Zesty Gluten-Free Lemon Buttermilk Cake with Cream Cheese Frosting: Your Ultimate Spring Treat
This Lemon Buttermilk Cake, generously frosted with a silky lemon-infused cream cheese, is an absolute celebration of vibrant citrus flavor. If you’re searching for a surefire way to brighten your day and delight your taste buds, serving up a slice of this magnificent gluten-free cake is the answer. It’s a truly special dessert that combines a tender crumb with an irresistible tangy sweetness, making it a perfect centerpiece for any gathering or a delightful treat for yourself.
Despite the lingering chill in the air, the calendar officially declares it spring! And what better way to usher in the season of renewal than with a dessert that embodies freshness and sunshine? That’s why I created this gluten-free lemon buttermilk cake with a luscious cream cheese frosting – designed to evoke those warm, fuzzy feelings that should naturally accompany springtime’s arrival. It’s my edible remedy for anyone who, like me, might be questioning if spring really is here yet.
To be completely honest, I wasn’t feeling those “warm fuzzies” just last week. After spending hours shoveling over 14 inches of snow from my grandparents’ driveway in Pennsylvania, my body was anything but warm. I may be a beast when it comes to physical labor, but that was an extraordinary amount of snow! Being the youngest of the crew, I bundled up in what I *thought* was my cold-weather gear. In retrospect, I think I was in a state of denial about the weather, as all I managed to pack were my Northface fleece and sneakers. I dug in regardless, determined to get the job done.
I returned to the house with wet, frozen feet and a face that felt like it had been sandblasted by icy winds. This marks the second time I’ve been caught in a PA snowstorm without truly adequate gear, and frankly, I blame the weather forecasters. Their predictions of “not more than a dusting, wet conditions at worst” turned into over a foot of snow! Could they have been more wrong? It certainly felt like it at the time, and a warm, sunny escape was all I could dream of.
Given my frosty ordeal, I believe we’ve all earned a few generous slices of this delightful gluten-free lemon buttermilk cake with its dreamy cream cheese frosting. And I’m confident you’ll wholeheartedly agree once you experience its bright, comforting flavors. My love for all things lemon runs deep, so once the last crumb of this cake has vanished, I’ll undoubtedly be whipping up another batch of my beloved Soft-Baked Lemon Coconut Cookies. It’s a flavor obsession I happily embrace year-round!
This cake isn’t just a treat for a chilly day; it’s also incredibly versatile. If you’re on the hunt for a simple yet impressive dessert for Easter brunch, a Mother’s Day celebration, a spring birthday, or simply an ordinary Tuesday that needs a little extra sparkle, this is undeniably the cake to make. Its stunning appearance and unforgettable taste will leave a lasting impression on anyone lucky enough to try it. Plus, the gluten-free aspect means even more people can enjoy this delectable creation!
Why This Lemon Buttermilk Cake Will Be Your New Favorite
There’s a magical combination of ingredients that makes this lemon buttermilk cake truly exceptional. The buttermilk is key; its acidity tenderizes the cake, resulting in an incredibly moist and fine crumb that’s simply irresistible. Paired with the bright, zesty notes of fresh lemon, it creates a flavor profile that is both refreshing and comforting. And let’s not forget the frosting – a rich, tangy cream cheese frosting infused with even more lemon, providing the perfect counterpoint to the cake’s sweetness. The gluten-free flour blend ensures that everyone can indulge in this delightful experience without compromising on taste or texture. You won’t believe it’s gluten-free!
The Secret to a Perfect Gluten-Free Cake
Achieving a light and airy gluten-free cake often comes down to the right flour blend and proper mixing techniques. For this recipe, I recommend using a high-quality 1:1 gluten-free baking flour blend that already contains xanthan gum. This ensures your cake has the structure and elasticity it needs without gluten. Make sure all your ingredients, especially butter and eggs, are at room temperature. This allows them to emulsify properly, creating a smooth batter that traps air for a fluffy texture. Overmixing gluten-free batter can sometimes lead to a dense cake, so mix until just combined, ensuring no dry streaks remain.
