Light and tender gluten free Lemon Tray Cake with a tangy lemon icing. This easy traybake is perfect for sharing and is so good, even the gluten-eaters will love it! Optional dairy free.
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My all-new recipe for gluten free Lemon Tray Cake
There are lemon lovers and lemon haters in the world… But I definitely fall into the former category. Indeed, as I get older, I ADORE lemon more and more… This easy gluten free Lemon Tray Cake is (IMHO) the perfect quench!
A light, soft, gently lemon sponge (much lighter than a lemon drizzle loaf cake), topped with zesty lemon icing. It’s a gluten free traybake so delicious that it will fool the hardiest of gluten-eaters… And unlike many gluten free cakes, it also stays fresh for several days as well! So it’s perfect for parties, sharing, office bake days and as a simple tea time treat…
If you love lemon too, my all-new gluten free Lemon Tray Cake is definitely one to try… I really hope you enjoy it 😁.
Ingredients for making a gluten free Lemon Tray Cake
The ingredients used to make my Lemon Tray Cake are pretty straightforward. There’s nothing tricky or fancy in there. And if you bake, you probably have all you need in your larder already. You’ll need…
Homemade Buttermilk
- Milk and Lemon Juice – to make easy buttermilk. This ensures your sponge cake is soft, light and lasting.
Dry Mix
- Gluten Free Plain Flour Blend – It’s important that this is a gluten free flour BLEND, as single flours don’t work on their own for most gluten free bakes. The flour blend you use is flexible. I use my Gluten Free Alchemist White Blend A (found at the bottom of my What is Gluten Free Flour? page). But other balanced commercial blends (eg Doves Freee plain baking flour) should also work well too.
- Ground Almonds – offer structure, gentle nuttiness and moisture.
- Baking Powder and Bicarbonate of Soda (Baking Soda) – for rise. Although many cake recipes use self-raising flour which already has raising agents added, I always add them separately for greater control with each recipe. Gluten free baking honestly requires a little more precision for perfection.
- Xanthan Gum – There’s only a little in my Lemon Tray Cake for extra structural binding (which ensures the bake isn’t crumbly). However, if you cannot tolerate xanthan gum, switching to psyllium husk should work just as well (use about ¾ teaspoon in place of the ½ tsp xanthan gum).
- Pinch fine sea salt – to enhance flavour.
- Zested lemon – To bring lemon flavour to the sponge. I zested 2 lemons, but if you want more, then zest a third!
Wet Mix
- Butter
- Caster Sugar – Either standard white or golden caster sugar is fine. However, if you are in North America, superfine sugar or granulated will work well.
- Eggs – These were weighed at UK large size. If you live elsewhere in the world, then check out my printable Egg Size and Weight Comparison Chart for size guidance.
- Lemon Extract – gives a more intense lemon flavour without impacting the sponge texture.
Lemon Icing and Decoration
- Icing sugar – also known as confectioners sugar or powdered sugar
- Lemon Juice – Just enough to make a thick, but pourable icing for the top of the cake. If you want it to be less tangy, use a combination of lemon and water.
- Sprinkles – for making the whole thing pretty.
A gluten free Lemon Tray Cake safe for Coeliacs…
To make this gluten free Lemon Tray Cake safe for people with Coeliac Disease (Celiac), it’s important to ensure that ALL the ingredients used are certified gluten free. This means checking labels on all ingredient packets to be certain they don’t contain any hidden gluten or have any ‘may contain’ warnings. If you are new to allergen label checking, head over to my page Coeliac Disease + Food for guidance.
The most likely ‘suspects’ for this recipe are risk from hidden wheat that is sometimes added to baking powder and cake decorating sprinkles… Or alternatively, cross-contamination from factory and packing conditions with individual flours, almonds and psyllium husk (if used).
Can I make this recipe dairy free?
Absolutely yes! To make a gluten free Lemon Tray Cake that is also dairy free requires only two simple subs. All you need to do is switch out the dairy milk for any dairy free milk alternative when making the buttermilk. And also to use a like-for-like dairy free butter equivalent… In the UK, the recommended butter alternatives are either Flora Plant B+tter or Stork vegan blocks.
As with any allergen though, it remains important to double-check ALL labels as discussed regarding gluten above.
Adjusting this tray cake batter to fit different tins
I have called this recipe a Lemon Tray Cake on account of it being baked in a right-angled corner tin and being cut into square or rectangular slices for serving. But I also appreciate that the recipe shared is sized to bake in a square tin (which is all I had available when I made it). So how should the quantities of batter be adjusted for a more traditional rectangular traybake tin?
While tray cake tins vary in size, for most of them, using 1½ times the ingredients stated in the recipe will work perfectly. This is based on a relatively standard-sized tin of about 20 cm by 30/35 cm internal dimensions.
To make it as easy as possible to calculate, just click on the 1.5x box next to ‘Ingredients’ on the recipe card and it will do the maths for you.
Can I turn this recipe into a Lemon Drizzle Tray Cake?
