Lemon Gluten Free Cake

Say hello to spring with this zesty gluten free lemon cake! It's packed with citrusy flavor and made from scratch with wholesome ingredients like almond flour, honey, and dairy-free yogurt. This recipe is complete with an easy honey lemon curd and buttercream frosting too!

I'm a huge fan of my girl lemon. She's zesty, she's citrusy, she's tart, she's just...fun! She makes an appearance quite often on the blog - like in my lemon poppy seed muffins, my lemon bunt cake, and even in these overnight oats.

It's high time we give her the opportunity to really show off in a three tiered layer cake don't you think!? Like the saying goes, when life gives you lemons, make a cake! Or something like that.

Let me just go ahead and say that this gluten-free lemon cake does not disappoint! It's moist and flavorful with a creamy buttercream frosting and potent lemon curd drizzle on top. My girl lemon really outdid herself with this one!

GF Lemon Cake ingredients

This gluten-free lemon cake is pretty simple to make. You need a few standard pantry staples for the cake portion.

• Almond flour - This is used as the "base" of the gluten-free lemon cake batter. Make sure to measure your almond flour by spooning it into the measuring cup and then leveling it off.
• Tapioca flour - Used to add a little "fluffiness" to the cake. In needed, substitute with arrowroot starch.
• Coconut flour - This helps cut some of the density out of the batter. Gluten-free cake batter can sometimes be a little heavy. Coconut flour is often used to lighten it up so it's not too dense.
• Dairy-free yogurt - Plain and unsweetened is best! If needed, greek yogurt or low-fat regular yogurt will work too.
• Lemons - This recipe calls for both lemon juice and zest. Organic lemons are best for zesting as they don't have a wax-like coating on the skin. As always, fresh lemons are best but in a pinch store-bought lemon juice will work as well.

Icing Ingredients

A light lemon buttercream is the perfect accompaniment to this gluten-free lemon cake. With only a few ingredients, it's super easy to whip up!

• Butter - I prefer grass-fed but any butter will work as well as vegan butter. Palm shortening is also a great substitute. Which ever you use, make sure it's softened to room temperature.
• Powdered sugar - This is what adds sweetness to the icing. I recommend using a high quality organic powdered sugar. If needed, powdered monk fruit can be substituted.
• Lemon - A little bit of fresh lemon juice is needed in this recipe. Fresh is best but store-bought can be used if needed.

How to Make Gluten Free Lemon Cake

This gluten free lemon cake is so fun to make! It's made just like a standard layered cake but with some added jazz from the lemon curd. You will need thee 6-inch cake pans, a big mixing bowl, and a pot for the lemon curd.

Step 1 : Mix the wet ingredients

In a large bowl, whisk together the eggs, dairy-free yogurt, honey, coconut oil, lemon juice, and vanilla. This is best done with a stiff whisk or the paddle attachment if using a stand mixer.

Step 2 : Fold in the dry ingredients

Add the almond flour, tapioca flour, coconut flour, and baking powder to the mixing bowl. Fold into the batter until no flour clumps remain. Be sure not to over mix this step.

Step 3 : Add lemon zest

Add the lemon zest to the batter and fold into the batter to distribute evenly.

Step 4 : Pour into pans and bake

Grease three 6-inch cake pans with oil. I also like to place one of these liners in the bottom of each pan. Fill each pan ⅔ of the way full and bake in the over until golden and the edges are pulling away from the sides.

Let the cakes cool while you prepare the lemon curd and frosting.

Step 5 : Prepare the icing

For the icing, first beat the butter in a mixing bowl until creamy. Add the lemon juice and vanilla and 1 cup of the powdered sugar and continue to beat. Spoon in 1 tablespoon of almond milk to the bowl while the mixer is still running. Then add the remaining 2 cups powdered sugar in ½ cup intervals, scraping down the sides of the mixer as needed.

The consistency should be light and creamy. If needed, add another tablespoon of almond milk. If the consistency is too thin, add another ¼ cup of powdered sugar until you reach your desired texture.

Step 6 : Ice the cake

After the cakes are completely cooled, it's time to ice the cake! Place one layer on a cake turntable with a large scoop of icing on top. Use an uneven spatula to even out the icing layer. You want this layer of icing to be fairly thick as we're just doing a simple crumb coat on the outside.

Place the next layer of cake on top and repeat, adding another thick layer of icing. Finally, put the third cake layer on top and add the remaining icing on top. With the uneven spatula, spread the icing all over the top and sides of the cake with a thin coat of frosting. Scrape some extra icing off the sides to get a "naked cake" look.

Lastly, pour about ½ a cup of lemon curd over the top of the cake.

Allow the lemon curd to slowly make its way over to the sides of the cake. Then use a (clean) uneven spatula to help "push" a little over the edge of the cake. This is how you get a nice drip effect!

Lemon Cake Gluten Free recipe variations and substitutions

Can I substitute the almond flour?

I have not tried this recipe with any flour other than almond so I can not say for certain. If you'd like to try it, a gluten-free 1:1 flour is how I would go about substituting.

Can I substitute the dairy-free yogurt?

Yes, a low fat greek yogurt works well in this recipe in addition to regular low fat yogurt. Just make sure to use plain and unsweetened?

How to Serve Gluten-Free Lemon Cake

This three tiered gluten-free lemon cake serves 12 - 16, depending on the size of the slices. To get clean even slices, use an extra sharp knife and dip it in some warm water beforehand. Wipe off the excess water and then make a cut. Clean off the knife after each cut and repeat with the warm water.

How to Store Lemon Gluten Free Cake

To store this cake, place it in an airtight cake container and store it out on the counter. It will keep for up to 5 days.

