Gluten Free Lemon Cake (Olive Backyard Copycat)

This gluten free lemon cake, bursting with lemon taste, has the sleek and fluffy lemon cream topping that tastes like everybody’s favourite Olive Backyard cake!

A piece of lemon cream cake on a white plate with a fork and lemon slice

What makes this cake particular?

Extremely tender and moist white cake with tons of lemon taste, this cake is crammed and topped with gentle and vivid lemon cream frosting. There’s additionally an non-obligatory lemony crumb topping, identical to the Olive Backyard cake.

The crumb topping is one other step, and you must be at liberty to skip that portion of the recipe. I largely included it in case you actually miss Olive Backyard and need the complete expertise.

There are greater than a pair substances to this cake, notably with the topping. That is as a result of we have made it from scratch, in contrast to most different copycat lemon cream cake recipes I’ve seen.

ingredients for gluten free lemon cake on marble surface, most ingredients in small glass bowls with black type for names of ingredients

what’s in it

Recipe substances

  • Gluten free flour: Use one in every of my really helpful gluten free flour blends right here, including xanthan gum in case your mix would not already include it. You should definitely measure by weight, so your measurements are correct. You may want a gluten free flour mix right here, since no single flour like almond flour will work to make this traditional lemon cake.
  • Salt: Brightens the lemon and different flavors within the cake, balances sweetness.
  • Baking powder/baking soda: Add rise and support in browning within the oven.
  • Butter: For richness and mouth really feel. We use unsalted butter as a result of it has much less moisture than salted butter and that permits us to regulate the quantity of salt within the recipe.
  • Sugar: Provides sweetness and tenderness. Do not scale back the sugar or your cake will probably be dense.
  • Egg/egg whites: For construction, rise, and a few richness. We use 1 entire egg and three egg whites so the cake is gentle and vivid in shade.
  • Vanilla: Provides depth of taste.
  • Milk: For moisture and richness, I want entire milk right here.
  • Lemons: We want 3 to 4 lemons complete for each lemon zest and freshly-squeezed lemon juice. Create the zest by finely grating the peel (with out the bitter white half beneath) proper off the lemon. Then reduce the lemons in half, squeeze the juice and pressure out the pits.

The way to make gluten free lemon cake

This recipe makes two spherical muffins, which we then assemble into layers with frosting. If you would like to make a single spherical or sq. cake, simply scale back the yield to “4 slices” and use just one pan.

Make the cake batter

  • To make the gluten free cake, whisk the dry substances (gluten free flour mix (with xanthan gum), baking powder, baking soda, salt, and loads of lemon zest).
  • Cream collectively the butter and sugar first, to include air that may create an open, tender crumb within the oven.
  • Add the egg, egg whites, and vanilla, and beat to mix.
  • Combine collectively the milk and three tablespoons of freshly-squeezed lemon juice.
  • To the blending bowl, add the dry substances in 3 batches and the milk combination in 2 batches, alternating between the moist substances and the dry substances. Beating simply to mix after every addition.

Bake, cool, then brush with lemon juice.

  • The cake batter will probably be fluffy, however fairly thick.
  • Divide the batter between the 2 spherical cake pans that you’ve got greased properly, and clean the tops.
  • Bake at 350°F or till a toothpick comes out largely clear (and never moist).
  • Let the muffins cool for a couple of minutes, then flip over onto a wire rack and take away pans.
  • Brush the bottoms of muffins with 1 tablespoon lemon juice every whereas nonetheless barely heat.

For the (non-obligatory) crumb topping

If you would like, you can even make the lemon crumb topping, which is a lightly-colored, extra tender and lemon-flavored model of a brown sugar crumble topping you may discover on a gluten free berry crumble or a gluten free espresso cake.

The crumb topping is simply manufactured from softened butter, vanilla, and contemporary lemon juice blended with confectioners’ sugar and flour right into a mushy dough. Instead of confectioners’ sugar, you can even use powdered sugar (which does not have added starch). You may roll out the dough rapidly and roughly (perfection isn’t vital!), after which bake it till it is simply baked via.

Let the baked dough cool for about 10 minutes, after which crumble it in your palms. This a part of the cake is supposed to match the lemon cake crumble that Olive Backyard provides to its lemon cake. It is actually very non-obligatory, however provides some very nice texture.

