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Gluten Free Lemon Cake with Berries

I don’t know what it is about lemon desserts. They remind me of sunshine and spring flowers! If you're looking a delicious lemon cake recipe, you're in the right place!

Are you ready to start baking?

Here's what you need

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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

Step 1

– 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.

Step 2

– 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. –

Step 3

- 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.

This Lemon Cake recipe is perfect for Easter Brunch !

Ready for more delicious dessert recipes?

Check out my Easy Mini Peach Cobbler!

Meet the creator: Kristina is always on the pursuit of life, brunch and balance. She overcame obesity and loves to teach others how to cook healthy.