This fluffy gluten-free lemon cake is layered with tangy lemon curd and topped with creamy lemon frosting. It’s the perfect showstopper for birthdays and special occasions. One bite of this moist, citrusy cake and you’ll see why it’s our family’s go-to celebration cake.
This recipe was created years ago when I needed a great birthday cake. It was a smaller celebration, and I didn’t need a huge cake. I found cute mini layer pans while shopping at Michaels and decided to give them a try. These mini layer pans allow the lemon curd filling to shine, adding a delicious depth of flavor to this cake recipe. This gluten free lemon birthday cake will make your birthday party special too!
It is our favorite birthday cake and a reader favorite too! Plus, this versatile lemon cake recipe can be made as a sheet cake, layer cake, bundt cake, or cupcakes.
This is an easy gluten-free lemon cake for beginners. It has a moist crumb that everyone will love. You may also want to try these Gluten-Free Lemon Cupcakes! If you love lemon desserts as much as we do, you will want to check out all of the gluten-free lemon desserts on the blog. There are also many delicious gluten-free cake recipes on this blog to explore.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I have tested this recipe with Bob’s Red Mill 1 to 1 GF Blend and King Arthur Measure for Measure GF Blend. Add 3/4 tsp xanthan gum if your blend does not include a binder.
- DIY Gluten Free Flour Blend – My custom blend works beautifully; no gums needed.
- Almond Flour – I love using Anthony’s Almond Flour because they test it to ensure it is gluten free. If you can’t have almond flour, omit it and add 1/2 cup of your gluten-free flour mix.
- Baking Soda – Be sure to use this instead of baking powder. Baking soda works best with acidic ingredients like lemon juice.
- Butter – Use Unsalted butter. You can substitute vegan butter to make this dairy-free!
- Eggs – Use large eggs.
- Lemon Juice – fresh lemon or bottled will work great.
- Milk or Non-Dairy Milk – I used almond milk to test this recipe, but if you are nut-free, you can substitute another plant-based milk. Always double-check to see if your almond milk is gluten free!
- Lemon Curd – Use store-bought or homemade. I love Trader Joe’s lemon curd.
Substitutions:
- Nut-Free: If you’re allergic to almonds, you can make this lemon cake recipe nut-free. Substitute an additional 1/2 cup gluten free flour blend instead of almond flour.
- Egg-Free: One of my readers, Nikki, commented below that flax eggs worked as a good egg replacer in this lemon cake recipe. (I haven’t tested this myself.)
- Dairy-Free: Use plant-based butter and cream cheese. I like VioLife and Kite Hill dairy-free cream cheese brands.
- Gum-Free: You can use my DIY gluten-free all-purpose flour to make this cake. It is a gum-free blend and has no xanthan or guar gum.
If you love lemon curd, you will also want to try these incredible Gluten-Free Lemon Sweet Rolls.
This post may contain affiliate links. Please read our Disclosure Policy.
A Note From My Kitchen
We have a lemon tree in our backyard that overflows with fruit each year, so I’ve made a lot of lemon cakes and desserts. This version is one of my proudest. It is moist, easy, and just the right amount of sweet and tangy. If you re new to baking gluten-free layer cakes, don’t stress. I will walk you through every step, from mixing the batter to assembling the layers. You’ve got this!
How to Make a Gluten-Free Lemon Layer Cake (Step-By-Step)
Step 1: Start by whisking together your dry ingredients: the gluten-free flour blend, almond flour (if using it), baking soda, and salt. Whisking not only mixes them well but it also helps lighten the flour for a fluffier cake.
Tip: I use the spoon-and-level-flour method. Scooping directly from the bag can pack it too tightly and throw off the balance.
Step 2: In a separate bowl, combine the eggs, sugar, milk (or dairy-free milk substitute), melted butter, lemon juice, and vanilla. Make sure your wet ingredients are at room temperature. It helps them blend smoothly and evenly into the batter.
Step 3: Gently pour the wet mixture into the dry ingredients. Stir with a spatula just until the batter is smooth, look for a thick, creamy texture with no dry streaks. A few tiny lumps are okay.
🔑 Sandi says do not overmix! Over-stirring gluten free cake batter can make the texture gummy. Mix just until blended and smooth.
Step 4: Divide the batter evenly into your prepared pans and smooth out the tops with a spatula. Then let it rest for 15 minutes before baking. This will help hydrate the rice flour and improves the texture so your cake bakes up soft, not gritty.
Step 5: Bake the cake layers at 350º F for 20 minutes. You must adjust your bake time if you use a larger round cake pan! (I used thin layer pans, so the cakes bake quickly.)
Once baked, let the cake layers cool in the pans for about 10 minutes, then gently turn them out onto a wire rack to cool fully. Do not skip this because the warm cake layers will melt your frosting.
Step 6: While the cake cools, beat together the cream cheese, butter, powdered sugar, and lemon juice until smooth and fluffy. If your frosting is too soft, chill it briefly before using it; the frosting will firm up and spread more easily.
You can make the cream cheese frosting in the recipe or make this gluten free frosting recipe. My gluten free frosting recipe has lots of cake decorating ideas.
