The Ultimate Gluten-Free Lemon Buttermilk Cake with Cream Cheese Frosting

Prepare to have your senses awakened by this extraordinary Gluten-Free Lemon Buttermilk Cake, generously adorned with the silkiest, most luscious lemon-infused cream cheese frosting. This isn’t just a cake; it’s a ray of sunshine in dessert form, promising to brighten even the greyest of days with its vibrant flavor and tender crumb.

As spring tentatively arrives, bringing with it the promise of warmth and new beginnings, I found myself longing for a dessert that embodies this hopeful spirit. Despite the official calendar declaring spring, Mother Nature had other plans for my past week. Instead of blooming flowers and gentle breezes, I was greeted with a surprising, formidable snowstorm in Pennsylvania. Picture this: a full 14 inches of snow, blanketing everything in a thick, white shroud. My grandparents’ driveway became an epic battleground against the elements, and I, being the “youngest and strongest” of the family, was tasked with the monumental shoveling effort.

Let me tell you, those “warm fuzzies” that are supposed to accompany spring were decidedly absent as I battled the snowdrifts. I considered myself a capable individual, a “beast” even, but that amount of snow was truly a challenge! In my denial of winter’s lingering grip, I had packed woefully light – just a Northface fleece and sneakers. Needless to say, I was far from adequately prepared for the icy onslaught. I bundled up as best I could and plunged into the frigid air, determined to conquer the snow.

Hours later, I returned indoors, my feet wet and frozen, and my face blistered from the biting wind. This wasn’t my first encounter with unexpected snow in PA without proper gear, and each time, I found myself questioning the accuracy of local weather forecasts. “We don’t expect more than a dusting, wet conditions at worst,” they’d said. A dusting? After 14 inches, I think it’s safe to say they couldn’t have been more wrong.

So, after such an arduous and chilly introduction to spring, I believe we’ve all earned a generous slice (or two!) of this glorious Gluten-Free Lemon Buttermilk Cake with Cream Cheese Frosting. Its bright, zesty flavor and comforting sweetness are the perfect antidote to any lingering winter blues. I’m quite certain you’ll wholeheartedly agree. As an absolute enthusiast for all things lemon, I’m already planning to bake a batch of Soft-Baked Lemon Coconut Cookies to keep the sunshine going once this beautiful cake has been thoroughly enjoyed.

Why This Gluten-Free Lemon Buttermilk Cake is a Must-Bake

This recipe isn’t just another cake; it’s a celebration of fresh flavors and simple pleasures, designed to be both remarkably delicious and incredibly easy to make. Here’s why this Lemon Buttermilk Cake deserves a permanent spot in your baking repertoire:

Unforgettable Lemon Flavor: We’re talking about lemon in every layer – from the fragrant zest infused into the cake batter to the tangy lemon juice and zest brightening the cream cheese frosting. It’s a citrus lover’s dream!
Incredibly Moist and Tender: The secret ingredient here is buttermilk. Its acidity reacts with the baking soda, creating a wonderfully tender crumb and adding a subtle tang that complements the lemon perfectly. Even as a gluten-free cake, it achieves an enviable moistness that rivals traditional recipes.
Silky Cream Cheese Frosting: This isn’t just any frosting; it’s a perfectly balanced, velvety smooth dream. The slight saltiness and tang of the cream cheese cut through the sweetness, creating a harmonious symphony of flavors that will have you coming back for more.
Perfect for Any Occasion: While it’s an ideal spring dessert or a show-stopping Easter cake, its timeless appeal makes it suitable for birthdays, potlucks, or simply an afternoon treat with coffee.
Gluten-Free Friendly: Catering to dietary needs doesn’t mean compromising on taste or texture. This recipe is specifically developed to be gluten-free, ensuring everyone can enjoy a slice of this delightful creation without worry.

Understanding Your Gluten-Free Flour Blend

When baking gluten-free, the choice of flour is crucial. The term “all-purpose gluten-free flour” usually refers to a blend of various gluten-free flours and starches. These blends often contain rice flour, potato starch, tapioca starch, and sometimes xanthan gum (which helps mimic the elasticity of gluten). For best results with this cake, I recommend using a high-quality, cup-for-cup gluten-free flour blend that already contains xanthan gum. If your chosen blend does not include it, you might consider adding ¼ to ½ teaspoon per cup of flour to ensure the cake has the right structure and doesn’t crumble. Different brands can yield slightly different results, so don’t be afraid to experiment to find your favorite!

