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- Home Ā» Recipes Ā» Cakes & sweets Ā» Low FODMAP lemon cake with frosting (gluten-free)
low fodmap lemon cake - karlijnskitchen.com

Low FODMAP lemon cake with frosting (gluten-free)

April 1, 2017 By Karlijn 33 Comments

low fodmap lemon cake

Lemon cakes always remind me of Starbucks. Starbucks always has this beautiful lemon cake with a thick layer of white frosting on their displays. I have never tried it because it isn’t suitable for the low FODMAP diet, but it always looked delicious to me. A few years ago, cakes with lemon seemed really unappealing to me, but since I made this recipe for lemon drizzle cake that has changed. I decided that I could try to change this recipe into a low FODMAP lemon cake with a delicious layer of tangy frosting and that worked out perfectly. On my birthday, I served this delicious cake twice and it was a success!

Because the lemon cake contains quite a lot of sugar and fat, I suggest eating only one slice at a time if you follow the low FODMAP diet. This recipe makes 10 slices.

Will you let me know if you make my recipe for low FODMAP lemon cake? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen 

low fodmap lemon cake - karlijnskitchen.com

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low fodmap citroencake - karlijnskitchen.com

Low FODMAP lemon cake with frosting (gluten-free)


★★★★★

4.7 from 6 reviews

  • Author: Karlijn
  • Total Time: 1 hour 15 mins
  • Yield: 10 1x
Print Recipe
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Description

A delicious low FODMAP lemon cake with frosting. Just like the Starbucks cake! Tangy and fresh. Gluten-free and with lactose-free option.


Ingredients

Scale

For the cake

  • 225 g (1 cup) softened butter (you can also use lactose-free butter or margarine)
  • 225 g (1 cup + 2 tbsp) white sugar
  • 275 g (2 cups) gluten-free flour
  • 16 g (4 tsp) baking powder
  • 4 eggs
  • 4 tbsp lactose-free milk
  • the grated rind of one lemon
  • A 30 cm cake tin (loaf tin), about 12 inch (measured in the length, on the top of the tin)

For the topping

  • 250 g (1 1/2 cup + 1 tbsp) powdered sugar
  • 3 tbsp lemon juice (about 1 lemon)
  • 50 g (3.5 tbsp) softened butter (you can also replace this with lactose-free butter or margarine)

Instructions

  1. Pre-heat the oven to 180 degrees Celsius (350F). Grease a cake tin and line it with baking parchment.
  2. Put all the ingredients (except for the ingredients for the topping) in a bowl and mix together until well blended. Pour the mixture into the cake tin and level the top using the back of a spatula.
  3. Bake the cake in the oven for 55-60 minutes. Keep an eye on the cake while baking, if the cake gets dark too quickly, you can cover it with some aluminum foil. Check if the cake is done after about 45 minutes (some oven bake quicker than others). The cake is done when a toothpick comes out clean.
  4. Take the cake from the oven and leave it to cool in the tin for a few minutes. Turn out and leave it to cool entirely on a wire rack.
  5. Make the topping by mixing the butter with the lemon juice. Add the powdered sugar little by little and mix it with a mixer into a smooth frosting. Be careful with mixing the powdered sugar, otherwise your entire kitchen will have a white layer ;)
  6. Spread the frosting on top of the cake and put the cake into the fridge for the frosting to set.
  • Prep Time: 15 mins
  • Cook Time: 60 mins

Did you make this recipe?

Tag @karlijnskitchen on Instagram and hashtag it #karlijnskitchen

low fodmap lemon cake - karlijnskitchen.com

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Filed Under: Cakes & sweets, Recipes Tagged With: cake, easter, FODMAP, gluten free, lactose free

Previous Post: « Vegetarian quinoa burgers with spinach (low FODMAP, gluten-free)
Next Post: Low FODMAP Yaprak Sarma – Turkish stuffed vine leaves »

Reader Interactions

Comments

  1. Joyce @ The Hungry Caterpillar

    April 4, 2017 at 5:45 pm

    This looks so good! I’d love to make it for Easter. :)

    Reply
    • Karlijn Wever

      April 4, 2017 at 7:29 pm

      Thank you! :)

      Reply
  2. adina

    October 14, 2017 at 1:31 pm

    I wonder if I can substitute the butter with coconut oil? I hate ‘butter substitutes’!

    Reply
    • Karlijn Wever

      October 14, 2017 at 3:46 pm

      I haven’t tested it, but I think that might work!

      Reply
  3. Alana Gidley

    February 2, 2018 at 7:06 am

    Hi!
    Thank you Thank you THANK YOU!!
    My beautiful big sister (11yrs older) turned 50 yesterday and your beautiful and delicious cake made it a spectacular event!!
    I made two cakes (I used round tins) and used a quarter of a punnet of blueberries (halved) in each, as well. The other half punnet was scattered over the top.
    I spread my own home-made lemon butter (apparently low FODMAP, without me even knowing it!!) between the two layers and topped/decorated the cake by piping on your amazing icing (frosting), scattering whole blueberries and dribbling a homemade strawberry & lemon compote everywhere.
    For the strawberry sauce, I reduced 200gm of fresh frozen, and then defrosted, strawberries (they go soft and leech their own juice out so you don’t need water) with 2 tablespoons of lemon juice, then when it was thick I took it off of the heat and whisked a teaspoon of sugar into it.
    It was absolutely delicious and looked beautiful… she was blown away- so happy she cried.
    And I couldn’t have dont it without your recipe! Thank you so much!
    I’m not sure how to post pics here, but if you email me, I will send you some :)

    ★★★★★

    Reply
  4. Nat

    August 19, 2018 at 2:29 am

    I made this cake this morning, what a treat, couldn’t stop at one slice šŸ™‚

    ★★★★★

    Reply
    • Karlijn Wever

      August 20, 2018 at 9:06 am

      Yay, happy to hear!

