Low FODMAP Dairy Free Lemon Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

This bright lemon cake leans into pure citrus flavor, with plenty of fresh lemon zest and juice folded into a rich, fluffy batter and swirled into a glossy glaze on top. Butter and sugar are beaten until pale and airy, then eggs are added one at a time for a batter that bakes up soft, golden, and tender. A simple pour-over glaze, made from powdered sugar and more fresh lemon juice, sets into a sweet-tart shell that seeps into every slice. It's baked in a single round pan and cools into a cake with a fine, moist crumb and a bakery-style golden top. This one's a solid pick for a Low FODMAP dessert table, delivering big lemon flavor without any fuss. Slice it once fully cooled so the glaze holds its shape on the plate.

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Ingredients

10 servings

For the cake

1 ½ cups all-purpose flour
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
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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.
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup dairy free butter, softened
2 large eggs
2 tbsp lemon zest (from about 2 large lemons)
3 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup dairy free milk

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
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.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

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