This gluten-free lemon cake, bright with citrus flavor, is perfect for spring — a simple, crowd-pleasing gluten-free dessert.
I’ve been enjoying my homemade gluten-free cake mix lately. Although Gabriel and I are trying to limit our sugar, we often bring desserts to potlucks and get-togethers, so having a reliable gluten-free cake recipe on hand is handy. I had some leftover icing from an anniversary cake (hence the color), so I decided to use it and bake a lemon cake to take to a get-together. I’m excited about recent changes in Tennessee’s commercial home kitchen laws, and I may be baking many more cakes soon.
This cake was so simple to make
This was one of the quickest cakes I’ve made: the cake mix made preparation fast, the pre-made icing saved time, and minimal decorating was required. The cake held together well for filling and icing yet stayed soft and moist inside. The lemon juice and a touch of lemon extract give it a lively, tangy flavor. I can’t wait to serve it with fresh strawberries this spring.
You can also adapt this recipe to a slow cooker by following the cooking directions used for a crockpot cake (adjust pan size and time accordingly).
Gluten-Free Lemon Cake Recipe
This lemon cake is a light, flavorful gluten-free treat that’s easy to prepare and ideal for family gatherings.
- Author: Elise
Ingredients
- 2 1/2 cups cake mix
- 2 large eggs, beaten
- 1/3 cup oil
- 1/2 cup lemon juice
- 1/2 cup milk
- 2 tsp lemon extract
Instructions
- Preheat the oven to 350°F (175°C).
- Stir all ingredients together until moistened. Beat on medium speed for two minutes.
- Pour the batter into a greased and floured nine-inch cake pan. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for ten minutes. Run a butter knife around the edges, invert onto a cooling rack, and let cool completely before icing.
- Slice and enjoy.