Gluten-Free Lemon Layer Cake

Ingredients You’ll Need

Dry Ingredients You’ll Need for the Cake

Here are the dry ingredients you’ll need to make this gluten-free lemon cake:

• Gluten-free 1:1 baking flour: It’s important to choose a high-quality 1:1 baking flour for this recipe. This is my favorite brand. It makes all the difference in the texture of the cake! (NOTE: DO NOT use Cup4rCup gluten-free flour for this cake. It makes an overly gummy cake!)
• Cornstarch: Using part gluten-free 1:1 baking flour and part cornstarch creates the consistency of cake flour. The cornstarch helps to lighten the cake! 
• Baking powder: Baking powder is an important leavening agent to create a light, fluffy cake crumb.
• Salt: I like to use fine sea salt for all of my gluten-free baking.

Wet Ingredients You’ll Need for the Cake

Here are the wet ingredients you’ll need to make this gluten-free lemon cake:

• Sugar: Domino granulated fine sugar is my favorite, but any granulated sugar will work!
• Lemon zest: In my opinion, the best lemon desserts always include lemon zest! It adds an extra punch of flavor you simply can’t get with lemon juice alone.
• Butter: I always like to use salted butter for baking. It adds more depth of flavor than regular butter. Room temperature is best for creaming with sugar!
• Oil: You can use vegetable oil or canola oil in this cake recipe.
• Buttermilk powder: Buttermilk powder is the magical secret ingredient in this recipe! Something about the powdered buttermilk gives the cake an extra light and tender crumb. I highly recommend using it instead of regular buttermilk.
• Water: Room temperature water helps thin the batter and combine all the ingredients for a light, tender cake.
• Egg yolks: I like adding egg yolks separately from egg whites. Egg yolks add richness, and whipped egg whites create a fluffy, light cake.
• Lemon extract: If you’re a true lemon lover, you can never get enough! Lemon extract takes the cake to the next level, adding more depth and delicious lemon flavor.
• Vanilla extract: Vanilla is the perfect balance to tart lemon flavor in this cake.
• Egg whites: Whipping the egg whites creates a light, fluffy cake with a texture that can’t be beat!
• Cream of tartar: Cream of tartar helps stabilize the egg whites by keeping the proteins from sticking together. Now you know!

You also might like these lemon muffins!

Ingredients You’ll Need for Lemon Frosting

Here’s what you’ll need to make this delicious lemon frosting:

• Powdered sugar: Any brand of powdered sugar will work for this frosting!
• Butter: I always like to use salted butter for greater depth of flavor. Use room temperature for easier blending with the powdered sugar.
• Lemon juice: Lemon juice adds the bright, tangy lemon flavor that makes this cake so amazing! Fresh is best!
• Vanilla extract: I like to add real vanilla extract for best flavor.
• Cream cheese: Use room-temperature cream cheese to make a smooth frosting. Full-fat has the best flavor and texture!

How to Make Gluten-Free Lemon Cake

Make the Cake:

• Preheat the oven to 350F. Grease three 8-inch round cake pans and line the bottom of each pan with a circle of parchment paper, then grease again.

• In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt.
• Add the sugar and lemon zest to a bowl and use your fingertips to rub the zest into the sugar. This helps to release more essential oils from the zest.

• In the bowl of a stand mixer, add the zest/sugar, butter and oil. Whip on medium-high speed for 3 minutes, until light and fluffy.
• Add in egg yolks one at a time and mix until combined after each addition, then mix in lemon and vanilla extracts. Scrape down the bowl.

• Whisk together the buttermilk powder and water until combined. (I usually end up doing this in my blender!)
• Add 1/3 of the flour mixture, and blend just until combined. Add half of the buttermilk, and mix just until combined. Mix in another 1/3 of the flour mixture followed by the remaining buttermilk. Finish by mixing in the last 1/3 of the flour mixture.

• In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
• Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don’t over-mix and deflate egg whites).

• Divide batter among prepared cake pans. Bake for 20-24 minutes, until golden and a toothpick inserted into the center of each cake comes out clean.
• Let the cakes cool in the pans for 5 minutes, then turn them out onto a wire rack to continue cooling. Cool completely before frosting.

Make the Frosting

• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined.
• Add powdered sugar, lemon juice, vanilla extract, and a pinch of salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more powdered sugar if the frosting is too thin, and more lemon juice if the frosting is too thick.
• Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with the 2nd layer and spread the remaining frosting all over the top and sides. Slice, serve, and enjoy!