This light and fluffy Lemon Dream Cake is the perfect gluten-free dessert to welcome spring and is the perfect way to celebrate a birthday!
It’s lemon season, y’all… and has been here in Phoenix for the last few months. Don’t you just love having the ability to walk in the backyard and pick fresh lemons from the tree and bring them in to make yummy desserts?
At one point I had a huge 20 gallon tub plum full of lemons ~ I swear I must have made every lemon drink and dessert on the planet. I even went so far as to make preserved lemons and spicy lacto fermented lemons.
Gluten Free Lemon Dream Cake
Seriously, y’all… don’t you just love the fact that lemons can be used so many different ways?! I sure do! This cake is one of my favorites to make.
My lovely neighbors from Wyoming just moved to Arizona a few months ago – they were one snowbirds here but decided to take the plunge to the heat. The kids and I frequently bring them goodies to share, but this cake gets a bit more personal.
These neighbors have lemons that hang over the wall into my yard – it’s beautiful. I pick them, and make food with them. And share with them. It’s LOVELY.
This cake truly is one of the best to make because it satisfies even the pickiest of palates. Kids love frosting, most adults love a gluten-free cake and everyone loves the color from a beautiful, yellow lemon.
Throw everything in the mixer to mix up really well, then grease your cake pans and divide the batter.
While the cake is baking, prepare the frosting and scrape the bowl as needed. Once the cakes are cool, remove from the pans and cut the layers in half horizontally – this is where a long serrated knife and toothpicks come in handy. To make sure the layers were cut equally, I strategically placed toothpicks around the diameter of the cake.
Garnish with Grated Lemon
Once the cake is dolled up with frosting, garnish with grated lemon and refrigerate until you are ready to enjoy.
Next time you have an abundance of lemons, I certainly hope you’ll give this Lemon Dream Cake a try. Not only is it gluten-free, it’s perfect for your next big celebration ~ whether that be Mother’s Day, a birthday or even a graduation party.
Have you ever made this cake?
If you make it, please leave a comment and give the recipe a rating – I’d love to know how it turned out for you!
Gluten Free Lemon Dream Layer Cake Recipe
- 1 box yellow cake mix gluten-free; can sub regular yellow cake mix if desired
- 3 oz lemon instant pudding mix
- 1 C Greek Yogurt lemon flavored; can sub with plain or vanilla
- 1 C butter melted
- 4 large eggs
- 2 Tbsp lemon juice
- 2 Tbsp lemon zest
- 1/2 C milk
- 1 tsp vanilla extract
- pinch of salt
- 2 C heavy whipping cream
- 6 oz cream cheese softened
- 1 Tbsp milk
- 2 Tbsp lemon zest
- 2 Tbsp lemon juice
- 1.25 C powdered sugar
- Lemon twist for garnish
- Place all cake ingredients in a stand up mixer and beat until well blended using the paddle attachment.
- Grease two 9” cake pans well, and divide the batter between the two pans. Bake as directed on the package.
- Allow the cakes to cool in the refrigerator while preparing the frosting.
- Using a stand up mixer, beat cream cheese, milk, lemon juice and lemon zest until smooth. Beat in heavy whipping cream and powdered sugar (1/2 cup at a time) on high speed until stiff peaks form (this can take several minutes). Scrape sides of bowl as needed.
- Remove cakes from refrigerator. Carefully remove from pans and place on a clean, flat surface. Using a long serrated knife, cut the layers in half horizontally. To help with this process, place toothpicks around the middle where the cuts need to be made and use those as a guide when cutting.
- Place bottom layer on a cake plate and add a ¼ cup frosting – or slightly more if needed. Add the next several layers and do the same. For the top layer and sides, add the remaining frosting, smoothing it evenly. Garnish with a lemon peel if desired.
- Store cake in the refrigerator for up to 2 days.
- Only use instant pudding mix, NOT cook and serve.
- Do not prepare the pudding, simply use the mix only.
- Use any cake mix – as long as it is around 16-18 oz.
- Fill cake pans no more than 2/3 full. If you have more batter than this, you can divide between 3 9” cake pans.
- Cake may be stored in the refrigerator for up to 2 days.