Lemon Cake (gluten free)

You can absolutely make this in a stand mixer or food processor instead of in a mixing bowl. Your preference!  Recipe courtesy of Emily Dixon from One Lovely Life.

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Votes: 73
Rating: 3.82
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Servings 8-12 servings
Prep Time 15 minutes
Cook Time 20-25 minutes
Passive Time 5 minutes
Submitted By Emily Dixon from One Lovely Life
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 73
Rating: 3.82
You:
Rate this recipe!
Servings 8-12 servings
Prep Time 15 minutes
Cook Time 20-25 minutes
Passive Time 5 minutes
Submitted By Emily Dixon from One Lovely Life
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a liquid measuring cup (or a small bowl), combine lemon juice and milk. Let sit for about 5 minutes.
  2. While the lemon juice and milk is sitting, rub lemon zest into the sugar in a large bowl. This gets the lemon oil into the sugar and distributes the flavor really well. Stir in the butter or oil that you're using, lemon juice/milk mixture, eggs, and vanilla. Whisk until well combined.
  3. In a medium bowl, stir together flour blend, baking powder, baking soda, and salt. Stir the dry ingredients into the wet ingredients and mix until just combined.
  4. Pour into an 9" cake pan that has been lined with parchment paper and greased.
  5. Bake at 350°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Place on a cooling rack and brush with the lemon honey syrup while the cake is still warm. When the cake has cooled completely, top with glaze.
Recipe Notes

Makes one 9-inch round.

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Recipe Comments

One thought on “Lemon Cake (gluten free)

  1. Katy

    We made this because we wanted to try a GF dessert. We keep making it, not because we’re still on a GF diet, but because it’s REALLY good! I don’t miss the regular flour at all with this recipe and I kind of think the GF flour adds to this particular one.

    Reply

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