Nothing says summer quite like the fresh flavor of lemon! This Best Ever Gluten Free Lemon Cake is the perfect ode to summer with a super moist base plus zing of flavor from fresh lemon juice and zest.
What really takes this lemon cake over the top is the lemon drizzle on top, an absolute must! Besides, all delicious cakes need a drizzle, frosting, or glaze of some sort am I right!?
And if you’re looking for more lemon inspired dishes to celebrate the summer season, check out this Lemon Blueberry Cake that has a bonus of fresh blueberries. Or if cookies are more your style, these Vegan Lemon Cake Cookies are like a cross between cake and cookies which is the best of both worlds!
Ingredients in Gluten Free Lemon Cake
Eggs – They help bind and hold together the cake.
Maple Syrup – I like adding a little bit of maple syrup for a touch of sweetness. The extra liquid also helps keep the cake super moist!
Coconut Oil – You want to make sure it is melted and cooled. Melted, so it combines evenly with the batter (if cold it will clump), and cooled, because if it’s too hot it can actually end up cooking the raw eggs when you mix them together.
Coconut Sugar – My go-to refined-sugar free sweetener, you want to make sure it is packed (as you would with brown sugar) to give this cake the right amount of sweetness.
Lemon Juice & Zest – For this recipe you use fresh lemons only! As with most of my lemon recipes, I use both the juice and zest from the lemon to make sure you get that punch of lemon flavor! For this recipe, you need 1/4 cup of juice, so 1-2 lemons depending on their size and how juicy they are.
Almond Flour – I use almond flour to keep this Lemon Cake gluten free, grain free, and paleo. Make sure to use blanched almond flour for the ideal texture!
Gluten Free Flour – To keep this Lemon Cake gluten free all the way, I used Bob’s Red Mill 1:1 Gluten Free Baking Flour as well. You could try other gluten free flour blends but I can’t guarantee the same results!
Vanilla Extract – I add this to most of my baking recipes- it helps balance out the flavors!
Baking Powder & Soda – As this recipe uses almond flour, the combination of baking powder and baking soda helps act as a rising agent since almond flour is heavier than regular flour.
How to Measure Gluten Free Flours
When it comes to gluten free baking, everyone has their own way of doing things! Due to the sometimes more delicate nature of gluten free flours, measuring it may require extra attention.
I personally like to softly spoon the flour into a measuring cup before scraping off extra with a butter knife. Others prefer to weigh their flour for best results, the choice is up to you!
How to Make Gluten Free Lemon Cake
- Preheat oven to 350F and line a 9″x5″ loaf pan with parchment paper
- In a medium sized bowl, beat eggs. Whisk in maple syrup, coconut oil, coconut sugar, lemon zest, fresh lemon juice, vanilla extract, and lemon extract (if you’re using).
- In a separate small bowl, whisk together almond flour, gluten free flour, baking powder, baking soda and salt.
- Add dry ingredients to the bowl of whisked wet ingredients and stir until just combined.
- Add batter to a parchment lined 9”x5” loaf pan, move to the oven, and bake at 350F for 35 – 45 minutes until a knife inserted in the middle comes out clean and top is nicely browned. Let the cake cool for 10 minutes in the loaf pan, then remove and let cool completely on a wire cooling rack.
How Much Juice in 1 Lemon
Depending on the size and ripeness of the lemon, you should be able to get 2-3 tablespoons of fresh juice! And since this lemon cake recipe calls for 1/4 cup fresh squeezed lemon juice, which equals 4 tablespoons, I suggest having two lemons available.
Are Lemon Juice & Lemon Extract the Same?
Far from it! Lemon juice comes from fresh lemons and is therefore acidic. That means it will create a reaction with the baking soda! Lemon extract on the other hand, is alcohol based and has a more potent flavor. This recipe includes both! The fresh lemon juice + zest is definitely needed, but you can omit the lemon extract if you don’t have it! I promise the cake will be just as delicious without it 🙂
What if I Want to Make a Lemon Bundt Cake?
The key to a delicious bundt cake is to have a moist batter which thankfully, this lemon drizzle cake has!
