Gluten-Free Lemon Cake with Lemon Cream Cheese Frosting
This gluten-free lemon cake with lemon cream cheese frosting is light, tender, and bursting with fresh citrus flavor. Made with a reliable gluten-free flour blend and real lemons, this cake delivers a soft crumb and vibrant taste that rivals any traditional lemon cake. Finished with a silky lemon cream cheese frosting, it’s the perfect balance of sweet and tangy.
Whether you’re baking for a birthday, spring gathering, or simply craving a fresh, zesty dessert, this gluten-free lemon cake is guaranteed to impress both gluten-free and non–gluten-free eaters alike.
Why You’ll Love This Gluten-Free Lemon Cake
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Soft, moist texture—never dry or crumbly
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Bright lemon flavor from fresh zest and juice
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Easy, foolproof method with simple ingredients
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Perfect for layers, loaf cakes, or cupcakes
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Tangy lemon cream cheese frosting that pairs beautifully with the cake
This recipe is designed to be dependable and adaptable, making it ideal for home bakers of all skill levels.
Ingredients
Gluten-Free Lemon Cake
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2 cups gluten-free all-purpose flour (with xanthan gum)
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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¾ cup unsalted butter, softened
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1 ¼ cups granulated sugar
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3 large eggs, room temperature
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Zest of 2 lemons
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¼ cup fresh lemon juice
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¾ cup milk or dairy-free milk
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1 teaspoon vanilla extract
Lemon Cream Cheese Frosting
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8 oz (225 g) cream cheese, softened
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½ cup unsalted butter, softened
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3–3½ cups powdered sugar, sifted
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Zest of 1 lemon
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2–3 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
Choosing the Right Gluten-Free Flour
For best results, use a gluten-free all-purpose flour blend that already contains xanthan gum. This provides structure and prevents the cake from crumbling. If your blend does not include it, add ¾ teaspoon xanthan gum to the dry ingredients.
Avoid using single flours like almond or coconut flour, as they require different ratios and will not produce the same texture.
How to Make Gluten-Free Lemon Cake
Step 1: Prepare the Oven and Pans
Preheat oven to 175°C / 350°F. Grease and line two 8-inch round cake pans (or one 9×13-inch pan) with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes. This step is key for a tender crumb.
Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla.
Step 4: Add Lemon Juice and Milk
Mix in lemon juice. The batter may look slightly curdled—this is normal.
Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix just until smooth.
Step 5: Bake
Divide batter evenly between prepared pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Lemon Cream Cheese Frosting
Step 1: Beat the Base
Beat cream cheese and butter together until smooth and creamy.
Step 2: Add Flavor
Add powdered sugar gradually, followed by lemon zest, lemon juice, and vanilla. Beat until fluffy and spreadable.
Adjust consistency with more powdered sugar (thicker) or lemon juice (thinner).
Assembling the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer and frost the top and sides. For a rustic finish, swirl the frosting with a spatula.
Optional garnish ideas:
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Lemon slices or curls
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Fresh berries
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Extra lemon zest
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Edible flowers
Tips for the Best Gluten-Free Lemon Cake
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Use room-temperature ingredients for smooth batter
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Don’t overmix once flour is added
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Let the cake cool completely before frosting
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Resting the cake for 30 minutes before serving improves texture
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Fresh lemons only—bottled juice dulls the flavor
Variations
Dairy-Free
Use dairy-free butter, plant-based cream cheese, and almond or oat milk.
Lemon Cupcakes
Divide batter into lined muffin tins and bake for 18–22 minutes.
Extra Lemon Drizzle
Brush warm cake layers with a syrup made from lemon juice and powdered sugar for added moisture.
Less Sweet
Reduce powdered sugar in frosting and add extra zest for tang.
Storage & Freezing
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Room temperature: 1 day (covered)
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Refrigerator: Up to 5 days
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Freezer: Freeze unfrosted cake layers up to 2 months
Bring refrigerated cake to room temperature before serving for best flavor.
Final Thoughts
This Gluten-Free Lemon Cake with Lemon Cream Cheese Frosting is everything a great lemon cake should be—soft, moist, vibrant, and full of fresh citrus flavor. It’s a reliable recipe you can confidently serve at celebrations or enjoy as a simple homemade treat.
Whether you’re gluten-free by necessity or choice, this cake proves that gluten-free baking can be just as delicious and satisfying as traditional baking.