
Gluten-Free Lemon & Herb Celebration Cake
Okay, let's get cooking! I'm so excited to share this recipe with you – it's one that's become a staple in my kitchen, and I think you're going to love it just as much as I do. I'm talking about my go-to, always-a-hit, Gluten-Free Lemon & Herb Celebration Cake. Now, I know, you might be thinking, "Cake? Gluten-free? Sounds complicated!" But trust me on this one, it is surprisingly simple, incredibly flavorful, and honestly, just makes any occasion feel a little bit more special.
The story behind this recipe is a bit funny, actually. My best friend, Sarah, was diagnosed with a gluten intolerance a few years back, and I felt so bad because I love baking for her. So, I went on a mission, a slightly obsessive mission, I'll admit, to find a gluten-free cake that didn't taste like cardboard. This recipe was the result of many trials and more than a few errors (we had a few interesting textures along the way!). But hey, that's how you find a winner, right? Now, this cake has graced birthdays, anniversaries, random Tuesday nights– you name it – and it's always been a total crowd-pleaser, regardless of dietary needs. So, are you ready to dive in? Let's get baking – you've totally got this!
Ingredients You'll Need
Alright, let's gather our ingredients. Remember, it's always a good idea to get everything measured out before you start – it makes the whole process go so much smoother.
- 2 cups gluten-free all-purpose flour blend (make sure it has xanthan gum in it, or add 1 tsp xanthan gum if it doesn't)
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (or a dairy-free alternative like almond milk mixed with 1 tbsp of lemon juice – let it sit for 5 mins to curdle)
- ½ cup neutral flavored oil (like canola or avocado oil)
- 2 large eggs, at room temperature
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp vanilla extract
- 2 tbsp finely chopped fresh herbs (I love a mix of rosemary and thyme, but parsley or chives are great too!)
For icing:
- 2 cups powdered sugar, sifted
- ¼ cup fresh lemon juice
- 1 tablespoon softened unsalted butter or a vegan butter alternative
- 1 tablespoon of Lemon Zest
Let's Get Baking:
Here is how to make this amazing gluten-free Lemon Herb cake:
- Preheat and Prep: First things first, let's get our oven going! Preheat it to 350°F (175°C). Then, grease and flour a 9x13 inch baking pan (you can use a round cake pan if you prefer, just adjust baking time accordingly) – I like to use a little bit of gluten-free flour for dusting, ensures no bits of the cake stick to the pan. A handy tip: cut out a piece of parchment paper to line the bottom of the baking pan after you grease it. It's a lifesaver when taking out cake from the pan and you won't be disappointed with the result.
- Dry Ingredients Unite: In a large bowl, whisk together the gluten-free flour, sugar, baking soda, and salt. Do this carefully to ensure it's well distributed. If you can't find gluten free flour that already contains xanthan gum, add 1 tsp of it to this dry mixture.
- Liquid Magic: In a separate bowl, pour in the buttermilk (or your dairy-free alternative), oil, eggs, lemon juice, vanilla extract, and make sure it is well combined. Don't worry if the mixture looks slightly curdled after you mix the lemon juice with the buttermilk.
- Wet Meets Dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a hand mixer, or stand mixer (using a stand mixer can help save you time here, and makes combining ingredients a breeze!) and mix everything on low speed until just combined. Don't overmix it! The batter should be smooth but a little bit lumpy is fine. Gently fold in the fresh herbs.
- Pour and Bake: Pour the batter into your prepared baking pan. Tap the pan lightly on the counter a few times to release any air bubbles. Now, slide it into the preheated oven. Bake it for about 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If you are using round cake pans, it may require an additional 5-10 minutes, so be patient.
- Cool and Glaze: Once the cake is done, take it out of the oven and let it cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. While it's cooling, you can make the lemon glaze. In a medium bowl, whisk together the sifted powdered sugar, fresh lemon juice, softened butter, and lemon zest until smooth. Once that cake is cool, drizzle the glaze generously over the cake.
- Serve and Enjoy: Let the glaze set for a few minutes, and then it's time to cut yourself a big slice and enjoy! This cake is best served the day it's made, but it can be stored in an airtight container at room temperature for up to 2 days.
Tips & Tricks for Extra Yum!
- Herb It Up: Feel free to experiment with different herb combinations! Lavender would be quite nice if you want to impart something a little more unique.
- Citrus Power: If you're a lemon lover, you can add some finely grated orange zest along with the lemon zest for a brighter flavor.
- Nuts for You: For a satisfying crunch, lightly toast some slivered almonds and sprinkle them over the glaze before it sets.
- Dairy-Free Magic: This recipe works wonderfully with dairy-free alternatives. Make sure to use unsweetened plant-based milk for the best results.
- Cake Pan Variety: Don't be afraid to experiment with cake pans. Cake loaf can work too, Just make sure to adjust your bake time accordingly.

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Recipe Card
Gluten-Free Lemon & Herb Celebration Cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Total time: 55 minutes
Serves: 12
Ingredients
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- 2 cups gluten-free all-purpose flour blend
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (or dairy-free alternative)
- ½ cup neutral oil
- 2 large eggs, at room temperature
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 tbsp fresh chopped herbs
- For icing:
- 2 cups powdered sugar, sifted
- ¼ cup fresh lemon juice
- 1 tbsp unsalted butter, softened
- 1 tbsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Whisk together the dry flour, sugar, baking soda, and salt.
- In a separate bowl, combine buttermilk, oil, eggs, lemon juice, and vanilla.
- Pour wet ingredients into the dry, mix until just combined, then fold in the herbs.
- Pour the batter into the pan and bake for 30-35 minutes.
- Let it cool in pan before transferring to wire rack.
- Whisk together glaze ingredients and pour over cooled cake.

Remember, cooking is all about having fun and putting your own spin on things. Don't hesitate to get creative and adapt this recipe to your taste! Happy baking, my friend! And let me know in the comments how it goes – I truly love hearing from you! I'm sure, with a little bit of patience and a whole lot of love, you'll be pulling a beautiful cake out of the oven!
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