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Super Easy Gluten Free Lemon Layer Cake

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This gluten free lemon layer 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. It just takes one bite, and you will be hooked on this moist lemony cake!

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 layer cake like this and these pans made it look so easy.

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 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.”

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 lemon layer cake the prettiest cake out there?

Nope. But it is extra special and tastes amazing :-).

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 moist and delicious.

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

Each layer is the same size, light and fluffy!

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 layer cake recipe:

first layer of the cake with lemon curd spread on top

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.

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 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.

recipe love

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.
Nutrition Facts
Gluten Free Lemon Layer Cake
Amount Per Serving (12 g)
Calories 329 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 51mg 17%
Sodium 240mg 10%
Potassium 90mg 3%
Total Carbohydrates 52g 17%
Dietary Fiber 1g 4%
Sugars 42g
Protein 4g 8%
Vitamin A 6.5%
Vitamin C 0.6%
Calcium 7.8%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.

More Yummy Gluten Free Desserts to Try!

Round out the meal with this meal plan!

Moist and Juicy Crockpot Pot Roast on a serving platter.

Simple 5 Ingredient Slow Cooker Pot Roast

 

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Reader Interactions

Comments

  1. 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

    • 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

  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!

    Reply

  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!

    Reply

  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.

    Reply

  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!

    Reply

  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!

    Reply

    • 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

  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!!!

    Reply

    • 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

  22. 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

    • 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

  23. 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

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