Lemon Cake with Lemon Cream Cheese
Make this moist gluten-free lemon cake with lemon cream cheese frosting. Perfect for celebrations, dairy-free friendly, and bursting with citrus flavor!
There’s something undeniably magical about lemon—it brightens everything it touches, especially when you’re craving something refreshing and a little bit fancy. I’ll never forget the first time I served a homemade gluten-free lemon cake with lemon cream cheese frosting to friends who didn’t know it was gluten-free; they were absolutely stunned that something this moist and tender could be anything other than traditional.
This moist gluten-free cake recipe combines bright, real lemon juice and zest with a tender crumb that stays impossibly moist throughout the baking process. The creamy lemon cream cheese frosting adds a tangy complement that makes every bite feel like a celebration.
You know what’s amazing? Whether you’re making these gluten-free cakes recipes for Easter brunch, a summer gathering, or just because your family deserves something special, this lemon layer cake delivers impressive, restaurant-quality results in your own kitchen.
Table of Contents
Why This Gluten-Free Lemon Cake Works
The key to a moist gluten-free cake recipe is using higher-fat milk (whole or at least 2% rather than skim), which keeps the crumb incredibly tender. Fresh lemon juice and zest don’t just add flavor—they add moisture and create a more complex, sophisticated taste. The butter, eggs, and generous amount of sugar ensure richness that prevents the dryness many people associate with gluten-free baking.
This gluten-free lemon cake with lemon cream cheese proves that proper technique matters. Creaming the butter and sugar properly, not overmixing, and using room-temperature ingredients all contribute to the beautiful texture you’ll achieve. These moist gluten-free cake recipes principles apply to all your gluten-free baking endeavors.
Gluten-Free Lemon Cake with Lemon Cream Cheese
Equipment
- Two 9-inch round cake pans or one 9×13 baking pan
- Large mixing bowl
- Small mixing bowl
- Stand mixer or hand mixer
- Whisk
- Pastry cutter or fork
- Parchment paper
- Cooling racks
- Frosting knife or butter knife
- Oven Thermometer
Ingredients
Gluten-Free Lemon Cake
- 3 cups Gluten-free all-purpose flour with xanthan gum GF Jules brand recommended, properly measured
- 2½ teaspoons Baking powder aluminum-free if possible
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1¾ cups Granulated white sugar
- 1 cup Butter or dairy-free butter salted, room temperature, softened
- 3 large Eggs room temperature, brought to room temp 30 min before use
- 2 teaspoons Vanilla extract pure vanilla extract preferred
- 1 cup Whole milk or 2% milk do not use skim milk—higher fat creates more moist tender crumb
- 1 tablespoon packed Fresh lemon zest approximately 2 medium lemons—zest before juicing
- ⅓ cup Fresh lemon juice freshly squeezed, approximately 2 medium lemons—use fresh not bottled
Lemon Cream Cheese Frosting
- 3¾ cups Confectioner’s sugar one 1 lb box, sifted to remove lumps
- 8 oz Cream cheese or dairy-free cream cheese room temperature, softened 30 minutes before use
- ½ cup Butter or dairy-free butter room temperature, softened 30 minutes before use
- 1 teaspoon Vanilla extract pure vanilla extract
- ¼ teaspoon Lemon extract adds depth of lemon flavor to frosting
Instructions
- Preheat your oven to 350°F and prepare two 9-inch round cake pans or one 9×13 rectangular pan by coating with cooking spray or oil. Cut parchment paper to fit the bottom of each pan, press firmly into place, then spray or oil over the parchment. This ensures your gluten-free lemon cake releases easily and slides out cleanly without any frustration or sticking.
- In a small mixing bowl, combine 3 cups gluten-free all-purpose flour, 2½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt using a pastry cutter, whisk, or fork. Mix until evenly distributed with no visible lumps throughout the dry mixture. This prevents lumps and ensures even baking, creating a light tender crumb in your moist gluten-free cake.