Make the lemon cream filling/frosting

That is primarily a cream cheese frosting, not a traditional buttercream frosting, however it’s even softer than a cream cheese frosting as a result of it is made with whipped cream as a base.

Beat softened cream cheese and butter along with confectioners’ sugar like a cream cheese frosting, however then fold in contemporary whipped heavy cream. Add lemon juice and lemon zest for that vivid tangy lemon taste.

Assemble the cake

Like every other layer cake, we start by turning one of many cooled spherical lemon muffins on a cake plate or different serving platter and including about half of the ready lemon cream filling/frosting on high. Unfold the filling all the best way to the sides, after which high with the opposite cake, inverted (so the highest of the layer cake is flat).

Frost throughout the perimeters and high with the remaining filling, after which add the non-obligatory crumbled topping to the highest and sides of the cake. Press within the crumbles so that they adhere. Slice and serve!

Frosting choices

The cake has fairly a little bit of lemon taste, so you do not have to serve it with the lemon cream simply to make sure that it tastes, properly, like lemon cake. There are different choices for frosting and even icing that style nice with this cake.

Swiss meringue buttercream

You’ll be able to’t ever go mistaken with a Swiss meringue buttercream. The short, foolproof recipe I take advantage of and advocate is by SugarHero. She would not prepare dinner the sugar, which makes all the pieces a snap! You may also add some lemon zest to it, or lemon extract.

The way to make a easy lemon icing

You’ll be able to all the time make a easy glaze to pour over every particular person slice, or the entire cake. Place 1 cup (115 g) confectioners’ sugar in a medium-size bowl and add about 1 1/2 teaspoons of freshly squeezed lemon juice (or water).

Combine till you’ve a really clean, thick paste. Add extra lemon juice till you’ve a really thickly pourable glaze.

Add the liquid slowly, as a result of it’s a lot simpler to skinny it than to thicken if when you’ve added an excessive amount of liquid. Pour or spoon the glaze over the cooled cake or every slice earlier than serving.

The way to make buttercream frosting

This is the best way to make sufficient frosting for a 2 layer cake like this gluten free lemon cake:

  • Traditional vanilla buttercream: Beat 16 tablespoons (224 g) unsalted butter, at room temperature till gentle and fluffy. Add 4 cups (460 grams) sifted confectioners’ sugar, 1/8 teaspoon kosher salt, 1/4 teaspoon pure vanilla extract, and beat till well-combined. Add milk by the teaspoonful, at room temperature, till the . That may make about 4 cups of buttercream, simply sufficient for a layer cake.
  • Lemon buttercream: The identical as vanilla buttercream, however add 1 teaspoon of contemporary lemon juice rather than vanilla extract and 1 teaspoon of lemon zest.
  • Cream cheese frosting: Similar as vanilla buttercream, however as a substitute of 16 tablespoons room temperature unsalted butter, use 8 extra tablespoons unsalted butter and eight ounces of cream cheese, at room temperature. You have to 1/2 to 1 cup extra confectioners’ sugar to make the frosting as agency as it will be with all butter.
Overhead image of frosted lemon cake with frosting swirls and sprinkled lemon zest

Ingredient substitutions

Dairy free

There’s dairy on this recipe in just a few types: milk and butter within the cake, butter within the cream filling/frosting, and cream cheese and heavy whipping cream within the filling. I’ve solutions for the best way to substitute all of it with non-dairy options—even the frosting.

For the butter in all instances, I extremely advocate a vegan butter various. Soften and Miyoko’s Creamery manufacturers are my favorites.

For the milk, any nondairy milk will work. Even water works right here, however milk with some fats makes for a richer, extra tender end result.

For the cream cheese, Miyoko’s Creamery has a block vegan cream cheese which tastes actually good. Tofutti additionally makes a dairy free cream cheese that is good, however fairly mushy. You may want extra confectioners’ sugar to get it to agency sufficient to make use of, however it tastes nice.

Egg free

This recipe requires 1 entire egg and three egg whites in order that it is solely made yellow by the lemon. In any other case, it tends to be so much darker yellow. In case you’d want, you should utilize 2 entire eggs + 1 egg white as a substitute.

For the entire egg, strive changing it with one “chia egg” or a “flax egg” (though the flax egg will add a competing taste). For the egg whites, strive utilizing an equal quantity, by weight, of aquafaba (the brine in a can of unsalted chickpeas).