I used these cute layer pans, I found at Michaels. I have never made a gluten-free layer cake with this many layers, and these pans made it look so easy.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Assembling Your Lemon Layer Cake:
Once your cakes are completely cooled, it’s time for the fun part!
- Once your cakes are completely cooled, it’s time for the fun part!
- Spread a layer of lemon curd over the first cake layer. Use the back of a spoon or an offset spatula to make an even layer.
- Add a layer of frosting on top of the curd. This creates a creamy, tangy middle that holds the cake together.
- Repeat with remaining layers, then frost the outside of the cake with the rest of your cream cheese frosting.
- Don’t worry if your layers aren’t perfectly aligned. Once the frosting goes on, your cake will come together beautifully. Homemade cakes are meant to look homemade!
- Finish with lemon zest on top for a bright pop of flavor and color.
I layered Trader Joe’s Lemon Curd between the layers. You can also make homemade lemon curd with this easy Lemon Curd recipe.
Tips For Fluffy Cake:
- Do not overmix your batter. I recommend mixing the batter by hand, so do not use a stand mixer.
- Let the cake batter sit for 15 minutes to help soften the rice flour. This will help eliminate grittiness.
- If you are new to gluten-free cakes, I have got a full troubleshooting guide to help. See the cake troubleshooting section below.
🔑 Sandi says: If you would like more cake decorating help, I share a lot of detailed instructions in my Gluten-Free Wedding Cake recipe. You may also love this easy Gluten-Free Hummingbird Cake recipe.
Storage and Freezing Tips:
If you are making the lemon cake ahead of time for a later date, wrap the cooled cake layers separately in plastic wrap. Then, gently place the wrapped cake layers into a zipper bag. You can store them in the refrigerator for up to 3 days or in the freezer for up to 4 months.
Let the frozen cake layers thaw fully at room temperature before frosting, so the frosting sticks properly.
Gluten-Free Lemon Cake Troubleshooting:
Baking the perfect gluten-free cake can be tricky. I am always here to help troubleshoot if you need extra help.
- Why is my cake dense or crumbly? If your cake turned out dense or crumbly, make sure your gluten-free flour blend contains a binder and don’t overmix the cake batter.
- Why did my gluten-free cake sink in the middle? Usually, the cake will sink in the middle for two reasons. First, do not open the oven door while the cake is baking. The temperature drop causes the middle to sink. Second, if your cake batter was runny, it needed more flour.
For more tips, check out my Gluten Free Cake Troubleshooting Guide. If you are new to cake baking, here is a good write-up of my favorite Kitchen Tools For Baking Cakes.
Frequently Asked Questions:
Each lemon cake layer is the same size, light, and fluffy! This gluten-free lemon cake recipe will feed six people. Make 12 cupcakes or one gluten free lemon sheet cake.
If you can’t have almond flour, omit it and add 1/2 cup of your gluten-free flour mix.
Reader Adaptations and Reviews:
I doubled the salt (kosher), used Bob 1:1, still added an extra 1/4tsp xanthan, subbed whole buttermilk for the almond milk and I split the extract 1/2 tsp vanilla and 1/2tsp lemon extract. We frosted with lemon buttercream instead of cream cheese. Because when you are 101 years old and want a lemon birthday cake with buttercream that’s what you get! Made 2 perfect 6 inch round cakes which we created 5 layers with. Everyone raved young and old.”
A Pinterest user, Hello Lovely.
More Gluten-Free Cake Recipes to Try:
- Gluten-Free Chocolate Layer Cake with Cream Cheese Frosting – This is the best, moist chocolate cake!
- Homemade Gluten-Free Lemon Bundt Cake – Another great lemon cake!
- Gluten-Free Honey Cake – This simple cake can be made as a sheet cake or a loaf cake.
- Easy Gluten-Free Pineapple Upside Down Cake – Buttery, fluffy, and decadent.
Love This Recipe?
💬 Did you make this gluten-free lemon layer cake recipe? I would love to hear how it turned out, and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Fluffy Gluten-Free Lemon Layer Cake
Equipment
- Whisk
Ingredients
- 1 cup gluten free flour blend * see note
- ¾ cup almond flour * see note
- ¾ cup cane sugar
- 1 teaspoon baking soda
- 1 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ⅓ cup melted butter
- ½ cup almond milk
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract * see note
- Jar of lemon curd For the layers
Frosting
- 3 cups powdered sugar
- 4 ounces softened cream cheese
- 1 tablespoons water
- 2 tablespoon lemon juice
Instructions
- Preheat the oven to 350º F. Set the oven to bake (not convection bake).
- To prevent sticking, spray gluten-free baking or coconut oil in your 6-inch layer cake pans. (Note: PAM Baking Spray is not gluten free!) You can also use other sized cake pans if you do not want so many layers.
- In a large mixing bowl, combine 1 cup gluten free flour blend, 3/4 cup almond flour, 1 teaspoon baking soda, 1 teaspoons baking powder, and 1/4 teaspoon salt and whisk to blend.
