This Gluten Free Lemon Buttermilk Cake is a tender and moist single layer cake bursting with bright lemon flavor in every bite. Made with fresh lemon zest rubbed directly into the granulated sugar to release the lemon oils, buttermilk for a perfectly tender crumb, and finished with a simple lemon glaze drizzled over the top, this is the kind of easy gluten free cake recipe that looks and tastes like it came from a bakery.
Ready in just over 30 minutes, it is the perfect dessert for spring and summer when you want something light, fresh, and completely from scratch.
What makes this gluten free lemon cake stand out is the combination of melted butter and avocado oil, which gives the cake a rich and moist texture that holds up beautifully even after a day or two.
The lemon buttermilk cake batter comes together quickly in a stand mixer and bakes in either a round cake pan or a square baking pan, so you can serve it however works best for your occasion.
Whether you are making it for a Mother's Day brunch, a summer gathering, or just because you have buttermilk to use up, this easy gluten free lemon cake is guaranteed to impress everyone at the table.
If you're looking for more gluten free lemon baking recipes try my Gluten Free Lemon Bundt Cake with Lemon Glaze, my Gluten Free Lemon Olive Oil Cake, my Gluten Free Lemon Blueberry Muffins or my Gluten Free Lemon Poppyseed Muffins.
You can find all my cake recipes here: Gluten Free Cake Recipes
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Instructions
Preheat your oven to 350 degrees. Grease a 9" cake pan or 9"x9" baking pan with butter or coconut oil and set aside.
In a small bowl add the granulated sugar and lemon zest. With your fingers or a spatula rub the zest into the sugar to release the lemon oil into the sugar.
In the bowl of your stand mixer add the softened butter, vegetable oil and lemon sugar. Blend until combined. Add the eggs, vanilla and buttermilk. Blend until combined.
In a mixing bowl whisk together the gluten free flour, baking powder and salt. Add these dry ingredients to the wet ingredients in your stand mixer. Blend just until combined.
Pour the cake batter into your grease 9" cake pan or 9"x9" baking pan and spread evenly.
Bake at 350 degrees for 30-35 minutes. The top of the cake will be browned and when you insert a toothpick it will come out clean when the cake is done.
Let cool for 15 minutes before removing from the cake onto a plate.
After the cake has cooled in a small bowl whisk together the sifted powdered sugar and lemon juice. Drizzle the glaze over your cake and serve.
Supplies
More Recipes You Might Enjoy
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Gluten Free Lemon Buttermilk Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A tender and moist gluten free lemon buttermilk cake made from scratch with fresh lemon zest, buttermilk, and a combination of butter and avocado oil for the perfect crumb, finished with a simple lemon glaze drizzled over the top. An easy single layer gluten free cake recipe that is bright, fresh, and perfect for any occasion.
Ingredients
- 2 cups Gluten Free Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ¾ cup Granulated Sugar
- 2 Tbsp Lemon Zest
- ¼ cup Butter, melted
- ¼ cup Avocado Oil
- ½ cup Buttermilk
- 2 large Eggs
- 1 tsp Vanilla Extract
Icing:
- ½ cup Powdered Sugar
- 1-2 tablespoon Lemon Juice
Instructions
Preheat your oven to 350 degrees. Grease a 9" cake pan or 9"x9" baking pan with butter or coconut oil and set aside.
In a small bowl add the granulated sugar and lemon zest. With your fingers or a spatula rub the zest into the sugar to release the lemon oil into the sugar.
In the bowl of your stand mixer add the softened butter, vegetable oil and lemon sugar. Blend until combined. Add the eggs, vanilla and buttermilk. Blend until combined.
In a mixing bowl whisk together the gluten free flour, baking powder and salt. Add these dry ingredients to the wet ingredients in your stand mixer. Blend just until combined.
Pour the cake batter into your grease 9" cake pan or 9"x9" baking pan and spread evenly.
Bake at 350 degrees for 30-35 minutes. The top of the cake will be browned and when you insert a toothpick it will come out clean when the cake is done.
Let cool for 15 minutes before removing from the cake onto a plate.
After the cake has cooled in a small bowl whisk together the sifted powdered sugar and lemon juice. Drizzle the glaze over your cake and serve.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
If you make this Gluten Free Lemon Buttermilk Cake, I would love to hear what you think! Leave a comment below and let me know how it turned out, or tag me on Instagram so I can see your beautiful cake.
This is one of those easy gluten free desserts that deserves a spot in your regular baking rotation, so save it to your favorite Pinterest board so you always have it ready when you need a bright and fresh lemon dessert!
Storage
Store the lemon buttermilk cake covered at room temperature for up to two days or in an airtight container in the refrigerator for up to five days. If you are storing it in the refrigerator, bring individual slices to room temperature before serving for the best flavor and texture.
This cake also freezes well without the glaze. Wrap the cooled unfrosted cake tightly in plastic wrap and store in a freezer safe bag for up to three months. Thaw overnight in the refrigerator and add the lemon glaze fresh before serving.
Top Tip
Do not skip the step of rubbing the lemon zest into the granulated sugar before adding it to the batter. This technique releases the essential oils from the zest directly into the sugar, which infuses every bite of the cake with a much more intense and natural lemon flavor than simply mixing the zest into the batter would give you. It only takes about 30 seconds and it makes a noticeable difference in how bright and lemony the finished cake tastes.
Frequently Asked Questions
Yes, this cake is a great make ahead dessert. Bake the cake up to two days in advance and store it covered at room temperature or in the refrigerator. Wait to add the lemon glaze until right before you serve it for the freshest presentation. The flavor actually develops and gets even better the day after baking.
Yes, any neutral flavored oil will work in place of avocado oil. Vegetable oil or melted coconut oil are both good substitutes and will give you the same moist and tender crumb. Avoid strongly flavored oils like olive oil as they can compete with the lemon flavor in the cake.
Bob's Red Mill 1 to 1 Gluten Free Baking Flour and King Arthur Measure for Measure Gluten Free Flour are the two flours recommended on this site and both work beautifully in this recipe. Avoid single ingredient flours like almond flour or coconut flour as they require different ratios and will not produce the same results.
Yes, this recipe works in either a 9 inch round cake pan or a 9x9 inch square baking pan. If you use a different size pan keep a close eye on the bake time as it may need to be adjusted. Start checking for doneness at the 25 minute mark by inserting a toothpick into the center of the cake.
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