      Reply
  5. Laurie

    May 19, 2019 at 2:11 am

    I made this today 5/18/19 for a birthday party where several of us have tummy issues. Not only did it taste great but none of us had tummy problems after eating it. Thanks so much for the yummy recipe!

    ★★★★★

    Reply
    • Karlijn

      May 20, 2019 at 10:26 am

      You’re welcome! So happy to hear that :)

      Reply
  6. lynda

    June 8, 2019 at 2:20 am

    what gluten free flour are you guys using? thanks

    Reply
    • Karlijn

      June 10, 2019 at 9:11 pm

      I use the gluten-free flour (mix c or mix it universal) from SchƤr. This is a mix containing corn flour and rice flour.

      Reply
  7. Jain

    July 6, 2019 at 4:15 am

    Do you think you can make this as cupcakes instead of a loaf cake?

    Reply
    • Karlijn

      July 7, 2019 at 7:40 am

      Yes i think that will be possible. You will just have to adapt the baking time a little. Just keep an eye on the cupcakes when they are in the oven.

      Reply
  8. Courtney

    April 18, 2020 at 5:17 pm

    The printed recipe gives 2 cups sugar and in the web site it reads 1 cup …I’m going to go with 1 cup as I think it makes more sense with the weight. Doing this for my husband’s bday cake – hope it works!!!

    Reply
    • Karlijn

      April 18, 2020 at 7:30 pm

      Hi Courtney, I also see one cup on the printed version. Aren’t you maybe confusing it with the 2 cups flour that are mentioned on the line below?

      Reply
  9. Katy

    July 28, 2020 at 2:25 am

    I made this 7/26/20 for my daughter’s 13th birthday cake and she loved it. She just got diagnosed this month with fructose malabsorption and I am so happy you shared this delicious recipe. I am so thankful you shared this recipe, I can’t wait to try more.

    ★★★★★

    Reply
  10. Shelley

    October 23, 2020 at 6:19 pm

    Hey Courtney,
    Can I replace the marg with oil? I try to use as little marg in my baking as possible. Thanks

    Reply
  11. KV

    February 11, 2021 at 2:44 am

    Hi, I don’t have a 30cm cake tin. Are there any suitable alternatives or would I have to modify the ingredients to match the cake tins I currently have on hand.
    Novice baker here, thanks.

    Reply
    • Karlijn

      February 13, 2021 at 11:40 am

      You can make it in a slightly larger or smaller tin. But then the baking time might be different, so it is important to keep an eye on the cake whilst it is in the oven.

      Reply
  12. KV

    February 15, 2021 at 1:34 am

    Thank you Just a question regarding the flour. I have an option for self-raising (aka all purpose) or gluten free flour. I’m in Aus and don’t have the option to purchase the Universal flour from SchƤr.

    Reply
  13. Jill Vazquez

    March 21, 2021 at 10:13 pm

    This cake is fantastic! Thank you so much for sharing this recipe. I haven’t been following the low FODMAP diet gut very long but I’ve definitely been missing dessert and this really hit the spot. I will keep making this recipe because my whole family loved it!

    Reply
    • Karlijn

      March 27, 2021 at 2:01 pm

      So happy to hear that :)

      Reply
  14. Sheryl

    December 28, 2021 at 10:08 pm

    I am getting ready to make this cake. What size pan in inches should I use for either rectangular or square? Thank you!

    Reply
  15. Amy

    January 1, 2022 at 7:46 pm

    I was excited about this recipe! My mother in law has IBS so I wanted to make this as a holiday treat! It looks like it’s baked in a loaf pan. When I baked it, overflow and burning in the bottom of my stove. :( If I made it again, I’ll choose a larger pan.

    ★★★

    Reply
    • Karlijn

      January 7, 2022 at 10:31 am

      Hi Amy, in the recipe it is mentioned in what size tin I have made the cake: A 30 cm cake tin, about 12 inch (measured in the length, on the top of the tin). It was baked in a rectangular cake tin.

      Reply
      • robyn

        January 18, 2022 at 8:07 pm

        For baking in the US, a 30cm cake tin 12 in across is a round or square pan but it looks like you made it in a rectangular loaf pan. Can you clarify please? TY

        Reply
        • Karlijn

          January 19, 2022 at 8:02 pm

          Yes you are right, in the Netherlands we call this a cake tin. But in the US this would be a rectangular loaf pan. I will adapt this.

          Reply
  16. robyn

    January 18, 2022 at 7:42 pm

    Hi! So excited to try this recipe. Question, can I use olive oil instead of butter? I love swapping olive oil with other oils and butter. Thanks!!

    Reply
    • Karlijn

      January 19, 2022 at 8:02 pm

      I have not tested this, so I won’t sure if this will work.

      Reply
  17. Birte

    April 4, 2022 at 8:18 pm

    Tried it this weekend and it was really good!
    It was my first time baking something low fodmap and my expectations were zero, but the taste was great and no different from a “normal” lemon cake. Thanks for sharing 😊

    ★★★★★

    Reply
    • Birte

      April 4, 2022 at 8:20 pm

      Oh by the way I put some leftovers in the freezer. Curious how that works out. Did you ever try it?

      Reply
      • Karlijn

        April 6, 2022 at 10:24 pm

        Freezing the leftovers works perfectly well!

        Reply
    • Karlijn

      April 6, 2022 at 10:24 pm

      So happy to hear that :)

      Reply

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