Gluten-Free Lemon Cake Recipe With Lemon Glaze
Written by MasterClass
Last updated: Apr 15, 2022 • 3 min read
Gluten-free lemon cake makes for a tangy dessert or afternoon snack. Learn how to make a gluten-free lemon cake with gluten-free all-purpose flour and a lemon glaze.
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What Is Gluten-Free Lemon Cake?
Gluten-free lemon cake is a simple pound cake made with a gluten-free flour blend, plain yogurt, and fresh lemon juice and zest. The acidic yogurt and juice react with baking soda or baking powder, which allows the lemon cake to rise. Yogurt also adds moisture and a subtle tangy flavor to the cake. To balance the tanginess, some bakers fold in fresh fruit, such as raspberries or blueberries.
4 Tips for Baking Gluten-Free Lemon Cake
To make the best gluten-free lemon cake, follow these tips:
- 1. Add xanthan gum. A small amount of xanthan gum helps return some stickiness and elasticity to the batter missing in most gluten-free flour alternatives to ensure the cake has a tender crumb.
- 2. Go dairy-free. You can use coconut yogurt or another plain, non-dairy yogurt for a dairy-free cake.
- 3. Make lemon cupcakes. For individual desserts, divide the batter evenly between the cups of a muffin tin for gluten-free lemon cupcakes.
- 4. Add a cake topping. You can finish your gluten-free lemon cake with a lemony buttercream frosting, homemade whipped cream, or a simple lemon glaze made from powdered sugar and lemon juice.
Lemon Juice vs. Lemon Extract: What’s the Difference?
Lemon juice and lemon extract derive from lemons, but there are a few key differences. Lemon juice is a liquid squeezed from fresh, ripe lemons. The highly acidic juice has a moderate lemon flavor that comes along with the fruit’s natural bitterness. Many recipes call for lemon juice to add a lemony, tart flavor, increase the acidity of a dish, or serve as a bright condiment on top.
Pure lemon extract is a lemon-flavored liquid made by soaking lemon peels in alcohol (or, occasionally, oil). The alcohol absorbs the essential oils of the peels, resulting in a potent lemon flavor without a lot of bitterness or acidic properties. Many recipes call for lemon extract to add a bright lemon flavor without making the final dish tart or causing dairy ingredients to curdle with the acid from pure lemon juice.
Tangy Gluten-Free Lemon Cake Recipe
makes
1 8½-inch loaf cake or 8-inch round cakeprep time
30 mintotal time
1 hr 20 mincook time
50 minIngredients
For the cake:
For the glaze:
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Grease an 8-inch loaf pan or 8-inch cake pan with nonstick spray, then line with parchment paper.
- 3
In a large bowl, whisk together the flour, xanthan gum, baking powder, and kosher salt.
- 4
The bowl of a stand mixer fitted with a whisk attachment, whisk together the sugar, lemon zest, lemon juice, yogurt, eggs, and pure vanilla extract until well combined.
- 5
Add the dry ingredients to the wet ingredients and whisk on low until just incorporated.
- 6
Using a rubber spatula, fold in the oil.
- 7
Scrape the batter into the prepared pan and smooth the top with the rubber spatula.
- 8
Bake the cake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 40 minutes for a round cake or 50 minutes for a loaf cake.
- 9
Place the pan on a cooling rack and let the cake cool in the pan for 10 minutes, then transfer the cake to the wire rack to cool to room temperature, about 1 hour.
- 10
In a medium bowl, whisk together confectioners’ sugar and lemon juice until smooth. Drizzle or spread the glaze over the cake.
- 11
You can store the cake in an airtight container at room temperature for up to 4 days.
Note: Total time does not include 1 hour and 10 minutes of inactive time.
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