Description
This moist and buttery gluten-free lemon butter cake is bursting with citrus flavor, finished with a light lemon glaze. Perfect for spring days or whenever you need a bright, comforting dessert.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- Zest from 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ⅓ cup milk (or dairy-free alternative)
- ¾ cup powdered sugar (for glaze)
- 1–2 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
- In one bowl, whisk together gluten-free flour, almond flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, vanilla, and milk.
- Combine wet and dry ingredients until just mixed.
- Pour batter into the prepared pan and smooth the top. Tap gently to remove air bubbles.
- Bake for 30–35 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Once cooled, whisk powdered sugar and lemon juice to make glaze. Pour over cake and let set.
- Slice, serve, and enjoy!
Notes
- Use room temperature ingredients for better texture.
- Do not overmix the batter to avoid a dense cake.
- Make a day ahead — flavors deepen overnight.
- Try adding poppy seeds or blueberries for a twist.