Gluten-Free Lemon Cake with Lemon Cream Cheese Frosting

A Zesty, Velvety Masterpiece for Any Sweet Moment

When you’re yearning for something that feels both refreshing and luxurious, this Gluten-Free Lemon Cake delivers that perfect harmony — bright, buttery, and irresistibly soft. Each bite sings with lemon’s lively spark, balanced by the smooth richness of a lemon-kissed cream cheese frosting that practically melts away on your tongue. It’s a cake that radiates sunshine — perfect for a cheerful brunch, a warm-weather gathering, or simply to brighten an ordinary afternoon.

🌼 What Makes This Cake So Special

Dreamy, Tender Crumb:
A clever mix of gluten-free flour, almond flour, and creamy buttermilk ensures a delicate, melt-away texture that rivals any traditional cake.

Vibrant Citrus Kick:
Freshly squeezed lemon juice and finely grated zest bring a bold, lively brightness to both the cake and frosting.

No Grit, Just Greatness:
Balanced flours and fats create a smooth, wheat-like consistency — soft, fluffy, and never sandy.

Effortless Elegance:
With simple steps and familiar pantry staples, you can craft a bakery-worthy dessert without breaking a sweat.

🍋 Ingredients

🧁 For the Lemon Cake

• 2 cups (260 g) gluten-free all-purpose flour (with xanthan gum; if not included, add 1 teaspoon separately)
• ½ cup (60 g) almond flour — lends tenderness and a buttery depth
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup (230 g) unsalted butter, softened to room temperature
• 1 ¾ cups (350 g) granulated sugar
• 4 large eggs, at room temperature
• 2 tablespoons finely grated lemon zest (from about 2 large lemons)
• ⅓ cup (80 ml) fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) buttermilk, at room temperature

🍶 Lemon Cream Cheese Frosting

Silky, Tangy, and Irresistibly Smooth

This frosting is the crowning touch — a velvety layer that perfectly balances sweetness and citrus brightness. Its creamy texture spreads like satin and carries just the right amount of lemony zing to complement the tender crumb of the cake beneath.

🌿 You’ll Need

• 8 oz (225 g) cream cheese, softened until velvety
• ½ cup (115 g) unsalted butter, brought to room temperature
• 2 ½ cups (300 g) powdered sugar, sifted to remove any lumps
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• ½ teaspoon pure vanilla extract
• Optional: a delicate pinch of salt to round out the sweetness

🍰 Optional Garnishes

Give your cake an elegant finish with:

• Fresh lemon slices or twists for a burst of color
• Edible flowers or mint sprigs for a garden-fresh accent
• A dusting of powdered sugar for a soft, cloudlike effect

🕒 Preparation Timeline

Step	Time
Prep Time	25 minutes
Baking Time	30–35 minutes
Cooling & Frosting	45 minutes
Total	About 1 hour 45 minutes

🧑‍🍳 Step-by-Step Directions

Step 1: Ready Your Pans and Oven

Preheat your oven to 350°F (175°C).
Line two 8-inch round pans (or a single 9×13-inch pan) with parchment paper, then lightly grease and dust with gluten-free flour. This ensures your cakes release cleanly once baked and cooled.

Step 2: Blend the Dry Ingredients

In a medium bowl, whisk together:

• Gluten-free flour
• Almond flour
• Baking powder
• Baking soda
• Salt

Set aside. This well-aerated mixture forms the foundation of a cake that’s light yet stable.

Step 3: Whip the Butter and Sugar

Using a stand or hand mixer, cream butter and sugar together on medium-high speed until they turn pale and fluffy — around 3 to 4 minutes.
Pause to scrape down the sides of the bowl; this step ensures a smooth texture and helps capture those airy pockets that make your cake soft and lofty.

Step 4: Build the Flavor Base

Beat in the eggs, one by one, allowing each to blend fully before adding the next.
Now pour in your lemon zest, lemon juice, and vanilla extract.
The zest gives brightness, while the juice deepens the tang for that perfect citrus balance.
(If the mixture looks slightly curdled — don’t worry. That’s exactly how it should look at this stage.)

