Gluten Free Lemon Cake

Hearty and full of lemon zing, this rustic gluten free lemon cake with Earl Grey lemon icing is made from scratch with whole food ingredients. 

Warm weather just calls for delicious lemon recipes. There is nothing like a summer evening overlooking the cut flower garden while sipping sparkling strawberry lemonade.

We’ve been so busy on the homestead this year. Building fences, goat stands, preparing orchards, and recently, Luke built an arbor into the garden for roses to climb. 

This is the kind of work that makes your body tired at the end of the day, but also brings so much joy and fulfillment.

The kind of work that calls for cake at the end of the day, not just a special occasion.

This easy, gluten free lemon cake bursts with lemon flavor. Coconut flour and oat flour are combined with lemon juice and other simple ingredients to make the perfect rustic cake. 

The oats give a nice nutty flavor, not typical in your average gluten free cake. It is sweetened with coconut sugar instead of refined sugars, making a slightly healthier option, but it’s still cake after all.

The Earl Grey and lemon icing is a delicious and unique combination that is naturally sweetened with honey. 

Now that we are officially beekeepers, I appreciate the work the bees put into making their delicious honey all the more.

Tips:

• If you have celiac disease, make sure you choose certified gluten-free oats, as most oats can become cross contaminated with wheat due to shared machinery.
• Whenever a recipe calls for lemon zest, it’s a great opportunity to prioritize organic lemons, because the outside of the lemon is going right into your recipe.
• Add a pinch of ground turmeric to the icing to give it a nice, yellow, lemony color.
• Always opt for full-fat sour cream. Not only does it lend itself to a better texture and flavor, but dairy also contains healthy fats.

How Do You Make Oat Flour?

Oat flour is actually way simpler to make than one might think. 

To make it, all you need to do is place oats in a blender and blend until it becomes a fine powder. A food processor will also work.

I find that the flour will start to gather on the sides. Turn off the blender and shake gently to mix it and bring the flour down. Place back on the blender and turn on. 

You may have to do this a few times, depending on how good your blender is.

Are lemon extract and lemon juice the same?

No. Lemon juice is the juice from a lemon, whereas lemon extract is made from alcohol or vegetable glycerin, and lemon rinds. Lemon extract is a concentrated flavor and should only be used in smaller amounts.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tools you may need:

Stand Mixer

Lemon juicer

Micro-plane

Measuring cups and spoons

Blender or food processor

9″ round cake pan

How To Make Gluten Free Lemon Cake With Earl Grey Icing

Preheat oven to 350 F. Butter a 9 inch round pan. 

Using an electric mixer, cream together room temperature unsalted butter with coconut sugar, and beat together for 3-5 minutes until light and fluffy. 

While the butter and coconut sugar are whipping, use a blender to pulse oats into oat flour (if necessary).

Combine dry ingredients and mix thoroughly to ensure they are properly combined. Sift flour if needed.

Add eggs, beating well to combine and scraping down the bowl, then beat in the lemon juice, sour cream, lemon zest, and sour cream. Choose full-fat sour cream whenever possible for the best flavor and mouthfeel.

Add dry ingredients to the wet ingredients slowly, and beat until well combined. 

Pour into prepared cake pans and smooth the top with a spatula.

Bake for 35-40 minutes until a cake tester comes out clean and the middle is set. 

Let the cake cool completely before icing.

Make The Icing

Begin by lightly warming one cup of whipping cream in a saucepan on low for 2-3 minutes. Be careful not to overheat it. 

Take off the heat and steep four Earl Grey tea bags for ten minutes in the warm whipping cream.

Lightly press the tea bags to release the flavor, and remove them from the cream. 

Allow the cream to cool slightly before adding to the rest of the ingredients, this way it won’t melt the butter. 

Cream together room temperature cream cheese and butter until light and fluffy. 

Add lemon juice, honey, zest from one lemon, and Earl Grey flavored whipping cream. 

Whip all ingredients together until it is a light and fluffy icing.

How Long Will Lemon Cake Last?

This recipe will last three to four days in the refrigerator. Normally I wouldn’t recommend refrigerating baked goods because it can dry them out, but this cake is covered with cream cheese, so it will need to be refrigerated for food safety.

Can you make this into a double layer cake?

Yes! For a double layer cake, double the cake batter and double the icing recipe.

Find More Of Our Favorite Desserts:

• Gluten Free Lemon Poppy Seed Muffins
• Sourdough Chocolate Rolls
• Homemade Apple Pie With Einkorn Crust
• Sourdough Banana Bread
• Blueberry Cobbler With Sourdough Topping

If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.

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