- In a large mixing bowl, add 1 cup softened butter and 1¾ cups granulated sugar, then beat with a stand mixer on medium speed or hand mixer for 1 to 2 minutes until the mixture is creamy, light, and well combined. Scrape down the sides of the bowl periodically to ensure all butter is incorporated evenly. This creaming step creates tiny air pockets that help your gluten-free lemon cake rise beautifully and creates a tender, moist texture.
- Add your 3 room-temperature eggs one at a time, beating on high speed for about 2 minutes total until the mixture looks pale, fluffy, and noticeably increased in volume. Add 2 teaspoons vanilla extract and continue mixing. The mixture should look light and airy at this point—this is exactly what you’re going for with these gluten-free cakes recipes for optimal texture and moisture.
- Add your prepared flour mixture on low speed, mixing just until the dry ingredients disappear—avoid overmixing as this can make your cake dense. With the mixer still running on low speed, gradually add 1 cup whole milk, 1 tablespoon packed lemon zest, and ⅓ cup fresh lemon juice, mixing until everything is just combined. Your dairy and gluten free cake recipes batter will be thick and studded throughout with bright lemon zest particles.
- Divide the batter evenly between your prepared pans—using a kitchen scale is the most reliable method to ensure perfectly even layers for layer cakes. Smooth the tops gently with a spatula. Bake for 30 minutes total: 25 minutes uncovered at 350°F, then cover loosely with aluminum foil for the final 5 minutes of baking time.
- A toothpick inserted into the center of your gluten-free lemon cake should come out clean or with just a few moist crumbs clinging to it—this indicates perfect doneness. If using a 9×13 pan, you may need an extra 5 to 10 minutes of baking time since the batter spreads thinner. Cover with foil if the top browns too quickly but the center still seems underdone.
- If using round pans, let your gluten-free lemon cake cool in the pans for 45 minutes, which allows the structure to set without sticking. Carefully run a thin knife around the edges to loosen, then invert onto cooling racks. Gently peel away the parchment paper and flip the cakes right-side up using a second cooling rack. For a 9×13 pan, cool completely in the pan without removing.
- Let cooled cakes reach complete room temperature before frosting—this prevents frosting from melting into the warm cake. You can make unfrosted cakes a day ahead by covering them loosely with wax paper and storing at room temperature. When ready to frost, prepare your lemon cream cheese frosting.
- Add 3¾ cups sifted confectioner’s sugar, 8 oz room-temperature cream cheese, ½ cup room-temperature butter, 1 teaspoon vanilla extract, and ¼ teaspoon lemon extract to a large mixing bowl. Start mixing on low speed until confectioner’s sugar is partially incorporated and won’t fly everywhere. Increase mixer speed to medium and beat for 1 to 2 minutes until the frosting is creamy, fluffy, and spreadable.
- For layer cakes: Place one cooled cake layer on your serving plate or cake stand, then spread frosting generously on top. Add the second cake layer and frost the top and sides evenly, creating decorative swirls if desired. For 9×13 pan cakes: Either carefully lift the cake out using parchment paper corners as handles before frosting, or frost directly in the pan.
- Use a damp paper towel to wipe any excess frosting from the edges of your serving plate for a polished, professional presentation. Refrigerate your completed gluten-free lemon cake with lemon cream cheese frosting loosely covered with wax paper until serving time. This cake actually tastes richer and more flavorful when served cold directly from the refrigerator.
