Go Back
–+ servings

Gluten and Dairy Free Lemon Cake with Cream Cheese Frosting

This sunny and bright cake is light, tender, and tangy!
Print Pin
Course: Dessert
Prep Time: 10 minutes
Cook Time: 29 minutes
Cooling Time: 2 hours
Servings: 8 slices
Calories: 1275kcal

Equipment

  • Mixing Bowl
  • 2 8" cake pans

Ingredients

Lemon Cake

  • 3 cups Gluten Free 1.1 flour
  • 1 1/2 cups sugar
  • 1 cup Dairy Free butter, room temperature
  • 1 cup Dairy Free sour cream
  • 1/4 cup Dairy Free milk
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 3 tbsp lemon zest
  • 3/4 cup lemon juice
  • 1 tsp vanilla extract

Lemon Cream Cheese Frosting

  • 14 oz Dairy Free cream cheese, room temperature
  • 1 1/4 cup Dairy Free butter, room temperature
  • 5 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest

Instructions

Lemon Cake

  • Preheat the oven to 350 degrees. Spray 2 8" cake pans with nonstick baking spray.
  • Place the butter and sugar in a bowl and mix on high for 5 minutes until light and fluffy.
  • Add the eggs, sour cream, milk, and vanilla. Mix to combine.
  • Add the remaining ingredients and mix until just combined. Do not over mix.
  • Divide the batter between the two cake pans.
  • Bake for 25-30 minutes, or until a toothpick comes out clean.
  • Allow to cool completely.

Lemon Cream Cheese Frosting

  • Add all of the ingredients to a bowl and mix until creamy and smooth.
  • Spread some of the frosting on the top of the first cake.
  • Stack the second cake on top. Frost the entire cake.
  • Slice and enjoy!

Nutrition

Serving: 1cake | Calories: 1275kcal | Carbohydrates: 162g | Protein: 11g | Fat: 71g | Saturated Fat: 16g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 24g | Trans Fat: 9g | Cholesterol: 61mg | Sodium: 1125mg | Potassium: 70mg | Fiber: 8g | Sugar: 117g | Vitamin A: 107IU | Vitamin C: 13mg | Calcium: 179mg | Iron: 3mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!