Ultimate Gluten-Free Lemon Cake Recipe — Moist & Zesty

For the Gluten-Free Lemon Cake

• 1 ½ cups gluten-free all-purpose flour
• 1 ½ teaspoons baking powder
• 1 tablespoon lemon zest from 2–4 lemons
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• 1 cup granulated sugar
• 3 large eggs at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice about 1–2 lemons
• ½ cup buttermilk divided

For the Lemon Icing

• 1 ¼–1 ½ cups powdered sugar sifted
• 2 tablespoons lemon juice
• 1 tablespoon milk

1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper so it fits inside, or grease the pan well. Set aside.
2. In a medium bowl whisk together the gluten-free flour, baking powder, lemon zest, and salt. Set aside.
3. In the bowl of a stand mixer, cream the room-temperature butter and granulated sugar on medium-high until pale and fluffy, about 4–6 minutes. Scrape down the bowl as needed.
4. Reduce the mixer speed to low and add the eggs one at a time, mixing each in fully before adding the next.
5. Add the vanilla and lemon juice, then increase the mixer to medium-high and beat until combined.
6. With the mixer on low, add one-third of the flour mixture and mix until nearly incorporated. Add ¼ cup of the buttermilk and mix just until combined. Repeat with another third of the flour, the remaining ¼ cup buttermilk, then the final third of flour, mixing only until incorporated.
7. Transfer the batter to the prepared loaf pan and bake 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top is golden. Baking times vary; check toward the end of the time range.
8. Remove the pan from the oven and let the cake cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
9. When the cake is completely cool, whisk the icing ingredients together in a medium bowl. Start with 1 ¼ cups powdered sugar and add more until the glaze is thick and resists the whisk—do not make it runny.
10. Pour the icing over the cooled cake and allow it to set. For a thicker top layer and to prevent icing from running down the sides, place the cake back into the loaf pan before glazing.
11. Slice and serve.

• Be sure the butter and eggs are at room temperature before you start to ensure proper creaming and mixing.
• To quickly bring eggs to room temperature, place them in a bowl, cover with hot tap water for 3–4 minutes, drain, then cover again with fresh hot tap water for about 5 minutes.
• For zest, plan on 2–4 lemons to yield 1 tablespoon of zest depending on size and rind thickness.