Here’s a bright, tender Gluten-Free Lemon Cake that’s easy, zesty, and doesn’t taste “gluten-free” at all 🍋✨
Gluten-Free Lemon Cake
Yield: 1 loaf or 8-inch round
Time: ~15 min prep + 40–45 min bake
Ingredients
Cake
1½ cups gluten-free all-purpose flour (with xanthan gum)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
2 large eggs, room temp
⅓ cup neutral oil or melted butter
½ cup plain yogurt or sour cream (dairy-free works)
Zest of 2 lemons
¼ cup fresh lemon juice
1 tsp vanilla extract
Optional Lemon Glaze
¾ cup powdered sugar
1½–2 tbsp fresh lemon juice
Instructions
Prep: Heat oven to 350°F / 175°C. Grease and line a loaf pan or round cake pan.
Dry mix: Whisk flour, baking powder, baking soda, and salt.
Wet mix: In another bowl, beat sugar and eggs until pale. Whisk in oil/butter, yogurt, lemon zest, lemon juice, and vanilla.
Combine: Add dry ingredients to wet and mix just until smooth.
Bake: Pour into pan and bake 40–45 min, until a toothpick comes out clean.
Cool: Let cool 10 min in pan, then fully on a rack.
Glaze (optional): Stir powdered sugar and lemon juice; drizzle over cooled cake.
Pro Tips
🍋 Extra lemony? Brush the warm cake with 2 tbsp lemon juice + 1 tbsp sugar.
🌱 Dairy-free: Use coconut yogurt or almond-based yogurt.
🌾 Flour matters: A good GF blend (Cup4Cup, King Arthur, Bob’s Red Mill 1-to-1) gives best texture.
❄️ Freezes well: Slice and freeze up to 2 months.
Want it vegan, almond-flour-based, or turned into cupcakes?