Lemon Buttermilk Cake with Cream Cheese Frosting

Yield:

1
(9-inch-by-9-inch) cake

Cook Time:

45
mins

Prep Time:

15
mins

Total Time:

1
hr

5 from 9 ratings

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Ingredients

Cake

2 and 1/2 cups all-purpose gluten-free flour, see notes
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup buttermilk
¼ cup lemon juice
1 and 1/2 sticks, 3/4 cup unsalted butter, at room temperature
1 and 1/2 cups granulated sugar
2 tablespoons lemon zest
½ teaspoon vanilla extract
3 large eggs, at room-temperature
1 large egg yolk, at room-temperature

Frosting

8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 and 1/2 cups powdered sugar, sifted
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon vanilla extract
Sprinkles, optional

Instructions

Preheat oven to 325 degrees F. Line a 9-inch-by-9-inch square pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray the parchment and exposed sides of the pan with nonstick baking spray.
In a medium bowl, thoroughly whisk together the gluten-free flour blend, baking powder, baking soda, and kosher salt. Ensure there are no lumps and the ingredients are evenly distributed. Set this dry mixture aside.
In a separate measuring cup or small bowl, combine the buttermilk and fresh lemon juice. Whisk until well combined. Set this liquid mixture aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, typically taking about 1-2 minutes. Scrape down the sides of the bowl as needed. Add the large eggs one at a time, beating well after each addition until fully incorporated. Incorporate the lemon zest and vanilla extract, mixing until just combined.
With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk and lemon juice mixture. Begin and end with the flour mixture. Mix until the batter is just smooth and no streaks of flour remain. Be careful not to overmix, as this can lead to a dense cake, especially with gluten-free flour.
Pour the prepared cake batter evenly into the parchment-lined baking pan. Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with only a few moist crumbs attached (not wet batter). Allow the cake to cool in the pan for 30 minutes before carefully transferring it to a wire rack to cool completely. Cooling thoroughly is essential before frosting.
To make the frosting: In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer, beat the softened cream cheese and unsalted butter until completely smooth and creamy, with no lumps remaining. Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated and smooth. Increase speed to medium and beat for 1-2 minutes until light and fluffy. Stir in the lemon zest, fresh lemon juice, and vanilla extract, mixing until just combined.
Once the cake has cooled completely, use an offset spatula to generously spread the lemon cream cheese frosting over the top. If desired, sprinkle your favorite festive sprinkle mixture over the frosting for an extra touch of cheer. Slice and serve immediately.

Author:
Jennie / One Sweet Mess

Tips for Baking the Best Gluten-Free Lemon Buttermilk Cake

Room Temperature Ingredients are Key: Ensure your butter, cream cheese, and eggs are at room temperature. This allows them to emulsify properly, creating a smoother batter and a more uniform texture in your cake and frosting.
Don’t Overmix the Batter: Overmixing can develop any gluten in your flour (if it’s not truly gluten-free or if you’re using a mix with some gluten) or, with GF flours, can incorporate too much air, leading to a dry cake. Mix until just combined.
Sift Powdered Sugar: Sifting your powdered sugar for the frosting prevents lumps and ensures a super smooth, airy consistency.
Zest Before Juicing: Always zest your lemons before you juice them – it’s much easier! Use a microplane for fine zest that incorporates beautifully into the batter and frosting.
Cool Completely: Resist the urge to frost a warm cake. Warm cake will melt your beautiful cream cheese frosting, resulting in a runny mess. Patience is a virtue here!
Parchment Paper is Your Friend: The overhang of parchment paper makes it incredibly easy to lift the cooled cake out of the pan without sticking or breaking.

Customizing Your Lemon Buttermilk Cake

While this cake is perfect as is, you can always get creative with a few additions:

Add Berries: Fresh raspberries or blueberries folded into the batter or scattered on top before baking would be a delightful addition, adding extra bursts of flavor and color.
Lemon Glaze: For an extra lemony kick, you could drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the cake before adding the cream cheese frosting, or even use it as a lighter alternative.
Coconut Twist: A sprinkle of toasted coconut flakes on top of the frosting would add a wonderful texture and tropical note, especially if you’re a fan of lemon and coconut together.

Storage Instructions

Due to the cream cheese frosting, this cake should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. For optimal flavor and texture, let it sit at room temperature for about 15-20 minutes before serving to allow the frosting to soften slightly.

Whether you’re celebrating spring, looking for an impressive Easter dessert, or simply need a pick-me-up on a surprisingly snowy day, this Gluten-Free Lemon Buttermilk Cake with Cream Cheese Frosting is guaranteed to deliver sunshine in every single bite. Its bright, comforting flavors are a testament to the joy that a truly delicious homemade cake can bring.

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