Lemon Buttermilk Cake with Cream Cheese Frosting {Gluten-Free}

This Lemon Buttermilk Cake with Cream Cheese Frosting is bursting with vibrant lemon flavor and frosted with the silkiest lemon-infused cream cheese frosting. If there ever was a way to brighten your day, dish up a slice of this gluten-free cake.

Despite the cold weather, it’s officially spring, so I made you a gluten-free lemon buttermilk cake with cream cheese frosting to help give us the warm fuzzies that are supposed to come with arrival of spring.

I gotta tell ya, I’m not feeling the warm fuzzies after spending last week shoveling 14-inches of snow from my grandparent’s driveway. I’m a beast but, damn, was that a lot of snow! Given that I was the youngest of the bunch, I bundled up in my cold weather gear–although I wasn’t all that prepared. I think I was in denial because all I packed was my Northface fleece and sneakers–and got to it.

I returned to the house with wet, frozen feet and a blistered face. This is the second time I’ve been in PA when it snowed without the proper gear. I blame the people who are in charge of predicting the weather, “We don’t expect more than a dusting, wet conditions at worst.”

Psht, 14 inches later… Could they be more wrong?

So I’d say we’re entitled to a few slices of this gluten-free lemon buttermilk cake with cream cheese frosting, and I think you’ll agree. Because I’m a sucker for all things lemon, I’ll be making a batch of Soft-Baked Lemon Coconut Cookies once the last slice of cake is gone.

If you’re looking for a simple, yet impressive cake for Easter, this is the cake to make!

Lemon Buttermilk Cake with Cream Cheese Frosting

Yield: 1 (9-inch-by-9-inch) cake

Cook Time: 45 mins

Prep Time: 15 mins

Total Time: 1 hr

5 from 4 ratings

Print Pin Rate

Ingredients

Cake

• 2 and 1/2 cups all-purpose gluten-free flour, see notes
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup buttermilk
• ¼ cup lemon juice
• 1 and 1/2 sticks, 3/4 cup unsalted butter, at room temperature
• 1 and 1/2 cups granulated sugar
• 2 tablespoons lemon zest
• ½ teaspoon vanilla extract
• 3 large eggs, at room-temperature
• 1 large egg yolk, at room-temperature

Frosting

• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 and 1/2 cups powdered sugar, sifted
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract
• Sprinkles, optional

Instructions

• Preheat oven to 325 degrees F. Line a 9-inch-by-9-inch square pan with parchment paper. Spray with nonstick baking spray.
• In a bowl, add dry ingredients; whisk to combine. Set aside.
• Add buttermilk and lemon juice to a measure cup; whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, cream butter and sugar until light and fluffy, about 1-2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl between additions. Add zest and extract; mix to combine.
• Add flour mixture, alternating with buttermilk mixture, until the batter is smooth. Transfer the batter to the prepared baking pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow the cake to cool for 30 minutes in the pan. Transfer to a wire rack to cool completely.
• To make the frosting, add cream cheese and butter to a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer, and beat until smooth. Slowly add the powdered sugar, mixing until smooth. Add lemon zest, juice, and vanilla extract and mix to combine. Using an offset spatula, frost the cooled cake. Sprinkle your favorite sprinkle mixture over the frosting.

Author: Jennie / One Sweet Mess

Whipping up one of my recipes?I wanna know about it! Snap a photo and tag @onesweetmess / #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!