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    Home » Cakes » Gluten free Lemonade Cake

    Gluten free Lemonade Cake

    Published: May 31, 2022 by Amanda · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    This easy gluten free lemonade cake is simple to make and really doesn't require a lot of ingredients. If you love the flavors of fresh lemon cakes then this recipe is for you. It's a perfect bake for a fresh easter spring cake or summer cake.

    a slice of gluten free lemonade cake being removed from the cake with a sliced lemon in the background.

    When creating this recipe I wanted it to be an easy lemon drizzle traybake, gluten free cake perfect for dessert or after-school snack or treat for the kids. I came up with the idea when making my gluten free lemonade scones and thought it would be fun to make a gluten free lemonade cake.

    This recipe has become quite popular with my kids and I've also tested it to make a gluten and dairy free lemon drizzle cake and no one could tell the difference.

    If you are looking for some spring bakes then you should try my Lemon meringue cake, gluten free rhubarb cake or gluten free easter desserts.

    Image of a readers review.
    Jump to:
    • Ingredients
    • Variations
    • Instructions
    • Storage
    • Recipe FAQs
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    labelled ingredients for gluten free lemonade cake.
    • Gluten free All purpose flour -AKA GF plain flour in the UK. *See recipe tips for more information on the gluten free flour blend used.
    • Sugar - This makes the cake light, gives moisture, and adds sweetness to the cake. I used caster sugar but any fine white sugar will work well.
    • Baking powder - Acts as a leavening and rising agent by reacting to heat. Making the cake light and rise well. Be sure to use gluten free baking powder. See is baking powder gluten free if you require more information.
    • Xanthan Gum - A regular ingredient when baking gluten-free. Prevents ingredients from separating as it is a stabilizer. Essentially acting as gluten would gel everything together.
    • Butter - Room temperature. If you require a dairy free lemonade cake your preferred dairy free butter block will work well. I have previously tested this recipe with dairy free butter.
    • Eggs - Room temperature
    • Lemonade - To make this lemonade cake I used just a little fizzy lemonade.
    • Lemon Juice - I used freshly squeazed lemon juice but store-bought lemon juice will work just fine. It is really your own personal preference.
    • Vanilla extract - Adds additional flavor to the cake.
    • Powdered Sugar - Also known as icing sugar. Be sure to sieve the powdered sugar before using it to make it lump-free.
    • Lemon - If you have fresh unwaxed lemons you can use them for fresh lemon juice and also the skin for Lemon zest to decorate the top of the lemonade cake.

    See the recipe card for quantities.

    Variations

    • Gluten free Lemon Drizzle cake - To make this a gluten free lemon drizzle traybake cake without the lemonade icing leave to cool fully after adding the lemon drizzle and then your done and ready to serve!
    • Dairy Free - This lemon cake is easily made dairy free. I have tested this recipe using dairy free butter block and it turned out delicious.
    • Lemon Curd - Take the lemon flavor up a step by swirling some homemade lemon curd through the icing.
    • Lemonade Vs Lemon Juice - This recipe uses both fizzy lemonade and lemon juice but if you prefer to skip the lemonade you can omit this from the recipe, or use a little extra lemon juice or lemonade concentrate. (This may result in a stronger lemon flavor so I recommend tasting the icing as you slowly add as you might not want to swap it like for like.)

    Instructions

    flour and sugar mixed in a clear bowl.

    In a large bowl mix together flour, sugar, baking powder, and xanthan gum.

    eggs and butter added to flour and sugar mix.

    Add eggs, soft butter, vanilla, and lemon juice to the dry mixture. 

    gluten free lemonade cake batter in a clear bowl with a whisk.

    Mix until fully combined and lump-free.

    lemonade cake batter in a square baking tin.

    Transfer the lemon cake batter into your pre-prepared baking tin. Bake in the oven for approx 25-30 minutes.

    small holes being added to the baked cake with a wooden skewer.

    Using a small skewer or knife make holes on top of the cake.

    lemon glaze drizzled over the top of the lemon sponge cake.

    carefully pour the lemon drizzle over the cake being sure to let the drizzle sink in through the holes in the cake.

    Lemonade Icing on top of the lemon sponge cake.

    Spread the icing over the cake evenly and leave the icing to set slightly before serving.

    square gluten free lemonade cake cut evenly into square slices and topped with a little lemon zest.

    If desired top with some lemon zest and slice evenly.

    See the recipe card below for more detailed instructions.

    Storage

    Store the lemon tray bake for up to 4 days in an airtight container. Although it very rarely lasts that long in my house as sometimes one slice is not enough! but if you can refrain yourself it will stay lovely and moist if stored well.

    a slice of iced lemon cake on a white plate with a fork.

    Recipe FAQs

    Can I make gluten and dairy free lemon cake?

    Yes, This recipe is gluten free and I have also tested it using dairy free butter block and it came out delicious. Honestly, no one could tell the difference.

    Can I freeze the lemonade cake?

    This cake is suitable for freezing for up to 3 months. I recommend freezing after the lemon drizzle is applied and the cake is fully cooled. I would wait until fully thawed before adding the Lemonade icing as this may not freeze as well.

    Is lemonade gluten free?

    Yes, Homemade lemonade or shop bought lemonade is usually gluten free and safe to have when avoiding gluten. Always check the ingredients label to be sure it has no gluten ingredients as some brands may add flavorings that contain gluten.