What gluten free flour mix works greatest on this recipe?

This recipe works particularly properly with my Higher Than Cup4Cup mix, which is a much less starchy variation of Cup4Cup gluten free flour mix. In case you do not wish to make that mix, you should utilize Higher Batter or Nicole’s Best (however remember to add xanthan gum as indicated within the recipe).

I now not advocate utilizing Cup4Cup’s multipurpose mix as an all objective gluten free flour mix. They just lately modified the formulation to exclude milk powder, and it simply would not carry out the identical any extra.

Closeup image of fork with cake crumbs on small white plate with slice of 2 layer lemon cake with lemon in background

FAQs

Why did my cake collapse out of the oven?

When muffins rise within the oven after which fall as they cool, they don’t seem to be baked all through. Your oven could also be working too sizzling, which browned the surface of the cake too rapidly, lengthy earlier than the middle had an opportunity to bake sufficient to carry its form because the steam escaped. Subsequent time, use a standalone oven thermometer since most ovens run sizzling, and bake for longer.

Can I make this cake batter as cupcakes?

I have not tried making these as cupcakes, however it may work. You’ll be able to often make cupcakes into cake and cake into cupcakes, however you will not all the time get one of the best model of both.

Can I take advantage of 9-inch cake pans as a substitute of 8-inch pans?

In fact! Simply comply with the directions as written, however you may want to cut back the baking time as a result of baking in a bigger pan means that there’s extra of the batter uncovered to the warmth of the oven always. Begin to examine the muffins at about 22 minutes.

Can I swap out lemon taste for one more citrus fruit, like orange or lime?

Positive! You need to use lime zest rather than lemon zest, and lime juice rather than lemon juice. Similar goes for orange.

fork on side of slice of 2 layer lemon cake with lots of white frosting on small white plate on blue cloth

leftovers/make forward

Make forward & storage directions

Make forward

I often make the undecorated spherical lemon muffins forward of time. Simply allow them to cool fully after brushing with lemon juice, wrap tightly, and freeze, after which defrost at room temperature earlier than serving. Do not refrigerate the muffins, although, because the fridge tends to be drying.

In case you do make the crumb topping, it may be made forward, too. Simply retailer it coated at room temperature for a day, or wrapped very tightly and frozen for weeks, and permit it to return to room temperature earlier than serving.

The cream filling is kind of a bit softer than a standard buttercream frosting, so I actually do not wish to fill and frost the cake till the day I plan to serve it. Cream cheese frosting is softer than all butter frosting, and folding in whipped cream softens it additional.

Assemble the cake quickly earlier than you serve it, and in case you retailer it within the fridge remember to permit it to take a seat at room temperature for no less than half-hour earlier than serving. Muffins made with butter style dry when chilly.

Storing leftover cake

When you have leftovers, I like to recommend wrapping every slice individually in a freezer-safe wrap like Glad Press n Seal. Do not press the wrap firmly onto the frosting however cinch it closed tightly.

Freeze in a single layer on a baking sheet, then place in a freezer-safe bag till able to serve. It would maintain within the freezer for as much as 3 months in case you squeeze all of the air out of the bag.

Defrosting frozen slices

You’ll be able to’t microwave frozen cake, as a result of the frosting will soften right into a puddle. Let every slice defrost, nonetheless wrapped tightly, at room temperature. It would defrost inside about 1 hour.

For the muffins

  • 2 ½ cups (350 g) all objective gluten free flour mix, please click on through for full information on acceptable blends
  • ¾ teaspoon xanthan gum, omit in case your mix already accommodates it
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • Finely grated zest of 1 lemon, no less than 1 tablespoon
  • 12 tablespoons (168 g) unsalted butter, at room temperature
  • 1 cup (200 g) granulated sugar
  • 1 (50 g (weighed out of shell)) massive egg, at room temperature, crushed
  • 3 (75 g) egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup milk, at room temperature
  • 3 tablespoons freshly squeezed lemon juice, for the cake batter, at room temperature
  • 2 tablespoons freshly squeezed lemon juice, for brushing

For the non-obligatory crumb topping

For the lemon cream filling/frosting

Forestall your display from going darkish

First, make the muffins.