Unlocking the Power of Lemon and Buttermilk
- Fresh Lemon is Non-Negotiable: While bottled lemon juice might be convenient, the flavor from fresh lemons is unmatched. You’ll use both the juice and the zest, so opt for organic lemons if possible. For maximum zest, use a microplane. For the juice, roll the lemon firmly on a countertop before slicing and squeezing to get every last drop.
- Buttermilk for Tenderness: Don’t skip the buttermilk! Its acidity reacts with the baking soda, helping the cake rise and creating a wonderfully tender crumb. If you don’t have buttermilk on hand, you can make a quick substitute: add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest with regular milk until it reaches ¾ cup. Let it sit for 5-10 minutes until it slightly curdles.
Crafting the Silky Lemon Cream Cheese Frosting
A great cake deserves a great frosting, and this lemon cream cheese frosting truly delivers. The key to its silky smooth texture is using softened cream cheese and butter. If they are too cold, your frosting will be lumpy. If they are too warm, it might be too runny. Beat them together until completely smooth before gradually adding the sifted powdered sugar. Sifting the sugar prevents lumps and helps achieve that dreamy consistency. Finally, a touch of fresh lemon zest and juice, along with vanilla extract, brightens the flavor and complements the cake perfectly. Be careful not to overmix the frosting once the powdered sugar is incorporated, as this can make it thin and lose its body.
Tips for Baking and Serving Success
- Pan Preparation: Always line your square pan with parchment paper and spray it with nonstick baking spray. This ensures easy removal and a clean-looking cake.
- Don’t Rush Cooling: Allow the cake to cool completely on a wire rack before frosting. Attempting to frost a warm cake will result in melted, messy frosting. Patience is a virtue here!
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. For best flavor, bring slices to room temperature before serving.
- Decorating Ideas: Beyond sprinkles, consider a garnish of fresh lemon slices, candied lemon peel, or a dusting of powdered sugar for an elegant touch.
Lemon Buttermilk Cake with Cream Cheese Frosting
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Ingredients
Cake
- 2 and 1/2 cups all-purpose gluten-free flour, a good quality 1:1 baking blend with xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup buttermilk, at room temperature
- ¼ cup fresh lemon juice
- 1 and 1/2 sticks, 3/4 cup unsalted butter, at room temperature
- 1 and 1/2 cups granulated sugar
- 2 tablespoons fresh lemon zest
- ½ teaspoon vanilla extract
- 3 large eggs, at room-temperature
- 1 large egg yolk, at room-temperature
Frosting
- 8 ounces cream cheese, full-fat, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 1 and 1/2 cups powdered sugar, sifted to prevent lumps
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- Sprinkles, optional, for decoration
Instructions
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Preheat your oven to 325 degrees F (160 degrees C). Prepare a 9-inch-by-9-inch square baking pan by lining it with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray the parchment and exposed pan with nonstick baking spray.
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In a medium bowl, combine the dry ingredients for the cake: gluten-free flour, baking powder, baking soda, and kosher salt. Whisk them together thoroughly to ensure they are well distributed. Set this mixture aside.
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In a separate liquid measuring cup, combine the buttermilk and fresh lemon juice. Whisk them briefly to combine. Set this liquid mixture aside.
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Using a stand mixer fitted with the paddle attachment, or a large bowl with a handheld electric mixer, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, typically taking about 1-2 minutes. Add the large eggs and egg yolk one at a time, beating well after each addition and scraping down the sides of the bowl as needed to ensure everything is incorporated. Finally, add the lemon zest and vanilla extract, mixing until just combined.
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With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the flour. Mix until the batter is just smooth and no dry streaks of flour remain. Be careful not to overmix. Pour the finished batter evenly into the prepared baking pan. Bake for 40-45 minutes, or until a wooden toothpick inserted into the center of the cake comes out mostly clean with a few moist crumbs attached. Allow the cake to cool in the pan for 30 minutes before carefully transferring it to a wire rack to cool completely.
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While the cake cools, prepare the frosting. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a handheld mixer, beat the softened cream cheese and butter together until completely smooth and free of any lumps. Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated and smooth. Stir in the fresh lemon zest, lemon juice, and vanilla extract, mixing just until combined and the frosting is light and fluffy. Once the cake is completely cool, use an offset spatula to generously frost the entire cake. Optionally, sprinkle your favorite decorative sprinkles over the frosting for an extra festive touch. Slice and serve!