Gluten Free Lemon Cake

Name: Gluten Free Lemon Cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 2 tablespoons lemon zest; 4 large eggs; 3/4 teaspoon salt; 2 1/2 teaspoons baking powder; 2 3/4 cup gluten free flour blend; 3 tablespoons cornstarch; 1/2 cup milk; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1/4 cup sour cream; 1 1/2 cups powdered sugar; 2-3 tablespoons fresh lemon juice; 1 teaspoon lemon zest

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This easy recipe for gluten free lemon cake is perfect for everyday and special occasions. The one-layer cake, made in a Bundt pan, is rich, dense, and bursting with lemon flavor. Topped with a sweet lemon glaze, this cake is a must-bake for lemon lovers.

Gluten free lemon cake on a white serving plate.

There’s something about baking with fresh lemons that always brightens my day. Here in the Northwest, the winter days can be dark and dreary, so adding some brightness is definitely a plus.

Previously, I shared with you my recipes for Lemon Cookies and Lemon Blueberry Bread. Both treats are topped with lemon glaze and are completely gluten free.

Now, I’m sharing this lemon cake recipe. The texture of the cake is similar to a pound cake, and it’s filled with lemon flavor. The lemon icing on top adds a little extra sweetness to this lemony dessert.

For more dessert ideas, check out my other gluten free dessert recipes.

This recipe is made in a Bundt pan which is one of my favorite ways to bake a cake. The one-layer dessert is simple to prepare and serve. It’s also easy to transport to enjoy with family and friends.

If you love the ease of a Bundt cake, you’ll want to check out my other recipes for Gluten Free Chocolate Sour Cream Bundt Cake, Gluten Free Spice Cake, and Sour Cream Coffee Cake. Each has its own unique flavor, but they’re all made in a similar way.

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Why this Recipe Works

Using fresh lemon juice and zest fills the cake with lemon flavor.
Baking the cake in a Bundt pan makes it simple to prepare and serve.
Using a powdered sugar glaze adds sweetness without the heaviness of a frosting.

Ingredients You’ll Need:

Lemon Cake

Butter - Softened unsalted butter. I use unsalted butter so I can control the amount of salt I use.
Sugar - White granulated sugar.
Lemon zest - The lemon zest adds extra lemon flavor to the cake.
Eggs - Large eggs at room temperature. I take the eggs out of the refrigerator about 30 minutes before I’m going to use them.
Salt - Table salt.
Baking powder - The baking powder gives lift to the cake.
Gluten free flour blend - I use a 1 to 1 gluten free baking flour in my baking. My favorite brand is Bob’s Red Mill. If your local store doesn’t carry it, you can find it on Amazon.
Cornstarch - The cornstarch makes the cake more tender.
Milk - I use 2% milk, but whole milk or almond milk will also work.
Lemon juice - Freshly squeezed lemon juice.
Vanilla - Pure vanilla extract.
Sour cream - The sour cream adds moisture to the cake without thinning the batter.

Lemon Glaze

Powdered sugar - Also known as confectioner’s sugar.
Lemon juice - Freshly squeezed lemon juice.
Lemon zest - The lemon zest adds extra lemon flavor to the glaze.

How to Make Gluten Free Lemon Cake

Beat the butter until light and fluffy.
Add the sugar and lemon zest and beat until combined.
Beat the eggs in one at a time.
Whisk together the dry ingredients.
Mix the milk, lemon juice and vanilla together.
Alternate adding the dry ingredients and the wet ingredients to the butter mixture, then add the sour cream.
Transfer the batter to the prepared pan and bake.
Whisk together the glaze ingredients until smooth.
Drizzle the glaze over the cooled cake.
Serve and enjoy.

Three slices of gluten free lemon cake and forks on individual serving plates.

Step by Step Instructions

(For ingredient amounts see the recipe card at the bottom of the post.)

Make the Cake:

Preheat the oven to 350°F. Generously grease a 12-cup Bundt pan.

With an electric mixer, beat the butter until light and fluffy.

Add the sugar and lemon zest to the butter and beat until well combined (photo 1).

Add the eggs, one at a time, beating well after each addition (photo 2).

Image 1: butter, sugar, lemon zest creamed together; Image 2: butter mixture with eggs beaten in; Image 3: salt, baking powder, gluten free flour blend, and cornstarch whisked together.

In a medium mixing bowl, whisk together the salt, baking powder, gluten free flour blend and cornstarch (photo 3). Set aside.

Mix the milk, lemon juice, and vanilla extract together. I like to use a liquid measure with a spout to make it easy to pour the wet ingredients when combining with the dry ingredients and butter (photo 4).

Image 4: batter for lemon cake prior to adding dry ingredients and milk mixture; Image 5: lemon cake batter in mixing bowl; Image 6: batter in Bundt pan.

Alternately, add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Add the sour cream and mix until just combined (photo 5).

Transfer the batter to the prepared pan. Use a butter knife or small spatula to spread the batter into all the edges of the pan (photo 6).

Bake for 45-55 minutes, or until a wooden pick, inserted in the cake comes out clean.

Cool the cake in the pan for 10-15 minutes before removing to a wire rack to finish cooling.

Baked gluten free lemon cake in Bundt pan.

Make the Glaze:

In a medium mixing bowl, whisk the powdered sugar, lemon juice and lemon zest together.

Drizzle the glaze over the cooled cake. Sometimes I’ll use a small ladle to spoon the glaze over the cake. If I’m in a hurry, I’ll put the glaze in a glass measuring cup with a spout. Then I’ll pour the glaze over the cake as I slowly turn the cake plate.

Allow the glaze to set for 5 minutes before serving.

Tips for Making Lemon Bundt Cake

Generously grease your Bundt pan. This will keep the edges of the cake from sticking to the edges of the pan.
Use fresh lemons for the juice and zest to get the best flavor from this cake. For some recipes bottled lemon juice and lemon extract are good substitutes, but for this lemon cake recipe, using real lemons is definitely worth the effort.
Be careful not to over mix the cake batter. Over mixing will make the cake tough instead of tender.
Use a butter knife to spread the batter in the Bundt pan. The smaller knife makes it easier to spread the batter into all the crevices of the pan.
Don’t over bake the cake. Since all ovens are different, you’ll want to start checking the cake at the 45-minute mark.

Recipe FAQs

When to glaze lemon cake?

Allow the cake to cool completely before adding the glaze. If the cake is still warm, the glaze will slide off the cake.

How long will this lemon cake last?

This cake will last 2-3 days at room temperature in an air-tight container.

Should you refrigerate lemon cake?

No. Baked goods tend to dry out quickly in the fridge.

A slice of lemon cake and fork on small white plate with more cake in the background.

If you’re looking for an easy cake recipe with plenty of fresh lemon flavor, give this Gluten Free Lemon Cake a try. This tasty cake, topped with a sweet lemon glaze, is sure to brighten your day. Happy Baking!

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