Bright & Zesty Low FODMAP Lemon Cake

What Makes This Lemonade Cake Low FODMAP?

• Gluten-free flour: A cup-for-cup gluten-free flour blend keeps this cake wheat-free while still giving it a soft, classic cake texture.
• Fresh lemon juice: Lemon juice adds that bright lemonade flavor and is Low FODMAP in typical recipe amounts.
• Lemon zest: Zest is one of the best ways to add big citrus flavor without needing extra liquid or artificial flavoring.
• Lactose-free milk: If your cake recipe uses milk, lactose-free milk helps keep the texture tender while making it more IBS-friendly.
• Sour cream: Sour cream adds moisture and richness, helping the cake bake up soft instead of dry. 
• Butter: Fat helps create a moist cake crumb, and both butter and neutral oils are naturally Low FODMAP.
• Lemon glaze: A simple lemon glaze made with powdered sugar and lemon juice gives the cake that sweet-tart lemonade finish. 

Substitutions & Variations

• For a brighter citrus flavor, make it extra lemony by adding more lemon zest to the batter without adding more liquid.
• A square or rectangular pan makes it easy to turn this into a sheet cake for a simple party-style dessert.
• Fresh strawberries, blueberries, or raspberries let you add fresh berries on top for more color and summer flavor.
• For a richer finish, swap the glaze for frosting by using a simple buttercream or lactose-free cream cheese-style frosting made with Low FODMAP ingredients.
• Oil instead of butter and a tolerated dairy-free milk, like almond milk, can help you keep this cake dairy-free.

Tips for the Best Low FODMAP Lemonade Cake

• For the softest texture, measure the gluten-free flour carefully because too much flour can make the cake dry.
• A light hand matters here, so mix the batter just until combined to keep the cake from turning dense.
• Start checking the cake near the end of the bake time to avoid overbaking the cake and keep the crumb soft and tender.
• Give the cake enough time to cool before glazing so the lemon glaze sets nicely instead of melting into the warm cake.

Storage

• Leftovers: Store leftover lemonade cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If the cake has a dairy-based frosting, keep it refrigerated. For the best texture, let chilled slices sit at room temperature for a few minutes before serving. 
• Freezer: You can also freeze individual slices by wrapping them tightly, placing them in a freezer-safe container, and freezing them for up to 2 months. Thaw in the refrigerator or at room temperature before enjoying.

FAQs

Is lemonade Low FODMAP?

Is this cake gluten-free?

Can I make this cake ahead of time?

Can I use bottled lemon juice?

Can I make this into cupcakes?

Low FODMAP Lemonade Cake

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This Low FODMAP Lemonade Cake is soft, bright, and full of fresh lemon flavor. Made with gluten-free flour, sour cream, lemon zest, and a simple lemon glaze, it’s an easy IBS-friendly dessert for summer gatherings, brunches, or anytime you want something sweet and citrusy.

Servings: 12 servingsPrep: 15 minsCook: 50 minsTotal: 1 hour 5 minsDifficulty: Easy

AmericanDessertLow FODMAP dessert

Ingredients

For the cake:

3 cups gluten-free 1:1 all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

¼ teaspoon baking soda

1 cup unsalted butter, softened

2 cups granulated sugar

2 tablespoons lemon zest

5 large eggs, room temperature

2 teaspoons vanilla extract

½ cup lactose-free milk

⅓ cup sour cream

¼ cup fresh lemon juice

For the lemon glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest, optional

Instructions

1

Preheat the oven to 350°F and lightly grease a bundt pan.

2

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.

3

In a large bowl, beat the softened butter, granulated sugar, and lemon zest until light and fluffy.

4

Beat in the eggs one at a time, then mix in the sour cream, lactose-free milk, lemon juice, lemon zest, and vanilla extract until combined.

5

Add the dry ingredients to the wet ingredients and mix just until the batter comes together.

6

Pour the batter evenly into the prepared baking pan and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

7

Let the cake cool in the pan before adding the glaze.

8

In a small bowl, whisk together the powdered sugar, lemon juice, and optional lemon zest until smooth.

9

Drizzle the glaze over the cooled cake, let it set for a few minutes, then slice and serve.

Nutrition Facts

Per serving

Calories
472

Fat
19.0g

Carbs
69.0g

Protein
5.0g

Fiber
0.0g

Sodium
366.0mg

Sugars
45.0g

Sat. Fat
11.0g

Notes

• Use a gluten-free 1:1 all-purpose flour blend for the best texture.
• For a stronger lemon flavor, add extra lemon zest to the cake batter or glaze.
• Let the cake cool fully before glazing so the glaze sets instead of melting into the cake.
• Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
• If you need this cake to be dairy-free, make sure to use a tolerated dairy-free sour cream, dairy-free milk, and oil or dairy-free butter alternative.