
Gluten-Free Celebration Cake with Lemon Cream Cheese Frosting
Okay, let's get cooking! I'm so excited to share this recipe with you because it's not just a meal; it's a testament to how delicious gluten-free can truly be. I've been gluten-free for a few years now, and honestly, it felt like a quest to find a baked good that didn't taste like cardboard. That's why I'm practically bursting at the seams to introduce you to my absolute favorite Gluten-Free Celebration Cake with Lemon Cream Cheese Frosting. This isn't just any cake; it's the kind of cake that makes everyone, gluten-free or not, ask for seconds... and maybe thirds. Trust me, with this recipe in your arsenal, you'll be the hero of your next potluck, birthday, or (let's be honest) random Tuesday treat.
Why This Cake is Special
I landed on this recipe after what felt like a million failed attempts. It was a process of tweaking proportions and experimenting with different gluten-free flours until I achieved a texture that's both light and satisfyingly moist. The secret? A blend of three different flours, a healthy dose of yogurt for extra moisture, and a touch of lemon zest for that bright, happy note. And, let's not forget the frosting. Oh, the frosting! It's a tangy, luxurious lemon cream cheese dream, the perfect complement to the cake's delicate sweetness. This is a cake that makes you feel like you're eating a fluffy cloud, kissed by sunshine and sprinkled with pure joy.
Let's Gather What We Need
Before we dive into the fun part, let's make sure you have everything on hand. This recipe does call for a few ingredients you might not have in a typical pantry, but believe me, they're worth it, and once you have them, you'll be using them all the time for other gluten-free goodies!
Recipe Card
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour (plus cooling time)
Servings: 8-10
Ingredients:
For the Cake:
- 1 cup (120g) gluten-free all-purpose flour blend
- ½ cup (60g) almond flour
- ¼ cup (30g) tapioca starch
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (150g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs, room temp
- ½ cup plain yogurt
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ½ cup milk
For the Lemon Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360-400g) powdered sugar, sifted
- ½ cup (120 ml) fresh lemon juice
- 1 tbsp lemon zest
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk dry cake ingredients in a large bowl.
- Whisk wet cake ingredients separately.
- Combine wet and dry ingredients, then add milk.
- Pour batter into pan and bake for 30-35 mins.
- Cool cake in pan for 10-15 mins before transferring to a rack to cool completely.
- Beat softened cream cheese and butter for frosting.
- Gradually add the powdered sugar.
- Add lemon juice and lemon zest to the frosting.
- Frost the cooled cake. Enjoy!
Time to Bake This Masterpiece (Step-by-Step)
Alright, buckle up, because it's time to get this cake in the oven! Don't worry; I'll be here cheering you on every step of the way.
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan (I like to use parchment paper on the bottom for easy release, just cut out a circle that fits!). If you don't have a round pan this can also work as a 9x9 or 8x8 square cake so as not to waste precious cake batter.
- Dry Ingredients Dance: In a large mixing bowl, whisk together the gluten-free flour, almond flour, tapioca starch, baking powder, baking soda, and salt. This step is important to evenly distribute all those leavening agents.
- Wet Ingredients Wiggle: In a separate bowl, whisk together the sugar, oil, eggs, yogurt, vanilla extract, and lemon zest. Make sure everything is well combined and looking happy before moving on.
- Combine the Forces: Pour the wet ingredients into the dry ingredients and mix on low speed. Mix until *just* combined. Do not overmix! Or the cake will be rough!
- Milk It: Slowly add the milk (or non-dairy milk) while mixing on low speed, just until everything becomes nice and uniform. The batter should be smooth and pourable.
- Pour and Bake: Pour the batter into your prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Don't open the oven door too soon it will cause the cake to drop. Watch the color of the cake make sure it's nice and golden.
- Cool Off: Remove the cake from 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. This step is super important, or the cake will fall apart.
- Frosting Fiesta: While the cake is cooling, let's make that amazing frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 2-3 minutes.
- Sweeten and Lemonify: Gradually add the sifted powdered sugar, mixing on low speed, until it's all incorporated. Then, add the fresh lemon juice and lemon zest. Mix on low until thoroughly combined, then increase speed, and mix for about (2-3 minutes) until the frosting is smooth, luscious and creamy. The consistency shouldn't be so watery that it melts off of the cake. If so add more powdered sugar in 1/4 cup increments. If the frosting it too stiff add a teaspoon of lemon juice at a time.
- Frost to Perfection: Once the cake is completely cool (I know, the wait is brutal!), frost the top and sides with the lemon cream cheese frosting. Decorate as desired!
Tips & Tricks to Make It Your Own
Alright, my friend, now that we've conquered the cake, let's talk about how to make it even better or more tailored to your needs!
- For a More Intense Lemon Flavor: If you are truly a lemon fanatic, double the lemon zest in the cake and frosting. For an extra zing, add a teaspoon of lemon extract to the batter.
- Dairy-Free Delight: Swap the yogurt for a dairy-free alternative (like coconut or soy) and the cream cheese/butter in the frosting for a plant-based alternative. Make sure all products are vegan if dietary restrictions are important to you.
- Spice It Up: Add a pinch of ground cardamom or nutmeg to the cake batter for a warmer flavor profile, especially during the autumn season.
- Berrylicious: Gently fold ½ cup of fresh blueberries or raspberries into the cake batter before baking or garnish the finished cake with berries for a pop of color and flavor.
- Presentation is Key: Get creative with your frosting! Use a piping bag to swirl the frosting or add edible glitter for an extra touch of glamour.
- Individual Servings: Bake the batter in muffin tins with papers to make gluten-free cupcakes. Adjust baking time, keeping an eye on the golden color.
- Add an Amaretto or other liqueur: If you aren't using for a child event, you can add one to two tablespoons of amaretto or other liqueur in the mix. This adds unique flavor profiles and makes it more adult.

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Product Recommendations
A few tools that might make this process even easier for you:
- A good-quality 9-inch round cake pan will ensure your cake bakes evenly and releases cleanly.
- A zester is a must-have for achieving that lovely, aromatic lemon zest.
- For effortless frosting mixing, a stand mixer can be a game changer.

And that, my friends, is how you make a dazzling gluten-free cake! Baking can sometimes feel daunting, but with a little patience (and this recipe!), you'll be a total pro in no time. Don't be afraid to experiment, have fun, and most importantly, enjoy the delicious fruits of your labor! Happy baking!
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