Are you craving a dessert that's both decadent and diet-friendly? Look no further than this show-stopping Gluten-Free Lemon Cream Cake! Imagine cutting into a moist, zesty cake with a cloud-like coconut cream frosting that melts in your mouth - all without gluten. Whether you're managing dietary restrictions or simply looking for a refreshing dessert that doesn't compromise on flavor, this recipe is about to become your new obsession. Get ready to impress your friends and family with a bakery-quality treat that's surprisingly easy to make right in your own kitchen!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups gluten free all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted dairy-free butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- ½ cup lemon juice
- 1 tbsp lemon zest
- 1 cup coconut cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan with gluten-free flour or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, and salt. Whisk together until well mixed and set aside.
- In another bowl, cream together the unsalted dairy-free butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, stir in the vanilla extract, lemon juice, and lemon zest until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the lemon cream. In a mixing bowl, whip the coconut cream until it becomes fluffy and smooth. You can use a hand mixer or a stand mixer for this process.
- Once the cake has cooled completely, slice it in half horizontally to create two layers. Spread a generous amount of the whipped coconut cream on the top of the bottom layer, then place the second layer on top.
- Spread the remaining whipped coconut cream over the top and sides of the cake for a beautiful finish. Optionally, garnish with additional lemon zest or fresh berries for decoration.
- Slice the cake into 8 servings and enjoy your delicious gluten-free lemon cream cake!
Tips
- Always use room temperature eggs and butter to ensure smooth, even mixing and better cake texture.
- When measuring gluten-free flour, use the spoon-and-level method to avoid dense, heavy cake results.
- Don't overmix the batter - this can lead to a tough cake. Mix just until ingredients are combined.
- Check your cake's doneness early - gluten-free cakes can dry out quickly if overbaked.
- For the smoothest coconut cream, refrigerate the can overnight and scoop only the solid cream from the top.
- If your cake layers seem delicate, briefly freeze them before assembling to make handling easier.
- For an extra flavor boost, brush each cake layer with a light simple syrup before adding cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 85mg
