This gluten free lemon cake is layered with delicious lemon curd and cream cheese frosting between each layer, perfect for any special occasion.
Lemon gluten free cake is my daughter’s favorite birthday cake. It just takes one bite, and you will be hooked on this moist lemony cake!
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. It may be hard to decide which to make first!
When I found these cute layer pans at Target for $12.99, I couldn’t resist picking them up. I have never made a gluten free layer cake like this and these pans made it look so easy. I have made lots of different gluten free lemon desserts…it is time to get fancy!
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, Gluten Free Lemon Donuts, and these Gluten Free Lemon Filled Cupcakes are fun to make.)
We hope you love this gluten free birthday cake as much as we did.”
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 gluten free cake the prettiest cake out there?
Nope. But it is extra special and tastes amazing :-).
How do you make a lemon cake moist from scratch?
The secret to this moist lemon cake is almond flour. (*Note you want to use almond flour, not almond meal. Almond meal is ground thicker and doesn’t bake with a smooth texture like almond flour does.)
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.)
Can you make this gluten free lemon cake nut free?
If you can’t have almond flour, you can definitely make this lemon cake recipe nut free. Substitute an additional 1/2 cup gluten free flour blend instead of almond flour.
But what I can say is that this gluten free cake recipe is moist and delicious.
How many people will this lemon cake recipe feed?
Each lemon cake layer is the same size, light and fluffy! This gluten free lemon cake recipe will feed 6 people, make 12 cupcakes, or one gluten free lemon sheet cake.
Or, it can feed two hungry teenage boys :-). I don’t know how teens do it, but it is almost like they have an extra dessert stomach!
These little pans make it so easy to build a layer cake.
How to make this gluten free lemon cake recipe:
The first step is to add the dry gluten free cake ingredients to a bowl. Use a whisk to blend them thoroughly.
Add the wet ingredients to a bowl and whisk to blend.
We are lucky to have this giant lemon tree so we can easily get fresh lemons most of the year.
Can you use store-bought lemon juice?
If you don’t have fresh lemons, you can definitely use store-bought lemon juice for this recipe.
Pour the wet ingredients into the dry ingredients and mix gently.
Baker’s Tip: Don’t overmix the cake batter or your cake will be denser.
Bake the cake layers at 350F degrees for 20 minutes. If you are using a larger cake pan, you will need to adjust your bake time.
How do you know when the cake is done baking?
Use the toothpick test to see if your cake is baked through. Insert a toothpick into the middle of the cake. If it comes back clean, your cake is done baking. If there are crumbs or batter on your toothpick, bake it longer.
Can you use a different size baking pan for this gluten free cake recipe?
You can use any size cake pan, depending on how many people you are serving. This recipe can also make:
- A gluten free sheet cake
- Gluten free cupcakes
I layered Trader Joe’s Lemon Curd between the layers. I spread on the lemon curd, then add frosting on top, then add another layer of cake. It is so foolproof. You can also make homemade lemon curd with this easy Lemon Curd recipe.
Not a great photo, but you get the idea :-).
Here are all of the delicious gluten free desserts on this blog to explore.
More Delicious Gluten Free Cake Recipes to Try:
- Gluten Free Chocolate Layer Cake with Cream Cheese Frosting
- Gluten Free Carrot Cake
- Homemade Gluten Free Lemon Bundt Cake
(*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 Gluten Free Cake Recipe From Scratch:
- If you can’t find those mini layer cake pans at Target, these are even CHEAPER. (Who doesn’t love when that happens?
- Mixing bowls. My ultimate favorite bowls because their rubber bottom keeps them from sliding while you mix your batter.
How to make a gluten free lemon cake:
Gluten Free Lemon Layer Cake
How to make a gluten free lemon layer cake.
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 tablespoons lemon juice
- 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
- Preheat the oven to 350 degrees.
- Spray coconut oil in several baking dishes.
- In a mixing bowl, add all wet ingredients and mix on low speed.
- Gradually add dry ingredients and mix on low speed.
- Pour batter into the baking pans, so each pan is 3/4 full.
- Put the batter filled pans on a baking sheet and bake.
- Bake for 20 minutes.
- Remove from heat and allow to cool.
- Add all frosting ingredients to a mixer and mix on high speed.
- Remove first cake from the pan onto a plate.
- Spread lemon curd on the cake.
- Add a layer of frosting.