You can also keep the cake on a cake stand with a dome top but, because it's not airtight, it will only stay fresh for 2 -3 days (so eat it fast!).

If you have room in the fridge, this is my preferred way to store this gluten-free lemon cake. The lemon curd will chill back up so it's slightly thick and the buttercream frosting will have a nice chill to it! It will keep for up to 5 days when stored in the fridge.

Gluten Free Lemon Cake Recipe FAQs

Be sure to check out these other delicious cakes:

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Recipe

Gluten-Free Lemon Cake with Honey Curd

Say hello to spring with this zesty gluten free lemon cake! It's packed with citrusy flavor and made from scratch with wholesome ingredients like almond flour, honey, and dairy-free yogurt. This recipe is complete with an easy honey lemon curd and buttercream frosting too!

4.78 from 9 votes

Print Pin Rate

Course: Cakes

Cuisine: American

Keyword: almond flour lemon cake, dairy free lemon curd, dairy-free lemon cake, gluten-free lemon cake

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 18 slices

Calories: 414kcal

Author: Ansley Beutler

Ingredients

 

US CustomaryMetric

 

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For the Cake

• 4 eggs
• 1 cup dairy free yogurt
• ¾ cup honey
• ⅓ cup coconut oil - melted
• ⅓ cup lemon juice - approx. 1 large lemon
• 2 teaspoon vanilla
• 2 cups almond flour
• ½ cup tapioca flour
• ¼ cup coconut flour
• 2 teaspoon baking powder
• 2 tablespoon lemon zest - approx. 1 large lemon

For the Icing

• ¾ cup grass-fed butter - softened
• 3 cups powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1 - 2 tablespoon almond milk
• Lemon curd - to top, optional

Instructions

For the Cake

• Preheat oven to 350 F. In a large bowl, whisk together the eggs, dairy-free yogurt, honey, coconut oil, lemon juice, and vanilla. This is best done with a stiff whisk or the paddle attachment if using a stand mixer.
• Add the almond flour, tapioca flour, coconut flour, and baking powder to the mixing bowl. Fold into the batter until no flour clumps remain. Be sure not to over mix this step.
• Add the lemon zest to the batter and fold into the batter to distribute evenly.
• Grease three 6-inch cake pans with oil (I like to place parchment paper in the bottom as well) and fill each pan ⅔ of the way. Bake in the oven for 28 - 32 minutes until the tops are golden the edges are pulling away from the sides of the pan. Let cool completely before icing.

For the Lemon Curd

• While the cake is cooling, prepare the lemon curd. Put the egg, egg yolks, honey, lemon juice, and lemon zest in a pot over medium heat. The key is to have the element high enough to heat the mixture but you don't want to boil it (you'll end up with scrambled eggs!). Whisk until the mixture begins to simmer and is slightly thick. You should see bubbles and a layer of foam beginning to form on top. Immediately take the pot off the element.
• Add in the vanilla and coconut oil to the pot. Stir until the coconut oil is melted into the lemon curd.
• Pour the lemon curd into an airtight container and place it in the fridge to firm up for at least an hour. It should be ready after the cake has completely cooled down and you've iced it!

For the Icing

•  Beat the butter in a mixing bowl until creamy.
• Add the lemon juice and vanilla and 1 cup of the powdered sugar and continue to beat.
• Spoon in 1 tablespoon of almond milk to the bowl while the mixer is still running. Then add the remaining 2 cups powdered sugar in ½ cup intervals, scraping down the sides of the mixer as needed. If needed, add another tablespoon of almond milk. If the consistency is too thin, add another ¼ cup of powdered sugar until you reach your desired texture.

To Assemble

• After the cakes are completely cooled place one layer on a cake turntable. Add a large scoop of icing on top. Use an uneven spatula to even out the icing layer. You want this layer of icing to be fairly thick as we're just doing a simple crumb coat on the outside.
• Place the next layer of cake on top and repeat, adding another thick layer of icing.
• Finally, put the third cake layer on top and add the remaining icing on top. With the uneven spatula, spread the icing all over the top and sides of the cake with a thin coat of frosting. Scrape some extra icing off the sides to get a "naked cake" look.
• Pour about ½ a cup of the lemon curd over the top of the cake (you will have a good amount of lemon curd left over). Allow the lemon curd to slowly make its way over to the sides of the cake. Then use a (clean) uneven spatula to help "push" a little over the edge of the cake. This is how you get a nice drip effect!
• Use a clean sharp knife to slice the cake and enjoy!

Notes

Tapioca flour substitutes : If needed, substitute with arrowroot starch.

Dairy-free yogurt substitutes : If needed, greek yogurt or low-fat regular yogurt will work too.

Butter substitutes : I find grass-fed butter to work best but vegan butter will work as well. Palm shortening is also a great alternative.

Serving : To get clean even slices, use an extra sharp knife and dip it in some warm water beforehand. Wipe off the excess water and then make a cut. Clean off the knife after each cut and repeat with the warm water.

Storing : This cake will keep fresh in an airtight container for 5 days on the counter or a week in the fridge (my preferred method if you have the fridge room). You can also store it on a cake stand with a dome top but, because it's not airtight, it will only keep for 2 - 3 days (so eat fast!)

How to use leftover lemon curd : This recipe will make extra lemon curd. Refer to the post above for ways you can use it! It will keep fresh in the fridge, when stored in an airtight container, for up to a month! You an also store it in the fridge for 6 months.

Nutrition

Calories: 414kcal | Carbohydrates: 51g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 142mg | Potassium: 53mg | Fiber: 2g | Sugar: 43g | Vitamin A: 347IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 1mg

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