Gluten Free Lemon Cake With Lemon Buttercream Frosting
Light, fluffy, and full of bright lemon flavor, this delicious gluten free lemon cake is made with whole food ingredients and spread with a creamy lemon buttercream frosting.
Servings: 14
Equipment
Ingredients
Cake Ingredients
- 1/2 cup coconut flour
- 1 1/2 cups oat flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs room temp
- 1/2 cup lemon juice
- 1/3 cup sour cream full fat
- 1 cup unsalted butter 227 grams (room temp)
- 3/4 cup sugar Increase sugar to 1 cup if you prefer a sweeter cake
- 1 teaspoon vanilla
- 2 tablespoons lemon zest organic lemons
Lemon Frosting
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons lemon juice
- 1/2 tablespoon Lemon zest optional
- pinch salt
Instructions
- Preheat oven to 350 degrees Fahrenheit and butter a 9-inch round pan.
- In the bowl of a stand mixer or with a hand mixer, cream the butter and sugar for 3-5 minutes until light and fluffy.
- While the butter and sugar mix, use a blender or food processor to pulse the oats into oat flour (if necessary).
- Thoroughly combine all dry ingredients (coconut and oat flours, salt, and baking soda). Sift the flour, if needed.
- Add the eggs to the fluffy butter and sugar mixture, beating well to combine and scraping down the sides of the bowl.
- Add the lemon juice, sour cream, vanilla, and lemon zest and combine on medium.
- Slowly add the dry ingredients to the wet ingredients slowly, mixing until well combined.
- Pour into the 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 frosting.
Frosting
- In the bowl of a stand mixer with the whisk attachment, add room-temperature butter and whip on medium speed until pale in color and airy.
- With the mixer turned off, add the powdered sugar and begin mixing on low to incorporate. Once combined, add cream, lemon juice, and salt and increase to medium-high speed. Scrape down the sides of the bowl as you go, and let it mix until fluffy. Spread onto the cooled cake.
Notes
- 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.
- Add parchment paper to the bottom of your cake pans to help remove the cakes from the pans cleanly.
- Whenever a recipe calls for lemon zest, it’s a great opportunity to prioritize organic lemons since 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 have a better texture and flavor, but dairy also contains healthy fats.
Nutrition
Calories: 519kcal | Carbohydrates: 57g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 158mg | Potassium: 98mg | Fiber: 2g | Sugar: 45g | Vitamin A: 954IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg