An easy recipe for Gluten-Free Lemon Cake. This gluten-free cake is full of lemon flavor and topped with a creamy lemon buttercream frosting. The lemon cakes can be frozen for up to one month. Simply defrost the cakes in the refrigerator overnight.
Ingredients:
- ⅔ cup butter, softened Dairy-free use Smart Balance butter.
- 1 ⅔ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons pure lemon extract
- ½ teaspoon dried lemon peel
- ⅛ teaspoon gluten-free yellow gel food coloring (optional) I like gluten-free gel food colors.
- 2 ¼ cup all-purpose gluten-free flour with xanthan
- ½ teaspoon salt
- 3 ½ teaspoon gluten-free baking powder
- 1 ½ cups milk Dairy-free use unsweetened almond milk.
- 5 large egg whites
Lemon Buttercream Frosting
- 1 cup butter, softened Dairy-free use Smart Balance butter.
- ½ teaspoon pure vanilla extract
- ¼ teaspoon pure lemon extract
- 4 cups powdered sugar
- ⅛ teaspoon gluten-free yellow gel food coloring (optional) I like gluten-free gel food colors.
Instructions
- Preheat the oven to 350°F. Cut the parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray. (I like gluten-free coconut oil cooking spray)
- In a large bowl cream together the softened butter and the granulated sugar together with a mixer until fluffy.
- Add the pure vanilla extract, lemon extract, dried lemon peel, food coloring (optional), gluten-free flour, salt, and gluten-free baking powder to the butter mixture and mix until combined.
- Add the milk and mix until smooth.
- Beat in the egg whites and mix on high for 2 minutes.
- Pour half of the batter into the first 9-inch cake pan and then pour the rest of the batter into the second 9-inch cake pan.
- Bake on the middle rack for 25-30 minutes, until a toothpick inserted in the center, comes out clean and the sides of the cake is pulling away from the side of the pan.
- Cool the cakes in the pans for about 10-15 minutes. Place the cakes on a cooling rack to completely cool before frosting.
Lemon Buttercream
- In a large bowl beat the softened butter at medium speed, until smooth. Add the pyre vanilla and lemon extract and mix until fully combined. Add the powder sugar one cup at a time to the buttery spread mixture and mix until fully combined. Add gluten-free yellow food coloring for a brighter yellow frosting (optional).
- Store leftovers in an air-tight container at room temperature or in the refrigerator.
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