Super Easy Gluten Free Lemon Layer Cake

This gluten free cake is layered with a delicious lemon curd and cream cheese frosting between each layer, perfect for any special occasion. This easy lemon layer cake is my daughter’s favorite birthday cake.

This Gluten Free Lemon Layer Cake is so easy to make. Layered with zesty lemon curd and cream cheese frosting. Recipe at http://www.fearlessdining.com

When I found these cute layer pans at Target for $12.99, I couldn’t resist picking them up. I have never made a layer cake like this and these pans made it look so easy.

layer pans

Although the rainbow layer cake in the photo looked soooo fun, I decided to start off with an easier lemon cake recipe for my first layer cake attempt. If you look at all of the gluten free desserts I have created on this blog, NONE are fancy layer cakes. (If you LOVE lemon flavor, these Gluten Free Lemon Cupcakes and Gluten Free Lemon Donuts are fun to make.)

We hope you love this gluten free lemon layer birthday cake as much as we did.

This Gluten Free Lemon Layer Cake is so easy to make. Layered with zesty lemon curd and cream cheese frosting. Recipe at http://www.fearlessdining.com

It isn’t that I don’t love layer cakes, I have just been intimidated to ever try to make one. My kids don’t get big layer cakes from me on their birthdays…and I think they have been okay with that. But now that I have discovered these pans, they may start getting layered cakes now :-).

Is this lemon layer cake the prettiest cake out there?

Nope.

Almond Flour

Have you baked with almond flour yet? I use it in a LOT of my gluten free baking. Not only does it keep my baked treats moist, but using almond flour in the recipe adds protein to balance out some of the sugar :-). One of my favorite almond flours is by a company called Anthony’s. Their prices and quality level are hard to beat. (You can find it on Amazon.)

But what I can say is that this cake is delicious.

This Gluten Free Lemon Layer Cake is so easy to make. Layered with zesty lemon curd and cream cheese frosting. Recipe at http://www.fearlessdining.com

Each layer is the same size, light and fluffy!

This Gluten Free Lemon Layer Cake is so easy to make. Layered with zesty lemon curd and cream cheese frosting. Recipe at http://www.fearlessdining.com

These little pans make it so easy to build a layer cake.

How to make a gluten free layer cake:

first layer with lemon curd

I layered Trader Joe’s Lemon Curd between the layers. I add the lemon curd, then add frosting on top, then add another layer of cake. It is so fool proof.

layers with frosting and lemon

Not a great photo, but you get the idea :-).

Here are all of the delicious gluten free desserts on this blog to explore.

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Tools You Need To Make This Recipe:

  1. If you can’t find those mini layer cake pans at Target, these are even CHEAPER. (Who doesn’t love when that happens?
  2. Mixing bowls. My ultimate favorite bowls because their rubber bottom keeps them from sliding while you mix your batter.
Print
Gluten Free Lemon Layer Cake
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

How to make a gluten free lemon layer cake.

Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 329 kcal
Author: Sandi Gaertner
Ingredients
  • 1 cup gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • 3/4 cup almond flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 2 large eggs
  • 3/4 cup raw organic sugar
  • 1/2 cup almond milk
  • 1/3 cup melted butter
  • Jar of lemon curd
  • For Frosting:
  • 3 cups powdered sugar
  • 4 ounces cream cheese softened
  • 2 tablespoons water
  • 1 tablespoon lemon juice
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray coconut oil in several baking dishes.
  3. In a mixing bowl, add all wet ingredients and mix on low speed.
  4. Gradually add dry ingredients and mix on low speed.
  5. Pour batter into the baking pans, so each pan is 3/4 full.
  6. Put the batter filled pans on a baking sheet and bake.
  7. Bake for 25 minutes.
  8. Remove from heat and allow to cool.
  9. Add all frosting ingredients to a mixer and mix on high speed.
  10. Remove first cake from the pan onto a plate.
  11. Spread lemon curd on the cake.
  12. Add a layer of frosting.
  13. Continue to stack until you have used all layers of cake.
  14. Spread frosting on the top and sides of the cake.
  15. Optional top with fresh lemon zest.

