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–+ servings
a fork slicing into a piece of lemon cake

Gluten Free Lemon Layer Cake

Sandi Gaertner
Easu directions to make a gluten free lemon layer cake. This lemon cake is perfect for a birthday, or any celebration.
4.75 from 62 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 18 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 281 kcal

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 3/4 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

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cake grainy.
  4. You can use store-bought lemon curd or homemade.
  5. You can make this recipe dairy-free use vegan butter.
  6. To make this cake nut-free, omit the almond flour and add an extra 1/2 cup of gluten free flour blend.
  7.  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.
  8. 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.
  9. 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

Serving: 1gCalories: 281kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 6gCholesterol: 51mgSodium: 240mgPotassium: 90mgFiber: 2gSugar: 30gVitamin A: 324IUVitamin C: 1mgCalcium: 78mgIron: 1mg
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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.