Moist & Fluffy Gluten-Free Lemon Cake Recipe

I love cake in many different ways, and this gluten-free lemon cake is right in the middle of them all. Some of it tastes rich like butter, some of it tastes sour like lemon, and all of it melts in your mouth like charm. It's a cake that's so light and fluffy that you won't even notice it's gluten-free.

You're probably here because you need a gluten-free recipe, you're cooking for someone who does, or you want to try something new (I love a good kitchen experiment, too!) Well, with this cake, you get the best of both worlds- a soft, moist crumb and a citrus punch that keeps things light and refreshing.

Also, could we talk about the texture for a minute? This cake is soft but sturdy because it has almond flour in it. It's kind of like a lemon pudding cake that has cut out the pudding for more air. If you haven't already done so, you should try baking with almond flour. It changes the game when it comes to gluten-free baking!

Why Choose Gluten-Free?

Recently, baking without gluten has become very popular, not just among people with celiac disease or gluten intolerance. Many people are switching to gluten-free recipes for various reasons, such as to live a healthier life, follow a special diet, or just have fun trying out new ingredients.

Without wheat flour, this gluten-free lemon cake is the perfect example of how tasty a cake can be. There is no heavy feeling after eating this cake because it is moist, flavorful, and very light.

Ingredients

220 g of butter
1 cup of sugar
1½ cups of almond flour
¾ teaspoon gluten-free baking powder
Zest of 1 lemon
½ cup of fresh lemon juice
2 eggs

How to Make Your Gluten-Free Lemon Cake?

Step 1: Preheat and Prep

First things first: preheat your oven to 180°C (350°F). This cake is about balancing tender and crisp, so a hot, ready-to-go oven is key. While it heats up, grease your cake tin (I recommend a 9-inch round tin) and set it aside.

Step 2: Cream the Butter and Sugar

Now, grab your mixer (or immersion blender) and cream the butter and sugar together. This step is crucial for creating that light, fluffy texture we’re going for. Beat them until the mixture is pale and fluffy—it’ll look so good you’ll be tempted to take a spoonful. (Go ahead, I won’t tell.)

Step 3: Add the Eggs

Next, it’s time to add in the eggs, one at a time. Mix well after each one so everything stays nice and smooth. The eggs will give your cake that beautiful rise and richness, so don’t rush this step. Patience is key, and your reward is in the fluff!

Adding sugar and egg into the mixture to make Gluten Free Lemon Cake.

Step 4: Add the Lemon Zest

Now comes the zest! I’m convinced that lemon zest is one of the greatest gifts the universe has given to bakers. It adds a pop of flavor that’s so bright and fresh that it practically sings. Add it to the batter and mix it well.

Step 5: Mix in the Dry Ingredients

In goes the almond flour and gluten-free baking powder. This is where the magic happens. Almond flour brings that tender, slightly nutty flavor and the pudding-like texture that makes this cake stand out. Stir until everything is thoroughly combined and you have a smooth, thick batter.

Step 6: Bake to Perfection

Spoon your batter into the prepared cake tin and smooth the top. Pop it into the oven and let it bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. While the cake bakes, the smell of lemon and butter will fill your kitchen—it’s basically a sneak peek of the goodness to come.

Step 7: The Lemon Juice Soak

Here’s the part where this cake gets its extra dose of wow. When your cake is out of the oven, pour that fresh lemon juice evenly over the top while it's still hot. Trust me, the cake will drink it up, and this step gives it that almost pudding-like, ultra-moist texture. It’s lemony heaven in cake form.

Step 8: Let It Cool

Let the cake cool in the tin for a bit to absorb all that lemon juice. Once it’s cooled down enough to handle, cut yourself a slice and dig in!

Why Almond Flour Is a Game-Changer?

You might wonder why almond flour is such a big deal in gluten-free baking. Well, let me tell you—it’s a superstar. Not only does it give the cake an incredible texture that’s both moist and light, but it also brings a slightly sweet, nutty flavor that pairs perfectly with the brightness of the lemon.

Unlike regular flour, which sometimes makes gluten-free cakes feel dense or dry, almond flour keeps things soft and tender. Plus, it’s packed with protein and healthy fats, so you can feel better about indulging in that second (or third) slice.

Gluten-Free Lemon Cake Serving Suggestions

Whipped Cream & Berries: Top each slice with a dollop of whipped cream and a handful of fresh berries. The cream's sweetness and the berries' tartness make for a beautiful balance with the lemon.
Coconut Yogurt: If you’re dairy-free, try serving it with a spoonful of coconut yogurt. It adds a rich, creamy element that complements the bright citrus flavors.
Lemon Glaze: Feeling extra indulgent? Drizzle a simple lemon glaze over the top (mix lemon juice with powdered sugar) for extra sweetness and tang.

Getting a sliced of Gluten Free Lemon Cake.

Zulay's Final Thoughts

This gluten-free lemon cake proves that you don’t have to sacrifice flavor or texture just because you’re cutting out gluten. In fact, this cake is so moist and fluffy you might even find yourself making it over and over, gluten-free diet or not.

It’s the cake perfect for any occasion—celebrating, hosting a brunch, or just wanting something sweet to snack on with your afternoon coffee. So, what are you waiting for? Preheat that oven, grab your almond flour, and get baking.