- In another mixing bowl, add 2 large eggs, 1 teaspoon pure vanilla extract, 2 tablespoons lemon juice, 3/4 cup cane sugar, 1/2 cup almond milk, and 1/3 cup melted butter. Mix into soft smooth batter.
- Pour your wet ingredients into the dry ingredients and mix until the batter is just barely mixed. Do not overmix the batter! Pour the cake batter into the baking pans so that each pan is 3/4 full.
- Place the batter-filled pans on a baking sheet.
- Bake the cakes for 20 minutes. The exact baking time will vary by the size of the cake pans you use and the cake pan material.
- Remove the cake pans from the oven and place the cakes on a cooling rack. Keep the cakes in the pans for 5 minutes, then gently tilt the cakes out of the pans. Place the cakes on a cooling rack. Do not frost the cakes until they are fully cool.
Frosting
- Add 3 cups powdered sugar, 4 ounces softened cream cheese, 1 tablespoons water, 2 tablespoon lemon juice (or more if needed) to a stand mixer with a whisk attachment. Start the mixer at a low speed and increase the speed until the frosting is thick and fluffy.
Frost the Cake
- Remove the first cake from the pan and place it on a plate or cake stand. Spread lemon curd on the cake.
- Add a layer of frosting on top of the curd if you want. You can also just use lemon curd. Add the next layer of cake.
- Continue to stack and spread until you have used all layers of cake.
- Spread frosting on the top and sides of the cake. Use a cake scraper to smooth the frosting if you want your cake to have a smooth look.
- Optional: top the cake with fresh lemon zest.
Notes
- I have tested Bob’s Red Mill 1 to 1 Gluten Free Blend and King Arthur Measure for Measure Gluten Free Blends in this recipe.
- If your gluten free flour blend does not contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your cake grainy.
- You can use store-bought lemon curd or homemade.
- Make this recipe dairy-free by using vegan butter and cream cheese.
- Make this cake nut-free, omit the almond flour and add an extra 1/2 cup of gluten free flour blend.
- Note that baking time will vary depending on what you bake this cake in. If you bake in the 6 inch mini layer pans, you will bake for 20 minutes.
- Preheat the oven to 350° F. Grease a regular cake pan and bake for 30 minutes. Cupcakes take 25 minutes.bake for 30 minutes. Cupcakes take 25 minutes.
- Test for doneness by inserting a toothpick into the cake. If the toothpick comes back clean, the cake is finished baking. If you see crumbs or batter on the toothpick, it needs to bake longer.
- This cake will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Note this post was updated from an old March 2018 post with more detailed directions and tips.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Hi! I’m making this now and it looks delicious. Just wanted to flag that adding the almond milk isn’t listed in the instructions section! Glad I caught it 🙂 can’t wait to try!
Thank you, Olivia. I have been adding the quantities with a program in the recipe card, and it looks like it is a little buggy. I corrected this. Thank you for bringing it to my attention.
Hi! If I am using 2-9” round baking pans, what is your recommended temperature and baking time? Does the recipe make enough batter for that? Thanks! My daughter’s birthday cake this Friday!
Hi Nadene, I would bake for 25 minutes and look through the oven window to see what the tops look like. If slightly golden, do the toothpick test. If you think they need a bit more time, look again and toothpick test around 30 minutes. I hope this helps.
I’m making the wedding cake for my last daughter’s wedding. For the second daughter, I made a lemon blueberry cake and it has been a family favorite for almost ten years. However, many of us have chosen gluten and dairy free diets and I’ve been challenged to adapt the recipe for a very significant cake. I’ve tested three different lemon cake recipe methods and yours was the clear winner! The crumb was perfect, the flavor allowed each element to shine, and the moisture was just right. However, I experienced the Maillard browning reaction due to the lemon juice + baking soda and the cake (even the swirls without blueberry compote added) turned brown like a spice cake. Have you encountered this, and if so, how did you account for it?
I am so glad you love my recipe. As for the Maillard browning, I would look at reducing the baking soda and add more baking powder to get the rise to work. Please keep me posted.
This is a wonderful recipe! My daughter loves lemon, and I made it for her birthday. I am the only one that truly needs gluten-free in our family, but everyone loved it! Many requests to bake it again. Thank you for your wonderful, delicious recipes!
I am thrilled you all loved the recipe! Thank you so much!
This cake was so delicious! I used Better Batter Artisan Blend for the flour. Didn’t have any raw sugar so I used half granulated sugar and half raw cane sugar, knowing it has a slight brown sugar taste. The cake turned out amazing, even though it completely caved in the middle. I filled it with a store bought lemon curd and a cream cheese icing that is made with heavy cream rather than butter, just to cut down on the amount of powdered sugar needed. My gluten eating friend raved about how good the taste was. I’m impressed by the soft texture. The almond meal addition is great! This is definitely a keeper!!
Hi Mary, there was too much liquid if your cake caved a little in the middle. This can happen with starchy gluten free flour blends. Which gluten free flour blend did you use? Maybe this troubleshooting guide can help give more tips: https://www.fearlessdining.com/gluten-free-cake-troubleshooting-guide/