat flour? Or just increase the Bob’s? Thank you!
Claire Cary says
I would sub the 1 cup of almond flour for an additional 1/2 cup of the Bob’s!
Wendie says
I added ALL the wet ingrient6es, not keeping back the ones for the butter icing There was no mention of this till making the icing, which I didn’t fully read til the cake was in the oven. I really hope this doesn’t ruin the cake, which is now in the oven. Your coment ple4ase.
Claire Cary says
Hi Wendie, the ingredients for the lemon buttercream are all listed separately as to not cause confusion about the ingredients for the cake. Sorry you didn’t feel this was clear, but the section labeled “wet” indicates which ingredients need to be added when I say add the wet ingredients.
Kris says
I was in the mood for a gf lemon cake and I stumbled upon this recipe (the picture is what caught my attention) I made this last night and proceeded to eat half of the cake even before I frosted it. SO, SO good. The frosting was awesome too.
This is hands down the BEST gf cake I have ever had! Absolutely delicious – I am so happy to have found this site!
Claire Cary says
Thank you so much, Kris! So happy you enjoyed this recipe, can’t wait to see what else you make!
Sue Kirkle says
This cake is the best gluten free dessert I have made. As mentioned in other reviews, I also found the taste and texture to be like cake made with regular flour. I did not frost the cake. The lemon flavor is delicate with plenty of taste. My parents had it for breakfast this morning (after we had it for dessert last night) and stated it tasted even better today. Thank you for this recipe. I will be coming back for more recipes.
-Sue
Claire Cary says
Thank you Sue! Makes me so happy to hear.
Firouzeh says
The best GF cake ever!
Fiona says
Oh my word this cake is delicious. Was so proud of myself as it looked so fantastic coming out of the oven, I left it for 10 mins to cool slightly before putting onto cooling racks. Unfortunately the cake completely broke apart. Had to put back into the tins, leave to cool completely…the problem is you cant fix the break. Cake tastes absolutly delish so moist and light. I only had 1,5 cups of icing sugar so only made 37% of the buttercream, which is not enough to hide the crater cracks but certainly enough sweetness, would hesitate to use the full 4 cups of buttercream. Thanks for incredible recipie. Any idea what could have caused cake to break up….not sure if gf flour has xantham gum, just says stabilizers….
Claire Cary says
I would definitely make sure your flour has xanthan gum! Which blend did you use? Otherwise, maybe it just hadn’t cooled enough, try giving it about 30 minutes next time.
Gina says
Can I use almond meal instead of flour ?
Thanks!
Claire Cary says
That should be ok since it’s a smaller amount of almond flour in this recipe, but almond meal is darker in color and absorbs wet ingredients differently, so I can’t guarantee the result!
Sue Kirkle says
Is it one tablespoon of vanilla or one teaspoon? Thanks for clarifying. I cannot wait to try this cake.
Sue
Claire Cary says
tablespoon of vanilla extract and teaspoon of lemon extract!
Katie says
Hi! I would like to sub the sugars for the mixed ones. Stevia and sugar. Would this be okay?
Claire Cary says
I have not tested this with stevia, so I can’t say how it will turn out! You can try a 1:1 sugar substitute, that will probably be best.
Christine says
I’m thinking of doing cupcakes for this recipe. What should I alter the cook time to at that rate?
Thanks!
Claire Cary says
I would check them around 16-20 minutes!
Andrea says
Hi there! I am looking for a df gf lemon cake (and this looks like the winner!) with the addition of blueberries in the batter. Have you ever tried this before? Do you think it will work well?
Thank you! 🙂
Claire Cary says
I haven’t tried it, but I think it’ll work just fine! I would guess maybe use 1-2 cups of fresh blueberries. You may need to increase the bake time by just a few minutes to account for the extra moisture. Let us know how it turns out!
Karen says
I just made this yesterday and it came out great! I used a mixture of coconut sugar and stevia and didn’t make the frosting. Thanks for this recipe- i will be making it again and again.
Claire Cary says
Perfect, so glad those subs worked well!
Brianna says
I made this recipe at least 4x already and am in love!!! Wow!! It tasted like real cake and was moist. My guests had no idea! They even said it was the best lemon cake they had. One time I used sweetened dried blueberries in between the layers with frosting and decorated with them and that was even a delicious addition. Everyone ought to have this recipe for guests!
