A Bright Cake for Company

I baked this lemon cake for a friend who needed a gluten-free dessert at our tea table. As the cake rose, fresh zest made the kitchen smell sunny. I served the first slice with berries and stayed for another cup.

Why This Blend Works

Rice flour gives this cake a gentle flavor that lets the lemon lead. Tapioca and potato starch lighten the crumb, while a little xanthan gum helps each slice hold together. The cake is dairy-free as written, too, so it is easy to serve without frosting.

What Goes Into the Cake

• 1 cup white rice flour
• 1/2 cup tapioca starch
• 1/4 cup potato starch
• 1/2 teaspoon xanthan gum
• 2 teaspoons gluten-free baking powder
• 1/4 teaspoon fine salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup neutral vegetable oil
• 1/2 cup unsweetened almond milk
• 1/4 cup fresh lemon juice
• 2 tablespoons finely grated lemon zest
• 1 teaspoon vanilla extract

Whisk and Bake Until Golden

1. Heat the oven to 350°F (175°C).
2. Grease and line a 9-inch round cake pan.
3. Whisk the rice flour, tapioca starch, potato starch, xanthan gum, baking powder, and salt.
4. Whisk the eggs and sugar in a separate bowl until smooth.
5. Whisk in the oil, almond milk, lemon juice, zest, and vanilla.
6. Add the dry ingredients to the wet ingredients.
7. Whisk until no dry flour remains.
8. Rest the batter for 10 minutes.
9. Pour it into the prepared pan.
10. Bake for 30 to 38 minutes, until a tester comes out clean.
11. Cool in the pan for 15 minutes.
12. Turn out and cool completely before slicing.

Lovely Things Beside a Slice

• Add a few fresh raspberries.
• Serve with sliced strawberries.
• Dust with powdered sugar.
• Top with a spoonful of coconut yogurt.
• Add a little dairy-free whipped topping.
• Serve with hot tea on a cool afternoon.
• Pair with fresh blueberries.
• Sprinkle with extra lemon zest.
• Cut small squares for a dessert platter.
• Serve plain to enjoy the tender crumb.
• Add a spoonful of dairy-free lemon curd.
• Pack a slice for an afternoon break.

Pro Tips

• Measure each flour and starch separately, then whisk them together well. An even blend helps prevent pockets of starch and gives every slice the same tender texture.
• Check that the baking powder is labeled gluten-free if you are baking for someone who must avoid gluten. Read other packaged ingredient labels as well, and use clean equipment.
• Let the mixed batter rest for 10 minutes before baking. This gives the flours a little time to absorb liquid and makes the batter easier to spread evenly.
• Zest the lemons before cutting them for juice. Take only the yellow peel, since the white layer underneath can make the cake taste bitter.
• Begin checking the cake at 30 minutes. The top may look golden before the center is done, so use a tester rather than relying on color alone.
• Cool the cake completely before cutting it. Gluten-free cakes can feel delicate while warm, and resting gives you neater slices for sharing.

FAQs

Can I use a packaged gluten-free flour blend instead?
Possibly, but its ingredients may differ from this rice, tapioca, and potato blend. Some blends already contain xanthan gum, so adding more could affect the texture. For the most predictable result, use the flours and amounts listed here.

Is this also a dairy-free cake?
Yes, the listed ingredients contain no milk or butter. Check your almond milk and other packaged ingredients if you are baking for someone with a dairy allergy. The cake does contain almonds and eggs, so it will not suit every guest.

Why did my cake turn out gritty?
Rice flour can feel coarse if its grind is not fine or the batter has not had time to rest. Choose finely milled white rice flour and give the mixed batter its 10-minute pause. Cooling the finished cake fully also helps you judge its final texture.

Can I make the cake ahead of time?
Yes, bake it the day before you plan to serve it. Once completely cool, cover it well and keep it at room temperature for up to 2 days. Add fruit, curd, or whipped topping just before serving so the surface stays fresh.

Can I freeze leftover slices?
Wrap cooled slices individually and freeze them in an airtight container for up to 2 months. Thaw a slice while still wrapped so it does not dry out. I like to add berries after thawing rather than freezing them on the cake.