  • In a big bowl, place the flour mix, xanthan gum, baking powder, baking soda, salt, and lemon zest, and whisk to mix properly. Break up any lumps within the lemon zest.

  • Within the bowl of a stand mixer fitted with the paddle attachment or a big bowl with a hand mixer, place the butter and sugar, and beat on medium-high velocity till gentle and fluffy (about 3 minutes).

  • Add the egg, egg whites, and vanilla, and beat on medium-high velocity till well-combined.

  • Add 3 tablespoons of lemon juice to the milk, and blend to mix.

  • Add the dry substances and the milk combination, alternating between the dry substances and milk, and starting and ending with the flour. Beat on medium velocity to mix after every addition. The batter will probably be fluffy however somewhat thick.

  • Divide the cake batter evenly among the many two ready cake pans and unfold it into a good layer in every.

  • Place within the middle of the preheated oven and bake, rotating as soon as, till a toothpick inserted into the middle comes out with just a few moist crumbs connected (about 25 minutes).

  • Take away the muffins from the oven and permit to chill within the pans for 10 minutes earlier than inverting onto wire racks to complete cooling.

  • As soon as the muffins are on the wire rack, whereas they’re nonetheless heat, use a pastry brush to color the underside of every cake with one of many remaining 2 tablespoons of lemon juice.

Make the (non-obligatory) crumb topping.

  • Whereas the muffins end cooling, make the non-obligatory crumble topping.

  • Place the flour and confectioners’ sugar in a medium-size bowl and whisk to mix properly. Add the butter, vanilla and lemon juice and blend to mix. The dough will probably be thick.

  • Place the dough between two small sheets of unbleached parchment paper and roll out right into a rectangle about 1/4-inch thick.

  • Take away the highest sheet of parchment paper and switch the dough nonetheless on the underside sheet of parchment to a small rimmed baking sheet.

  • Place within the middle of the preheated oven and bake for 7 minutes, or till simply starting to brown on the sides.

  • Take away from the oven and permit to chill on the baking sheet for about 10 minutes earlier than breaking and crumbling into small items. Put aside.

Make the lemon cream filling/frosting.

  • Within the bowl of a stand mixer fitted with the whisk attachment or a big bowl with a hand mixer, place the heavy whipping cream and beat on medium-high velocity till stiff peaks kind (about 5 minutes).

  • Scrape the whipped cream right into a separate bowl and place it within the fridge to sit back.

  • In the identical mixer bowl, place the cream cheese and butter and beat (with the paddle attachment if utilizing a stand mixer) till gentle and fluffy (about 3 minutes).

  • Add the salt and confectioners’ sugar, and beat on low velocity till the sugar is absorbed into the cream cheese-butter combination.

  • Add the lemon juice and lemon zest, flip the mixer as much as excessive velocity and proceed to beat till the frosting is gentle and fluffy (about 3 extra minutes).

  • Take away the whipped cream from the fridge and fold it into the cream cheese frosting.

Assemble the cake.

  • Place one of many cooled 8-inch muffins, nonetheless the other way up, within the middle of a serving platter.

  • Place about one-half of the lemon cream filling on high.

  • Unfold into a good layer all the best way as much as the sting of the cake, and high with the opposite cooled 8-inch cake, nonetheless the other way up.

  • Brush the uncovered facet of the highest cake with lemon juice and canopy the entire cake, high and sides, with a really skinny layer of the filling.

  • Cowl with the remaining filling on the highest and as a lot of the perimeters as you want.

  • Sprinkle the highest and sides of the cake with the non-obligatory crumb topping, urgent the crumbs gently into the frosting/filling to stick.

  • Chill the cake for 10 minutes to make slicing and serving simpler.

Vitamin info excludes crumble topping, and contains lemon cream filling. It’s an estimate for one slice of crammed and frosted layer cake.

Serving: 1slice | Energy: 756kcal | Carbohydrates: 128g | Protein: 8g | Fats: 52g | Saturated Fats: 32g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 13g | Trans Fats: 1g | Ldl cholesterol: 167mg | Sodium: 674mg | Potassium: 176mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1860IU | Vitamin C: 6mg | Calcium: 166mg | Iron: 0.3mg

Vitamin info is routinely calculated, so ought to solely be used as an approximation.

Words gluten free lemon cake on image of slice of two layer lemon cream cake with white frosting and fork on small white plate