4.9 from 60 votes
Gluten Free Lemon Cake (No Waste, Whole Lemon Cake)
This gluten-free lemon cake uses an entire lemon, rind and all, processed into the batter for a tart and moist cake. The combination of gluten-free and rice flours with xanthan gum creates a tender texture without wheat. Cream cheese and butter add richness, while the lemon glaze finishes it with extra brightness and sweetness. The cake bakes in a springform pan until set and is ideal for those avoiding gluten who enjoy a fresh citrus flavor and a soft crumb.
Prep Time
15 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 25 mins
Servings:
12
Calories:
234 kcal
Course:
Cake
Cuisine:
Italian
Ingredients
Ingredients
- 3 egg
- 1 ⅛ cups sugar
- 1 cup gluten-free baking flour
- ½ cup rice flour
- 3 tsp baking powder (or 1 packet Italian Paneangeli vanilla baking powder)
- ¼ tsp xanthan gum
- ⅓ cup butter (softened)
- ⅓ c cream cheese (at room temperature)
- 1 large lemon washed and cut into pieces with the rind - remove seeds, organic
Glaze
- 2 oz lemon juice organic
- ¼ cup sugar
Instructions
Make the cake:
- Preheat oven to 350°F (175°C)
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Mix the gluten free flour with the rice flour, Paneangeli powder (or baking powder) and xanthan gum. Add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then mix in the softened cream cheese.
- In a food processor, process the whole lemon until it is almost pureed.
- Add the processed lemon to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the gluten free lemon cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Cup of Yum
Make the lemon glaze:
- Prepare the glaze by melting the sugar in the lemon juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
- Spoon and brush over the top of the cake, while it’s still hot, and allow to cool completely before cutting.
Notes
- Use an organic lemon to safely include the rind in the batter.
- Remove lemon seeds before processing the fruit to avoid bitterness and improve texture.
- Bake in a prepared springform pan for easy removal and neat edges.
- The lemon glaze adds moisture and balances the tartness after baking.
- Try substituting orange for lemon for a different citrus flavor.
Nutrition Information
Serving
1slice
Calories
234kcal
(12%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
66mg
(22%)
Sodium
186mg
(8%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
311IU
(6%)
Vitamin C
4mg
(4%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 234
% Daily Value*
| Serving | 1slice | |
| Calories | 234kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 66mg | 22% |
| Sodium | 186mg | 8% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.