More Yummy Gluten Free Desserts to Try!

Round out the meal with this meal plan!

Moist and Juicy Crockpot Pot Roast is so easy to make with ust 5 simple ingredients. Recipe at http://www.fearlessdining.com

Simple 5 Ingredient Slow Cooker Pot Roast

Pea Shoot, Corn, and Pomegranate Salad found at http://www.fearlessdining.com

Corn and Pea Shoot Salad

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Comments

  1. IrisSpring says:

    hi,

    I didn’t see a pan size in the recipe. Could you please let me know, as I love anything lemon!
    Yes, I am gluten free. The cake looks fantastic!!!

    • Hi Iris, Thank you for your note. The pans I got at Target are 6″ wide by 1 1/4″ deep. I did 4 layers. If you have a bigger pan, you may only get 2-3 layers. Take care,
      Sandi

  2. I’ve never attempted a layer cake! Truth be told, I don’t often attempt cakes at all. I find baking intimidating. I think I need to just jump in and try it. I never even thought of looking for layer cake pans. But I love lemon desserts and your cake looks absolutely scrumptious!

  3. I bought these awhile back too. They were so cute I could not resist. I love this cake, lemon layer cake is the best kind of cake.

  4. You cake looks awesome! To be honest, I’m not a big fan of cake generally, they are too fussy! But yours looks so yummy, and I love the fact that there’s lots of almond flour to make it tastier. I might actually make a cake like this! Thanks so much!

  5. Your cake looks luscious and sounds amazing with the lemon curd filling. I’d love a piece right now…really!!

  6. Such a pretty cake! I love lemon! Nettie

  7. Your cake looks amazing! I’m quite envious, I rarely manage to make a layered cake without turning it into a complete mess lol

  8. I recently thought about making a layer cake. It’s been so many years since I made one! I didn’t even know I don’t have cake pans! I’m going to go find these pans. I want to make a cute small cake for Hubs and I. Yours is adorable! Thanks.

  9. Yes, this is the prettiest lemon layer cake ever! Sounds wonderful, a great summer dessert.

  10. I made my first GF coconut cake, but in a small square pan. I love the layers of yours and especially the extra lemon curd you added! I think this is a perfect cake!

  11. Wow, does this cake look MOIST! I have a GF friend coming to visit next month, so I’ve been trying to collect some GF recipes to make while she’s here. This is a must try for me.

  12. Wow! This cake looks so moist and since I love citrus-flavored cakes, this is sure to please my palate!

  13. I love citrus flavor in baking!

  14. Yum I love lemon anything!

  15. I adore lemon desserts, looks just lovely!

  16. Oh wow, this is a masterpiece! I can hardly believe that you managed to make it gluten free as well, looks too good to be true πŸ™‚

  17. Hendrina M Jonk says:

    Need Gluten Free Layer Cake Recipe Urgent Please,,,

  18. Hi Sandi, I’m going to try this cake soon (hopefully this weekend, we’ll see). You say you added lots of almond flour for added protein, is it essential otherwise? I just usually bring my baking in to work for my doctors, but one is allergic to almonds (well, all nuts) so try to steer clear if I’m bringing it in!

    • Hi Michelle, this is totally doable without the almond flour. You will want to maybe reduce the extra flour to 1 1/2 cups if you are excluding the almond flour. Good luck πŸ™‚

  19. I made this cake yesterday for my son’s birthday and everyone LCVED it!!! It was so moist and had great flavor! I wanted to make enough for a crowd, so I adjusted your ingredients to 8 and the batter fit perfectly into 2 8-inch round cake pans. I baked for a little over 20 minutes. I didn’t have raw sugar so used cane and it worked out great. Thanks so much for the fantastic recipe. We hosted a dinner for 10 and everyone said I need to make this again! Good stuff!!!

    • I am so glad you enjoyed this recipe Christie. Can you let us know what flour blend you used? Another reader used a very starch based flour and it didn’t work out as well. Maybe she can try what you used?

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