Gluten Free Lemon Cake With Berries
Consider this your sweet Summer Send Off with this Gluten Free Lemon Cake with Berries! I don’t know what it is about lemon desserts. They remind me of sunshine and spring flowers! Seriously, lemon pound cakes, lemon bars, lemon curd, lemon and blueberry cheesecake and lemon bundt cake. Ok I think you get the point that I love lemon!
This recipe is adapted from the Victoria Sponge Cake featured in the Gluten Free Cookbook by Fiona Hunter. My twist is that I add fresh lemon juice and lemon zest and dried thyme. Also I add the mix of berries. This cake is so versatile and it’s my go to!
Different Variations of Gluten Free Lemon Cake with Berries
These 2 cakes are baked off to perfection but you can totally put a spin on to how you fill it. I like to use strawberry jam, raspberry meringue, and for that extra lemon punch- lemon curd. Whipped cream topping is quite delightful on top and also a scoop of ice cream on the side. {not at the same time of course but if you want to, I won’t judge!}
I also love the simplicity of just dusting it with powdered sugar. You can probably add frosting or a drizzle of anything on this lemon cake and I bet it will make your taste buds won’t be angry!
Cooking Tips
This tip is for the gluten free flour blend that you may use. This recipe calls for xanthan gum but if your gluten free flour already has it mixed it, then I would omit the xanthan gum.
You can bake this cake off the night before and let it cool completely. Then cover it in saran wrap to assemble the next day if needed.
Store the cake in an airtight container in the refrigerator since there is fresh fruit on it.
Looking for more fruit dessert ideas? Check out my Fruit Pizza and if you like this flavor combo, try my Fresh Strawberry Lemon Muffins .
Let’s Get Baking!
Gluten Free Lemon Cake With Berries
Equipment
- 2 round cake pans
- large mixing bowl
Ingredients
- 3 large eggs room temp
- 3/4 cup white sugar
- 1/2 teaspoon fine sea salt
- 1 1/4 cup gluten free all purpose flour see notes at bottom
- 1 teaspoon xantham gum see notes at bottom
- 1 teaspoon baking powder
- 1 1/2 sticks butter unsalted, room temp
- 1 teaspoon dried thyme
- 1 large lemon zest and juice from the lemon
- 1/4 cup strawberry jam
- 1 cup fresh strawberries sliced
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350.
- Grease and also line the cake pans with parchment paper.
- With a paddle attachment, add the softened butter and the sugar to your stand mixer. Let it mix for about 3-5 minutes.
- Add the eggs into the batter, start with one and make sure it's incorporated and then add the other.
- Add the flour, then add the lemon juice and lemon zest.
- Mix for another minute. Then fold in the dried thyme.
- Divide the batter between the 2 pans. Make sure the batter is evenly distributed.
- Place it in the oven and bake for 25 minutes.
- When done, remove from the oven and let them cool for about 10-15 minutes.
- Place the cake on a cake stand and then with a spatula, add the strawberry jam and then add blueberries on top.
- Turn the 2nd cake upside down ( flat side on the top) and place it on top of the blueberries.
- Gently press down and join the cakes together. Top with additional blueberries and strawberries and sprinkle some powdered sugar.