Claire Cary says
Yum, love the addition of the blueberries! So happy this was a hit 🙂
Elena says
Hello, would this recipe work with 2 x 20cm round cake tins?
Looking forward to trying my first ever gluten free cake this weekend!
Thanks 🙂
Claire Cary says
That should work, start the bake time at about 30-35 minutes and add more as needed.
Kenley says
This is the BEST gluten-free lemon cake!! It doesn’t even taste gluten-free! This is a consistent request by my husband and friend who both love lemon treats. It is SO delicious!!!
Lisa Stewart says
This recipe is fantastic. I had a request for a four tier wedding cake, and they wanted gluten-free lemon raspberry. I knew I had my work cut out for me because GF can be difficult at the best of times, but in varying sizes and strong enough to stack while still being moist and not tasting GF? This is the winner! Thank you so much for this recipe that was thoroughly enjoyed by everyone at the wedding, was easy to make, and stood up to all that was required of it. You have helped convert many skeptics!!!
Claire Cary says
Amazing!! Makes me so happy to hear, love the addition of raspberry!!
Erika says
We loved this recipe! We’re not dairy free so we used cows milk. The texture was great and my family (who is mostly gluten-friendly) were very impressed. Thanks so much 🙂
Claire Cary says
Delicious! Thanks Erika!
Terri says
Hi! I’m looking forward to making this for my son’s birthday. It says in the blog that we use 3 types of lemon: extract, fresh juice and zest. However, I don’t see lemon extract in the ingredients. Should I substitute lemon extract for the vanilla extract listed? Thank you.
Claire Cary says
The lemon extract is listed in the wet ingredients, you need 1 teaspoon!
Terri says
Thank you!! Don’t know how I missed that every time I looked! Lol
O says
at the ingredients section where it say 1x 2x and 3x, is that based on how many layers I will be using? as I am using 2.
Claire Cary says
No, that is if you want to double or triple the recipe. If you are making just 2 layers, follow the recipe as written.
Cristal says
I’ve used this recipe a few times and Its by far the best GF/vegan lemon cake that I’ve tried! It’s so moist and the perfect size. Thank you for the recipe I’m definitely looking forward to trying more of your other recipes!
Claire Cary says
Thank you Cristal! Can’t wait to see what else you make!
Lisa Stewart says
How did you make it vegan?
Christina says
I want to make it with no eggs, did you try Bobs egg replacer?
TheresaS says
Just made this. Cake turned out beautifully! Right density, moist..wonderful. My mom loved it for her birthday.
I did find the frosting far too sweet..and will need to find an English buttercream for next time..I forgot how insanely sweet American buttercream is. Thank you!!
Theresa says
Want to make this for my mother’s birthday, it looks amazing. What oil should I use if I do not want to use canola?
Claire Cary says
Refined avocado oil is a good option!
Elizabeth says
this was so amazing i loved it
Claire Cary says
So happy to hear that!
Charmaine says
Can this cake be frozen successfully?
Claire Cary says
Yes! Bake it as usual, then let it cool completely, wrap each layer in plastic wrap then place in a freezer safe bag and freeze until you’re ready to frost.
Elizabeth says
my daughter Esther is doing cake decorating and made this cake and it was amazing
Claire Cary says
Amazing! So happy you enjoyed it.
Kay See says
If the gluten free mix doesn’t have Xanthum gum, how much should I add?
Claire Cary says
I’d suggest 1 1/2 teaspoons!
Pam says
This sounds like a great recipe. Can I frost it like a poke cake with a lemon glaze vs the butter cream frosting? My husband prefers the glaze over the frosting. Thanks!
Claire Cary says
Definitely! I don’t have a recipe for a glaze, but a simple powdered sugar, lemon juice and a bit of milk should do the trick!
Amanda says
I’ve made this cake quite a few times for my coworkers and they Love it. They now request it. I ran short on cupcake liners the other day and ended up using loaf pans – I divided it into two pans and mixed blueberries into one of them. Another hit at work!! They also love the frosting so much that many say they will eat it right off the spoon.
Roshelle says
this cake was so moist and fluffy. one of the best i’ve tried! and so easy to bake too.
