Lemon cake with lemon icing

If you like lemon, this is your cake! Serve with mango and/or lemon sorbet to really gild the lily


For the cake

  • 2 1/2 cups white rice flour extra fine
  • 1 1/2 tsp gf baking powder
  • 12 tsp baking soda
  • 3/4 tsp salt
  • 1 cup butter softened
  • 1 1/2 cups granulated sugar
  • 2 TBS lemon zest (about 2 lemons)
  • 3 eggs large
  • 1 cup buttermilk
  • 1/4 cup lemon juice (about 2 lemons)
  • 1 TBS GF vanilla extract

For the frosting

  • 1 cup butter 2 sticks, room temperature
  • 8 oz cream cheese room temperature
  • 1 TBS lemon zest (1 lemon)
  • 7 cups powdered sugar (almost 2 16 oz boxes)
  • 2 TBS lemon juice (1 lemon)
  • 1/2 tsp vanilla extract
  • 2 drops yellow food coloring optional


  • Preheat oven to 350 degrees.
  • Grease two 8-inch round cake pans and line with parchment paper and grease again.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large mixing bowl fitted with the paddle attachment, beat the button on medium speed until creamy.
  • Add the sugar and lemon zest and beat until light and fluffy, about 5 minutes.
  • Add the vanilla, then eggs one at a time, and beat until well combined and fluffy.
  • Stir buttermilk and lemon juice together.
  • With mixer on low speed, add a third of the flour mixture followed by half of the milk mixture. Continue alternating between the flour and milk, mixing just until combined.
  • Divide the batter between the prepared cake pans.
  • Bake for 35-40 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan.
  • Let the cakes cool in the pan for 15 minutes, then invert and cool completely on a wire rack.

For the frosting

  • In a large bowl with paddle attachment, beat the butter and cream cheese together on medium speed until creamy (about 2 minutes).
  • Add the lemon zest and best until light and fluffy, about 3 minutes.
  • With the mixer on low speed, gradually add the confectioner’s sugar alternating with a little bit of the lemon juice. (I added 1-cup of sugar, then 1 tsp. lemon juice until all was incorporated).
  • Beat in the vanilla (add yellow food coloring if needed/desired) and once combined, increase the speed to medium-low and beat until smooth and fluffy. (About 1 minute)
  • Ice the cake and decorate with candied violets.


Cakes freeze well.
Recipe makes more frosting than needed. Save the rest in the fridge for cupcakes!