If you are looking for an easy gluten-free Easter dessert, try this Gluten-Free Easter Lemon Cake recipe. You don’t need baking experience to make them, just follow our recipe and surprise your family this Easter Sunday.
Ingredients for the Cake
- 350g gluten-free flour
- 200g brown sugar
- 5 large free-range eggs
- 230ml vegetable oil
- 230ml milk or plant-based milk
- 3 tsp gluten-free baking powder
- ½ tsp Himalayan salt
- 1 tsp vanilla extract
- 3 tsp lemon extract
- Zest from one large lemon
Ingredients for the filling and frosting
- 600g powdered sugar
- 200g dairy-free butter, softened
- 100g lemon curd
- 30ml lemon juice
For the cake
Preheat oven to 180°C. Oil two 20cm cake pans and dust with flour, set aside.
In a large mixing bowl mix brown sugar, eggs and oil and beat with an electric mixer at medium speed for 2 minutes.
Add flour, Himalayan salt, milk, baking powder, vanilla extract, lemon extract, and lemon zest and continue beating at medium speed for 2 minutes.
Split the batter in half and spoon it evenly into cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean.
Remove from the oven and let cool in the pan on the rack for 10 minutes.
Run a spatula or knife along the edges of each cake to loosen them.
Invert the cakes onto the cooling rack and let them cool completely.
For the filling and frosting
In a medium mixing bowl, beat butter with an electric mixer until smooth.
Add lemon juice and powdered sugar and continue beating until smooth and combined.
Place the cake on a cake platter.
Spread half of the frosting on it.
Spoon lemon curd into the centre and spread evenly.
Add the second cake to the top.
Spread the other half of the frosting on the top and sides of the cake.
Decorate with small chocolate Easter eggs.
- Always sift your flour to get rid of lumps.
- To make sure your butter is softened, lightly press your finger into it. If it leaves an indent, your butter is at the perfect temperature.
- Refrigerate the cake in an airtight container for up to a week.
- You can freeze the cake for up to 3 months.
- Serve with black coffee or red wine.
Try this Gluten-Free Easter Lemon Cake and don’t forget to share recipe it with your friends!
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.