Gluten Free Lemon Cake

4.86 from 7 votes

Gluten Free Lemon Cake

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!

Prep Time25 mins

Cook Time50 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: American, Gluten free

Servings: slices

Calories: 463kcal

Author: Connie @ Flavor Walk

Ingredients

For the Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
2 tablespoons lemon zest
4 large eggs
¾ teaspoon salt
2 ½ teaspoons baking powder
2 ¾ cup gluten free flour blend
3 tablespoons cornstarch
½ cup milk
¼ cup fresh lemon juice
1 teaspoon vanilla extract
¼ cup sour cream

For the Glaze:

1 ½ cups powdered sugar
2-3 tablespoons fresh lemon juice
1 teaspoon lemon zest

Instructions

Making the Cake:

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 blend 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.

Making the Glaze:

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.

Notes

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.

Nutrition