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Super Easy Gluten Free Lemon Cake

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I would be grateful if you shared this recipe :-)

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!

A Gluten Free Lemon Layer Cake is sitting on a cake plate.

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!

Easy layer cake 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, 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.”

A slice of Gluten Free Lemon Layer Cake on a plate with a fork taking out a piece.

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.

This Gluten Free Lemon Layer Cake is so easy to make it has a slice cut out.

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!

Slices of Gluten Free Lemon Layer Cake on plates.

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

How to make this gluten free lemon cake recipe:

whisking the gluten free cake dry ingredients in a bowl

The first step is to add the dry gluten free cake ingredients to a bowl. Use a whisk to blend them thoroughly.

gluten free cake wet ingredients in a bowl

Add the wet ingredients to a bowl and whisk to blend.

a picture of our lemon tree

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.

pouring wet ingredients into the dry ingredients.

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

first layer of the cake with lemon curd spread on top

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.

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.

More Delicious Gluten Free Cake Recipes to Try:

(*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:

  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.

recipe love

How to make a gluten free lemon cake:

Gluten Free Lemon Layer Cake

Gluten Free Lemon Layer Cake

Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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

  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 20 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.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount 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
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Dessert

More Yummy Gluten Free Desserts to Try!

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I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  1. Casey

    May 20, 2019 at 9:26 am

    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!

    Reply

  2. Molly

    May 1, 2019 at 8:28 am

    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.

    Reply

  3. Natalie

    April 2, 2019 at 11:21 pm

    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

    Reply

    • Sandi Gaertner

      March 19, 2019 at 10:41 am

      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.

      Reply

  9. Dini

    January 3, 2019 at 6:49 pm

    I 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!

    Reply

  10. KVD

    October 8, 2018 at 8:17 am

    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!!

    Reply

  11. Greta

    September 18, 2018 at 6:02 pm

    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!!

    Reply

  12. Roxana

    March 28, 2018 at 11:35 am

    Lemon 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.

    Reply

  13. Bebe

    March 24, 2018 at 12:30 pm

    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.

    Reply

    • Sandi Gaertner

      March 24, 2018 at 1:30 pm

      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

      Reply

  16. Christie

    October 16, 2016 at 5:46 am

    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!!!

    Reply

    • Sandi Gaertner

      October 16, 2016 at 11:44 am

      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?

      Reply

  17. Michelle @ Giraffes Can Bake

    June 28, 2016 at 3:56 am

    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!

    Reply

    • Sandi Gaertner

      June 28, 2016 at 3:11 pm

      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 🙂

      Reply

  25. Sandra

    May 22, 2016 at 11:31 am

    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!

    Reply

  26. Joanne/WineLady Cooks

    May 22, 2016 at 8:50 am

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

    Reply

  27. Diane

    May 21, 2016 at 4:58 pm

    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.

    Reply

  30. KC the Kitchen Chopper

    May 20, 2016 at 8:48 am

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

    Reply

  31. Debi at Life Currents

    May 20, 2016 at 7:37 am

    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!

    Reply

  33. Michelle | A Dish of Daily Life

    May 17, 2016 at 5:41 pm

    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!

    Reply

  34. IrisSpring

    May 17, 2016 at 11:58 am

    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!!!

    Reply

    • Sandi Gaertner

      May 17, 2016 at 12:47 pm

      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

      Reply

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