Gluten and Dairy Free Lemon Bars!

Gluten and Dairy Free Lemon Cake (or Bars)!

Now, this is a special post because I’m bringing you a recipe that was made by my sister with tons of love!

Gluten and Dairy Free Lemon Bars!
She’s so sweet! I couldn’t thank her enough for her love, patience, and silliness during our 20 years together! ❤

There’s a joke in our family that I only cook, so I can blog about it. And, to some degree that’s true, I enjoy blogging much more than cooking or baking. (Although, I do truly enjoy crafting up creative treats like snowflake cookies, marzipan snowmen, and gingerbread houses.) But, since I have celiac disease and multiple food allergies, it’s essential that I focus on my cooking or else my meals would be super boring and my nutrition would certainly be subpar.

Gluten and Dairy Free Lemon Bars!
When my sister is around, there are always the best smells wafting through the air!

On the other hand, my little sister LOVES to bake. While it’s not so much a necessity for her, unless she moves to a Hawaii where her pineapple allergy would get in the way, it’s something she sincerely enjoys. Fortunately for me, while she was off at college this year, she saved a bunch of recipes that I could eat. (I know, she’s amazing.) AND, now that we’re both home, she’s baking them, and I’m being treated like a princess.

Gluten and Dairy Free Lemon Bars!
Lemon Cake!

Her first dessert, a lemon cake recipe, that I more fondly refer to as a lemon bar, was a smashing hit! All our friends (and we’ve had quite a few over) loved it! It’s rich in flavor, moist, and a little grainy in texture, which only adds to its charm. Plus, the syrup she drizzled on top is perfect for everyone’s sweet tooth. None of our friends would have pinned this treat as “gluten free.”

My sister will be home with me all summer, so hopefully we’ll have a few new desserts to share with y’all too!

Lemon Cake Or Bars (GF, DF)*

Allergens: Contains Egg and Almonds. Always be careful to purchase products that meet YOUR allergy needs.


Gluten and Dairy Free Lemon Bars!
This is all you’ll need!
  • ⅔ cups olive oil
  • 1 cup sugar
  • 2 cups ground almonds
  • ¾ cups cornmeal
  • 1 ½ tsp. baking powder
  • 3 eggs
  • 2 large lemons (zest and juice)
  • 1 ⅔ cups + 1 tbsp. confectioners sugar


  1. Preheat the oven to 350°F. Grease 8×8 pan with a little olive oil and line with parchment paper.
  2. Mix the sugar and olive oil together until pale and frothy.
  3. In a separate bowl, mix together the ground almonds, cornmeal and baking powder.

    Gluten and Dairy Free Lemon Bars!
    Grinding up the almonds!
  4. Pour some of the dry mixture into the olive oil and sugar bowl and mix.
  5. Crack in 1 of the eggs, followed by the dry mixture then alternate the eggs and dry ingredients. Be sure to mix continuously throughout this step!

    Gluten and Dairy Free Lemon Bars!
    It’s time to mix!
  6. Add the lemon zest and mix again until fully incorporated.
  7. Pour the mixture into your prepared pan and bake for 35-40 minutes or until a cake tester comes out clean and the cake has begun to shrink away from the edges of the pan.

    Gluten and Dairy Free Lemon Bars!
    Get ready for some scrumptious aromas heading your way!
  8. Make the syrup by boiling together half of the lemon juice and cup + 1 Tbsp. of confectioners sugar in a small saucepan. Once the icing sugar’s dissolved into the juice, it’s ready.
  9. Prick the cake with a cake tester, making small holes all over the top of the cake.Gluten and Dairy Free Lemon Bars!
  10. Pour the warm syrup over the cake (letting it seep in). And, be sure to let it cool before taking it out of pan.

    Gluten and Dairy Free Lemon Bars!
    Time for the syrup!
  11. Make the icing by mixing 1⅓ cups confectioners sugar and other half of lemon juice. Then pour it on top and smooth evenly.Gluten and Dairy Free Lemon Bars!
  12. Cut into pieces and enjoy!
    Gluten and Dairy Free Lemon Bars!Scrumptious! 

*Adapted from Wallflower Girl’s recipe

If you enjoyed this recipe, all the credit goes to my sister. I’m so happy she’ll be baking this summer as I begin grad school next week. AND, if you want to find more tasty recipes, I’m sure you can do so over at Fiesta Friday! I know I’ll be bringing my lemon cake over to the party.

That’s all from here. Have a fantastic weekend, and happy cooking!

BabyCakes NYC in Disney
And, don’t forget, Magical Mondays are coming back this summer, so stop by every Monday for some Disney Magic!

27 thoughts on “Gluten and Dairy Free Lemon Cake (or Bars)!

    1. Thanks! She’s the best! She’s also good at finding recipes that weren’t intended to be gluten free, but that just happen to be. So, they’re never trying to eliminate gluten or milk, the recipe wouldn’t call for it anyway. Love you!

    1. Thanks! That might work! I would look up a conversion chart to see the weight of almond flour to coconut flour since coconut flour is so dense. Funny enough, we have a coconut allergy in our house! That’s why I don’t have many coconut recipes, even though I have a milk allergy. (I always feel bad when I start using common allergens in my recipes, but sometimes they work really well for our family because we have no nut allergies.) Have an awesome weekend! And, next week’s recipe has no almonds. 🙂

    1. They are! And, yes, moistness is such a difficult quality in gluten free cakes sometimes, so I was very impressed. Thanks for stopping by, I’ll pass on the compliments to my sister! 🙂

  1. In north part of Italy we have a similar recipe… but with less lemon…. I’m sure yours is amazing… cornmeal and almonds give an amazing texture to cakes! Thanks for sharing!

    1. That’s so funny, we were thinking about adding more lemon next time. Although, it’s very lemon-y already. I’ll have to look up the recipe from northern Italy, what is it called?! I bet I’d love that texture too! Thanks for stopping by, and have a fabulous weekend!

    2. Thanks! I’ll have to try to make one! I found a few recipes that already use gluten free flours instead of cake flour too, so it should be easy. And, some of them look delicious. I’m sending the name to my sister too (since she’s the real baker in the house)! Also, the name is so cute! 😀

  2. So beautiful, love lemon cakes and the fact that yours is GF is even better. I’m going to have to give this a try, I like the lemon icing drizzled on top.

    1. Awh, thanks Loretta! Our big advice is to make sure you give it enough time to cool before adding the icing! Let me know how it comes out if you make it, or any additions you may have. Hope you have a fabulous weekend! 😀

  3. I love olive oil cakes in general, but the ground almonds just take this over the top. So many healthy ingredients combined with just a bit of sweet! And yes, aren’t sisters the best? And isn’t it nice when they look after you! 🙂 Thanks for bringing this to Fiesta Friday!

    1. Thanks! And, yep, sisters are the best! We don’t eat too many olive oil cakes, but I’d love to experiment with them some more after enjoying this one. 🙂

      Hope you have a fantastic weekend!

  4. Yum! This lemon cake looks lovely, healthy and moist, and delicious! Thanks for sharing this with us and have a lovely time baking with your sister! 🙂

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