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
Method
For the cake
Step 1
Preheat oven to 180°C. Oil two 20cm cake pans and dust with flour, set aside.
Step 2
In a large mixing bowl mix brown sugar, eggs and oil and beat with an electric mixer at medium speed for 2 minutes.
Step 3
Add flour, Himalayan salt, milk, baking powder, vanilla extract, lemon extract, and lemon zest and continue beating at medium speed for 2 minutes.
Step 4
Split the batter in half and spoon it evenly into cake pans.
Step 5
Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean.
Step 6
Remove from the oven and let cool in the pan on the rack for 10 minutes.
Step 7
Run a spatula or knife along the edges of each cake to loosen them.
Step 8
Invert the cakes onto the cooling rack and let them cool completely.
For the filling and frosting
Step 1
In a medium mixing bowl, beat butter with an electric mixer until smooth.
Step 2
Add lemon juice and powdered sugar and continue beating until smooth and combined.
Step 3
Place the cake on a cake platter.
Step 4
Spread half of the frosting on it.
Step 5
Spoon lemon curd into the centre and spread evenly.
Step 6
Add the second cake to the top.
Step 7
Spread the other half of the frosting on the top and sides of the cake.
Step 8
Decorate with small chocolate Easter eggs.
Tips
- 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.