This gluten free lemon cake recipe, with it’s delightfully lemony flavor is absolutely perfect for Spring – gluten-free recipes just don’t get much better than this!
I’ve really been enjoying using my gluten-free cake mix recipe. Even though Gabriel and I are personally trying to keep our sugar intake to a minimum, it seems like we’re always going to some potluck dinner/get together, and it’s nice to be able to take a dessert. I had some icing leftover from an anniversary cake I did a few weeks ago (thus, the color of the icing), so I decided to make an actual cake to take to one of these get togethers yesterday. (Side note: I’m so excited that Tennesse has changed their commercial home kitchen laws, and I’m really looking forward to possibly making a LOT more cakes!)
Fastest cake I ever made thanks to the mix, the already made icing, and the fact that I didn’t have to decorate it.
I love how this cake turned out! It held together and held up well to being filled and iced. Yet, was soft and moist inside, with a nice pungency thanks to the lemon juice and lemon extract. I can’t wait to serve it with fresh strawberries this spring!
Another way you can bake this cake is in the crockpot following the cooking directions (not the ingredients, obviously) for Gluten Free Chocolate Lava Cake.
Gluten-Free Lemon Cake Recipe
- 2 1/2 cups cake mix
- 2 large eggs, beaten
- 1/3 cup oil
- 1/2 cup lemon juice
- 1/2 cup milk
- 2 tsp lemon extract
- Preheat oven to 350º
- Stir all ingredients together until moistened. Bean on medium speed for two minutes.
- Pour into a nine inch greased and floured cake pan. Bake for 30 minutes or until toothpick comes out of the center clean.
- Let cool for ten minutes. Loosen edges from pan with a butter knife and turn onto a cooling rack. Let cool completely before icing.
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