Gluten Free Lemon Cake

Gluten Free Lemon Cakes are excellent without any toppings. The perfect breakfast cake.

Light, airy gluten free lemon cake.


  • 1 cup potato starch
  • 2 teaspoons baking powder
  • 1 cup butter
  • 1 cup extra-fine granulated sugar
  • 3 egg yolks
  • 2 tablespoons lemon zest
  • Juice of 2 lemons (about ¼ cup)
  • 3 egg whites
  • ¼ cup extra-fine granulated sugar


  1. Sift potato starch and baking powder. Set aside.
  2. Cream butter and 1 cup sugar until well incorporated, about doubled in size, and it turns whiter.
  3. Add yolks one at a time; scrape down sides.
  4. Add lemon zest and juice and mix until incorporated.
  5. In a separate bowl, whip the egg whites until frothy.
  6. Add ¼ cup sugar to the egg whites a little at a time and whip until stiff peaks form.
  7. Fold the dry ingredients into the egg yolk/butter mixture. Fold in half the egg whites and incorporate well.
  8. Fold in the remaining egg whites and mix gently until well combined.
  9. Butter the ramekin and lightly dust with a bit of sugar.
  10. Spoon the batter into the ramekins until they are half filled.
  11. Place in a cold oven. Turn temperature to 350F degrees.
  12. Bake for 15-20 minutes until cakes are beginning to brown slightly.
  13. Cool for 5 minutes. Remove from ramekins and serve with fresh berries and whipped cream or eat without toppings if you prefer.

Keywords: cake, coffee cake, gluten free lemon cake, lemon cake

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