Gluten Free Lemon Cake with Lemon Cream Cheese Frosting

Name: Gluten Free Lemon Cake with Lemon Cream Cheese Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Yield: 10
Cuisine: American
Ingredients: 3 cups gluten-free all-purpose flour with xanthan gum. I used GFJules; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cups granulated sugar; 1 cup butter or dairy-free butter (we use salted); 3 large eggs, room temperature; 2 teaspoons vanilla extract; 1 cup milk of choice we've made it with both skim and 2% milk; 1 packed tablespoon lemon zest about 2 lemons; 1/3 cup fresh lemon juice about 2 lemons (zest before juicing); 1 1 lb box confectioner sugar (approx 3 3/4 cups); 1 8 oz cream cheese or dairy-free cream cheese, room temperature; 1/2 cup butter or dairy-free butter, room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon lemon extract

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If you love citrus desserts that are soft, tangy, and irresistibly sweet, this Gluten Free Lemon Cake with Lemon Cream Cheese Frosting is going to be your new favorite. Whether you’re baking for a special celebration or just want something bright and fresh to enjoy, this recipe delivers bakery-level results without gluten or fuss.

Table of Contents

This Gluten Free Lemon Cake with Lemon Cream Cheese Frosting combines a moist, lemony base made with gluten-free flour and a creamy, tangy frosting that adds just the right balance.

The reason why you’ll love this gluten free lemon cake with lemon cream cheese frosting

Tart lemon and rich frosting create the perfect balance

This cake is packed with fresh lemon zest and juice, which gives it a strong, natural lemon flavor, not the artificial kind. The lemon juice adds brightness, while the zest intensifies that citrusy punch. It’s the kind of lemon flavor that’s noticeable, refreshing, and real. On top of that, the smooth and thick cream cheese frosting with a hint of lemon extract takes this cake to bakery-level indulgence.

The two layers of soft, golden cake hug the frosting between them, and every bite melts in your mouth with the richness of butter and the brightness of lemon. It’s sweet but not overpowering, tangy but not sour, a flawless match.

Why this gluten-free version stands out

Unlike many gluten-free cakes that turn out dense or crumbly, this one uses a high-quality gluten-free all-purpose flour blend with xanthan gum to mimic the softness of wheat-based flour. The result? A fluffy, moist cake that no one will guess is gluten-free.

Also, you won’t need any hard-to-find ingredients. With pantry basics like sugar, eggs, milk, and butter (or dairy-free alternatives), this cake comes together easily. I also make it accessible for different dietary needs by offering dairy-free options for both the cake and frosting.

Ingredients You’ll Need to Make Gluten Free Lemon Cake with Lemon Cream Cheese Frosting

Essential ingredients for the lemon cake base

To create a lemon cake that’s light, fluffy, and gluten-free, you’ll need simple ingredients that work together to give this dessert its signature taste and texture. Here’s what you’ll need:

Gluten-free flour blend: Use one with xanthan gum (like GFJules)

Baking powder: Helps the cake rise

Baking soda: Balances acidity

Salt: Enhances flavor

Granulated sugar: Adds sweetness and structure

Salted butter: Or use dairy-free butter

Large eggs: At room temperature

Vanilla extract: Adds warmth and aroma

Milk of choice: Skim or 2% milk works great

Lemon zest: About 2 lemons

Fresh lemon juice

What goes into the lemon cream cheese frosting

This frosting is creamy, slightly tangy, and bursting with citrus aroma. It’s a key part of this recipe that elevates the whole dessert. Here’s what you’ll use:

Confectioner’s sugar: Adds sweetness and body

Cream cheese: Use dairy-free if preferred

Butter: At room temperature

Vanilla extract: Adds depth of flavor

Lemon extract: Boosts lemon profile

How to Make the Gluten Free Lemon Cake Step by Step

Preheat your oven to 350°F.

Prepare your pans: Grease two 9-inch round pans or one 9×13-inch cake pan.

Pro tip: Cut a piece of parchment paper to line the bottom of the pans and grease that too. This makes cake removal easy and keeps the base intact.

In a small bowl, whisk together the dry ingredients: 3 cups gluten-free all-purpose flour with xanthan gum, 2 ½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon salt.

In a large mixing bowl, cream together: 1 cup butter (or dairy-free) and 1 ¾ cups granulated sugar.

Beat until creamy and fluffy (1–2 minutes). If it is required, scrape the sides of the bowl.

Add three large eggs and two teaspoons of vanilla extract.

Beat the mixture again on high speed for about 2 minutes until it is light and well combined.

Slowly add the dry flour mixture to the wet mixture. Start on low speed to prevent flour from scattering. Mix until mostly combined.

With mixer on low, pour in 1 cup milk of your choice, 1 packed tablespoon lemon zest and ⅓ cup fresh lemon juice.

Mix gently until fully combined. The batter will be thick and fragrant.

Pour the batter into the cake pans that have been prepared and spread it evenly.

