Gluten Free Lemon Cake

Gluten Free Lemon Cake for Easter

Spring has sprung! And along with it comes a procession of flowers and bright-tasting new produce popping up at the market.

One of my favorite market-fresh finds to enjoy this time of year is the Meyer lemon. With their beautiful canary-yellow hue and sweet-tart flavor, Meyer lemons are believed to be a cross between a mandarin orange and a lemon. Popularized by chefs including Alice Waters and Martha Stewart, the Meyer lemon is a delicious ingredient for cooking and baking alike.

But these fragrant beauties are only available in the springtime. So, if you want to enjoy the bright flavor of these lemons, now is the time!

Today, I’m going to share one of my favorite ways to use these unique citrus fruits: Gluten Free Lemon Cake.

Using the whole fruit – pulp, skin and juice – you get a triple shot of Meyer in a moist, velvety cake crowned by a creamy lemon frosting.

This recipe is perfect for any spring gathering and would make a beautiful finishing touch to your Easter table. And not only is this delicious lemon cake gluten free, each rich and decadent slice has less than two grams of sugar per serving – and that includes the frosting!

So, let’s get started…

Gluten Free Lemon Cake with Lemon Cream Frosting: The Quick and Easy Step-By-Step

First, gather your ingredients.

For the gluten free lemon cake you will need one package of Vanilla Bean Dream Cake Mix, 4 small (preferably organic) Meyer lemons (265 grams), 2/3 cup melted grass-fed butter or coconut oil and 4 farm-fresh eggs.

For the lemon frosting you’ll need 1 ½ cups powdered Erythritol (120 grams), 2 Tbsp. Meyer lemon juice, 6 Tbsp. grass-fed butter or coconut oil, and liquid stevia (to taste).

If you want to make an especially festive cake, decorate with some edible flowers from your spring garden like violas or pansies (unsprayed, of course!).

Now let’s get baking.

Scrub the lemons well. If you can’t find organic, use a good fruit and vegetable wash to remove residue from the exterior. Fill a medium pot with water, add lemons, and bring to a boil for 15 minutes. Drain the lemons and set aside to cool. Preheat the oven to 350 F and grease the sides and bottom of an 8” springform cake pan.

Melt the coconut oil or butter. Chop lemons on a plate or use some other method to be sure that you catch the juices. Discard the seeds.

Add melted oil or butter, eggs and chopped lemons to a high-powered blender or food processor. Process until smooth and creamy. It should be the consistency of pudding and look like this:

Gluten Free Lemon Cake - Blending Ingredients

Now add in the Vanilla Bean Dream Cake Mix and blend until smooth.

Gluten Free Lemon Cake Batter

Pour batter into the prepared pan and transfer to the oven.

Gluten Free Lemon Cake in Pan

Bake 23-25 minutes or until a toothpick comes out clean. Let cool on a wire rack.

While the cake bakes, make the frosting. Add softened butter or coconut oil, Sinless Sweetener and lemon juice to a deep bowl. Beat on medium-high speed until light and fluffy like this:

Gluten Free Lemon Cake Frosting

Add stevia to taste. I used about 40 drops of Stevia Clear Liquid Stevia, but would recommend adding 15 or 20 drops and then tasting. If additional sweetness is desired, then continue adding stevia until the frosting is as sweet as you like it.

Now, it’s time to put the finishing touches on your gluten free lemon cake. Make sure the cake is completely cooled. Then spread frosting over top, smoothing well. Decorate with flowers, if desired.

And voila! Your viola-topped Meyer lemon cake…

Low Sugar Meyer Lemon Cake with Flowers

You can also make a double layer cake for a more dramatic presentation…

Gluten Free Lemon Cake - Slice

5 from 1 reviews
Gluten Free Lemon Cake
 
Prep time
Cook time
Total time
 
Yield: 12
Ingredients
CAKE INGREDIENTS
  • 1 Vanilla Bean Dream Cake Mix
  • 4 large free range eggs
  • ⅔ cup melted butter or virgin coconut oil
  • 4 small Meyer lemons (265 g)
FROSTING INGREDIENTS
  • 1 cup powdered Erythritol (120 g)
  • 6 Tbsp. grass-fed butter or coconut oil, softened
  • 3 Tbsp. lemon juice
  • 40-60 drops liquid stevia (to taste)
Instructions
  1. Preheat oven to 350 F. Grease an 8" spring form pan.
  2. Fill a medium pot with water, add well-scrubbed lemons, and bring to a boil. Boil for 15 minutes.
  3. Drain lemons and set aside to cool.
  4. Melt the coconut oil or butter. Chop lemons on a plate to catch the juices. Discard the seeds.
  5. Add melted oil or butter, eggs and chopped lemons to a high-powered blender or food processor. Process until smooth and creamy.
  6. Add in the Vanilla Bean Dream Cake Mix and blend until smooth.
  7. Pour batter into the prepared pan and transfer to the oven. Bake 23-25 minutes or until a toothpick comes out clean. Let cool on a wire rack.
  8. Make the frosting. Add softened butter or coconut oil, Erythritol and lemon juice to a deep bowl. Beat on medium-high speed until light and fluffy. Add stevia to taste.
  9. When cake is completely cooled, spread frosting over top, smoothing well. Decorate with flowers, if desired.
Notes
NUTRITION INFORMATION GLUTEN FREE LEMON CAKE (Prepared with Coconut Oil)
155 calories, 13 g fat, 7 g saturated fat, 4 g monounsaturated fat, 2 g polyunsaturated fat, 71 mg cholesterol, 13 g carbohydrate, 5 g sugar alcohols, 1.5 g sugar, 3.7 g fiber, 5 g protein, 138 mg sodium, 136 mg potassium, 81 mg phosphorous

