Gluten Free Lemon Cake

Tired of dry, tasteless gluten-free baked goods? This gluten-free lemon cake is here to rescue you! It’s moist, flavorful, and surprisingly easy to make. Let’s be real, gluten-free baking can be tricky, but this recipe is designed for success. You don’t need to be a professional baker to create a delicious and satisfying gluten free lemon cake. We’ll break down the ingredients and techniques so you can enjoy a guilt-free treat without sacrificing taste or texture.

Prep Time	15	Cook Time	35
Servings	8	Calories	285 kcal

Ingredients

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• ¼ cup lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• For the glaze:
• 1 cup powdered sugar
• 3-4 tablespoons lemon juice

Recommended Tools You’ll Need

Tool	Why You Need It
9-inch Round Cake Pan	Essential for baking the cake in the right shape and size.
Mixing Bowls	Needed for combining wet and dry ingredients separately.
Whisk and Spatula	Whisk for dry ingredients, spatula for gently folding wet and dry together.
Wire Rack	Allows the cake to cool evenly after baking.

Calorie Reality

This gluten free lemon cake slice provides 285 calories. If you’re aiming for a 2000-calorie diet, that’s roughly 14% of your daily intake. Consider it a treat within your overall calorie goals, balancing it with nutrient-dense meals throughout the day.

About Your Daily Budget: Your Total Daily Energy Expenditure (TDEE) is the number of calories you burn daily. This number depends on your height, weight, age, gender and activity level. You can only lose weight if you eat fewer calories than your TDEE.

Diet Compatibility

Compatible with: Gluten-Free, Vegetarian

Not compatible with: Keto, Paleo, Vegan

Warning: Mixing Diets: This cake is high in carbs and fat, so be mindful of portion sizes. Overconsumption of carbs and fats can lead to lipogenesis, where your body converts excess carbohydrates into fat for storage. Enjoy in moderation as a part of a balanced diet alongside fruit and protein.

Expert Tips

For an even more moist cake, try brushing it with a simple syrup made from lemon juice and sugar after baking. Let it soak in before glazing. Also, weight loss is about consistency not perfection. Don’t beat yourself up over enjoying a slice!

Macros Breakdown

This cake is primarily carbohydrates, with a moderate amount of fat and a small amount of protein and fiber. Keep in mind that this is a treat, so it’s not designed to be a significant source of protein or fiber. To balance your meal, add foods rich in protein and fiber!

Nutrition Information (per serving)

Calories	Protein	Carbs	Fat	Fiber
285 kcal	3g	45g	11g	1g

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together sugar and softened butter until light and fluffy.
4. Beat in eggs one at a time, then stir in milk, lemon juice, lemon zest, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. Meanwhile, prepare the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add more lemon juice for a thinner glaze, or more powdered sugar for a thicker glaze.
9. Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set before slicing and serving.