Step 5: Combine Wet and Dry Mixtures

Lower the mixer speed to avoid overworking the batter.
Add the dry mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients.
Mix just until everything comes together — the batter should be smooth and luscious, not overbeaten.

Step 6: Bake to Golden Perfection

Distribute the batter evenly between your prepared pans and smooth the tops with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool for 10 minutes in their pans before transferring them to a wire rack.
Allow to cool completely before applying frosting.

Pro Tip: Gluten-free cakes can overbake quickly — check a few minutes before the timer ends for the best texture.

🍋 Crafting the Lemon Cream Cheese Frosting

Step 1: Create the Creamy Base

In a large bowl, beat together cream cheese and butter until completely smooth, silky, and free of any lumps — about 2 to 3 minutes.

Step 2: Add the Sweetness and Zing

Gradually add the powdered sugar, a cup at a time, beating slowly to prevent a sugar storm.
Once the sugar is fully incorporated, blend in the lemon zest, lemon juice, vanilla extract, and — if you like — a tiny pinch of salt.

Turn the mixer to high speed for a final minute. The frosting should look billowy, creamy, and effortlessly spreadable.

If it feels too soft, refrigerate for 15–20 minutes to firm it up before spreading.

🎂 Bringing It All Together

Place the first cooled cake layer on your favorite stand or platter.
Smooth a generous sweep of lemon cream cheese frosting across the surface, letting it settle in a soft, even coat.
Gently position the second layer over the first, pressing lightly to secure it. Then frost the top and sides, spreading until it’s luxuriously covered.

If you love a home-style finish, don’t worry about perfection — let natural swirls and ridges form; they give the cake its handmade charm.
Adorn with thin lemon slices, zest curls, or a scattering of edible flowers for a graceful, sunshine-bright presentation.

🍴 Serving Inspiration

This cake is a versatile beauty — it pairs wonderfully with a range of simple, refined sides:

• A cup of hot tea or iced Earl Grey, for that classic tea-time moment.
• A handful of fresh berries — raspberries, blueberries, or blackberries — for color and a tart counterpoint.
• Whipped coconut cream if you prefer a dairy-free, lightly tropical twist.

Serve it chilled for a cool, refreshing summer treat, or at room temperature to enjoy the soft, buttery crumb and full lemon aroma.

🧊 How to Store

• At Room Temperature: Keep the cake loosely covered for up to 1 day, provided the weather is cool.
• In the Refrigerator: Store in an airtight container for up to 5 days; bring to room temperature before serving for the best texture.
• In the Freezer: Freeze the unfrosted layers for up to 2 months. Wrap each tightly in plastic and a layer of foil. Thaw overnight in the refrigerator before frosting.

Pro Tip: Cream cheese frosting is at its creamiest when freshly made, so if possible, frost the cake close to serving time for that luscious, smooth texture.

🥣 Baker’s Notes & Creative Twists

Flour Matters:
Opt for a trusted 1:1 gluten-free flour blend such as Bob’s Red Mill or King Arthur. The built-in xanthan gum helps mimic the stretch and tenderness of wheat flour.

Dairy-Free Version:
Swap butter for vegan margarine, cream cheese for plant-based cream cheese, and replace buttermilk with almond milk plus a tablespoon of lemon juice. It stays just as fluffy and flavorful.

Want More Lemon Intensity?
Brush each cake layer with a lemon glaze before frosting, or tuck a spoonful of lemon curd between the layers for a radiant burst of citrus.

Cupcake Adaptation:
This batter transforms beautifully into cupcakes — enough for about 18 to 20. Bake them at 350°F (175°C) for 18–20 minutes, and frost once cool for cheerful, individual portions.

🍋 Nutritional Overview (Per Slice)

Nutrient	Amount
Calories	420 kcal
Protein	5 g
Total Fat	22 g
Saturated Fat	12 g
Carbohydrates	52 g
Sugars	36 g
Dietary Fiber	2 g
Sodium	200 mg
Cholesterol	95 mg

Note: These figures are estimated and can vary slightly depending on the specific brands and types of ingredients used.