Print
Easy Gluten-Free Lemon Cake | GlutenFreeBaking.com

One Bowl Gluten-Free Lemon Cake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author GlutenFreeBaking.com

Ingredients

  • Nonstick cooking spray
  • 1 1/4 cups white or brown rice flour (5 ounces; 142 grams)
  • 1/4 cup tapioca starch (1 ounce; 28 grams)
  • 3/4 cup granulated sugar (6 ounces; 170 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup buttermilk (8 ounces; 226 grams)
  • 1 tablespoon grated lemon zest from 2 to 3 lemons
  • 1/2 cup vegetable oil (3.5 ounces; 100 grams)
  • 2 large eggs

Lemon Icing Option 1: Simple Syrup Glaze

  • 3/4 cup granulated sugar (5 1/4 ounces; 148 grams)
  • 2 tablespoons zest and 6 tablespoons fresh juice from about 4 to 6 lemons

Lemon Icing Option 2: Powdered Sugar Icing

  • 1 1/3 cups powdered sugar sifted
  • 2 tablespoons lemon juice

Instructions

  1. Adjust oven rack to middle position. Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray.
  2. Adjust oven rack to middle position and preheat oven to 350°F.
  3. 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.
  4. Pour batter into prepared cake pan. Bake until a cake tester inserted into center of cake comes out clean, about 30 minutes.
  5. Icing Option 1: 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.Store cookies in a covered container on the counter for up to four days.
  6. 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.
  7. Icing Option 2:  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.