This Easy Gluten Free Lemon Cake is perfect for Spring and something everyone will love! This Starbucks copycat is a healthier alternative and let me tell you, it is so easy to make. This lemon cake is bursting with lemon flavors yet it is oh so sweet.
This recipe is my go to in the Summer or Springtime when we have company. It is light, fluffy, sweet and full of flavor! My husband loves it so much that this is his number one requested dessert recipe for his birthday.
Why I Love This Recipe
- This recipe is kid proof. Meaning, kids can easily help with it!
- There is just something about lemon filled desserts during the warmer weather months. My lemon cake recipe just screams Spring & Summer!
- This is one of my go to desserts on Easter, I always serve this with my Flourless Raspberry Muffins and Healthy Lemonade.
- If you are not a big baker, but want to try this recipe, you can even order it from my meal delivery service, we will deliver a slice right to your door!
- This cake freezes well. You can get approximately 12-14 servings from this cake. If your house is anything like my house, this cake will disappear fast. However, if you have some leftover, you can freeze it! It will taste just as good.
- Unlike most gluten free cake recipes, this recipe is nice and moist.
- This recipe is naturally dairy free, gluten free, soy free, grain free, refined sugar free and paleo friendly.
- Almond flour-This is the base of the recipe and one of my go to flours with gluten free and grain free baking.
- Arrowroot flour/ powder-This is my go to binder in grain free baking. It can act a lot like corn starch, which is typically avoided in anti-inflammatory eating. I talk all about arrowroot in my go to anti-inflammatory eating guide. I get my gluten free flours from Thrive Market. They offer healthier alternatives at a fraction of the price. If you use my link you can get a discount when you sign up!
- Baking soda-This helps the cake rise.
- Sea salt-To balance out the sweetness.
- Honey-For sweetener. I love using honey because it adds the perfect amount of sweetness, but it is not too sweet.
- Olive oil-This keeps the cake nice and moist.
- Eggs-To bind everything together.
- Vanilla-For flavor.
- Lemon zest & lemon juice-To give the cake it’s lemon flavor!
- Palm oil shortening-This is the base of the frosting!
- Honey-To sweeten the frosting.
- Vanilla-This adds a little bit of flavor to the frosting.
- Arrowroot-This helps thicken the frosting so it does not run too thin.
- Coconut oil-To smooth out the frosting.
See recipe card below for a full list of ingredients and measurements.
Substitutions And Variations
- Olive oil-You can substitute the olive oil for coconut oil but it is important to note that coconut oil in higher amounts can upset some peoples stomachs. This is why in this recipe we use coconut oil in the frosting only because it requires a smaller amount. The cake requires a good bit of oil which is why we suggest olive oil.
- Arrowroot flour-You can also use tapioca flour in this recipe.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Bundt pan-I suggest using a silicone one. Silicone pans are much easier to clean and the cake just pops right out!
- Mixing bowls-I am obsessed with glass nesting mixing bowls. They store so well by stacking on top of each other and have a clean look.
- Hand mixer or kitchen mixer-For the frosting. This will make your life so much easier and get the frosting soft and fluffy.
Money Saving Tip
- I love ordering a bunch of my healthy staples from Thrive Market. They have them available at a fraction of the cost and your ingredients get delivered right to your door!
- Tip #1: Do not over fill the bundt pan! This pan should only be half way filled. If you over fill it you run the risk of the cake cooking unevenly. If the cake is too dense, it will burn around the outsides and be soft and uncooked towards the middle of the cake.
- Tip #2: Cover the cake with foil while baking it. This prevents the outter skirts of the cake from burning.
- Tip #3: Allow the cake to sit for 10-20 minutes prior to removing the cake from the the pan. If you remove the cake from the pan too quickly it will fall apart.
- Tip #4: If you frost the cake while it is hot, the frosting will get runny and appear to melt.
Yes! You cannot substitute out the flour in this recipe 1:1. Not all gluten free flours are created equally so no other flour will work quite as well.
Be sure to store the cake covered in an air tight container in the fridge! If you allow i
Yes! You can make muffins or cupcakes with this recipe. You will just need to bake them for 20-25 minutes or until you can poke a fork in and it comes out clear.
- Refrigerator: You can enjoy this cake for up to 5 days after you make it. This recipe stores best in an air tight container in the fridge. If you allow it to sit out for too long it will get dry.
- Freezer: If you chose to freeze this recipe, I suggest slicing it first and wrapping each individual piece in clear wrap. Then, place it in an air tight container for up to 1 month.
Other Gluten Free Summer Dessert Recipes
If you loved this recipe, be sure to check out my FREE go to anti-inflammatory swap guide where I share all of my favorite go to healthy swaps.
Dairy Free Gluten Free Lemon Pound Cake
- bundt pan
- measuring cups & spoons
- Preheat oven to 350. Combine dry cake ingredients. Combine wet cake ingredients in separate bowl, then combine the two bowls.
- Stir until they are well combined. Add batter to greased bundt pan.
- Bake for 45-50 minutes, or until toothpick comes out clean.
- To make the frosting, combine all ingredients and beat together using mixer
- Once cake is cooled, spread a smooth, thin layer of icing over the cake.