Here’s a soft, zesty, gluten-free lemon cake with lemon cream cheese frosting—light, moist, and full of fresh citrus flavor 🍋
🍰 Gluten-Free Lemon Cake
🧾 Ingredients
For the cake:
- 1½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- 2 large eggs
- ½ cup oil (vegetable or canola)
- ½ cup milk (or dairy-free alternative)
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
👩🍳 Instructions
- Prep
- Preheat oven to 180°C (350°F).
- Grease and line an 8-inch cake pan.
- Mix dry ingredients
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Mix wet ingredients
- In another bowl, beat sugar and eggs until light.
- Add oil, milk, lemon juice, zest, and vanilla.
- Combine
- Gradually mix dry ingredients into wet until smooth.
- Bake
- Pour into pan and bake 30–35 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
🍋 Lemon Cream Cheese Frosting
🧾 Ingredients
- 200g cream cheese (softened)
- ½ cup butter (softened)
- 2–3 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
👩🍳 Instructions
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually.
- Mix in lemon juice and zest.
- Beat until creamy and spreadable.
🎂 Assemble
- Spread frosting over the cooled cake.
- Add extra lemon zest or thin slices for decoration.
✨ Tips
- For extra moisture, brush the cake with a simple lemon syrup (lemon juice + sugar warmed together).
- Make cupcakes instead—bake for ~18–20 minutes.
- Chill the frosting slightly if it feels too soft.
If you want, I can turn this into a bakery-style layered cake, a low-sugar version, or a recipe using ingredients easily available in Pakistan.
