Description
A delicious gluten-free lemon cake that is light, moist, and perfect for any occasion.
Ingredients
Scale
- 2/3 cup butter, softened (Leave it out at room temperature for about 30 minutes before baking.)
- 1 2/3 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons pure lemon extract
- 1/2 teaspoon dried lemon peel
- 1/8 teaspoon gluten-free yellow gel food coloring (optional)
- 2 1/4 cups all-purpose gluten-free flour with xanthan gum
- 1/2 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 1/2 cups milk
- 5 large egg whites
- 1 cup butter, softened
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure lemon extract
- 4 cups powdered sugar
- 1/8 teaspoon gluten-free yellow gel food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C). Cut the parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray.
- In a large bowl, cream together the softened butter and the granulated sugar with a mixer until fluffy.
- Add the pure vanilla extract, lemon extract, dried lemon peel, food coloring (optional), gluten-free flour, salt, and baking powder to the butter mixture and mix until combined.
- Add the milk and mix until smooth.
- Beat in the egg whites and mix on high for 2 minutes.
- Pour half of the batter into the first 9-inch cake pan and then pour the rest of the batter into the second 9-inch cake pan.
- Bake on the middle rack for 25-30 minutes, until a toothpick inserted in the center comes out clean and the sides of the cake are pulling away from the sides of the pan.
- Cool the cakes in the pans for about 10-15 minutes. Allow the cakes to completely cool before frosting.
- Frost the top of the first cake layer only before adding the second layer—this creates the creamy center filling.
- In a large bowl, beat the softened butter at medium speed until smooth. Add the pure vanilla and lemon extract and mix until fully combined.
- Add the powdered sugar one cup at a time to the buttery spread mixture and mix until fully combined. Add gluten-free yellow food coloring for a brighter yellow frosting (optional).
- You can add fresh berries, shredded coconut, or both to the top of the cake—or as a surprise filling between the layers.
Notes
- For a more intense lemon flavor, use fresh lemon zest in addition to the dried lemon peel.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg