alex thomopoulos

The BEST Gluten Free Dairy Free Meyer Lemon Cake

Winter means a plethora of beautiful citrus blossoming on my Meyer lemon tree.The past few years our tree hasn’t given us much fruit, but this year it has been an EXPLOSION of beautiful vibrant citrus dripping from each branch. I have preserved a good handful of them (which I will show you how to do in the next blog post).  A girl can only drink so much lemon detox water, and since I am not drinking alcohol for the entire month of January, cocktails didn’t seem like they were appropriate to “recipe test”. So when life gives you lemons, you should always always make CAKE. lemoncake

This cake is so freaking delicious let me tell you girl! It’s the perfect marriage of sweet and tangy. Since I am not a huge dessert person,this cake is the perfect indulgence for me. This soft subtly sweet and fragrant crumb cake is soaked in a tangy lemon syrup hot out of the oven, and once cooled a lemon glaze is painted on top for an extra lemon punch.


The best part about this cake as well is that it’s dairy free. The coconut oil adds a beautiful quality to the cake. I have been OBSESSED with baking with coconut oil instead of butter. I find baked goods, especially quick breads/cakes like this recipe to be more moist and delicate.

I hope these bright citrus flavors carry you through this cold winter!

Sending you all my love,

Print Recipe

Gluten Free Dairy Free Meyer Lemon Cake

(makes 2 large loafs, or 4 small loafs')
  • 1 cup coconut oil, in solid form
  • 1 3/4 cups sugar
  • 1/4 cup meyer lemon zest
  • 6 eggs
  • 2 cups AP gluten free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened almond milk
  • 1/4 meyer lemon juice
  • 1 teaspoon vanilla extract
  • For the Lemon Syrup:
  • 1/4 lemon juice
  • 2 tablespoons sugar
  • Lemon Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  1. Preheat oven to 325 degrees F. Grease 2 standard loaf pans with coconut oil. (you can also use 4 mini loaf pans)
  2. In a stand mixer cream the coconut oil, lemon zest and sugar using the paddle attachment for 1 minute.
  3. In a large bowl combine flour, baking powder, salt. Whisk to combine.
  4. With the machine running on low, add one egg in at a time until smooth. Next slowly add in half the flour mixture, then add almond milk. Add in the second half of the flour mixture and next the lemon juice.
  5. Mix until combined and smooth. Pour batter into the pans evenly. Bake for 35-45 minutes, or until the top is golden brown and a skewer comes out clean.
  6. While the cakes are still hot poke several holes into the cakes with a wooden skewer. Spoon the lemon syrup (to make this combine lemon juice and sugar and stir until sugar is disolved) on top. This will keep the cake super moist.
  7. Once the cakes are cool, combine the confectioners sugar and lemon juice to make the glaze and paint it on top of the cakes. Use as much or as little as you like. You can also adjust the amount of sugar to suit your tastes.

1 Comment // Add A Comment

  • This sounds incredible! Will be baking it asap. Thanks so much for the recipe.

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