Description
This Gluten-Free Lemon Cake is a bright, moist, and flavorful dessert that perfectly balances zesty lemon with the sweetness of a classic cake. Made with gluten-free all-purpose flour and naturally moist ingredients like applesauce and vegetable oil, it’s an easy-to-make treat ideal for anyone avoiding gluten without sacrificing taste or texture. Perfect for gatherings or a simple indulgence, it delivers a fresh citrus punch in each bite, topped lightly with powdered sugar for an elegant finish.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten-free all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsweetened applesauce
- ½ cup vegetable oil
- 3 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
Finishing
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and optionally line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the unsweetened applesauce, vegetable oil, eggs, lemon zest, fresh lemon juice, and vanilla extract until smooth and well blended.
- Incorporate Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
- Pour Batter into Pan: Pour the cake batter evenly into the prepared cake pan, smoothing the top with a spatula.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Finish and Serve: Once cooled, dust the top of the cake with powdered sugar if desired. Slice and serve the lemon cake fresh.
Notes
- Ensure all ingredients are at room temperature for the best mixing results.
- You can substitute lemon juice with lime juice for a different citrus flavor.
- For a more intense lemon flavor, add additional lemon zest or a teaspoon of lemon extract if available.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap it tightly and freeze for up to 2 months.