Notes
Lemon Cake with Lemon Cream Cheese Ingredients
| Ingredient | Amount |
|---|---|
| Gluten-Free Lemon Cake | |
| Gluten-free all-purpose flour (with xanthan gum) | 3 cups |
| Baking powder | 2½ teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Granulated sugar | 1¾ cups |
| Butter or dairy-free butter (salted) | 1 cup |
| Large eggs, room temperature | 3 |
| Vanilla extract | 2 teaspoons |
| Whole milk (or 2% minimum) | 1 cup |
| Lemon zest, packed | 1 tablespoon |
| Fresh lemon juice | ⅓ cup |
| Lemon Cream Cheese Frosting | |
| Confectioner’s sugar (1 lb box) | Approx. 3¾ cups |
| Cream cheese or dairy-free cream cheese, room temperature | 8 oz |
| Butter or dairy-free butter, room temperature | ½ cup |
| Vanilla extract | 1 teaspoon |
| Lemon extract | ¼ teaspoon |
Lemon Cake with Lemon Cream Cheese Instructions
Step 1: Prep Your Pans and Oven
Preheat your oven to 350°F and grease two 9-inch round cake pans (or one 9×13 pan). Here’s a pro tip that makes removal effortless: cut parchment paper rounds to fit the bottom of each pan, press them down, and grease over them. This ensures your gluten-free lemon cake slides right out without any sticking drama.
Step 2: Combine Dry Ingredients
In a small bowl, combine 3 cups gluten-free flour, 2½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt using a pastry cutter, whisk, or fork until evenly distributed. This step prevents lumps and ensures your moist gluten-free cake recipe bakes evenly throughout. Set this mixture aside while you work on the wet ingredients.
Step 3: Cream Butter and Sugar
In a large mixing bowl, add 1 cup butter and 1¾ cups sugar, then beat with a stand mixer or hand mixer until creamy and well combined—about 1 to 2 minutes. Scrape down the sides of the bowl as needed to incorporate everything evenly. This creaming step creates air pockets that help this gluten-free lemon cake rise beautifully.
Step 4: Add Eggs and Vanilla
Add your 3 room-temperature eggs and 2 teaspoons vanilla extract to the butter mixture, mixing on high speed for about 2 minutes until everything is well combined. The mixture should look pale and slightly fluffy—this is exactly what you’re going for with these gluten-free cakes recipes. Don’t skip the room-temperature eggs; they mix much more smoothly and create a better texture in your cake.
Step 5: Alternate Dry and Wet Ingredients
Start by adding your flour mixture on low speed, just until combined—this prevents flour from flying everywhere. With the mixer still on low, gradually add 1 cup milk, 1 tablespoon lemon zest, and ⅓ cup fresh lemon juice, mixing until just combined. Your dairy and gluten free cake recipes batter will be thick and gorgeous at this point, studded with bright lemon zest throughout.
Step 6: Bake Your Layers
Pour your batter evenly into your prepared pans—a kitchen scale helps ensure perfectly even layers. Bake for 30 minutes total: 25 minutes uncovered, then cover loosely with foil for the final 5 minutes. For a 9×13 pan, you might need an extra 5 minutes; cover with foil if the top turns golden before the center sets. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Step 7: Cool with Patience
If using round pans, let your gluten-free lemon cake cool in the pan for 45 minutes before carefully turning out onto cooling racks. Peel off that helpful parchment paper, then flip the cake right-side up using a second rack. For a 9×13 pan, cool completely in the pan. Let everything reach room temperature before frosting—this prevents the frosting from melting. You can even make this dairy and gluten free cake recipes version a day ahead; just cover loosely with wax paper and store at room temperature.
Step 8: Make Lemon Cream Cheese Frosting
Add confectioner’s sugar, 8 oz room-temperature cream cheese, ½ cup room-temperature butter, 1 teaspoon vanilla extract, and ¼ teaspoon lemon extract to a large bowl. Start mixing on low speed until the powdered sugar combines, then increase to medium speed and beat for 1 to 2 minutes until creamy and spreadable. This frosting is absolutely luscious—tangy, smooth, and the perfect complement to your moist gluten-free cake.
Step 9: Frost Like a Pro
For layer cakes, place one cake on your serving plate and frost the top generously. Here’s my secret trick: spoon out generous dollops of frosting, then use a butter knife or frosting knife to spread evenly—this prevents “grabbing” the delicate cake. Top with your second layer and frost the top and sides, adding decorative swirls if desired. For a 9×13 pan, either lift the cake out using the parchment paper or frost directly in the pan. A damp paper towel cleans up any excess frosting on your serving plate for a polished presentation.
