This Gluten Free Lemon Cake is rich, dense, and bursting with lemon flavor. It’s delicious on its own, but the lemon icing takes it to another level! A must bake for lemon lovers, this tasty dessert is perfect for everyday and special occasions.
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.
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.
(This post contains affiliate links. Read my disclosure policy here.)How to Make this Gluten Free Lemon Cake Recipe
Preheat oven to 350 degrees and generously grease a 10 cup or 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).
In a medium mixing bowl, whisk together the salt, baking powder, gluten free flour 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).
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).
Pour the batter into 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.
Allow the cake to cool in the pan for 10-15 minutes before removing to a wire rack to finish cooling.
Making the Lemon Icing
In a medium mixing bowl, whisk the powdered sugar, lemon juice and lemon zest together.
Drizzle the icing over the cooled cake. Sometimes I’ll use a small ladle to spoon the icing over the cake. If I’m in a hurry, I’ll put the icing in a glass measuring cup with a spout. Then I’ll pour the icing over the cake as I slowly turn the cake plate.
Allow the icing to set for 5 minutes before serving.
Baker’s Tips
- Generously grease your Bundt pan. This will keep the edges of the cake from sticking to 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.
- 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.
- Allow the cake to cool completely before adding the lemon icing. If the cake is still warm, the icing will slide right off.
How long will this lemon cake last?
This cake will last 2-3 days at room temperature wrapped or covered. You may be tempted to store the leftovers in the refrigerator, but baked goods dry out quickly in the fridge.
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 icing, will brighten your day. Happy Baking!
More Gluten Free Cake Recipes
- Cranberry Coffee Cake
- Old-Fashioned Chocolate Icebox Cake
- Gluten Free Banana Cake with Cream Cheese Frosting
- No Bake Oreo Cheesecake Recipe
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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This Gluten Free Lemon Cake is rich, dense, and bursting with lemon flavor. It’s delicious on its own, but the lemon icing takes it to another level!
- 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
- 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
Preheat oven to 350 degrees and generously grease a 10-12 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.
Add the eggs, one at a time, beating well after each addition.
In a medium mixing bowl, whisk together the salt, baking powder, gluten free flour and cornstarch. Set aside.
Mix milk, lemon juice, and vanilla extract together.
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.
Pour the batter into the prepared pan. Use a butter knife or small spatula to spread the batter into all the edges of the pan.
Bake for 45-55 minutes, or until a wooden pick, inserted in the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before removing to a wire rack to finish cooling.
Whisk powdered sugar, lemon juice and lemon zest together.
Drizzle the icing over the cooled cake.
Allow the icing to set for 5 minutes before serving.
- Generously grease your Bundt pan. This will keep the edges of the cake from sticking to 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.
- 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.
- Allow the cake to cool completely before adding the lemon icing. If the cake is still warm, the icing will slide right off.
Recipe adapted from A Latte Food.
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