Bright lemon zest and fresh juice give this cake a sunny, tangy punch that cuts through the tender, buttery crumb in every bite. The batter comes together in one bowl with an electric mixer, creamed until pale and fluffy before baking into a golden top that pulls slightly from the pan's edges — a good sign of a moist, well-risen crumb underneath. A simple glaze made from powdered sugar and more fresh lemon juice gets poured over the cooled cake, letting it drip down the sides and set into a glossy, tangy-sweet finish. It's a bright, springy dessert that works beautifully for afternoon tea or a celebration centerpiece, and it's a solid pick for a gluten free spread.
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Learn more →10 servings
King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with dairy free butter or cooking spray, then line the bottom with a round of parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
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