Gluten Free Lemon Cake with Lemon Buttercream Frosting

gluten free lemon buttercream sheet cake (1)

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This gluten free Lemon Cake is one of my favorite cake recipes. Its fresh, tart flavor and light, moist crumb seem to please nearly every palate. Frost with my Lemon Buttercream Frosting for the proverbial icing on the cake!

Bake as a sheet cake, in two rounds or as cupcakes — any way you chose, it’s delicious! The glaze helps to permeate this delectable cake with tart flavor, while the Lemon Buttercream Frosting offers enough sweetness to make this dessert a delight for all your tastebuds.

gluten free lemon cake oh

And seriously, how pretty is it with just a simple decoration of sliced lemon rounds atop a thin layer of frosting? No fancy cake decorating skills needed. It’s a winning combination any way you slice it.

Of course, feel free to pipe on some frosting if you feel the urge. That’s pretty fun, too.

Gluten free lemon cupcakes with lemon buttercream frosting
Gluten free lemon cupcakes with lemon buttercream frosting made entirely by my daughter for my 50th birthday — so proud!!!

 

Have a look at some of the comments on this recipe and you’ll see what a crowd favorite it really is. And if my love for this cake needs more proof, it’s now been my choice as both my gluten free wedding cake and my 50th birthday gluten free cupcakes. It really is THAT good.

And because it’s been proven in these special occasion cakes, I can assure you that this delicious cake stands up to layers — even wedding cake layers. It’s pretty much the perfect cake for anyone who loves lemons.

gluten free wedding cake with slice_

As for technique in making this delightfully light, sweet and tart cake?

Nothing much special — just the right ingredients which, in gluten free, must start with the right gluten free flour.

Gluten Free Lemon Cake sq

This amazingly spongy and wheat-like cake only turns out as magically as it does because it’s made with my award-winning gfJules Flour. It’s light, fine, not gritty or funky-tasting and yet it has enough structure to support a delicate cake like this without sinking or becoming dense.

It just works and it just makes your life easier and so much tastier.

making lemon syrup

After the right ingredients, the other secret to this amazing gluten free lemon cake recipe is to poke holes in the top after baking and drizzle on the yummy lemon syrup!

It turns a great lemon cake into a fantastically dreamy lemon delight! 

pouring syrup gluten free lemon cake

Simply boil the sugar and lemons, drizzle the glaze over the cake (first poke holes in the top like a traditional “poke cake”) and then use the lemons to decorate.

It’s a beautiful presentation for what’s bound to become a favorite cake.

gluten free lemon cake squares

You seriously can’t go wrong with this one.

Use the ingredients I outline in the recipe below, follow the recipe as written, and it practically decorates itself!

gluten free lemon cake

gluten free Lemon Cake piece

Gluten Free Lemon Cake with Lemon Buttercream Frosting

Yield: serves 20
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 15 minutes
Total Time: 1 hour 15 minutes

The perfect light, sweet and tart cake for any occasion: gluten free lemon cake with lemon buttercream frosting! Birthdays, weddings, or anytime you crave the perfect cake or cupcakes, this will be your go-to recipe!

Ingredients

  • 3 cups (405 grams)  gfJules All-Purpose Gluten-Free Flour
  • 1 Tablespoon baking powder
  • 1/4 cup powdered gluten free vanilla pudding mix (like Jell-o brand) or almond meal
  • 1/4 tsp. salt
  • 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
  • 2 cups granulated sugar (or alternative like Swerve)
  • 3 eggs + 1 yolk (or substitute)*
  • 2 Tbs fresh squeezed lemon juice
  • 3/4 cup milk (dairy, coconut, almond, hemp, soy ...)
  • 1 Tbs. lemon zest
  • 1/2 Tbs. poppy seeds (optional)

Glaze:

  • 1/2 cup granulated sugar (or alternative like Swerve)
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 lemon, sliced thinly and seeded for top of cake (optional)

Instructions

Preheat oven to 350° F (static) or 325° F (convection).

Cream butter and sugar in a large bowl, beating until light and fluffy. Slowly add eggs and yolk, one at a time, mixing to integrate. Add 2 tablespoons lemon juice and mix.

In a separate bowl, whisk together dry ingredients. Then alternately beat the dry ingredients and milk into the mixing bowl, just until combined and batter is smooth. Stir in lemon zest and poppy seeds, if adding.

Oil one 9×13 pan lightly. Pour in cake batter and smooth with a rubber spatula. Bake until cake pulls away slightly from the sides of the pan, approximately 40 minutes. Test for doneness by inserting a toothpick into the center of the cake – if it is clean or has very few crumbs, the cake is done.

OR if baking cupcakes, line pans with 22-24 cupcake lines or oil well. Fill 2/3 full with batter and smooth tops. Bake for approximately 25 minutes, testing with toothpick for doneness.

Let the cake cool on a wire rack for 10-15 minutes. Run a knife around the edge of the pan, if necessary to release the cake, and invert onto a wire rack if desired.

While cake is baking, bring 1/2 cup sugar and 1/2 cup water to a boil in a small saucepan. Add lemon slices and reduce to simmer for 25 minutes. Remove the lemon slices and set aside; stir 1/4 cup fresh lemon juice into the syrup.