Carmen says
I just have to say thank you. I am a baker I love making cakes but not gluten free. Reading your article gave me the to try making a Williamsburg Orange Cake. I followed your lemon cake recipe, but changed the lemon to orange I used a 1/4 cup of orange juice and I used butter milk and two T. Of orange rind. I added cut up golden Raisins and Chopped walnuts. Made cupcakes They were amazing!!!!
Claire Cary says
That sounds amazing! So happy you enjoyed this, thanks for the kind review!
Patty says
This is so delicious! Moist and lemony. Even my friends that are not gluten free loved it!
Gae Re says
Is the powdered sugar icing sugar?
Claire Cary says
Yes, powdered sugar, icing sugar and confectioners sugar are all the same!
Amy says
Absolutely divine! I am so so impressed with this cake!
Is there a way to make the buttercream into a crusting buttercream? I love the flavour but I want it a bit more room stable.. mine was very soft but delicious all the same!
Amy
Claire Cary says
Your best bet is to try adding more sugar. Buttercream won’t crust if there is too much moisture, so I would add more powdered sugar to help it dry a bit.
Amy Aubrey says
Is it the bobs redmill gluten free 1:1 in a blue and white packet? See link for what I’ve found !
Thanks
Claire Cary says
Yes, you want to use the one in the blue bag.
Sharon Decker says
Would using Organic cane sugar work as well as the fine granulated cane sugar?
Claire Cary says
Yes, that should be fine!
Tony says
Quick question, if you wanted to make this with regular flour- would you still add the almond flour? And have you tried it or know anyone who has with the regular flour? It is delicious as is but I wanted to try it the other way too. Thank you
Claire Cary says
Yes, still add the almond flour! You would just sub the GF all purpose with regular all purpose flour. I have not tried this myself, so I cannot guarantee the result, but should be ok.
Bethany says
Oh my goodness!! This cake is amazing and I don’t even like lemon flavored things! My daughter has celiac and wanted a lemon cake and this recipe did not disappoint! She even took some to school the next day which is quite something if you’re familiar with the teenager species 🙂 Absolutely delicious, doesn’t even taste GF- Thanks for posting it!
Claire Cary says
Amazing! So happy to hear that, thanks Bethany!
Jessica says
I’ve never written a review for any recipe, but had to for this cake because it was to die for! It was so moist and delicious and got better tasting over time. Most cakes get dry and gross, but this one you can actually bake a day ahead of time and it would be better the second day! I made it for Christmas because we all need a break from the super sweet chocolate treats and the tart lemon hits the spot. My family raved about it including my kids, and we ate it over several days. The only changes I made to the recipe included adding lemon curd between layers (I made two 9-inch round cakes) and I omitted the lemon zest. This will be a yearly Christmas tradition, thank-you!!
Claire Cary says
Perfect! Thank you Jessica, so happy everyone enjoyed it!
Lani says
Our family enjoyed this gluten-free recipe. Even the little ones had to chime in on how delicious it was! 5 star recipe. Easy to make, will definitely use again. Thanks.
Suzanne says
Has anyone made this as cupcakes? Would I need to change the recipe at all, or just watch the baking time?? Thanks!
Claire Cary says
You can definitely make as cupcakes! The bake time will probably be around 18-22 minutes, but keep an eye on them!
Lisa says
Made this today, really good and so easy. Thank you.
Alison B says
I made this for my nieces graduation celebration in June & 2 months later the whole family is still talking about how much they all loved it. Even those who aren’t gluten intolerant. I will be checking out some of your other recipes. Thank you!!
Claire Cary says
So so happy to hear that! Can’t wait to hear what else you try!
Amanda O says
I made this cake for my mother-in-laws birthday and it was delicious!! It did not have the gummy gritty texture of other recipes I have tried. The only changes I made was adding a lemon curd in the middle and I made a Swiss meringue for the frosting…it was SOOO good!
Patty says
Made the cake last night. Did not make the buttercream yet. This was excellent. I love the moisture, the crumb, the slight crust. Very delicious. Added some whipped cream and strawberries, but the cake itself if delicious on its own. Changes I made: reduced sugar to 1-1/4 cups as I don’t enjoy overly sweet cakes. I tried Bob’s Red Mill 1:1 some time ago and really didn’t like the taste, so now I make my own which is easily done. America’s Test Kitchen has kindly published their GF flour blend so I make a big batch of that to keep on hand. Since the ATK does not use xanthan gum, I just added 1/2 tsp. to the dry ingredients. Thank you for sharing this wonderful recipe!!