Substitutions & Variations
Dairy-Free Lemon Layer Cake
Swap regular butter for dairy-free butter and use dairy-free cream cheese in both the cake and frosting. Make sure to use whole-milk plant-based options when possible—oat or cashew milk work beautifully for this dairy and gluten free cake recipes version. The baking time and overall texture remain exactly the same, making your gluten-free lemon cake absolutely indistinguishable from traditional versions.
Use a 9×13 Pan Instead
Skip the round pans and bake everything in a single 9×13 sheet pan for easier handling and quicker assembly. Add 5 to 10 extra minutes to your baking time since the batter will be thinner. You can frost it directly in the pan or carefully lift it out using parchment paper, then frost on a serving plate—whatever feels easiest for these gluten-free cakes recipes.
Add Extra Lemon Intensity
Increase lemon zest to 2 packed tablespoons and add ¼ teaspoon lemon extract to the cake batter for deeper citrus flavor. You can also add lemon extract to the frosting—just taste as you go since a little goes a long way. Man, oh man, this version is absolutely incredible if you’re a true lemon lover who wants maximum citrus impact in your moist gluten-free cake.
Make It an Ombre Cake
Divide your batter between three or four pans, decreasing the lemon juice slightly in some while increasing it in others to create different shades of batter. Stack the layers from lightest to darkest for a beautiful ombre effect—this moist gluten-free cake recipe version looks absolutely stunning and tastes even better.
Reduce Sugar for Less Sweetness
Cut the sugar back to 1½ cups if you prefer a less-sweet cake that lets the natural lemon flavor shine more. The batter consistency stays the same, and these gluten-free cakes recipes still bake beautifully with this adjustment. You might slightly reduce the frosting sugar as well—start with 3 cups instead of 3¾ and add more as needed for spreading consistency.
Troubleshooting Tips
The Cake Came Out Dense
Dense texture usually means overmixing—stir just until combined and don’t beat the batter excessively. Also make sure your baking powder and baking soda aren’t expired; they lose potency over time. For your next moist gluten-free cake recipe, gently fold the flour mixture into the wet ingredients rather than vigorously beating.
It’s Too Dry After Baking
Using skim milk instead of whole milk is the most common culprit—switch to whole or 2% milk for much better moisture in this dairy and gluten free cake recipes version. Additionally, avoid overbaking; check for doneness at 25 minutes if your oven runs hot. A few moist crumbs on the toothpick is perfect; completely dry means you’ve baked too long and your gluten-free lemon cake lost its tender texture.
The Cake Stuck to the Pan
That’s why parchment paper is your best friend—it prevents sticking and makes removal foolproof for this gluten-free cake with lemon cream cheese. If you forget the parchment next time, run a thin knife around the edges gently, then let it cool slightly longer before turning out.
The Frosting Is Too Soft
If your frosting seems runny, make sure all your ingredients were actually room temperature—cold cream cheese and butter won’t beat properly. Refrigerate the frosting for 15 to 20 minutes and it should firm up beautifully. You can also add a bit more powdered sugar (1 tablespoon at a time) until you reach spreadable consistency.
Storage & Cake Care
Store your gluten-free lemon cake with lemon cream cheese frosting in the refrigerator, loosely covered with wax paper, for up to 5 days. The frosting helps protect the cake from drying out, so frosted cakes last longer than unfrosted ones. Cold cake actually tastes richer—many people prefer this dairy and gluten free cake recipes version chilled straight from the refrigerator.
To freeze, let your unfrosted gluten-free lemon cake cool completely, then wrap layers tightly in plastic wrap and foil before freezing for up to 3 months. Frosted cakes can also be frozen but look prettiest if frosted after thawing. Thaw frozen cake at room temperature for about an hour before serving. This moist gluten-free cake recipe makes wonderful advance party prep.
You can assemble your layer cake and refrigerate up to 24 hours before serving if that’s more convenient for your schedule. Just keep it loosely covered so condensation doesn’t make the frosting weep. This flexibility makes this gluten-free cake with lemon cream cheese absolutely perfect for advance planning.
