Basic Cake (Gluten-Free) Recipe

Name: Basic Cake (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup butter or ⅓ cup oleo or ⅓ cup cooking oil; 1 cup sugar; 2 large eggs; 1 tablespoon grated lemon, rind of; 1 cup rice flour; ⅓ cup potato starch; 3 tablespoons tapioca flour; 1 teaspoon xanthan gum; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup buttermilk; 1 teaspoon gf vanilla extract; cooking spray

Servings: persons

⅓ cup butter or ⅓ cup oleo or ⅓ cup cooking oil
1 cup sugar
2 large eggs
1 tablespoon grated lemon, rind of
1 cup rice flour
⅓ cup potato starch
3 tablespoons tapioca flour
1 teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
1 teaspoon gf vanilla extract
cooking spray

1
Preheat oven to 325 degrees F.
2
Coat two 8-inch round pans with cooking spray and line with parchment paper or waxed paper.
3
Using an electric mixer and large mixing bowl, cream together butter and sugar on medium speed until thoroughly blended.
4
Mix in eggs and grated lemon peel on low speed until blended.
5
In a medium bowl, sift together flours, xanthan gum, baking powder, baking soda, and salt.
6
In another medium bowl, combine buttermilk and vanilla extract.
7
On low speed, beat dry ingredients into butter mixture, alternating with buttermilk, beginnning and ending with dry ingredients.
8
Mix just until combined.
9
Spoon batter into prepared pans and smooth tops.
10
Bake 8-inch cakes for about 30-35 minutes or until tops are golden brown and a cake tester inserted in the center comes out clean.
11
Let cakes cool in pans for 5 minutes, then remove from pan, and cool on rack.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ⅓ cup butter or ⅓ cup oleo or ⅓ cup cooking oil, 1 cup sugar, 2 large eggs, 1 tablespoon grated lemon, rind of, and more.

Yes, Basic Cake (Gluten-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Basic Cake (Gluten-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions