Being gluten free doesn’t mean you have to miss out on the deliciousness of cake. With these delicious gluten free lemon cake recipes, you can enjoy a moist, flavourful treat that’s perfect for any occasion. Whether you’re looking for a classic layer cake, or a simple one-layer cake, these recipes are sure to please. So grab your ingredients, preheat the oven, and get ready to enjoy these gluten free lemon cakes!
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Gluten Free Lemon Layer Cake
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 1½ cups granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 2 tablespoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Add half of the flour mixture to the butter mixture, stirring until just combined. Stir in the buttermilk, then add the remaining flour mixture, stirring until just combined.
- Stir in the lemon zest and lemon juice.
- Divide the batter between the prepared pans and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the glaze, stir together the melted butter and sugar in a small bowl.
- Spread the glaze over the top of the cooled cake.
- Enjoy!
Nutritional Information:
Serving size: 1 slice
Calories: 210 kcal
Fat: 10 g
Carbohydrates: 28 g
Protein: 3 g
Sodium: 210 mg
Sugar: 16 g
Tips:
- For best results, use fresh lemon juice and zest.
- To ensure a light and fluffy texture, be sure to not overmix the batter.
Notes:
This cake can be stored at room temperature in an airtight container for up to 5 days.
Serving Suggestions:
- Serve this cake with a dollop of whipped cream and a sprinkle of lemon zest.
- Top with fresh berries for an extra pop of flavour.
Frequently Asked Questions:
- Can this cake be frozen?
Yes, this cake can be frozen for up to 3 months in an airtight container. - Can this cake be made in advance?
Yes, this cake can be made up to 2 days in advance and stored in an airtight container at room temperature.
Gluten Free Lemon Cake
Ingredients:
- 1½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
- 2 tablespoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Add half of the flour mixture to the butter mixture, stirring until just combined. Stir in the buttermilk, then add the remaining flour mixture, stirring until just combined.
- Stir in the lemon zest and lemon juice.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the glaze, stir together the melted butter and sugar in a small bowl.
- Spread the glaze over the top of the cooled cake.
- Enjoy!
Nutritional Information:
Serving size: 1 slice
Calories: 140 kcal
Fat: 6 g
Carbohydrates: 19 g
Protein: 2 g
Sodium: 140 mg
Sugar: 11 g
Tips:
- For best results, use fresh lemon juice and zest.
- To ensure a light and fluffy texture, be sure to not overmix the batter.
Notes:
This cake can be stored at room temperature in an airtight container for up to 5 days.
Serving Suggestions:
- Serve this cake with a dollop of whipped cream and a sprinkle of lemon zest.
- Top with fresh berries for an extra pop of flavour.
Frequently Asked Questions:
- Can this cake be frozen?
Yes, this cake can be frozen for up to 3 months in an airtight container. - Can this cake be made in advance?
Yes, this cake can be made up to 2 days in advance and stored in an airtight container at room temperature.