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Close-up view of a gluten-free lemon cake showcasing its moist texture and vibrant yellow color.
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Gluten-Free Lemon Cake

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 pieces
Calories 250
A light and zesty gluten-free lemon cake perfect for any occasion. Easy to prepare with fresh lemon flavors and dairy-free ingredients.

Ingredients

Dairy-Free & Vegan Baking

  • 1/2 cup vegan butter-style sticks, such as Earth Balance
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature
  • 2 teaspoons grated lemon zest
  • 1-1/2 teaspoons lemon extract
  • 1-1/2 cups gluten-free baking flour (with xanthan gum)
  • 1/2 cup dairy-free heavy whipping cream
  • Confectioners' sugar, optional Confectioners' sugar (for dusting)

Instructions 

  • Preheat oven to 325°F (160°C). Grease six mini Bundt pans.
  • Cream vegan butter and sugar until fluffy, about 5-7 minutes.
  • Add eggs one at a time, beating well after each addition.
  • Mix in lemon zest and extract. Alternate adding flour and cream, beating after each addition.
  • Divide batter into pans and bake for 25-30 minutes. Cool before removing.
  • Optional: dust with confectioners' sugar before serving.

Notes

Ensure eggs are at room temperature for best volume.
Calories: 250kcal
Cost: $15
Course: Dessert
Keyword: Lemon