The first step is to make sure you grease the bundt pan well with a spray so that it doesn’t stick after baking. Then, when it comes to filling the pan you want to ensure the batter bakes evenly and without air bubbles forming. The best way to do this is by spooning the batter gently into the pan and then tapping it three times on a work surface to release air bubbles and evenly distribute batter.
Similar to the original gluten free lemon cake recipe, bake the bundt cake at 350 degrees F for about 35 – 40 minutes. To test if it’s done, poke a toothpick or knife into the center, if it comes out clean or with a few crumbs then it’s done! Let cool for 10 minutes before tapping it and shaking the pan loosely to release the cake. Place a pan over top the bundt pan and while holding it steady, flip the cake to release it. Let cool completely before adding the lemon drizzle then devour!
How Do You Make the Lemon Frosting?
While the lemon drizzle is optional, I highly recommend it to elevate this lemon cake!
Lemon Drizzle Ingredients
1 cup powdered sugar
1 tbsp lemon juice
1-2- tbsp water, to thin to desired consistency
Lemon Drizzle Steps
Add the powdered sugar to a bowl with lemon juice. Add water, 1 tbsp at a time, until desired consistency / thickness is reached. Drizzle on top of cooled lemon cake!
How to Store This Cake
I’ll be honest with you, this lemon cake is so tasty that it never lasts long around here! But for the times when you do need to store it and save some for later, follow these guidelines:
Store in an airtight container at room temperature for up to a week. I like to add a paper towel to the container as this helps keep out extra moisture.
For longer term storage, wrap in plastic wrap and store in an airtight container in the freezer for up to 3 months. You can do this with individual slices for easy snacking or the entire loaf!
Tips for Making the Best Ever Gluten Free Lemon Cake
- I’ve only tested this recipe with super fine blanched almond flour. My favorite brands are the ones sold from Costco, Trader Joe’s, or from Bob’s Red Mill
- Make sure you are properly measuring your gluten free flours. See notes above for directions how!
- Use fresh lemon juice and zest to get the best burst of lemon flavor for this cake. Make sure to zest your lemon first before juicing it so it’s easier!
If you’re looking for more cake inspiration, check out this Easy Banana and Coconut Cream Cake that’s like a banana coconut cream pie in cake form! This Paleo Carrot Cake is also a great choice no matter the occasion!
And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Gluten Free Lemon Cake 🙂
Ingredients
Gluten Free Lemon Cake
- 2 ea large eggs
- ¼ cup maple syrup
- ¼ cup coconut oil
- ½ cup coconut sugar
- 1 tbsp fresh lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- ½ tsp lemon extract optional
- 2 cups super fine blanched Almond flour
- 1 cup gluten free flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Lemon Drizzle
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1-2- tbsp water to thin to desired consistency
Instructions
- Preheat oven to 350F and line a 9"x5" loaf pan with parchment paper
- In a medium sized bowl, beat eggs. Whisk in maple syrup, coconut oil, coconut sugar, lemon zest, fresh lemon juice, vanilla extract, and lemon extract (if you’re using).
- In a separate small bowl, whisk together almond flour, gluten free flour, baking powder, baking soda and salt.
- Add dry ingredients to the bowl of whisked wet ingredients and stir until just combined.
- Add bater to a parchment lined 9”x5” loaf pan, move to the oven, and bake at 350F for 35 - 45 minutes until a knife inserted in the middle comes out clean and top is nicely browned. Let the cake cool for 10 minutes in the loaf pan, then remove and let cool completely on a wire cooling rack.
- For optional lemon drizzle, add powdered sugar to a bowl with lemon juice. Add water, 1 tbsp at a time, until desired consistency / thickness is reached. Drizzle on top of cooled lemon cake.
Notes
- Store in an airtight container at room temperature for up to a week. I like to add a paper towel to the container as this helps keep out extra moisture. For longer term storage, wrap in plastic wrap and store in an airtight container in the freezer for up to 3 months. You can do this with individual slices for easy snacking, or the entire loaf.
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