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Gluten-free Lemon Cake
Round cake with white frosting and a black band on a red cake stand
My husband and I first baked this wonderful cake for his mother’s Celbration of Life using fresh picked lemons from her garden.
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
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For the cake:

  • 1 cup vegetable oil or oil of choice
  • 1 ½ cup granulated sugar
  • 4 large eggs room temperature
  • 2 ½ cups all-purpose gluten-free flour blend
  • 1/2 teaspoon salt
  • 3 teaspoons gluten-free baking powder
  • 1 cup dairy-free milk
  • 2 teaspoons lemon extract
  • Zest from one medium lemon

For the filling and frosting:

  • 1 cup dairy-free butter 2 sticks room temperature
  • 6 cups powdered sugar
  • Juice from the same medium lemon about ¼ cup
  • ½ cup lemon curd
  • For the cake: Preheat oven to 350°F (180°C). Position rack in center of oven. Oil two 9-inch cake pans and dust with flour; set aside.
  • In a medium mixing bowl combine oil and sugar.
  • Add eggs and beat with an electric mixer at medium speed for one minute.
  • Add flour, salt, baking powder, dairy-free milk, lemon extract, and lemon zest; beat at medium speed for one minute.
  • Spoon batter evenly into cake pans. Bake for 28-32 minutes or until the centers springs back when touched and the centers are set. The time may vary on your elevation and oven temperature accuracy.
  • Remove from the oven and let cool in the pan on the rack for five minutes. Run a rubber spatula along the edges of each cake to loosen them. Invert onto the cooking rack.
  • For the frosting: In a medium mixing bowl, beat butter smooth and creamy.
  • Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of lemon juice until all ingredients are blended.
  • Beat in additional lemon juice if needed to obtain desired constancy.
  • Place on cake, dome side down, on a plate or cake platter. Spread a ¼ inch layer of frosting on it. Spoon lemon curd into the center and spread until it’s a half inch from the edges.
  • Add second cake to the top and frost the sides and tops. Tip: I like to put frosting in a piping bag and pipe in on, then spread it. It helps eliminate crumbs getting mixed into the frosting and adds the right amount of frosting.