While this cake was not specifically created to be a lemon drizzle, the recipe can be adapted as a drizzle traybake (with lemon syrup drizzled into the centre of the sponge). All that is needed is to pierce lots of holes into the cake while it is still warm in the tray and to add some lemon drizzle. Lemon drizzle is made with a mixture of granulated (or caster) sugar and lemon juice. Full details can be found with my ultimate traditional Gluten Free Lemon Drizzle Cake recipe.
Once the drizzle has been added, let the cake cool and then top with lemon icing as usual.
How to store your gluten free Lemon tray Cake
As mentioned above, my Gluten Free Lemon Tray Cake lasts well. Stored in an airtight container, it will last 4 to 5 days. Do not store in the fridge unless you live in a very warm climate. If you do need to store it in the fridge, take it out about 45 to 60 minutes before serving to allow it to come to room temperature.
The sponge itself can be frozen (BEFORE it has been iced). When ready to eat, defrost and then top with icing as usual.
Ready to make a Lemon Tray Cake?
And that’s all you need to know. If I’ve left anything out or you have any further questions, just let me know! You can leave a comment at the bottom, or message me on social media (Facebook, Instagram or Pinterest).
If you love the recipe, feel free to give it a star rating too (⭐️⭐️⭐️⭐️⭐️). Stars help people to find it!
For all our other gluten free tray cake recipes, we have a dedicated index… Our Gluten Free Tray Bake, Brownies, Blondies and Flapjacks Index. Why not take a look for more inspiration?
And for everything else (sweet, savoury, seasonal, big and small), the place to start your gluten free foodie journey is our main Gluten Free Recipe Index. All shared with my love.
More lemon loveliness at Gluten Free Alchemist…
If you love lemon, here are a few more gluten free recipes that will be perfect for you…
- Italian Lemon Amaretti Cookies
- Blueberry Scones with Lemon
- Lemon Blueberry Cake (layer cake)
- Berry Trifle with Lemon
- Citrus Curd
- Gluten Free Lemon Drizzle Cake
- No Bake Lemon Tart with Dark Chocolate and Ginger
- Lemon Meringue Ice Cream (No Churn)
- Raspberry Lemon Drizzle Bundt Cake
- Lemon Raspberry Sheet Cake
- Zesty Lemon Meringue Roulade
- Raspberry Lemon Trifle
- Gluten Free Lemon Panettone (with White Chocolate)
Lemon Tray Cake (gluten free)
Key equipment
- Oven
- 8 inch/20 cm square baking tin
- measuring jug
Ingredients
Tray Cake Sponge
- 180 g/ml milk dairy free as required
- ¾ tsp lemon juice
- 250 g plain gluten free flour blend I use GFA Blend A (see NOTES), but an alternative flour blend should work fine.
- 50 g ground almonds
- 1 tsp baking powder (gluten free)
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp xanthan gum
- Pinch fine sea salt
- 2 lemons – zest only finely grated
- 100 g butter softened (or dairy free alternative)
- 280 g caster sugar golden as preferred
- 2 large eggs At room temperature – UK large size (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’
- 1¼ tsp lemon extract
Lemon Icing and Decoration
- 170 g icing sugar confectioners/powdered sugar
- lemon juice (if prefer not to be over-tangy, use a combination of lemon and cold water)
- multi-coloured sprinkles gluten free
Instructions
Sponge Cake
- Base line an 8 inch/20 cm square cake tin with baking paper.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- In a jug, measure the milk and add the lemon juice. Warm slightly either in the microwave or by sitting the jug in a bowl of hot water for a few seconds.
- Remove from the heat, stir and leave to stand for 10 minutes (the mix should become clumpy and make buttermilk).
- Weigh and mix together the flour, almonds, baking powder, bicarbonate of soda, xanthan gum, salt and lemon zest, making sure they are fully combined. Set aside. (Tip: Weigh into an airtight container and shake vigorously).
- In a large bowl, cream together the butter with the sugar until pale and fluffy.
- Add the eggs, one at a time, beating gently but thoroughly between each until completely combined and smooth.
- Add the lemon extract and beat again to combine.
- Add the dry ingredients and buttermilk about a third of each at a time and lightly fold through with a spoon, until even. Be careful not to over-mix.
- Spoon the batter into the cake tin and smooth the top.
- Bake for about 35 to 45 minutes until the top springs back and a skewer or cocktail stick inserted comes out clean.
- Cool for 10 minutes in the tin, before transferring to a wire rack to cool completely
- Place a clean dry tea towel over the top while cooling.
Icing and Decoration
- In a bowl, weigh the icing sugar and gradually mix in just enough lemon juice to make a thick, but just-pourable icing. Adjust with an extra spoon of icing sugar if it becomes too runny.
- Pour and/or spread over the top of the cake.
- While the icing is still wet, scatter some sprinkles, then leave to set, before cutting and serving.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Lemon Tray Cake shared with
- Fiesta Friday #487 with Angie and Beautiful Voyager
- Full Plate Thursday #644 with Miz Helen’s Country Cottage
- What’s for Dinner #422 with The Lazy Gastronome
Firstly, I love how beautiful this cake is! And I love a delicious lemon cake, perfect with afternoon tea 😀 Thanks so much for sharing and for posting on Fiesta Friday. Hope to see you again at the party.
Thank you so much Pauline. You’re so welcome. And yes… Perfect for afternoon tea! x