NUTRITION INFORMATION LEMON CREME FROSTING (Prepared with Coconut Oil)
61 calories, 7 g fat, 6 g saturated fat, 0 g monounsaturated fat, 0 g polyunsaturated fat, 0 mg cholesterol, 16 g carbohydrate, 16 g sugar alcohols, 0 g sugar, 0 g fiber, 0 g protein, 0 mg sodium, 0 mg potassium, 0 mg phosphorous

 

Do you have a favorite family recipe for lemon cake? If so, have you recreated it for your low-carb, gluten or grain-free lifestyle? We want to hear from you!

Comments

  1. Miss C John says

    Vanilla bean dream cake mix? I live in the UK and have no idea where to get hold of this. Sounds great, and the sinless sweetner, where can I get that from? I usually use Erythritol in my receipes because I find Stevia is too bitter. What is the sinless sweetner made from please?
    Thank you for the email with the receipe.
    Miss C John

    • Jon Herring says

      Hi Miss C,

      Our Sinless Sweetener is 100% non-GMO erythritol. The cake mix is only available from Wellness Bakeries. And while we do not currently have any international distribution locations, we do ship outside the United States upon special request.

      The cost to ship to the UK is $50US for a “medium” box (fits 9-14 packages of mix) and $75US for a “large” box (fits 14-18 packages of mix). The variability depends on the actual products included, as the individual package sizes can vary.

      We do not add anything to these prices for “handling” or filling out the customs paperwork. In fact, the price we charge is less than our actual shipping cost. All orders are shipped via US Postal Service Priority Mail (with international tracking). All packages are categorized as “baking mixes” and designated as a “gift,” rather than a commercial shipment, to avoid customs delays.

      If you’re interested, feel free to fill out the contact form on the website and we will reply to you with instructions.

    • Kelley says

      Hi Donna!
      Thanks for stopping by.

      Actually, I just made one layer and then stacked two slices up to illustrate what a double layer would look like. You could also cut the single layer in half for a more petite version of a layer cake.

      Be Well!
      Kelley

    • Jon Herring says

      To add to Kelley’s response… yes, to make a true double layer cake, you would need two cake mixes. You might not need to double the frosting recipe above. As you can see in the photo, the frosting is pretty thick.

  2. Graham Eaton says

    Again your website is good marketing for your Vanilla Bean Dream Cake Mix.
    Your Meyer Lemon Cake looks, and I’m sure, tastes lovely. Give me a few attempts and I’m confident that I could attain almost as good! It takes experience and time I haven’t got though!
    Unfortunately your Vanilla Bean Dream Cake Mix is also not available in UK as well as all your other mixes!
    We have many Whole Foods Market Stores in London and also online in UK.
    Have you approached Whole Foods to stock your products in the UK? They stock many of Bob’s Red Mill Flours at a premium price.
    I’m sure your products & mixes would be very popular in UK as these days we’re home-baking crazy! Our knowledge about alternative diets such as gluten free is similar to that in USA!
    Please think about it.
    Nothing ventured, nothing gained!
    I’d be first in queue to purchase!
    Good Luck.
    Graham.

    • Kelley says

      Thank you, Graham.

      We are working on international distribution and will let you know as soon as we are in the UK!

      Be Well,
      Kelley

    • Kelley says

      Hi Josephin,
      Wonderful! We hope you love them. We stand behind our products 100%.

      If you have any questions, please don’t hesitate to contact us!

      Be Well,
      Kelley

  3. Claudia says

    Kelly,

    I want to make this cake now but I don’t have the Dream Cake Mix.
    Can I use almond or coconut flour along with some other simple ingredients. Of course I would need to know the exacts measurements,..if you are willing to share, Thank You for all your recipes.

    By the way I read the post about selling your products at Whole Food, I think that would be awesome. I shop at Whole Food.

    Blessings,
    Claudia

    • Kelley says

      Hi Claudia,
      Well, that would entail reverse engineering the recipe… or giving you Wellness Bakeries formulas. I don’t have time for the first option and the second obviously wouldn’t be in my best interest.

      Thanks for the encouragement about Whole Foods. We are working on it 🙂

      Be Well,
      Kelley

    • Kelley says

      Hi Lisa,
      Thanks for your question.

      Yes, absolutely powder it to a very fine powder or you will have gritty icing. And nobody likes that!

      Hope this helps.

      Be Well,
      Kelley

  4. Aileen says

    Why can’t you just cut one layer in half, stack and frost it? This make a half cake suitable for a small family.

    • Kelley says

      Hi Gail,
      Thanks for your question!

      Yes, I do leave the skins on. It makes the cake so fresh and citrusy. Just be sure you are buying organic Meyer lemons to avoid pesticides and fungicides.

      Be Well!
      Kelley

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