Gluten-Free All-Day Lemon Cake (With a Choice of Two Toppings) Recipe

By
Elizabeth Barbone
Elizabeth Barbone: Contributing Writer at Serious Eats
Elizabeth Barbone
Elizabeth Barbone develops delicious and creative recipes for the food allergic and gluten-free communities through her site Gluten-Free Baking. Author of three cookbooks: Easy Gluten-Free Baking (2009), How to Cook Gluten-Free (2012), and The World's Easiest Paleo Baking (2016).
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Updated Aug. 29, 2018
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This lemon cake is as good with a morning cup of coffee as it is as an after-dinner treat. Elizabeth Barbone

The light texture and not-to-sweet lemony flavor of this cake make it perfect for breakfast, dessert, or whenever the mood strikes. The recipe gives you two choices for toppings: an easy simple-syrup glaze, or a tart lemony icing. You can also vary the cake by adding whatever berries are in season when you make it.

Why this recipe works:

  • Rice flour and tapioca starch combine to create a cake that's delicate and that does not rely on xanthan gum for structure.
  • Lemon zest in the batter and lemon juice in the glaze add a strong lemon flavor without overpowering the cake.

Notes: Select one glaze to finish the cake. The simple syrup glaze changes the texture of the cake a little, making it damp, while the powdered sugar icing leaves the coffee cake-like texture intact. If desired, toss together 1 cup washed berries, like blueberries, with 1 tablespoon white rice flour. Stir coated berries into the finished batter and bake as directed.

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Recipe Facts

2

(2)

Active: 10 mins
Total: 50 mins
Serves: 6 servings

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Ingredients

  • Nonstick cooking spray
  • 1 1/4 cups (5 ounces) brown or white rice flour
  • 3/4 cup (6 ounces) granulated sugar
  • 1/4 cup (1 ounce) tapioca starch
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup buttermilk
  • 1 tablespoon grated lemon zest from 2 to 3 lemons
  • 1/2 cup vegetable oil
  • 2 large eggs
  • Option 1: Simple Syrup Glaze
  • 3/4 cup granulated sugar
  • 2 tablespoons zest and 6 tablespoons fresh juice from about 4 to 6 lemons
  • Option 2: Powdered Sugar Icing
  • 1 1/3 cups powdered sugar, sifted
  • 2 tablespoons fresh juice from 1 lemon

Directions

  1. Adjust oven rack to middle position. Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray.

  2. In large mixing bowl, whisk together rice flour, granulated sugar, tapioca starch, baking powder, and salt. In a measuring cup or a small bowl, whisk together buttermilk and lemon zest. Pour buttermilk mixture over dry ingredients. Whisk in vegetable oil and eggs until smooth.

  3. Pour batter into prepared cake pan. Bake until a cake tester inserted into center of cake comes out clean, about 30 minutes.

  4. Option 1: Simple Syrup Glaze Meanwhile, if making the Simple-Syrup Glaze, combine granulated sugar, lemon zest, and lemon juice in a small saucepan. Bring to a boil over medium-high heat, stirring gently until sugar dissolves. Reduce heat to low and cook syrup until it thickens slightly, about 5 minutes. Remove from heat and set aside.

  5. While cake is still warm, poke it all over with a fork. Brush top of cake with syrup and allow to absorb fully, about 5 minutes. Repeat until all syrup is absorbed.

  6. Option 2: Powdered Sugar Glaze If making Powdered Sugar Glaze, allow cake to cool completely. In small bowl, combine powdered sugar and lemon juice. Stir with a fork until smooth. Icing should be thick but spreadable; if the icing is too thick, add a little more lemon juice. Spread icing on cake and allow to set for 15 minutes before serving.

  7. Store cake, covered, on the counter for up to 3 days.

Special equipment

8-inch square baking pan

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