Serving Suggestions & Pairings
Serve this gluten-free lemon cake with lemon cream cheese frosting with fresh whipped cream on the side for an extra elegant touch. Fresh raspberries, blackberries, or edible flowers scattered on top add color and visual appeal. Well, if you’re serving this for a special occasion like a summer gathering or Mother’s Day brunch, pair it with iced tea, fresh lemonade, or champagne for a complete celebration experience.
For a complete gluten-free dessert menu, pair this with our easy dairy-free dessert ideas to explore complementary options, or check out our beginner-friendly baking tips to master other gluten-free baking techniques. This moist gluten-free cake recipe works beautifully as the centerpiece of any celebration—birthdays, anniversaries, Easter brunch, or whenever your family deserves something special.
Serve slices with strong coffee, gather everyone you love, and let this gluten-free lemon cake with lemon cream cheese prove that gluten-free baking creates just as much joy and celebration as traditional baking ever did.
Lemon Cake with Lemon Cream Cheese FAQs
Can I Make This Cake Without Xanthan Gum in the Flour?
If your gluten-free flour blend doesn’t contain xanthan gum, add ¾ teaspoon of xanthan gum to the dry ingredients in this moist gluten-free cake recipe. Xanthan gum helps replicate the binding properties of gluten and creates a better texture in your gluten-free lemon cake. If you’re using a 1:1 gluten-free flour that already has xanthan gum, don’t add extra.
What Type of Lemon Juice Works Best?
Fresh lemon juice is absolutely worth the extra effort for this dairy and gluten free cake recipes version—it creates noticeably brighter, more complex flavor than bottled. Juice your lemons directly into the batter for the best results. If you must use bottled, use the same amount, but know the flavor won’t be quite as fresh and vibrant.
Can I Use This Recipe to Make Cupcakes?
Absolutely! Divide batter among lined muffin tins and bake for 18 to 22 minutes instead, checking for doneness around 15 minutes. This gluten-free lemon cake makes about 18 to 20 beautiful cupcakes perfect for parties or portion control. Frost and serve exactly as you would the layer cake.
How Do I Know When the Cake Is Fully Baked?
A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it. The cake should pull slightly away from the edges of the pan. If using round pans, the sides might pull away more noticeably than a sheet cake.
Can I Make This Completely Dairy-Free?
Yes! Use dairy-free butter and dairy-free cream cheese for both the cake and frosting in your gluten-free lemon cake with lemon cream cheese. Make sure to use full-fat plant-based options when possible for the best texture. The baking time and overall results remain exactly the same in this moist gluten-free cake recipe.
What’s the Best Way to Zest Lemons?
Use a microplane zester for fine, fluffy zest that distributes beautifully throughout your gluten-free lemon cake. A box grater works too but sometimes produces slightly larger pieces. Zest your lemons before cutting them in half to juice, and measure firmly packed zest for accurate measurements in these gluten-free cakes recipes.
Final Notes
This gluten-free lemon cake with lemon cream cheese is naturally grain-free because it uses quality gluten-free flour instead of wheat, making it safe for anyone with celiac disease or gluten sensitivity. According to authoritative research on whole-food baking, homemade desserts made with fresh ingredients like this moist gluten-free cake recipe provide better nutrition and genuine satisfaction than processed alternatives.
The real magic of this dairy and gluten free cake recipes approach is proving that you don’t sacrifice flavor, texture, or celebration when avoiding these common ingredients. This gluten-free lemon cake with lemon cream cheese shows that with proper technique and quality ingredients, you can create desserts that genuinely exceed expectations. Your family and guests won’t just accept this as “good for gluten-free”—they’ll genuinely love it and ask when you’re making it again.
You’ve got this! Whether it’s your first time making this gluten-free lemon cake or your tenth, the result will be a beautiful, moist, absolutely delicious cake that brings joy and celebration to your table.
