Gluten-Free Lemon Layer Cake

Gluten-free lemon cake on a cake stand, with a large slice out of it and with lemons on top and on the side

Meaningful Eats

Gluten-Free Lemon Layer Cake

12 servinves

This gluten-free lemon cake is like sunshine on a plate! It truly is the BEST lemon cake I’ve ever made.

My #1 tip for this cake is to use buttermilk powder for a light and tender crumb! Check out this blog post for all the tips to make an unforgettable gluten-free lemon cake.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 40

Cooling Time 30

Total Time 1 30

Author Erin Collins

Ingredients

CAKE DRY INGREDIENTS:

2 cups gluten-free 1:1 baking flour 300 grams
½ cup cornstarch 60 grams
1 tablespoon baking powder
1/2 teaspoon salt

CAKE OTHER INGREDIENTS:

2 cups granulated sugar 400 grams
2 tablespoons lemon zest usually the zest of 2-3 lemons
3/4 cup butter at room temperature
1/4 cup vegetable oil or canola oil
6 tablespoons buttermilk powder I use SACO
1 1/2 cups water room temperature
2 large egg yolks at room temperature
1 ½ teaspoons lemon extract
1/2 teaspoon vanilla extract
6 large egg whites at room temperature
1/8 teaspoon cream of tartar

FROSTING INGREDIENTS:

1 cup butter 230g softened to room temperature
8 ounces full-fat brick style cream cheese 224g softened to room temperature
5 cups powdered sugar 600g
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
pinch salt to taste

Instructions

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 totally combined. (I usually end up doing this in my blender!)
Add 1/3 of the flour mixture, blend just until combined. Add half of the buttermilk, mix just until combined. Mix in another 1/3 of the flour mixture followed by 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 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, enjoy!

Notes

RECIPE NOTES

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.

Adding the dry ingredients alternately with wet ingredients ensures the flour absorbs into the batter. This prevents dry, grainy gluten-free lemon cake.

Using part gluten-free 1:1 baking flour and part cornstarch creates the consistency of cake flour. The cornstarch helps to lighten the cake!

Never let the cake cool completely in the pan—this will make it very difficult to get out! For best results, let the cake cool for 10-15 minutes, then transfer it to a wire rack to finish cooling.

You can bake this cake in a 9x13 pan if you want to skip the effort of making a layer cake!

This cake features an AMAZING frosting that's a cross between a cream cheese frosting and a buttercream frosting. It's the best of both worlds! This 7-minute frosting is another delicious option for this lemon cake!

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