Gluten Free Lemon Cloud Cake
There is always a reason to celebrate. Today happens to be my birthday so even better. So let’s celebrate with my most flavorful, moist and delicious lemon cake ever.
And it’s gluten free. You won’t even know it. The texture isn’t compromised in this cake.
Dense and full of lemon in each bite – you are going to need a fork.
I know it’s not chocolate but this cake can compete with the best of them. It’s perfect for Spring time – I mean check out the color.
The simple butter meringue frosting, comes together quickly and highlights the cake!
I call it Gluten Free Lemon Cloud Cake, because it’s light like clouds and it’s huge. It feeds a crowd or just yourself!
The two extra steps are worth it.
Lemon simple syrup is just that, it’s simple. With water, sugar and lemon slices – bubbling away you are actually don’t both of the extra steps in one.
Making the candied lemon slices with the simple syrup, deserves all the high fives.
The candied lemons are a bit sour but the chewy texture and sugary outside makes the perfect garnish for this cake.
Don’t worry – if you just make the cake and the frosting, the cake still tastes amazing. But making everything homemade takes it over the top – delicious.
Here are other gluten free baking favorites.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Gluten Free Lemon Cloud Cake
- Total Time: 1 hour 5 minutes
- Yield: 16 1x
- Diet: Gluten Free
Description
Tender and moist and full of lemon flavor – this cake is over the top good.
Ingredients
Simple Syrup & Candied Lemon Slices
- 1 cup water
- 1 cup white sugar
- 2 lemons, sliced thinly
Lemon Cake
- 3 eggs (room temperature)
- 1 cup fine granulated sugar
- 2/3 cup melted coconut oil (or oil of your choice)
- 1 ¾ cup coconut milk (or milk of your choice)
- 1 tablespoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- 1–2 tablespoons lemon zest
- 3 cups gluten free flour blend
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
Meringue Buttercream
- 1 stick (8 tablespoons) salted butter, room temperature
- 2 tablespoons coconut milk (or milk of your choice)
- 1 teaspoon lemon zest
- 3 cups powdered sugar
- 1 teaspoon meringue powder
Instructions
To make the Simple Syrup & Candied Lemon Slices
- Place the water and sugar in a small sauce pot over high heat. Using a rubber spatula or wooden spoon, stir to combine. When the mixture starts to bubble on the sides of the pan, carefully add in the lemon slices and submerge them all.
- Continue to simmer the mixture and bring it up to a boil. Boil for 8 minutes – watch it so it doesn’t boil over.
- Carefully flip the lemon slices over and cook for 2-3 more minutes.
- Turn the heat off. Using a slotted spatula, remove the lemon slices and place them on a wire cooling rack, in a single layer to cool and harden slightly.
- Return the simple syrup to a simmer and let boil for 5 more minutes. Remove from the heat and let cool.
To make the Lemon Cake
- Preheat the oven to 350 degrees Fahrenheit.
-
Line two 9 inch round pans with parchment paper on the bottom. Set aside.
-
In a bowl of a stand mixer, beat together the eggs, sugar, oil, milk, vanilla extract, lemon juice, lemon extract and lemon zest, until well incorporated.
-
Add in the flour, baking soda, baking powder and salt to the bowl. Mix together until well combined, but careful not to over mix.
-
Pour into your prepared pans and spread out as evenly as possibly. Place in the oven to bake for 25-30 minutes. Check with a toothpick or cake tester for doneness.
-
Remove from the oven, let cool for 10 minutes. Remove each cake from the pan and peel off the parchment paper. Place on a wire rack to continue to cool for about 20 minutes or more before frosting the cake.
To make the buttercream
-
Place all the ingredients into a bowl of a stand mixer and beat on low to slowly incorporate the ingredients. Begin to increase the speed and beat until it is light in color and fluffy.
- Turn the mixer off and scrap down the sides of the bowl. Mix again for 20 seconds on high or until fully incorporated.
To frost and decorate the cake
- Using a large serrated knife, level out the tops of each cake (if desired) – I only did this for the bottom layer and left the top layer slightly peaked.
- Place the bottom layer cake on a plate, platter or cutting board. Spread about 2-3 tablespoons of the lemon simple syrup over the top of the cake. It’s helpful to use the under-side of a spoon or pastry brush to spread it out.
- Using about 1/3 of the frosting, smooth it out so the entire top of the bottom layer is covered in a thin layer of frosting.
- Place the top cake on top. Repeat the simply syrup and frosting steps – using all of the remaining frosting for the top.
- Arrange the candied lemon slices on top of the cake.
- Serve and enjoy!
- Prep Time: 20
- Cook Time: 45
- Category: baking
- Method: oven
- Cuisine: desserts
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