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Gluten Free Lemon Cake

Gluten Free Lemon Cake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups (210g) gluten-free all-purpose flour blend
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup neutral oil
  • ½ cup plain Greek yogurt
  • 2 packed tbsp lemon zest (from about 2 lemons)
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2 to 3 tbsp fresh lemon juice (for glaze)
  • Pinch lemon zest (for glaze)

Method
 

  1. Whisk flour, baking powder, baking soda, and salt together in a large bowl.
  2. In another bowl, beat sugar, eggs, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
  3. Pour wet into dry and stir just until combined, then let batter rest 5 minutes.
  4. Preheat oven to 350°F (180°C). Pour batter into a greased 9x5-inch loaf pan lined with parchment. Bake 45 to 55 minutes until golden and a toothpick comes out with moist crumbs. Cool completely.
  5. Whisk powdered sugar with 2 tbsp lemon juice, adding up to 1 tbsp more as needed. Pour over the cooled cake and let set 15 minutes before slicing.

Notes

The glaze is optional, but the extra pop of lemon makes the cake feel finished. For a less sweet finish, dust the top with powdered sugar instead. This loaf freezes well unglazed; wrap it tightly and freeze for up to 2 months, then thaw at room temperature and glaze fresh the day you serve.