Gluten-Free Lemon Cake with Rice Flour Blend

This gluten-free lemon cake is light, tender, and bursting with fresh citrus flavor. Made with white rice flour, tapioca starch, and potato starch, it has a delicate crumb that holds together beautifully thanks to a little xanthan gum. The recipe is dairy-free as written and makes a lovely dessert for afternoon tea, celebrations, or sharing with guests who avoid gluten.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Resting and Cooling Time 25 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Gluten-Free Flour Blend

• 1 cup white rice flour finely milled
• 1/2 cup tapioca starch
• 1/4 cup potato starch
• 1/2 teaspoon xanthan gum
• 2 teaspoons gluten-free baking powder
• 1/4 teaspoon fine salt

Wet Ingredients

• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup neutral vegetable oil such as sunflower or canola oil
• 1/2 cup unsweetened almond milk
• 1/4 cup fresh lemon juice freshly squeezed
• 2 tablespoons lemon zest finely grated
• 1 teaspoon vanilla extract

Equipment

• 9-inch Round Cake Pan
• Parchment paper
• Mixing bowls
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons
• Citrus Zester
• Wire Cooling Rack
• Cake tester or toothpick

Method

 

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, gluten-free baking powder, and fine salt. Mix thoroughly to distribute the starches and raising agent evenly.
3. In a separate bowl, whisk the eggs and granulated sugar until smooth and well combined.
4. Add the vegetable oil, almond milk, fresh lemon juice, lemon zest, and vanilla extract to the egg mixture. Whisk until everything is evenly combined.
5. Add the dry ingredients to the wet ingredients. Whisk until no dry flour remains and the batter is smooth. Scrape down the sides of the bowl as needed.
6. Let the batter rest for 10 minutes so the rice flour and starches can absorb some of the liquid. This helps improve the texture of the finished cake.
7. Pour the rested batter into the prepared cake pan and spread it evenly.
8. Bake for 30 to 38 minutes, checking from 30 minutes onward. The cake is ready when the top is lightly golden and a toothpick inserted into the center comes out clean or with a few dry crumbs.
9. Remove the cake from the oven and let it cool in the pan for 15 minutes. Run a thin knife around the edge if needed, then carefully turn the cake out onto a wire rack.
10. Allow the cake to cool completely before slicing. Serve plain or with fresh berries, a light dusting of powdered sugar, or a dairy-free topping of your choice.

Notes

Measure carefully: Measure the rice flour, tapioca starch, and potato starch separately, then whisk them together thoroughly for an even texture.

Gluten-free baking: Choose baking powder labeled gluten-free and check all packaged ingredients if preparing the cake for someone with celiac disease. Use clean equipment and avoid cross-contact with gluten-containing foods.

Prevent a gritty texture: Use finely milled white rice flour and allow the mixed batter to rest for 10 minutes before baking. Let the finished cake cool completely before slicing.

Check for doneness: Start testing the cake at 30 minutes. A clean toothpick is a more reliable indicator than the color of the top alone.

Make ahead: Bake the cake a day before serving. Once completely cool, cover it well and store at room temperature for up to 2 days.

Freezing: Wrap cooled slices individually and freeze in an airtight container for up to 2 months. Thaw while wrapped to help retain moisture, then add fresh fruit or toppings.

Serving suggestions: Serve with fresh raspberries, strawberries, blueberries, powdered sugar, coconut yogurt, dairy-free whipped topping, or dairy-free lemon curd.

Dietary note: The listed ingredients are dairy-free and do not include wheat flour. This cake contains eggs and almond milk, so it is not egg-free or suitable for people with almond allergies. Check ingredient labels and avoid cross-contact when accommodating food allergies.

Flour blend substitution: Other gluten-free flour blends may behave differently, especially if they already contain xanthan gum. For the most predictable results, use the individual flours and quantities listed in the recipe.

Another Slice for Tea

I love how this cake brings a bright note to a table of cozy treats. The lemon stands out, and the soft crumb needs very little decoration. It is just as welcome at an autumn tea as it is on a warm afternoon. If a slice is left the next day, I make another pot of tea and enjoy it slowly.

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