Bake at 350°F for about 30 minutes total. Bake uncovered for 25 minutes.

Then cover loosely with foil and bake 5 more minutes.

Check if it’s done by inserting a toothpick and seeing if it comes out clean.

Cool in the pans for 45 minutes.

Gently turn cakes onto a cooling rack, remove the parchment paper, and flip the cakes upright. Let them cool completely before frosting.

Making the Creamy Lemon Cream Cheese Frosting

Blending the ingredients to the right texture

This lemon cream cheese frosting is rich, creamy, and perfectly smooth when made right. Here’s how to bring it together:

In a large mixing bowl, add all the frosting ingredients 1 box (1 lb or ~3 ¾ cups) of confectioner’s sugar, 8 oz cream cheese (or dairy-free cream cheese), room temperature, ½ cup butter (or dairy-free butter), room temperature, 1 teaspoon vanilla extract and ¼ teaspoon lemon extract (optional but recommended for extra citrus punch)
Start your mixer on low speed to prevent the powdered sugar from flying everywhere. Mix until everything comes together.
Once the sugar is mostly incorporated, increase the speed to medium and beat for 1–2 minutes until the frosting is smooth, thick, and creamy.

A Pro’s Guide to Frosting a Layer Cake

Layering and frosting tips

Once your gluten free lemon cake layers are fully cooled and your lemon cream cheese frosting is whipped and ready, it’s time to assemble your showstopper cake.

Begin by placing the first cake layer in the center of your cake plate or serving stand, flat side down.
Spoon a generous amount of frosting onto the top of this layer. Don’t be shy, this is your filling layer and should be thick enough to support the next tier.
Spread the frosting evenly across the surface using a frosting spatula or butter knife, going all the way to the edges. Don’t press down too hard; let the frosting slide across.

Next, gently place the second cake layer on top, flat side up for a smooth top surface.

Add more spoonfuls of frosting to the top, and spread evenly across the cake.
Begin frosting the sides by applying a thick amount, then spreading around in smooth, circular motions. A butter knife works just as well as a specialty tool.

Storing and Serving Gluten Free Lemon Cake with Lemon Cream Cheese Frosting

Proper storage to keep cake fresh

Gluten-free cakes tend to dry out faster than traditional cakes, so proper storage is key to preserving moisture and flavor.

Room Temperature (Unfrosted Cake):
If you plan to frost the cake the next day, let the cooled cake layers rest on a wire rack, loosely covered with wax paper. Insert a toothpick or two to prevent the paper from sticking to the surface. Leave it at room temperature overnight.

Refrigerator (Frosted Cake):
After frosting the lemon cake, store it in the fridge to maintain the cream cheese frosting’s freshness and safety. Use a cake dome or loosely cover with wax paper, this prevents drying while allowing some air circulation.

Shelf Life:
In the refrigerator, the cake can remain fresh for up to 5 days. For best texture, allow slices to come to room temperature for 20–30 minutes before serving.

Freezing (Optional):
You can freeze unfrosted cake layers by wrapping them tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before frosting.

Best ways to serve and garnish for presentation

A beautifully frosted cake deserves a thoughtful presentation. Here’s how to wow your guests:

You can serve chilled or at room temperature, depending on your preference. The frosting firms up in the fridge but softens to creamy perfection when brought to room temp.
Add fresh lemon slices, zest curls, or edible flowers for a bright, elegant look.
Pair with tea, lemonade, or prosecco for a perfect spring or summer dessert experience.
Slice with a warm knife (run it under hot water, then wipe dry) for clean cuts every time.

FAQs About Gluten Free Lemon Cake with Lemon Cream Cheese Frosting

Is lemon cake a good match for cream cheese frosting?

Yes, cream cheese frosting pairs beautifully with lemon cake. The tangy richness of the cream cheese complements the bright citrus flavor, creating a balanced, luscious dessert. It’s especially popular with lemon cakes because it adds a smooth, creamy texture that contrasts well with the cake’s light crumb.

How do you keep gluten-free cake moist?

To keep a gluten-free cake moist, use a blend of gluten-free flours with added moisture-retaining ingredients like sour cream, yogurt, applesauce, or buttermilk. Adding xanthan gum helps improve texture and structure. Don’t overbake—check doneness early, and store the cake in an airtight container to retain moisture.

Why doesn’t my lemon cake taste like lemon?

Your lemon cake may lack lemon flavor if you’re only using lemon juice, which is acidic but not very flavorful. To boost the lemon taste, add lemon zest, which contains fragrant oils. You can also enhance flavor with lemon extract or lemon curd between layers or swirled into the batter.

Can I add cream cheese to store-bought lemon frosting?

Yes, you can mix softened cream cheese into store-bought lemon frosting to create a tangier, richer version. Beat them together until smooth—typically a 1:1 ratio works well, but adjust to taste. This also cuts the sweetness and adds a homemade touch.

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