• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe box
  • Resources
    • Business
    • Photography
  • About
    • Contact
  • Peach Perfect Financials
    • Blogger MBA School
    • Bookkeeping Template

The Fit Peach logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe box
  • Resources
    • Business
    • Photography
  • About
  • Peach Perfect Financials
    • Blogger MBA School
    • Bookkeeping Template
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cakes & Pies » Gluten free Lemon Cake with Honey Lemon Curd

    Published: May 7, 2021 · Modified: May 7, 2021 by Ansley Beutler

    Gluten free Lemon Cake with Honey Lemon Curd

    • Share
    Jump to Recipe Print Recipe

    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!

    Cake with layer of lemon curd on top and three slices leaning against each other.

    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!

    Jump to:
    • Cake Ingredients
    • Lemon Curd Ingredients
    • Icing Ingredients
    • Can I use all purpose flour and regular yogurt?
    • Step by step directions
    • Serving
    • Storing
    • What to do with leftover lemon curd?
    • Frequently asked questions
    • Recipe
    • Reviews

    Cake Ingredients

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

    Image of cake ingredients with black labels on a pink surface.
    • 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.

    Lemon Curd Ingredients

    Ever heard of lemon curd? It's seriously the BOMB! And easier than you think to make too. Here is what you'll need for the delicious and bold lemon drizzle on top of the cake.

    Ingredients labeled in black on a pink surface.
    • Honey - This ingredient is a little unconventional when it comes to lemon curd. Traditional lemon curd contains granulated sugar (and a lot of it). The honey in this recipe adds a mild sweetness to the curd and still allows the citrusy lemon flavor to shine through. If needed, you can substitute granulated sugar. Coconut sugar may work but it will make the color much darker.
    • Egg + Egg yolks - I found this ratio to make the perfect not-too-thick lemon curd. Use pasture raised eggs for a bright and bold yellow color!
    • Coconut oil - Again, this is typically not found in traditional lemon curd recipes. Instead, butter is what is normally used. Coconut oil functions the same but has a very mild flavor so the lemons can be the star of the show. Grass-fed or vegan butter can be substituted.

    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!

    Icing ingredients labeled in black on a white surface.
    • 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.
    Round cake with lemon drizzle on top on brown parchment paper.

    Can I use all purpose flour and regular yogurt?

    Yes, all purpose will work in this recipe as will regular plain yogurt. You can also use regular butter in the icing. I chose to use vegan butter to make the cake completely dairy free.

    Step by step directions

    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.

    Hand whisking ingredients in a glass bowl with lemons on the side.

    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.

    • Flours about to be mixed into cake batter.
    • Person mixing lemon cake batter in a bowl.

    Step 3 : Add lemon zest

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

    Hand folding lemon zest into cake batter with rubber spatula.

    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.

    Cake pans filled halfway with cake batter.

    Step 5 : Prepare the lemon curd

    While the cakes are cooling, prepare the lemon curd. First, 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!).

    Person whisking lemon mixture in a pot.

    Mix the mixture well with a whisk to break up the eggs. Continue to whisk until the mixture begins to simmer just a bit (again, don't let it get to a boil). The mixture should look like the below picture. I should be slightly thick and start to develop a little foam at the top with bubbles.

    Pot with lemon curd simmering on a pink surface.

    Once the mixture begins to simmer slightly, remove it from the element and add in the vanilla and coconut oil. Stir until the coconut oil is melted into the lemon curd.

    • Coconut oil about to be mixed into lemon curd.
    • Person whisking lemon curd in a pot.

    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!

    Lemon curd in glass jar with spoon on  the side.

    Step 6 : 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 Tbsp 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.

    Glass bowl with white icing and a whisk resting inside.

    Step 7 : 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 the lemon curd over the top of the cake (you will have a good amount of lemon curd left over).

    Hand pouring lemon curd over iced cake with milk and flowers in background.

    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 curd being spread on top of a cake.

    Serving

    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.

    Slice of cake being lifted from cake with lemon drizzle on top.

    Storing

    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.

    Lemon cake sliced with pieces scattered on surface and drizzle on top.

    What to do with leftover lemon curd?

    This recipe makes a decent amount of lemon curd. Because you only need about ½ cup to pour over the top of the cake, there will be some left over. You can easily serve it along side the cake and allow people to drizzle extra over top of their slice!

