Wheat Free Classic Lemon Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

5.0

(30)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs, room temperature
1 tbsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk, room temperature

For the lemon soak

¼ cup fresh lemon juice (from about 2 lemons)
3 tbsp granulated sugar

For the frosting

8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
2 tbsp fresh lemon juice
1 tsp lemon zest
pinch of salt

For serving

lemon slices or zest curls, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour.
2
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!