This easy and delicious lemon snack or breakfast cake is a delightful treat for lemon lovers and those following a gluten-free diet. By starting with a gluten-free yellow cake mix and making a few simple additions, you can create a moist and flavorful cake with minimal effort. Enjoy a slice of this tangy delight with a dusting of confectioner’s sugar, a dollop of cream, or some luscious lemon curd!

Who says you cannot have cake for breakfast? I am a strong proponent of cake for breakfast! I came to this conclusion after our trip to Naples, Italy in 2017 when we were served at our Italian bed and breakfast not one but 4 different varieties of delicious homemade rustic cakes!

After that wonderful and unforgettable experience, I have been convinced cakes make a delicious addition to any breakfast menu!

You may think this is a bit indulgent but that won’t be the case with this yummy lemony cake I am sharing with you today. It is so light and airy that it makes perfect sense to serve it as a sweet component for breakfast!

And, if you’re in the mood for a lemony treat but don’t want to spend hours in the kitchen, this recipe for a lemon snack/breakfast cake is the perfect solution. By starting with a gluten-free yellow cake mix, you can save time without compromising on taste. With a few simple additions and adjustments, you’ll have a moist and flavorful cake that will satisfy your cravings. Let’s dive into this quick and delicious recipe!

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR THIS EASY GLUTEN-FREE LEMON SNACK CAKE?

• 1 15 oz. GF yellow cake mix + 1 ½ TBS of any GF flour (cassava or almond flour work well)

• ¾ cup high-quality coconut milk from a can—sourced in Thailand is rich in fat content and works best

• ¼ cup water

• ½ cup + 1 TBS coconut oil (or butter) softened or melted and cooled down, NOT hot

• 3 egg yolks, whipped to cream

• 1 egg white, whipped until stiff peaks form

• Zest of two lemons, about 2 heaping tbsp

• Juice of two large lemons, this is about 1/3 of a cup

• 2 tsp vanilla or lemon extract

• Optional – 10 drops of pure lemon essential oil

HOW DO YOU MAKE THIS EASY GLUTEN-FREE LEMON SNACK CAKE?

Preheat oven to 340 degrees Fahrenheit.  This lower temperature is ideal for GF flours.  I have experimented with this over the years and it does seem to give time to the harder grains (rice, millet, almond) to absorb the moisture of liquids, yielding a more homogenous texture and softer crumb, not the usual dry and grainy feeling of GF baked goods).

Separate eggs, and set aside the white of only one (1) egg to whip into a meringue (whipped until stiff peak forms).  Whip the three egg yolks until creamy in look and texture.

Mix well the cake mix, flour, milk, water, oil, zest, lemon juice and extract until fully combined.

Fold in whipped egg yolk first, then fold in beaten egg white.

Bake in the preheated oven based on the guide below depending on the size of the pan you used. This version was baked in a 9×13 for about 35 minutes. Since oven temperatures vary cook the cake until a tester inserted in the middle of the cake comes out clean.

8” x 8 “  —  39-44 min

9” x 9”  —   36-40 min

8” or 9” round  —   46-50 min

12 cupcakes   —  23-27 min

Cool or serve warm-ish with a dusting of confectioner sugar, a dollop of cream and/or lemon curd.

HOW DO YOU STORE THIS GLUTEN-FREE LEMON CAKE?

To ensure the freshness and longevity of your gluten-free lemon cake, proper storage is key. Here’s how you can store it:

1. Cool the cake completely: Allow the cake to cool completely on a wire rack before attempting to store it. This will prevent excess moisture from building up and making the cake soggy.
2. Wrap in plastic wrap: Once the cake has cooled, tightly wrap it in plastic wrap. Make sure the entire cake is covered to prevent air exposure.
3. Store at room temperature: You can store the wrapped cake at room temperature for up to 2-3 days. However, if the weather is hot or humid, it’s best to store it in the refrigerator to maintain its freshness.
4. Refrigerate for longer storage: If you want to extend the shelf life of your gluten-free lemon cake, you can store it in the refrigerator. Place the wrapped cake in an airtight container or cover it with a cake dome. Properly stored, it should stay fresh for up to 5-7 days in the refrigerator.
5. Freeze for extended periods: If you wish to store the cake for an extended period, freezing is an excellent option. First, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It’s recommended to slice the cake into individual portions before freezing for convenience. When properly stored, the cake can be frozen for up to 2-3 months.
6. Thawing and serving: When you’re ready to enjoy the stored cake, remove it from the refrigerator or freezer and let it thaw at room temperature. For frozen cake portions, you can either thaw them overnight in the refrigerator or heat them in the microwave for a short time until they are warmed through. Once thawed, you can serve the cake as desired.

By following these storage guidelines, you can enjoy your gluten-free lemon cake over an extended period without compromising its taste and texture.

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Easy Gluten-free Lemon Snack Cake

This easy and delicious lemon snack/breakfast cake is a delightful treat for lemon lovers and those following a gluten-free diet. By starting with a gluten-free yellow cake mix and making a few simple additions, you can create a moist and flavorful cake with minimal effort. Enjoy a slice of this tangy delight with a dusting of confectioner’s sugar, a dollop of cream, or some luscious lemon

5 from 8 votes

Print Recipe Save Saved!

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 20 slices

Calories 73 kcal

Ingredients

 

1x2x3x

• 15 oz GF (gluten-free) yellow cake mix + 1 ½ TBS of any GF flour cassava or almond flour work well
• ¾ cup high quality coconut milk from a can—sourced in Thailand are rich in fat content and work best
• ¼ cup water
• ½ cup + 1 TBS coconut oil or butter softened or melted and cooled down, NOT hot
• 3 egg yolks, whipped to cream
• 1 egg white, whipped until stiff peaks form
• Zest of two lemons, about 2 heaping TBS
• Juice of two large lemons, this is about 1/3 of a cup
• 2 tsp vanilla or lemon extract
• Optional – 10 drops of pure lemon essential oil

Instructions

 

• Preheat oven to 340 degrees Fahrenheit.  This lower temperature is ideal for GF flours.  I have experimented with this over the years and it does seem to give time to the harder grains (rice, millet, almond) to absorb the moisture of liquids, yielding a more homogenous texture and softer crumb, not dry and grainy feeling of GF baked goods).
• Separate eggs, and set aside the white of only one (1) egg to whip into merengue.  Whip the three egg yolks until creamy in look and texture.
  
• Mix well the cake mix, flour, milk, water, oil, zest, lemon juice and extract of choice until fully combined.
  
• Fold in whipped egg yolk first, then fold in egg white.
  
• Bake in the preheated oven based on the guide below depending on the size of the pan you used. This version was baked in a 9×13 for about 35 minutes. Since oven temperatures vary cook the cake until a tester inserted in the middle of the cake comes out clean.

  8” x 8 “  —  39-44 min

  9” x 9”  —   36-40 min

  8” or 9” round  —   46-50 min

  12 cupcakes   —  23-27 min
  
• Cool completely or serve warm-ish. Add a dusting of confectioner sugar. A dollop of cream and/or lemon curd could transform this into an after-dinner dessert! So delicious!

Nutrition

Calories: 73kcalCarbohydrates: 0.4gProtein: 1gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 29mgSodium: 5mgPotassium: 25mgSugar: 0.1gVitamin A: 39IUVitamin C: 0.1mgCalcium: 5mgIron: 0.4mg

Keyword gluten-free lemon snack cake

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Last updated on January 17th, 2024 at 08:42 pm