    The good news is lemon curd keeps really well! It will stay fresh in the fridge about a month! I recommend freezing some for emergency situations too. It will keep in the freezer for about 6 months (!!!).

    Here are some great ways to use lemon curd:

    • Drizzle it over some vanilla ice cream
    • Use it as a crepe filing
    • Drizzle it over my cranberry cheesecake
    • Use it as an icing over my lemon poppyseed bundt cake
    • Swap the blueberry filling in my blueberry pop tarts with the lemon curd
    • Or just enjoy it by the spoonful 😉
    Piece of layer cake on brown paper with fork resting to the side.

    Frequently asked questions

    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 do you keep a gluten free cake moist?

    Luckily the lemon juice and dairy-free yogurt do a great job keeping this cake super moist! It's probably the moistest gluten-free cake I've made yet!

    What should I do with the left over lemon curd?

    There are SO many easy (and delicious) ways to use up the left over lemon curd. Pour it over vanilla ice cream, on top of your pancakes, over a cheesecake, in a crepe, or just enjoy it by the spoonful!

    Be sure to check out these other delicious cakes:

    • Chocolate Chip Cookie Dough Cake
    • Gluten-free Banana Cake
    • Life Changing Blackout Chocolate Paleo Cake

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


     

    Recipe

    Lemon cake on parchment paper with slices cut out.

    Gluten free Lemon Cake with Honey Lemon 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!
    5 from 1 vote
    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
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 18 slices
    Calories: 414kcal
    Author: Ansley Beutler

    Ingredients
     
     

    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 tsp vanilla
    • 2 cups almond flour
    • ½ cup tapioca flour
    • ¼ cup coconut flour
    • 2 tsp baking powder
    • 2 Tbsp lemon zest - approx. 1 large lemon

    For the Lemon Curd

    • 1 egg
    • 3 egg yolks
    • ⅔ cup honey
    • ½ cup lemon juice - approx. 2 large lemons
    • 1 ½ Tbsp lemon zest - approx. 1 large lemon
    • ¼ cup coconut oil
    • 1 tsp vanilla

    For the Icing

    • ¾ cup grass-fed butter - softened
    • 3 cups powdered sugar
    • 1 Tbsp lemon juice
    • 1 tsp vanilla
    • 1 - 2 Tbsp almond milk

    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 Tbsp 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
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
    « Mango Habanero Salsa
    Oatmeal Chocolate Chip SunButter Cookies »

    Reader Interactions

    Comments

    1. Donna says

      June 20, 2021 at 4:28 pm

      5 stars
      This cake looks AMAZING! I can't wait to make it!

      Reply
      • Ansley Beutler says

        June 27, 2021 at 9:15 am

        Hi Donna! I'm so happy to hear that. Can't wait to see your cake!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar


    Welcome to The Fit Peach! Around here you'll find simple and easy recipes & treats for the health-focused foodie. Most recipes are paleo, gluten-free, Whole30, plant-based & more!

    Read more about Ansley here!



    Here's to a new year!

    • Triple Berry Smoothie
    • Ricotta Cheese Egg Bites with Peppers and Onion
    • Easy Baked Paleo Turkey Meatballs (Gluten free and Whole30)
    • Banana Whole30 Chia Pudding

    trending recipes

    • Easy, Simple, and Small Charcuterie Board
    • Cozy Maple Pumpkin Bourbon Cocktail with Apple Cider
    • Gluten free Healthy Chocolate Chip Banana Bread
    • Smoked Cinnamon Apple Cider Bourbon Smash Cocktail


    Never Miss a Beat!

    Sign up for our monthly newsletter and receive newest Fit Peach recipes straight to your inbox!

    ​

      We won't send you spam. Unsubscribe at any time.

      Footer

      ↑ back to top

      More

      • About
      • Resources
      • Peach Perfect Financials
      • Contact

      Newsletter

      Subscribe to our monthly newsletter for more deliciousness!

      Recipes

      • Chocolate
      • Cookies
      • Savory
      • Drinks

      COPYRIGHT © 2020 THE FIT PEACH ALL RIGHTS RESERVED


      Accessibility Statement | Privacy Policy


      As an Amazon Associate I earn from qualifying purchases.