Go Back
+ servings

Gluten Free Lemon Layer Cake

Sandi Gaertner
How to make a gluten free lemon layer cake. This lemon cake is perfect for a birthday, or any celebration.
4.66 from 47 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 18 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 281 kcal

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 (See note)
  • For Frosting:
  • 3 cups powdered sugar
  • 4 ounces cream cheese softened
  • 2 tablespoons water
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat the oven to 350 F degrees.
  • Spray coconut oil in several baking dishes.
  • In a mixing bowl, add all wet ingredients and mix. (*See note)
  • 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. (*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. You can use store-bought lemon curd or homemade.
  3. You can make this recipe dairy-free use vegan butter.
  4. To make this cake nut-free, omit the almond flour and add an extra 1/2 cup of gluten free flour blend.
  5.  Note, baking time will vary depending on what you bake this cake in. If you bake in the mini layer pans, you would bake 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 cupcakes are finished baking. If you see crumbs or batter on the toothpick, it needs to bake longer.

Nutrition

Serving: 1gCalories: 281kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 6gCholesterol: 51mgSodium: 240mgPotassium: 90mgFiber: 2gSugar: 30gVitamin A: 324IUVitamin C: 1mgCalcium: 78mgIron: 1mg
Keyword gluten free lemon cake, gluten free lemon drizzle cake, gluten free lemon layer cake
Tried this recipe?Let us know how it was!