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.
It’s 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.
❤️ Sandi’s Recipe Summary:
[👉 Jump to Recipe]
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!
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.
Allergen Information and Swaps:
This easy, moist gluten free lemon cake is:
- gluten-free
- soy-free
- oat-free
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.
Ingredient Notes:
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 doesn’t 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.
If you love lemon curd, you will also want to try these incredible Gluten-Free Lemon Sweet Rolls.
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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’re new to gluten-free cakes, I’ve got a full troubleshooting guide to help. See the cake troubleshooting section below.
Note From The Kitchen: We have a lemon tree in our backyard that overflows with fruit each year, so I’ve made a lot of lemon cakes. This version is one of my proudest—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 you’re using it), baking soda, and salt. Whisking not only mixes them well—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, mix together the eggs, sugar, milk (or dairy-free milk), melted butter, lemon juice, and vanilla. Make sure your wet ingredients are at room temperature—this 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 don’t 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 helps 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. Don’t skip this—warm cake layers will melt your frosting.
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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.
Assembling Your Lemon Layer Cake:
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.
🔑 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, don’t 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’d 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). ⭐⭐⭐⭐⭐
Gluten Free Lemon Layer Cake
Ingredients
Equipment
Method
- 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, 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.
- 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.
- 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.
- 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.
Nutrition
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 doesn’t 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.
- 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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
Note this post was updated from an old March 2018 post with more detailed directions and tips.
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/
Michelle, I used canola oil and it came out fabulously. Delicious.
I added a little lemon zest since I was not going to frost or glaze it and felt that it could still use more zest or lemon juice! Other than that – 5 stars. It was so good. I will definitely make this again!
I am so glad you loved it! Thank you so much for coming back to let me know!
What size cake pans did you use?
I link the exact mini cake pans I used in the post. You can find this in the Recipe Step by Step Directions via the table of contents. They are by Wilton and they are mini multiple-layer pans. The recipe can be used in regular cake pans, but you will need to double the recipe for multiple layers.
Did you put the lemon curd in the cake mix or on top of the baked layer?
Hi Tina, I spread lemon curd between each layer with some frosting.
This was a great recipe that I will be saving! I didn’t have almond flour so used your recommended sub of the gf flour. I made 2 batches since I have 9” pans, so I had one batch in each pan. Added lemon zest into the batter to give more lemony flavor, and since I have one kiddo who cannot have eggs, I used flax “eggs” instead. My son, whose birthday this was made for, requested some strawberries in the frosting, so I made cream cheese frosting and added in some crushed freeze dried strawberries. The cake was super light and fluffy and delicious!
I love hearing this recipe worked with flax eggs. Thank you so much, I know that info will help other readers.
I’d love to make this cake but don’t have cups what would the amounts be in pounds and ounces or grams please thank you 👍😀😀
Hi Jackie, I would Google a recipe converter to get the pounds and grams. There are dozens of good ones, any should be accurate. I hope this helps.
If I halved the recipe, would there be enough batter for one 8” layer? Can’t wait to try it as a base for berries, Thanks
It should be fine for an 8″ layer.
hello thank you for the receipe link, is their a substitute to almond flour that you would suggest. marg
Instead of the 3/4 cup almond flour, substitute 1/2 cup gluten free flour blend. You may need to add a little more liquid so keep an eye on the batter thickness.
Does this make enough batter for 3, 9 inch pans?
I don’t think this would be enough batter for 3 pans Ambria.
For the frosting how can I make it dairy free? Is there anything I can sub for the cream cheese?
You could try making a buttercream with vegan butter. I haven’t specifically created a recipe for dairy-free frosting but I am sure there are a lot of recipes out there on Pinterest.
Have you tried Trader Joe’s almond flour? I’m wondering if it’s worth buying the Anthony’s online versus just picking up the TJ’s one when I get the lemon curd.
Thanks!
Hi Casey, it will depend on how finely ground the Trader Joe’s flour is. Almond meal tends to be too coarse but if flour it should be fine.
This recipe sounds amazing.
Do you know if the cake will freeze well? (Just the cake part, not including the curd and frosting).
Would like to make this in bite-size cakes for large group ahead and freeze, frosting when thawed..
Thank you.
I cannot seem to see how much juice you need? It says lemon juice either fresh or bough- but how much please? Thanks in advance ! X
Hi Natalie, there should be two tablespoons lemon juice added to the wet ingredients. I adjusted the directions to show this. Thank you so much and I hope you like this cake :-).
I’ve just looked again and thought I was going crazy as it’s popped up there now- thanks for that!
Will be making this today and can not wait to see how it turns out. Thank you x
🙂 Glad you are trying it, this is one of my favorite cakes.
What substitutions would you use in place of almond flour and almond milk for those with a nut allergy?
Hi Kristen, you can use flaxmilk, soymilk, or the coconut milk in the refrigerated section of the store. I haven’t made this recipe without almond flour, but I suggest upping the gluten free flour blend to 1 1/2 cups and don’t use the almond flour. You may need to add more moisture so the cake isn’t dry. Thank you. Please do come back and let me know what you used and how it turned out.
I ended up using coconut milk and the Bobs Red Mill 1 to 1 flour and I also ended up using 3 eggs and it came out really good!!! Thank you!
I made this cake yesterday. I only had 2, 8″ round pans and ended up with 2, much thinner layers (I had to adjust cooking time). Next time I would double the batter. The cake batter produced a very nice and moist cake. My husband is not GF and dislikes that “rice-flour” taste but really enjoyed this cake! I made my own lemon curd and then topped it off with lemon, cream cheese icing and raspberries. It was a major hit with my family. I would definitely make this again! Thank you for the recipe!!
I am so glad you liked this cake recipe Kendall, you made my day 🙂
I need to make this to feed 75 people and want to do a 3 layer cake, each layer a little smaller than the next. I have been reading a lot of lemon GF recipes, but yours seems to be the best. What are your suggestions for me? Please and thank you for any help you can give me!!
Hi Greta, I am just seeing your note. I would watch to make sure your cake doesn’t get too heavy with thick layers. The cake I made is small with thinner layers.
Is there a way to make it without sugar by substituting ground dates or something without that sugar. Does stevia work? What would be the ratio. My husband has a weight problem and we avoid sugar.
This cake looks wonderful and I’d like to find a way to make it.
Hi Bebe, that is a great question. You could use coconut sugar, but that will make the cake brownish. There is a blond coconut sugar that is more golden in color that may be better. I haven’t baked with dates or stevia before. Let me ask around and see what I can find out
How would you store this cake overnight? I am trying to make it today for tomorrow.
Hi Natalia, I would store the cake in the refrigerator overnight. Good luck :-).
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?
Need Gluten Free Layer Cake Recipe Urgent Please,,,
All you have to do is scroll down. The recipe is in the post. https://www.fearlessdining.com/2016/05/17/gluten-free-lemon-layer-cake/
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