- Continue to stack until you have used all layers of cake.
- Spread frosting on the top and sides of the cake.
- Optional top with fresh lemon zest.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 432 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 81mg Sodium: 351mg Carbohydrates: 68g Fiber: 2g Sugar: 49g Protein: 6g
More Yummy Gluten Free Desserts to Try!
-
- GF Caramel Apple Cake
-
- Gluten Free Creamy Apple Cake
-
- French Apple Cakes
-
- No-churn Caramel Chocolate Chip Ice Cream
-
- GF Vanilla Rice Pudding Hack
-
- GF Lime Bars
Round out the meal with this meal plan!
Simple 5 Ingredient Slow Cooker Pot Roast
Save
Bird
August 21, 2019 at 3:32 amThat’s a gorgeous lemon tree! I’m trying to grow mine but all the lemons fall off before they have a chance to grow? Plus, we get these furry bugs that seem to eat the plant. Any ideas how to combat these issues?
Sandi Gaertner
August 21, 2019 at 6:06 pmYou are so sweet Bird…thank you 🙂
Casey
May 20, 2019 at 9:26 amHave 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!
Sandi Gaertner
May 20, 2019 at 9:32 amHi 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.
Molly
May 1, 2019 at 8:28 amThis 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.
Sandi Gaertner
May 1, 2019 at 7:46 pmHi Molly, the cake will freeze well but you will want to freeze just the cake and then defrost it then add frosting.
Natalie
April 2, 2019 at 11:21 pmI 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
Sandi Gaertner
April 3, 2019 at 8:45 amHi 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 :-).
Natalie
April 5, 2019 at 10:51 pmI’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
Sandi Gaertner
April 6, 2019 at 9:17 am🙂 Glad you are trying it, this is one of my favorite cakes.
Kristen
March 19, 2019 at 10:33 amWhat substitutions would you use in place of almond flour and almond milk for those with a nut allergy?
Sandi Gaertner
March 19, 2019 at 10:41 amHi 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.
Kristen
March 30, 2019 at 5:47 pmI 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!
Sandi Gaertner
March 31, 2019 at 9:40 amI am so glad you liked it Kristen, thank you so much!!
Aimee Shugarman
January 6, 2019 at 4:47 amThis cake turned out perfect, and the flavor was so good!!!
Sandi Gaertner
January 7, 2019 at 8:40 amThat is wonderful, I appreciate your coming back to let me know, you made my day!
Jillian Wade
January 6, 2019 at 3:41 amWhat a delicious layer cake! I made this for a GF friend’s birthday and she LOVED it!
Sandi Gaertner
January 7, 2019 at 8:39 amThat is wonderful Jillian, thank you for coming back to let me know 🙂
Nellie Tracy
January 5, 2019 at 7:26 pmI am sold on pretty much anything lemon but add that it is a delicious gluten free recipe and it is gold!!
Sandi Gaertner
January 7, 2019 at 8:38 amWe love anything lemon here, it helps us use up the lemons in our tree. If we don’t pick them often, branches break because they get so heavy!
Aimee Shugarman
January 4, 2019 at 6:23 amGame changer. This cake is PERFECT.
Sandi Gaertner
January 4, 2019 at 9:27 amI am so glad you like this lemony recipe Aimee 🙂
Dini
January 3, 2019 at 6:49 pmI love baking cakes but never tried to make one gluten free. The daughter of a good friend of mine is gluten sensitive, and her b’day is coming up, and I know she loves lemon desserts. This is going to be perfect Sandi! 🙂 It looks so moist and delicious! Thank you so much for sharing!
Sandi Gaertner
January 4, 2019 at 10:11 amThat is so sweet of you to make a cake for her. Just watch the cross-contamination in your kitchen so you don’t inadvertently gluten her.
KVD
October 8, 2018 at 8:17 amI 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!!
Sandi Gaertner
October 11, 2018 at 10:12 amI am so glad you liked this cake recipe Kendall, you made my day 🙂
Greta
September 18, 2018 at 6:02 pmI 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!!
Sandi Gaertner
September 20, 2018 at 3:08 pmHi 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.
Roxana
March 28, 2018 at 11:35 amLemon in baking always brings back some early and fond memories of when I started making baked goodies, eons ago. I love baking with almond flour too. The cake and its flavors are fantastic.