Claire Cary says
Delicious! Love the whipped cream and strawberries addition!
AF says
I made this cake for a friend’s birthday and I’m saving this recipe for future use. I used a different buttercream recipe, but the cake itself turned out so well. I haven’t had to best outcomes making gluten free cakes and was nervous. It attracted me at first because of the combo of almond flour and gluten free flour that it calls for. The texture was so good, the cake was moist, flavor was great, and it held together very nicely. My (2x 9″) layer cakes took a little longer to bake, about 35 minutes. Will definitely make again, thanks!
Claire Cary says
Almond flour and GF all purpose is honestly my favorite combo of flours to work with! Always yields a great texture. So happy you enjoyed this and thank you for the kind review!
David says
This was first cake I ever made. It came out wonderful .Moist not dry and gritty like some gluten free recipes. I will definitely make ahain
Claire Cary says
Thanks David! First cakes are always intimidating, so happy you enjoyed it!
Karen says
Just made this for my family as a “first day of Spring” treat. It’s so delicious! Such a simple and easy to make Winner of a cake! Thank you for sharing such wonderful desserts! 🙂
Claire Cary says
Sounds perfect! Thanks for the nice review 🙂 Happy Spring!
Olivia says
These photos are amazing! You should start a cake business my mouth is watering for this cake. You are such an incredible chef 🧑🍳 you have an amazing talent.
Claire Cary says
You’re the best thank you 🙂 tell your family I say hi!
Rachel says
Did a test run making this cake for Easter, and IT.WAS.A.HIT. Friends and family loved it! I usually am not a fan of buttercream frosting but this was amazing! So lemony, tart, and lite. Can’t wait to make it again!
Claire Cary says
Thank you Rachel! This is one of my favorite cake recipes, so happy you enjoyed it!
Shawna says
This cake is AMAZING!!! And the frosting is dangerous lol. SO GOOD! This recipe is a keeper. I’m the only GF DF person in my house and everyone loved this cake. YUMMY!!
Claire Cary says
I know! I could eat the frosting by the spoonful lol. So glad you enjoyed this recipe, it’s one of my favorites!
Steve Correll says
This GF lemon cake is remarkable! The flavor, crumb and texture are fantastic. Whenever I bake a new GF cake recipe I always have high hopes but am usually disappointed. Not with this cake. It is amazing. I will definitely add this one to my repertoire. Thanks for creating the recipe!
Claire Cary says
Thank you Steve! So happy this one didn’t disappoint 🙂
Shawna says
Agree 100%!!!!!!
Mari-Angela says
Did you try making lemon cake with chia seed eggs?
I just found your website and I’m excited to try your recipes I’m allergic to eggs, wheat and dairy
Claire Cary says
I have tried making this cake with different egg substitutions, and it doesn’t turn out well. I would suggest my vegan/gf lemon cupcakes, and I will be working on a vegan/gf lemon cake for the spring! Stay tuned 🙂
J.Carol says
I made this into cupcakes. They were delicious.
With the frosting, I liked the consistency of mixing the butter with powdered sugar first, then add the flavoring, lemon juice and zest. It was creamer and less likely to separate. For the bakesale, I added a candy lemon slice for clarity of what flavor it was. Once frosted, most cupcakes look the same. VERY, VERY TASTY!!!!!!!
Claire Cary says
Those sound perfect! I have also found that adding the flavorings after the sugar/butter yields the best texture, so I just updated the post to reflect that. So happy you enjoyed these and thanks for the feedback!
Annie says
Is it 1.5 tsps or TB of baking powder?
Claire Cary says
sorry about that, it’s teaspoons!
Makaila Crum says
I am going to make this for my little sister’s birthday party. I am 15 years old and love to bake. My family eats mostly gluten free and btw this recipe looks wonderful! I’ve been looking around for good recipes like this with recommendations and reasons why you use these ingredients! Looks so good!!!! Excited to taste!!
Claire Cary says
Perfect! Can’t wait to hear how it turns out!
Sue says
What can I substitute for refined sugar? Recipe sounds wonderful!
Claire Cary says
I don’t recommend you sub the sugar! You can try coconut sugar, but that will really change the color, texture and flavor of the cake.
Judy says
Looks scrumptious will have to try