Experience the bright, tangy flavors of fresh citrus and sweet vanilla in every bite of this delicious, moist cake. It’s baked to perfection to give you a satisfying gluten-free sweet treat.

Birthdays are a big thing in my family. And, when it’s my mom’s birthday, she loves nothing more than a big slice of lemon cake.

However, since she recently started a gluten-free diet, it’s been more challenging for her to find a delicious lemon cake she loves (and that’s gluten-free).

So, as her birthday approached, I decided to give it a try and bake the most delicious gluten-free lemon cake she’s ever had. After experimenting with several recipes, I found the one.

After you try this recipe, you won’t look at other lemon cakes the same way.

This gluten-free lemon cake delivers a perfectly moist crumb and a bold, zesty punch.

What makes this a perfect cake is the mix of Mulino Caputo gluten-free flour and finely ground almond flour. My dad even took a bite and couldn’t believe it was gluten-free.

If you are looking to satisfy your sweet tooth without compromising your dietary needs, I know you’ll enjoy this recipe.

Ingredients and Substitutes

LEMON LOAF CAKE

Gluten-free flour blend (1 2/3 cups) – Replace with a mix of 1 cup of oat flour and 2/3 cup of rice flour to get a similar result.

Almond flour (3/4 cup) – You can also use coconut flour, but only use ½ cup.

Xanthan gum (1 tsp) – Switch with guar gum.

Baking powder (1 tbsp)

Granulated sugar (1 cup) – Substitute with coconut sugar, honey, or a sugar-free sweetener.

Pinch of salt

Unsalted butter, softened (2 sticks) – Swap with coconut oil, vegan butter, or ghee.

Zest of lemons, finely grated (3) – Lime zest or orange zest are great alternatives.

Medium eggs (4)

Greek yogurt (1 cup) – You can also use cottage cheese or silken tofu for a dairy-free alternative.

Vanilla extract (1 tsp) – Use vanilla paste or almond extract for a different flavor.

Lemon juice, from fresh lemons (6 tbsp) – Swap with lime juice.

LEMON GLAZE (OPTIONAL)

Powdered sugar (6 tbsp) – Replace with a sugar-free powdered sugar.

Lemon juice (2 tbsp)

How to Make Gluten Free Lemon Cake

Step 1. Preheat your oven to 350F and prepare a 9×4-inch loaf pan with parchment paper. Grab a bowl and sift the gluten-free flour, almond flour, xanthan gum, baking powder, sugar, and salt.

Combine all the ingredients.

Step 2. Add the softened butter. Use a hand mixer to blend the ingredients. You should end up having a crumbly batter.

Step 3. Stir in the grated lemon zest.

Step 4. In another bowl, whisk the eggs, Greek yogurt, vanilla, and lemon juice.

Step 5. Pour the wet ingredients into the dry ones. Mix everything until you have a smooth batter.

Step 6. Transfer the batter into the loaf pan and use a spatula to smooth the top.

Step 7. Place it in the oven and bake for 55-60 minutes or until a toothpick comes out clean. If the top is burning, cover it with foil.

Step 8. Remove the cake from the oven and let it cool in the pan for 10 minutes, and then transfer it to a wire rack to let it cool completely.

Mix the powdered sugar and lime juice to create a glaze. Drizzle all over the cake and let it set before slicing.

My Tips & Tricks

1. Use room temperature ingredients: Cold eggs and cold yogurt will cause your softened butter to seize up, resulting in a lumpy batter.
2. Let the batter rest: Gluten-free flours absorb moisture differently than wheat flour. So, try to make sure you let the batter rest for at least 10 minutes.
3. Tent with foil: Gluten-free goods often brown quickly. Keep an eye on your loaf at the 40-minute mark. If the top is getting too dark, place some foil on top.