This gluten free lemon cake is layered with sinfully delicious lemon curd and topped with a fresh cream cheese frosting. It is not only our favorite birthday cake but the perfect cake for any special occasion. It just takes one bite, and you will be hooked on this easy gluten free lemon cake recipe!
If you have been following along with me for a while, you know we have a crazy productive lemon tree in our backyard. I love creating fresh gluten free desserts with lemons from our tree.
This is by far the best gluten free lemon cake recipe ever! It has a moist crumb 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. It may be hard to decide which to make first!
Why This Gluten Free Lemon Cake Is Great:
- This decadent cake is light and fluffy and has layers of homemade cream cheese frosting and lemon curd.
- This versatile cake recipe can be made into this layer cake, a sheet cake, a bundt cake, or cupcakes!
- You can fancy up this cake as a Gluten Free Wedding Cake, make it for birthdays or Mother’s Day, or turn it into cupcakes for a bake sale!
- You can make the cake layers and freeze them until you need them.
- 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.
This is the first gluten free cake I made after my celiac diagnosis. It was wonderful and I’ve made it several times since. It’s a shock being diagnosed, especially when you’re 40! But this recipe helped me feel like I could do this. Thank you!!”
Brianna H.
There are so many delicious gluten free cake recipes on this blog to explore.
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
- 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. If your gluten free flour blend doesn’t contain Xanthan Gum, please add one teaspoon.
- DIY Gluten Free Flour Blend – My custom blend works well in my cake recipes. This is a gum-free blend, so no xanthan or guar gum is needed.
- Almond Flour – 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 :-). If you have almond flour, omit it and add ½ cup of your gluten-free flour mix.
- Baking Soda – Be sure to use this instead of baking powder. Baking soda is best with acidic ingredients like lemon juice.
- Pure Vanilla Extract – you can use extract or vanilla bean paste but do not use imitation vanilla.
- 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.
- Almond Milk – if you need this to be nut-free, you can substitute another plant-based milk. Always double-check to be sure 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.
Tips For Success:
- 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 soften the rice flour. This will help eliminate grittiness.
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.
Substitutions:
- Nut-Free: If you can’t have almond flour, make this lemon cake recipe nut-free. Substitute an additional ½ cup gluten free flour blend instead of almond flour.
- Egg-Free: Reader Nikki commented below that flax eggs work as a good egg replacer in this lemon cake recipe.
- Dairy-Free: Use plant-based butter.
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.
Nikki, blog reader
Recipe Step-By-Step Directions:
Step 1: Add the dry gluten free cake ingredients to a large
I recommend using either the spoon or the leveling method to measure your gluten-free flour.
Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Step 2: Add the wet ingredients to a bowl and wire whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix gently.
Don’t overmix the cake batter, or your cake will be denser. Note: Do not use a standing or electric mixer for best results. These tend to overmix your batter because they remove the air bubbles.
Step 4: Pour batter into the greased round cake pans. You can also prepare your pans by lining the bottom with parchment paper. This will ensure your cake comes out of the pan easily. Use a rubber spatula to smooth the batter, even in the pans.
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.)
Use the toothpick test to see if your cake is baked. 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.
Carefully remove the hot cake from the pans and place them onto a wire rack for cooling. Do not frost the cake until your layers of cake are fully cooled.
Step 6: While the cake cools, mix up the frosting! Add the softened cream cheese, butter, powdered sugar, and lemon juice to a standing mixer with a whisk attachment. Mix the ingredients on low speed, gradually increasing the speed until the frosting looks fluffy.
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. I have made lots of different gluten free lemon desserts…it is time to get fancy! Add the frosting to a piping bag with a medium star tip to make rosettes on top of the cake.
I layered Trader Joe’s Lemon Curd between the layers. I spread on the lemon curd, then add frosting on top and another layer of cake. It is so foolproof. You can also make homemade lemon curd with this easy Lemon Curd recipe. I added lemon zest to the top of the cake.
You may also love this easy Gluten Free Hummingbird Cake recipe.
Storage:
If you are making the lemon cake ahead 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 store them in the freezer for up to 4 months.
To thaw, let the cakes sit on the counter so they can warm up to room temperature. Do not frost frozen cakes. Let them thaw first so the frosting can stick to the cake properly.
Recipe FAQ:
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 as almond flour does.)
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.
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!
If you don’t have fresh lemons, you can definitely use store-bought lemon juice for this recipe.
Depending on how many people you serve, you can use any size cake pan.
Can you use a store-bought lemon cake mix?
You can definitely use a gluten free lemon cake mix if you prefer. There are not many gluten free lemon cake mixes on the market, so you can use a gluten free vanilla cake mix and add 2-3 tablespoons of lemon juice to make it lemon-flavored.
Reader Adaptations and Reviews:
I doubled the salt (kosher), used Bob 1:1, still added an extra ¼tsp xanthan, subbed whole buttermilk for the almond milk and I split the extract ½ tsp vanilla and ½tsp 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!
- Gluten Free Carrot Cake – This is a great light cake topped with a cream cheese frosting.
- 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 loaf cake.
- Easy Gluten Free Pineapple Upside Down Cake – Buttery, fluffy, and decadent.
Gluten Free Lemon Layer Cake
Ingredients
- 1 cup gluten free flour blend * see note
- ¾ cup almond flour * see note
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract * see note
- 2 tablespoons lemon juice
- 2 large eggs
- ¾ cup raw organic sugar
- ½ cup almond milk
- ⅓ cup melted butter
- Jar of lemon curd * See note
Frosting
- 3 cups powdered sugar
- 4 ounces cream cheese softened
- 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350º F.
- Spray coconut oil in your cake pans to prevent sticking.
- In a large bowl, add your dry ingredients and whisk to blend.
- In a mixing bowl, add all wet ingredients and mix. Pour your wet ingredients into the dry ingredients and mix until the batter is just barely mixed.
- Pour batter into the baking pans, so each pan is ¾ full.
- Put the batter filled pans on a baking sheet and bake.
- Bake for 20 minutes. (*See note)
- 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.
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 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cake grainy.
- You can use store-bought lemon curd or homemade.
- You can make this recipe dairy-free use vegan butter.
- To make this cake nut-free, omit the almond flour and add an extra ½ cup of gluten free flour blend.
- Note, baking time will vary depending on what you bake this cake in. If you bake in the mini layer pans, you would bake for 20 minutes. A regular cake pan 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 up to 4 days in an air-tight container, or up to 4 months in the freezer.
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, you may need to adjust your moisture levels in your baked goods.
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 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 am so glad you liked it Kristen, thank you so much!!
This cake turned out perfect, and the flavor was so good!!!
That is wonderful, I appreciate your coming back to let me know, you made my day!
What a delicious layer cake! I made this for a GF friend’s birthday and she LOVED it!
That is wonderful Jillian, thank you for coming back to let me know 🙂
I am sold on pretty much anything lemon but add that it is a delicious gluten free recipe and it is gold!!
We 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!
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.
Game changer. This cake is PERFECT.
I am so glad you like this lemony recipe Aimee 🙂
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!
That 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.
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.
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.
Wow Roxana, thank you so much. Glad to bring back fond memories 🙂
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 :-).
These cake looks and sounds delicious! Yum!
Thank you so much Jeanette :-).
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?
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!
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 🙂
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/