Looking for a delightful dessert that’s both gluten-free and bursting with flavor? This gluten free lemon raspberry cake is a perfect choice. With its zesty lemon notes and juicy raspberries, it’s a treat that satisfies both the sweet and tangy cravings. Whether you’re serving it at a brunch or enjoying it as a delightful afternoon snack, this cake is sure to impress.

Not only is this cake gluten-free, but it’s also simple to make and packed with wholesome ingredients. You don’t need to compromise on taste or texture with this recipe. Follow along for a step-by-step guide on how to make this delicious treat.

Why You’ll Love This Gluten Free Lemon Raspberry Cake

• Zesty and Refreshing: The lemon zest and juice make this cake refreshingly citrusy.
• Perfect Texture: Made with gluten-free flour, yet remains moist and tender.
• Easy to Make: Simple ingredients and straightforward steps.
• Versatile: Enjoy it as a dessert or a sweet breakfast treat.
• Beautiful Presentation: The raspberries add a pop of color and flavor.
• Healthy Ingredients: Uses fresh fruit and real ingredients.

Ingredients for Gluten Free Lemon Raspberry Cake

• 1¾ cups (210 g) gluten-free 1:1 all-purpose flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ¾ cup (150 g) granulated sugar
• Zest of 2 large lemons
• ½ cup (113 g) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• ½ cup (120 g) sour cream
• ¼ cup (60 ml) fresh lemon juice
• 1 tsp vanilla extract
• 1 cup (125 g) fresh or frozen raspberries
• 1 tbsp gluten-free flour, for coating the raspberries
• For the glaze: 1 cup (120 g) powdered sugar, 2–3 tbsp fresh lemon juice, 1 tsp lemon zest (optional)

How to Make Gluten Free Lemon Raspberry Cake — Step by Step

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients: In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. Infuse the Sugar: Combine the sugar and lemon zest in a bowl. Use your fingers to rub them together, releasing the lemon oils.
4. Combine Wet Ingredients: Add melted butter to the sugar mixture and whisk until combined. Add eggs, one at a time, followed by sour cream, lemon juice, and vanilla.
5. Combine with Dry Ingredients: Gently mix the dry ingredients into the wet mixture until just combined. Avoid overmixing.
6. Fold in Raspberries: Toss raspberries with 1 tbsp of gluten-free flour and fold them gently into the batter.
7. Transfer and Bake: Pour the batter into the prepared loaf pan, smooth the top, and bake for 55–65 minutes. If browning too quickly, cover loosely with foil.
8. Cool and Glaze: Cool in the pan for 15–20 minutes, then transfer to a rack to cool completely. Drizzle with lemon glaze.

Tips and Tricks for the Best Gluten Free Lemon Raspberry Cake

• Use Fresh Lemons: Fresh lemon juice and zest make a significant difference in flavor.
• Room Temperature Ingredients: Ensure eggs and sour cream are at room temperature for the best mixing.
• Check for Doneness: Use a toothpick to check the center; it should come out with moist crumbs.
• Adjust Glaze Consistency: If the glaze is too thick, add more lemon juice; if too thin, add more powdered sugar.
• Frozen Raspberries: Can be used if fresh ones are unavailable; do not thaw before using.

Storage and Make-Ahead

Store the gluten free lemon raspberry cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to a week. To freeze, wrap the cake tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator. Reheat slices in the microwave for a few seconds for a freshly baked taste.

Frequently Asked Questions

Can I make this gluten free lemon raspberry cake ahead of time?

Yes, you can prepare it a day in advance and store it in an airtight container. The flavors will meld beautifully overnight.

Can I use frozen raspberries for this gf lemon raspberry cake?

Absolutely! Frozen raspberries work well; just add them directly from the freezer to avoid excess moisture.

How do I ensure my gluten free raspberry lemon cake is moist?

Ensure not to overbake and use room temperature ingredients for best results.

What makes this gluten free raspberry lemon loaf different from regular cake?

The gluten-free flour blend is key, along with adjustments to ensure a moist texture without gluten.

Can I substitute the sour cream with another ingredient?

You can use Greek yogurt as a substitute for a similar texture and flavor profile.

We hope you enjoy making and tasting this incredible gluten free lemon raspberry cake as much as we do! Don’t forget to leave a comment below and share your creation with us. Follow our Facebook group for more delightful gluten-free recipes and tips!