This Gluten Free Strawberry Lemonade Cake recipe offers a delightful and refreshing dessert experience, perfect for any occasion. It’s a wonderfully accessible way to enjoy a classic flavor combination without gluten, making it a go-to for those with dietary needs or anyone seeking a vibrant, homemade treat.
Key Ingredients for Gluten Free Strawberry Lemonade Cake
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup fresh lemon juice (from about 2-3 lemons)
- ¼ cup milk (dairy or non-dairy, such as almond or soy)
- 1 cup finely chopped fresh strawberries (about 4-6 ounces)
- For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1-2 tablespoons milk (optional, for thinning)
- For the Strawberry Swirl (Optional):
- ½ cup fresh strawberry puree (made from about 3-4 strawberries)
- 1 tablespoon granulated sugar
How to Make Gluten Free Strawberry Lemonade Cake
This recipe is designed for simplicity, delivering a moist and flavorful cake that’s surprisingly easy to whip up. The blend of sweet strawberries and zesty lemonade creates a truly unique and satisfying flavor profile. With a preparation time of about 20 minutes and a baking time of 30-35 minutes, you’ll have a delicious homemade dessert ready in no time, featuring a tender crumb and a bright, invigorating taste.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan with gluten-free flour, or line it with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate Wet Ingredients: In a small bowl or liquid measuring cup, whisk together the fresh lemon juice and milk.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice and milk mixture. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Strawberries: Gently fold in the finely chopped fresh strawberries. If you’re making a strawberry swirl, reserve about ¼ cup of the chopped strawberries for the swirl and fold the remaining ¾ cup into the batter.
- Strawberry Swirl (Optional): If making the strawberry swirl, in a small bowl, combine the ¼ cup reserved chopped strawberries with 1 tablespoon of granulated sugar. Mash lightly with a fork. Dollop spoonfuls of this mixture over the cake batter in the pan and gently swirl it in with a knife or toothpick, being careful not to overmix.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Lemon Glaze: While the cake cools, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl. Add more lemon juice or a tablespoon of milk, a teaspoon at a time, until you reach your desired drizzling consistency.
- Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze generously over the top, allowing it to drip down the sides.
Why You’ll Love This Gluten Free Strawberry Lemonade Cake
You’ll absolutely adore this Gluten Free Strawberry Lemonade Cake for its incredibly bright and refreshing flavor profile, a perfect escape to summer days. Unlike heavier cakes, this one boasts a tender, moist crumb bursting with genuine bursts of sweet strawberry and tangy lemon, a delightful contrast you won’t find in a box mix. Plus, making this at home is remarkably cost-effective, saving you money while letting you control the quality of ingredients, ensuring a truly gourmet treat without the premium price tag.
Imagine the joy of serving a dessert that not only caters to gluten-free needs but also delights every palate with its vibrant taste and beautiful presentation. This cake is a fantastic alternative to a traditional lemon pound cake, offering an extra layer of fruity sweetness. So why wait? Treat yourself and your loved ones to this delightful creation today and experience the sunshine in every slice!
Storing and Reheating Tips
- Room Temperature Storage: Once fully cooled and glazed, the Gluten Free Strawberry Lemonade Cake can be stored in an airtight container at room temperature for up to two days. Ensure the glaze is set before covering.
- Refrigeration: For longer storage, especially in warmer climates or if the cake contains dairy-based frosting (though this glaze is dairy-free), refrigerate the cake in an airtight container for up to 4-5 days. When ready to serve, let it sit at room temperature for about 20-30 minutes to soften slightly.
- Freezing: This cake freezes beautifully. After it has completely cooled and the glaze has set, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, or for a few hours at room temperature.
- Reheating: This cake is best served at room temperature or slightly chilled. There is no need to reheat it, as the flavors are most vibrant when the cake is at these temperatures.
Final Thoughts
This Gluten Free Strawberry Lemonade Cake is a celebration of fresh, vibrant flavors that’s surprisingly easy to make at home. We encourage you to try this recipe for a delightful, gluten-free treat that’s sure to brighten any occasion. Enjoy the process and the delicious results!
Gluten Free Strawberry Lemonade Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan with gluten-free flour, or line it with parchment paper.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.1 ½ cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.½ cup unsalted butter, 1 ¼ cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the fresh lemon juice and milk.½ cup fresh lemon juice, ¼ cup milk
- Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice and milk mixture. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.1 ½ cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup fresh lemon juice, ¼ cup milk
- Gently fold in the finely chopped fresh strawberries. If you’re making a strawberry swirl, reserve about ¼ cup of the chopped strawberries for the swirl and fold the remaining ¾ cup into the batter.1 cup finely chopped fresh strawberries
- If making the strawberry swirl, in a small bowl, combine the ¼ cup reserved chopped strawberries with 1 tablespoon of granulated sugar. Mash lightly with a fork. Dollop spoonfuls of this mixture over the cake batter in the pan and gently swirl it in with a knife or toothpick, being careful not to overmix.1 cup finely chopped fresh strawberries, 1 tablespoon granulated sugar
- Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl. Add more lemon juice or a tablespoon of milk, a teaspoon at a time, until you reach your desired drizzling consistency.1 ½ cups powdered sugar, 2-3 tablespoons fresh lemon juice, 1-2 tablespoons milk
- Once the cake is completely cool, drizzle the lemon glaze generously over the top, allowing it to drip down the sides.