    Other gluten free recipes you might like.

    • gluten free lemonade scones topped with whipped cream and jam on a white plate.
      Gluten Free Lemonade Scones
    • School dinner cake sliced into squares
      Gluten free Old School Sponge Cake
    • square slice of gluten free banana cake
      Gluten free Banana Cake
    • stack of pancakes topped with fruit and syrup
      Gluten Free American Pancakes

    📖 Recipe

    a slice of gluten free lemonade cake being removed from the cake with a sliced lemon in the background.

    Gluten Free Lemonade Cake

    Easy gluten free lemonade cake is simple to make and really doesn't require a lot of ingredients. Perfect gluten free lemon drizzle cake. Easily made Dairy free. This gluten free lemon traybake is delicious served for afternoon tea or a summer cake.
    5 from 12 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 16 slices
    Calories: 330kcal

    Nutritional information is meant as a guideline and all information is approximate.

    Author: Amanda
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    Equipment

    • 8 x 8 square baking tin
    • Large bowl
    • Whisk

    Ingredients

    Lemon cake

    • 250 Grams Gluten free All purpose flour (AKA GF plain flour in the UK)
    • 250 Grams Sugar
    • 3 Teaspoons Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
    • ¼ Teaspoon Xanthan Gum
    • 250 Grams Butter Room temperature
    • 4 Large Eggs Room temperature
    • 1 Teaspoon Lemonade
    • 1.5 Teaspoon Lemon Juice
    • ½ Teaspoon Vanilla extract

    Lemon Drizzle

    • 100 Grams Powdered Sugar
    • 1.5 Teaspoon Lemon juice
    • 3 Teaspoon Water

    Lemonade icing

    • 250 Grams Powdered sugar
    • 3 Teaspoon Lemonade
    • 3 Teaspoon Water
    • 1 Teaspoon Lemon juice
    • 1 Lemon Zest (Optional)

    Instructions

    How to make Gluten free lemon cake.

    • Preheat the oven to 175°C/325°F/Gas mark-3. Prepare baking tin with parchment paper.
    • In a large bowl mix together flour, sugar, baking powder, and xanthan gum.
    • Add eggs, soft butter, vanilla, and lemon juice to the dry ingredients. Mix until fully combined and lump-free.
    • Transfer the lemon cake batter into your pre-prepared baking tin. Bake in the oven for approx 25-30 minutes. Check with a skewer and if it comes out clean then move the baking tin onto a cooling rack. Leaving the lemon cake in the baking tin to cool while you make the lemon drizzle.

    How to make the lemon drizzle.

    • While the cake is cooling slightly in a small bowl mix together the powdered sugar, lemon juice, and water until it forms a smooth and runny icing.
    • Once the cake has slightly cooled for approx 5-10 minutes. Using a small skewer or knife make holes on top of the cake (See images in post above).
    • Evenly and carefully pour the lemon drizzle over the cake being sure to let the drizzle sink in through the holes in the cake.
    • Leave the cake to fully cool before moving on to make the lemonade icing. (If you prefer to skip the lemonade icing then you have now made an equally delicious lemon drizzle cake.

    How to make Lemonade icing.

    • Once the cake is fully cooled. In a large bowl mix together sieved powdered sugar, lemonade, lemon juice, and cold water until it is smooth and lump-free. If it becomes too thick add a little extra water or lemonade. (I like to make the icing quite thick but you can make it to your desired concsistency.)
    • Spread the icing over the cake evenly and leave the icing to set slightly before serving. If desired decorate with lemon zest.
    • Enjoy!

    Notes

    Store the lemon cake for up to 4 days in an airtight container.
    Gluten free Lemon Drizzle cake - To make this a lemon drizzle cake without the lemonade icing leave to cool fully after adding the lemon drizzle and then your done and ready to serve!
    Can I make gluten and dairy free lemon cake?
    Yes, This recipe is gluten free and I have also tested it using dairy free butter block and it came out delicious. Honestly, no one could tell the difference.
    Can I freeze the lemonade cake?
    This cake is suitable for freezing for up to 3 months. I recommend freezing after the lemon drizzle is applied and the cake is fully cooled. I would wait until fully thawed before adding the Lemonade icing as this may not freeze as well.

    Nutrition

    Serving: 1Serving | Calories: 330kcal | Carbohydrates: 50.7g | Protein: 2.2g | Fat: 13.9g | Saturated Fat: 8.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.7g | Cholesterol: 80mg | Sodium: 211mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 37g

    Disclaimer

    Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.

    Tried this Recipe? Tag me Today!Mention @glutenfree.tranquility or tag #glutenfreetranquility!


    I hope you enjoyed this gluten-free lemonade cake recipe.

    I would love your feedback.  Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.

    More Gluten free Cake Recipes

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    Comments

    1. Tonia says

      September 04, 2023 at 2:56 am

      This was so delicious, I doubled the recipe and it worked amazingly I didn’t use lemonade but used lots of lemon juice and zest! I forgot to take a picture but it looked as good as it tasted.

      Reply
      • Amanda says

        September 04, 2023 at 6:16 pm

        Thank you Tonia I am so happy you liked the recipe.

        Reply
    5 from 12 votes (12 ratings without comment)

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    Hi, I'm Amanda! I am passionate about creating gluten free versions of all the foods that I enjoy. I love sharing them with others looking for easy but delicious gluten free recipes.

    More about me →

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