Gluten-Free Lemon Cake Recipe

Why I Love This Recipe:
This gluten-free lemon cake is the perfect dessert for spring with its delicate, moist texture, zesty lemon flavor, and thick, sweet icing that everyone will love. Whether you’re gluten-free or not, this cake has the perfect balance of tartness from the lemon and sweetness from the icing. The combination of the fluffy cake and tangy lemon glaze makes it a refreshing and indulgent treat. It’s easy to make and a guaranteed crowd-pleaser, and the best part is, it’s gluten-free but so delicious that no one will even notice!

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Cool Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Servings: 8 slices
• Cuisine: Gluten-Free Dessert

Equipment Needed:

• 9×5 or 8×4 loaf pan
• Parchment paper
• 2 medium bowls
• 2 whisks
• Stand mixer with paddle attachment or hand mixer
• Wire cooling rack

Ingredients:

For the Gluten-Free Lemon Cake:

• 1 ½ cups gluten-free all-purpose flour
• 1 ½ teaspoons baking powder
• 1 tablespoon lemon zest (from 2-4 lemons, see notes)
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature (see notes)
• 1 cup granulated sugar
• 3 large eggs, at room temperature (see notes)
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice (approximately 1-2 lemons’ worth)
• ½ cup buttermilk (divided)

For the Lemon Icing:

• 1 ¼-1 ½ cups powdered sugar, sifted (plus more as needed)
• 2 tablespoons lemon juice (approximately 1-2 lemons’ worth)
• 1 tablespoon milk

Instructions:

1. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, making sure the paper fits the entire length of the pan. Alternatively, you can grease the pan well if you prefer not to use parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the gluten-free flour, baking powder, lemon zest, and salt. Whisk everything together until thoroughly mixed. Set aside.
3. Cream Butter and Sugar: In the bowl of your stand mixer (or using a hand mixer), cream together the room temperature butter and granulated sugar on medium-high speed. Beat until the mixture is pale and fluffy, about 4-6 minutes. Scrape down the sides of the bowl as needed.
4. Add Eggs and Flavorings: Reduce the mixer speed to low. Add the room temperature eggs one at a time, beating well after each addition. Once all eggs are incorporated, add the vanilla extract and lemon juice. Increase the speed back to medium-high and beat until fully combined.
5. Incorporate the Dry Ingredients: With the mixer on low, begin adding the flour mixture in three parts. Add one-third of the flour mixture, mixing until almost combined, then add ¼ cup of buttermilk and mix until just combined. Repeat with the remaining flour mixture and buttermilk, mixing until just incorporated. Be careful not to overmix.
6. Bake the Cake: Transfer the batter into your prepared loaf pan, spreading it out evenly. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean (or with very few crumbs). The cake should be golden brown on top. Baking times may vary depending on your oven and the size of your loaf pan.
7. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. After that, remove the cake from the pan and transfer it to a wire cooling rack. Let the cake cool completely before icing.
8. Prepare the Lemon Icing: In a medium bowl, whisk together the powdered sugar, lemon juice, and milk. Start with 1 ¼ cups of powdered sugar and add more if necessary to achieve a thick, pourable consistency. The icing should be thick enough to coat the cake without dripping off immediately.
9. Ice the Cake: Once the cake has completely cooled, pour the icing over the top, allowing it to drizzle down the sides. If you like a thick layer of icing, place the cake back in the loaf pan to prevent the icing from running off. Let the icing set before slicing.
10. Serve and Enjoy: Slice the cake and serve once the icing has dried. Enjoy the perfect balance of tangy lemon cake and sweet icing!

Tips and Tricks:

• Room Temperature Ingredients: It’s important that both the butter and eggs are at room temperature to ensure the cake batter comes together smoothly and evenly. For a quick fix, place the eggs in a bowl of warm water for 5-10 minutes to bring them to room temperature.
• Lemon Zest: You’ll need 2 to 4 lemons to get 1 tablespoon of zest, depending on the size of the lemons. Be sure to zest the lemons before juicing them to avoid missing any zest!
• Don’t Overmix: When adding the dry ingredients, mix until just incorporated. Overmixing can lead to a dense cake. A few lumps are perfectly fine!
• Icing Consistency: If your icing is too thin, add more powdered sugar to thicken it. If it’s too thick, add a tiny bit more milk or lemon juice to loosen it up.

Storage:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Be sure to store it with the icing on top to keep the cake moist.
• Refrigeration: You can store the cake in the fridge for up to 1 week. Just be sure to cover it well to prevent it from drying out.
• Freezing: This cake freezes well! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions:

• Can I use regular all-purpose flour instead of gluten-free flour?
  Yes, if you don’t need the cake to be gluten-free, you can substitute regular all-purpose flour for the gluten-free flour. The texture may differ slightly, but it will still be delicious.
• Can I use a different type of milk instead of buttermilk?
  If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a measuring cup and filling it with regular milk to the ½ cup line. Let it sit for 5 minutes before using.
• Can I make this cake in a different pan size?
  Yes, you can use a different size loaf pan. If you use a larger pan, the cake may bake faster, so keep an eye on it. For smaller pans, the baking time may be longer. Always check doneness with a toothpick.
• How can I make the icing thicker or thinner?
  To thicken the icing, add more powdered sugar, one tablespoon at a time. To thin it, add a tiny bit of milk or lemon juice. The goal is to achieve a thick, spreadable consistency.

This gluten-free lemon cake with lemon icing is the ultimate springtime treat—refreshing, sweet, and full of citrusy goodness. It’s perfect for any occasion and sure to be a hit with everyone, whether they follow a gluten-free diet or not

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