Sandi Gaertner
March 28, 2018 at 4:11 pmWow Roxana, thank you so much. Glad to bring back fond memories 🙂
Bebe
March 24, 2018 at 12:30 pmIs 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.
Sandi Gaertner
March 24, 2018 at 1:30 pmHi 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
Natalia
February 8, 2018 at 1:58 pmHow would you store this cake overnight? I am trying to make it today for tomorrow.
Sandi Gaertner
February 8, 2018 at 2:02 pmHi Natalia, I would store the cake in the refrigerator overnight. Good luck :-).
Jeanette @Jeanette'sHealthyLiving
June 27, 2017 at 8:44 amThese cake looks and sounds delicious! Yum!
Sandi Gaertner
June 27, 2017 at 10:05 pmThank you so much Jeanette :-).
Christie
October 16, 2016 at 5:46 amI 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!!!
Sandi Gaertner
October 16, 2016 at 11:44 amI 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?
Michelle @ Giraffes Can Bake
June 28, 2016 at 3:56 amHi 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!
Sandi Gaertner
June 28, 2016 at 3:11 pmHi 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 🙂
Hendrina M Jonk
May 27, 2016 at 6:04 amNeed Gluten Free Layer Cake Recipe Urgent Please,,,
Sandi Gaertner
May 27, 2016 at 9:36 amAll 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/
Del's cooking twist
May 24, 2016 at 2:05 pmOh 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 🙂
Sandi Gaertner
May 24, 2016 at 6:24 pmThank you Del 🙂
Lori Who Needs A Cape?
May 23, 2016 at 6:45 amI adore lemon desserts, looks just lovely!
Jennifer
May 23, 2016 at 4:55 amYum I love lemon anything!
Sandi Gaertner
May 23, 2016 at 2:18 pmEnjoy Jennifer 🙂
Katerina
May 23, 2016 at 4:09 amI love citrus flavor in baking!
Sandi Gaertner
May 23, 2016 at 2:18 pmI am glad Katerina…I am very thankful for our lemon tree 🙂
Manila Spoon (Abigail)
May 22, 2016 at 6:52 pmWow! This cake looks so moist and since I love citrus-flavored cakes, this is sure to please my palate!
Sandi Gaertner
May 23, 2016 at 2:18 pm🙂
ronda @ Kitchen Dreaming
May 22, 2016 at 1:38 pmWow, 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.
Sandi Gaertner
May 23, 2016 at 2:19 pmLet me know what she thinks Ronda 🙂
Sandra
May 22, 2016 at 11:31 amI 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!
Joanne/WineLady Cooks
May 22, 2016 at 8:50 amYes, this is the prettiest lemon layer cake ever! Sounds wonderful, a great summer dessert.
Diane
May 21, 2016 at 4:58 pmI 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.
Sandi Gaertner
May 22, 2016 at 8:59 amThese pans are definitely fun to use.
Petro @ Creative Homemaking
May 21, 2016 at 1:14 pmYour cake looks amazing! I’m quite envious, I rarely manage to make a layered cake without turning it into a complete mess lol
Sandi Gaertner
May 22, 2016 at 9:00 amI hear you Petro….cakes are intimidating.
Nettie Moore
May 20, 2016 at 4:00 pmSuch a pretty cake! I love lemon! Nettie
Sandi Gaertner
May 22, 2016 at 9:01 amThank you so much Nettie.
KC the Kitchen Chopper
May 20, 2016 at 8:48 amYour cake looks luscious and sounds amazing with the lemon curd filling. I’d love a piece right now…really!!
Sandi Gaertner
May 22, 2016 at 9:01 amCome visit me KC and I will make it again 🙂
Debi at Life Currents
May 20, 2016 at 7:37 amYou 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!
Sandi Gaertner
May 22, 2016 at 9:01 amThank you Debi…I am a huge fan of almond flour lately for the extra protein boost.
Kim Beaulieu
May 17, 2016 at 9:03 pmI 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.
Sandi Gaertner
May 18, 2016 at 8:29 pmWhat did you make in yours Kim?
Michelle | A Dish of Daily Life
May 17, 2016 at 5:41 pmI’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!
Sandi Gaertner
May 18, 2016 at 8:30 pmI am so with you Michelle….these pans made all of the difference for me.
IrisSpring
May 17, 2016 at 11:58 amhi,
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!!!
Sandi Gaertner
May 17, 2016 at 12:47 pmHi 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