Meyer Lemon Skillet Cake (Gluten-Free)

If you are like me than you really aren’t a cake baker, I leave that to my mom. I have never iced a cake and I don’t have the patience to decorate one either, sorry! I love recipes like this simple, rustic, skillet cake. It’s not a looker, but what it lacks in beauty it makes up for in flavor. If you can stir you can make this cake and it will turn out perfect, all in your trusty cast iron skillet. It has an amazing crispy, golden outer layer and a spongy interior that can’t be beat.


Meyer Lemon Skillet Cake (Gluten-Free)

  • Yield: 8-10 servings 1x


  • 1 cup of sugar, plus more for sprinkling
  • Grated zest of 2 Meyer lemons, *1 regular lemon will do if you cannot find Meyer lemons
  • 2 large eggs
  • 1/4 tsp. salt
  • 1 tsp. g-free vanilla extract
  • 1/2 tsp. g-free almond extract
  • 1 cup Better Batter g-free all purpose flour
  • 1 stick (8 Tbsp.) unsalted butter, melted and cooled
  • 1/4 cup sliced almonds


  1. Place a rack in the center of the oven and preheat to 350° F. Butter a well-seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet or 9-inch cake pan. *If using a cake pan be sure to grease the pan very well or your cake will not release, trust my personal experience on this one.
  2. In a medium sized bowl mix the sugar and the lemon zest, rubbing the zest into the sugar granules with your fingers, until the sugar is moist and aromatic. Whisk in the eggs one at a time until well blended, add the salt and the extracts and whisk well to mix. Switch to a rubber spatula and stir in the flour, then gently fold in the melted butter until completely incorporated.
  3. Pour the batter into the skillet and smooth the top with your spatula. Sprinkle the sliced almonds and extra sugar over the top of the cake and place in the oven. *If using a cake pan, place the pan on a baking sheet in the oven instead of directly on the rack.
  4. Bake the cake for 25-30 minutes, or until it is a beautiful golden color and slightly crisp on the outside. Remove the skillet from the oven and let cool for 5-10 minutes, then run a thin knife around the sides and the bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.
  5. This cake stores really well, unlike some g-free baked goods. Wrap it well and it should keep for 3-5 days at room temperature.
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  1. Melanie January 30, 2013 at 10:40 am

    This looks delicious. And so simple too, it’s perfect!

    1. admin January 30, 2013 at 11:12 am

      Thanks Melanie!

  2. Kiersten @ Oh My Veggies January 30, 2013 at 4:35 pm

    I am definitely more of a cook than a baker. But I think even I can pull this one off. 🙂 I love that you used Meyer lemons in it–I’m a little bit obsessed with them!

    1. admin January 30, 2013 at 7:29 pm

      I love Meyer lemons too! This recipe is so easy, and it doesn’t feel like baking at all.:)

  3. Gina @ So Lets Hang Out January 30, 2013 at 4:58 pm

    I am going to make this right now. I am having a day where I am cooking my feelings and this seems like it will do just the trick. 🙂

    1. admin January 30, 2013 at 7:30 pm

      Gina, I hope that it makes you feel all warm and fuzzy! Just like a piece of cake should.

  4. Michelle February 5, 2013 at 7:33 pm

    Oh this looks so good! I love anything in a cast iron skillet.

    1. admin February 5, 2013 at 10:53 pm

      Thanks Michelle! I love cast iron too, I have recently picked up a few vintage cast iron pieces and I can’t wait to start using them:)

  5. Rachel @ Bakerita February 6, 2013 at 12:05 am

    So glad I found your blog…loving all your recipes! Followed you on the social media sites…! 🙂 This cake looks so delicious. My sister is GF and loves lemony desserts, so I’ll have to test this out on her!

    1. admin February 9, 2013 at 8:32 pm

      I hope that you and your sister loves this cake as much as we do! I swear you will never know it is gluten-free.

  6. Lydia March 13, 2014 at 3:16 pm

    Where do you find that brand gluten free flour?

  7. Jac November 27, 2015 at 3:56 pm

    wish you had a printing widget on your page. If there is one, i cannot find it

    1. Meg November 27, 2015 at 6:23 pm

      Hi Jac, this is an older recipe on our site that looks like it hasn’t been changed over yet. It now has a print button in the recipe box. Enjoy!

  8. Alene December 22, 2019 at 2:12 pm

    Oh my goodness! This is perfection! It was so easy to make, and it came out of the pan with ease. And delicious too! Thank you for a wonderful recipe.

    1. thismess January 8, 2020 at 1:49 pm

      You are so welcome! I am glad you love it!

  9. Alene December 23, 2019 at 1:17 pm

    I don’t recall if I already reviewed this, but if I did, I apologize. This cake is divine! I used a cake pan with the bottom lined with parchment and heavily greased the sides and parchment. It came out like a dream. I am wondering if I added a little meyer lemon juice to the batter, that would intensify the flavor. The zest is so subtle that I would like more lemony flavor. How much, do you think, if I do that? I am going to make this cake again and again, as long as meyer lemons are in season. I love it that much! Thank you!

    1. thismess January 8, 2020 at 1:48 pm

      I am SO SO glad you loved it!! I would start at the zest of 1 lemon and go from there!


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