Gluten Free Lemon Cake with Lemon Buttercream Frosting
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!
Print
Pin
Servings: 20
Calories: 228kcal
Equipment
Ingredients
- 3 (405) cups (grams) gfJules All-Purpose Gluten-Free Flour
- 1 Tablespoon baking powder
- 1/4 cup powdered gluten free vanilla pudding mix (like Jell-o brand)
- 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 large eggs (or substitute)*
- 1 egg yolk (or substitute)*
- 2 Tbs fresh squeezed lemon juice or lime/key lime (approximately 1 medium lemon)
- 3/4 cup milk (dairy, coconut, almond, hemp, soy ...)
- 1 Tbs. lemon/lime 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 or lime juice (approximately 1 1/2 medium lemons or 2 limes)
- 1 lemon or limes 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.
Notes
**One suggestion for egg-free: add 4 tablespoons arrowroot powder to dry ingredients. Add 3 tablespoons applesauce to beaten butter and sugar mixture. OR simply use Aquafaba in place of eggs. Proceed with recipe instructions. (More Egg Substitutes Here)
Nutrition Facts
Gluten Free Lemon Cake with Lemon Buttercream Frosting
Serving Size
1
Amount per Serving
Calories
228
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
46
mg
15
%
Sodium
157
mg
7
%
Potassium
84
mg
2
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
26
g
29
%
Protein
2
g
4
%
Vitamin A
209
IU
4
%
Vitamin C
2
mg
2
%
Calcium
61
mg
6
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
** 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.