Easy Lemon Cake Recipe – This bright and tangy gluten-free lemon cake is just like a bite of sunshine. Gluten-free, dairy-free, and full of taste.
First of all, when I post a recipe that is not vegan, I always feel like I’ll have to include a warning, so consider yourself disqualified. Yes, it’s a cake here. Yes, it’s got real sugar. Yes, more sugar is used to make the icing. And, YES, it’s absolutely tasty.
It’s fluffy and super light. To make lemony faux buttermilk, adding lemon juice and using a good, light mix of gluten-free flour keeps this cake light. Bob’s Red Mill 1-to-1 Baking Flour and King Arthur Flour Measure for Measure are the two gluten-free flour blends I loved best for cakes.
Can I Make It Vegan?
Without eggs, I have not really tried it, and yet if you want to try it, I would strongly recommend starting with a powdered egg replacer such as Ener-G or Bob’s Red Mill. A chia or flax egg can be a bit dense in recipes such as this or add grit to your cake (which is not what we’re looking for).
Easy Lemon Cake Recipe
Easy Lemon Cake Recipe – This bright and tangy gluten-free lemon cake is just like a bite of sunshine. Gluten-free, dairy-free, and full of taste.
Prep Time: 10 minutes
Cook Time: 30
Total Time: 40 minutes
Yield: 1 (9-inch) cake
INGREDIENTS
FOR THE LEMON CAKE:
1/2 cup of milk (I use unsweetened almond milk)
3 Tbsp of lemon juice
3/4 cup of sugar (I used organic cane sugar)
2 Tbsp of lemon zest (about 2 lemons’ worth)
1/2 cup of avocado oil (can sub melted coconut oil, butter, or vegan butter)
3 eggs
1/2 tsp of vanilla extract
1 3/4 cup of gluten-free all-purpose flour baking blend (like Bob’s Red Mill 1-to-1 Baking Flour)
1 1/2 tsp of baking powder
1/4 tsp of baking soda
1/2 tsp of salt
FOR THE LEMON-HONEY SYRUP:
1 Tbsp of honey
2 Tbsp of lemon juice
FOR THE LEMON GLAZE:
1 Tbsp of lemon juice
2 Tbsp of milk (I use almond milk)
1/2 tsp of vanilla
2 cups of powdered sugar, sifted (I measure, then sift)
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