Gluten-Free lemon cake is a soft, bright cake with fresh lemon flavor in every bite. It's made with oat flour and honey, then finished with lemon zest, lemon juice, and a touch of lemon extract for a bold citrus taste.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Lemon Cake
🕒 Ready In: ~45 minutes
👪 Serves: 10 slices
🍽 Calories: ~260 per slice (estimated)
🥣 Main Ingredients: Oat flour, eggs, milk, coconut oil, honey, lemon
📖 Dietary Info: Gluten-free, dairy-free option
👌 Difficulty: Easy - mix-and-bake cake
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This cake is simple to mix and bakes up tender, which makes it perfect for spring desserts, brunch, or an easy weekday treat. The lemon flavor stays fresh and balanced, not too sharp and not too sweet.
If you love gluten-free baking, try our Gluten-Free Oatmeal Cream Pies, Chocolate Chip Oatmeal Bars, Chickpea Blondies, or Chocolate Ricotta Cake.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Gluten-Free Lemon Cake:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Lemon Cake:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Lemon Cake FAQs:
- More Dessert Recipes You'll Love
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- Gluten-Free Lemon Cake
Why You'll Love Gluten-Free Lemon Cake:
Bright Lemon Flavor: Lemon zest, lemon juice, and lemon extract give the cake a bold citrus taste.
Soft and Tender: Oat flour and coconut oil help the cake bake up moist and cake-like.
Simple Ingredients: Made with pantry staples and no complicated flour blends.
Perfect for Any Occasion: Great for brunch, spring gatherings, and easy desserts.
Key Ingredients:
- oat flour. Keeps the cake gluten-free and helps it bake up tender.
- lemon zest. Adds strong lemon flavor without adding extra liquid.
- lemon juice. Brings fresh citrus flavor and balances the sweetness.
- honey. Sweetens the cake and pairs perfectly with lemon.
- coconut oil. Adds moisture and helps the cake stay soft.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dairy-free option: Use almond milk or oat milk instead of regular milk.
- Sweeter cake: Add a little more honey if you prefer a sweeter lemon cake.
- Extra lemon: Add an extra teaspoon of lemon zest for a stronger lemon flavor.
- Glaze option: Drizzle a simple lemon glaze on top for a sweeter finish.
- Berry add in: Fold in blueberries for a lemon blueberry version.
How to Make Gluten-Free Lemon Cake:
- Step 1: Preheat the oven to 350°F. Grease a 9×13 pan or a standard loaf pan. In a bowl, whisk together the oat flour and baking powder.
- Step 2: In a separate bowl, whisk the eggs, milk, melted coconut oil, honey, lemon zest, lemon juice, and lemon extract until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Step 4: Pour the batter into the pan and smooth the top. Bake for 28 to 35 minutes, or until the center is set and a toothpick comes out mostly clean.
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Recipe Notes & Tips:
- Use certified gluten-free oat flour: This helps keep the cake truly gluten-free since oats can be cross-contaminated.
- Do not over mix: Stir just until combined so the cake stays tender.
- Zest matters: Lemon zest gives the strongest lemon flavor, so do not skip it.
- Let it cool before slicing: Cooling helps the cake set so slices hold their shape.
- Add glaze after cooling: If you add a lemon glaze, wait until the cake is fully cool so it sets on top.
How to Store:
Room temperature: Store gluten-free lemon cake in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days in the fridge for longer freshness.
Freezer: Freeze slices for up to 2 months. Thaw at room temperature before serving.
Gluten-Free Lemon Cake FAQs:
To keep gluten-free lemon cake from being dry, measure the oat flour carefully and do not over bake. Stir just until combined and pull the cake when a toothpick comes out mostly clean.
Yes, you can make gluten-free lemon cake dairy-free by using a dairy-free milk like almond milk or oat milk. The rest of the ingredients are naturally dairy-free.
Yes, a lemon glaze works great on gluten-free lemon cake. Mix powdered sugar with lemon juice until smooth and drizzle it over the fully cooled cake.
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Gluten-Free Lemon Cake
Ingredients
- 3 cups oat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup milk
- ½ cup coconut oil, melted
- ⅓ cup honey
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon lemon extract
Instructions
- Preheat the oven to 350°F. Grease a 9×13 pan or a standard loaf pan.
- In a bowl, whisk together the oat flour and baking powder.
- In a separate bowl, whisk the eggs, milk, melted coconut oil, honey, lemon zest, lemon juice, and lemon extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the pan and smooth the top.
- Bake for 28 to 35 minutes, or until the center is set and a toothpick comes out mostly clean.
- Let cool before slicing and serving.
Nutrition
Notes
- Use certified gluten-free oat flour: This helps keep the cake truly gluten-free since oats can be cross-contaminated.
- Do not over mix: Stir just until combined so the cake stays tender.
- Zest matters: Lemon zest gives the strongest lemon flavor, so do not skip it.
- Let it cool before slicing: Cooling helps the cake set so slices hold their shape.
- Add glaze after cooling: If you add a lemon glaze, wait until the cake is fully cool so it sets on top.
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