Using a toothpick, poke holes into the warm cake while it is cooling. Pour lemon syrup over top and into the holes. Let cool completely before frosting. Add the cooked lemon slices to the top of the cake for decoration after frosting.

Hop to Lemon Buttercream Frosting Recipe

Notes

**One suggestion for egg-free: add 4 tablespoons arrowroot powder to dry ingredients. Add 3 tablespoons applesauce to beaten butter and sugar mixture. Proceed with recipe instructions.

Nutrition Information
Yield 20 Serving Size 1
Amount Per Serving Calories 219Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 53mgSodium 181mgCarbohydrates 32gFiber 1gSugar 29gProtein 3g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

gluten free lemon cake

I hope you love this recipe as much as we do!

Pin it for when you feel like some lemony goodness!

The light, fresh flavor of lemon really comes out in this yummy gluten free lemon cake recipe, and the glaze permeates the cake with extra lemony flavor!

 

Gluten Free Lemon Buttercream Cake - moist, tart & sweet, all in one! gfJules.com

 

Gluten Free Lemon Buttercream Frosted Cake

Gluten Free Lemon Cake PIN

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  1. I’ll admit it: I was sceptical that this cake would be “acceptable” but thankfully I was wrong! The cake is delightfully flavorful and has that moist cake crumb. I did, however, make a standard buttercream frosting with fresh lemon juice for the frosting. Thank you, not only for your gf Jules flour, but the recipes that have restored my faith in gluten-free baking!

    IMG_9665

    Reply
    • I’m so happy to hear that you gave this recipe a try and of course that you were so thrilled with the results, Carol! Thank you for taking the time to come back and let me know and to share your yummy pic!
      ~jules

      Reply
  2. Omg another winner! Making this TODAY ! One quick question… vanilla jello pudding mix??? Instant or cook variety? I’ve heard mix results and not sure if both are gluten free/ dairy free
    Thx for all your delicious recipes and products ❤️ Danielle

    Reply
    • Hi Danielle, there is a link to a recommended vanilla pudding mix in the recipe, but I use instant, not cooked. Jell-o brand is currently gluten free but there are others like Dr. Oetker’s, for example. I just recommend Jell-o because it’s one most people can find in their grocery store and it’s also dairy-free. Enjoy the recipe and thanks for the sweet note!! <3
      ~jules

      Reply
    • So happy this gluten free lemon cake turned out so well for you, Elsie! And using my gfJules Cake Mix made it even easier!! YAY!!!!
      ~jules

      Reply
    • Hi Elsie, you can use my gfJules Cake Mix for this gluten free Lemon Cake recipe, you’ll just need to also add 1/4 cup of vanilla pudding mix (dry powder) to the mix and then follow the rest of the liquid ingredients and butter called for in this cake recipe. ( The sugar is already in the mix ) ENJOY!
      ~jules

      Reply
  3. Hi. What do you think about hi level of sugar content in a lot of recipes. I love gluten free ingredients but not SUGAR. Any way to substitute sugar?
    Thank you

    Reply
    • Hi Natalya, I have a lot of recipes that are lower in sugar — like my gluten free scones, for example. Other recipes rely on sugar for structure or caramelization for texture and so the cookies spread and have the appropriate chew. You could always use sugar substitutes like Swerve or monkfruit if you can tolerate those products.
      I hope that helps!
      ~jules

      Reply
    • Hi Sarah, I’ve always used instant but I’m not entirely sure that it would make a difference if you only had cook and serve on hand.
      ~jules

      Reply
  4. I have made this cake many times and love it. However, I want to make it for a friend who is also allergic to eggs. What is the best egg substitute for this recipe.

    Reply
    • Hi Maryann, how nice of you to do that for your friend!!! I’ve added a suggested egg substitute for you in the notes. You can also consult with the egg substitutes article linked in the recipe for more ideas if you don’t have the arrowroot and applesauce ingredients. Best of luck!
      ~jules

      Reply
  5. Hi Jules, would I purchase the vanilla flavor or French vanilla flavor for the pudding mix? Thanks! Going to try this today! yikes! Ha

    Reply
  6. How do you make a cake in a large holiday-themed pan? The instructions on the pan read:

    “Fill pan with about 5 cups of batter (1/2 to 2/3 full……..Bake cake on middle rack of oven for 30 to 40 minutes or until cake tests done with toothpick……….”

    How many cups of prepared batter would each packet of mix have in it? What are the cooking time and temperature recommended?

    Reply
    • HI Frances, I’m not sure I understand your question about “cups of prepared batter each packet of mix has in it”?? A large holiday themed pan is usually akin to a sheet cake in terms of volume. So this recipe ought to work for it. My gfJules Flour comes in many sizes: the 1.5lb size has about 5 cups of flour; the 4.5lb bag has a little over 15 cups of flour. I hope that helps!
      ~jules

      Reply
  7. Congratulations on your marriage! Will you share any pictures with us?! I love weddings and having something positive to celebrate! Thank you for all you do to make our lives better!

    Reply
  8. I made this today for my husband’s birthday and it tasted great but fell a little in the middle. I live at almost 7,000 ft. Above sea level, that may be the cause. What should I do to fix this next time?

    Reply
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