Can I make this lemon buttermilk cake ahead of time?

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.

Can I substitute the avocado oil for another oil?

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.

What gluten free flour works best for this recipe?

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.

Can I bake this cake in a different pan size?

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.

Gluten Free Lemon Buttermilk Cake

Name: Gluten Free Lemon Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups Gluten Free Flour; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 3/4 cup Granulated Sugar; 2 Tbsp Lemon Zest; 1/4 cup Butter, melted; 1/4 cup Avocado Oil; 1/2 cup Buttermilk; 2 large Eggs; 1 tsp Vanilla Extract; 1/2 cup Powdered Sugar; 1-2 Tbsp Lemon Juice

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

Scale

2 cups Gluten Free Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup Granulated Sugar
2 Tbsp Lemon Zest
1/4 cup Butter, melted
1/4 cup Avocado Oil
1/2 cup Buttermilk
2 large Eggs
1 tsp Vanilla Extract

Icing:

1/2 cup Powdered Sugar
1-2 Tbsp Lemon Juice

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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.

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Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Cake, Dessert
Method: Baking
Cuisine: American