Gluten-Free Lemon Cake
Gluten-Free lemon cake is a soft, bright cake with fresh lemon flavor in every bite that is naturally sweetened and made with oat flour.
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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