Gluten Free Lemon Bundt Cake

Nothing like a Gluten Free Lemon Bundt Cake bursting with fresh lemon flavor. It's moist and tender and super easy to make. This gluten-free cake calls for lemon zest, freshly squeezed lemon juice, and some instant lemon pudding mix which gives it a burst of lemon flavor. The perfect cake if you ask me to celebrate Citrus Season and Spring Holidays such as Easter Brunch and Mother's Day.

The fact that citrus is in season during the colder months is one of nature’s more genius moves. Packed with Vitamin C and juicy, zesty flavor, those citrus desserts like this Gluten Free Lemon Bundt Cake are for sure a cure for your winter blues. 

If you love lemon desserts, make sure to check out my super easy recipe for Lemon Curd and everyone's favorite gluten-free lemon muffins.

Recipe Ingredient Notes

Gluten Free Flour: To test this recipe for Lemon Bundt Cake I have tried my own gluten-free flour blend and Bob's Red Mill 1-to-1. Both flour blends produce a tender, moist crumb, and exceptional flavor. I am not saying other brands will not work in this recipe. I just have not tested them in this application. Flour blends used to develop this great recipe do contain xanthan gum.

Almond Flour: The almond flour gives this gluten-free lemon bundt cake its beautiful structure and moist crumb. If you prefer to keep this recipe nut-free, please substitute the almond flour with the same amount of gluten-free flour. 

Instant Lemon Pudding: Instant pudding mix helps with the texture, moisture, and lemon flavor of this gluten-free pound cake. The instant lemon pudding also helps to extend the shelf life of this cake. I use Jell-O Instant Lemon Pudding Mix which is gluten-free and vegan. Can be substituted with equal amounts of cornstarch or gluten-free flour.

Lemons: Since we are using the zest of the lemons in this recipe for gluten-free lemon bundt cake I recommend using organic lemons (if you can). No matter what, make sure to give them a good rinse.

Sour Cream:  Sour Cream not only provides flavor in this pound cake but also fat. Substitute with Greek Yogurt if you like.

How to make a Gluten Free Lemon Bundt Cake

To make this Gluten Free Lemon Pound Cake Recipe, make sure the butter and the large eggs are at room temperature as well as the milk and the sour cream. While eggs can come to room temperature quickly when placed in a bowl with warm water, butter can take sometimes a lot longer (depending on how warm our environment is). Room temperature butter should be around 65F "warm" and should not appear greasy. To temper butter quickly, unwrap it and cut it into smaller chunks. Let it sit at room temp while you prepare the other ingredients you will need to make this gluten-free bundt cake.

As for the bundt pan, I recommend using a pan that holds 10-12 cups. I use a 9" Bundt Pan for this cake. If you do not have a bundt pan, you may also bake it in a 9x13" pan (Do not overfill it!) or two 9" round cake pans.

Step 1: Preheat the oven to 350F.

Step 2: In a small bowl whisk together the gluten-free flour, almond flour, instant lemon pudding mix (or corn starch), baking powder, and kosher salt. Set aside.

Step 3: In a large bowl combine the granulated sugar and lemon zest. Using your fingers, rub the zest into the sugar. This will bring out the oils and lemon flavor of the zest and give the lemon bundt cake a bright lemon flavor without adding lemon extract.

Step 4: Combine the room-temperature unsalted butter, granulated lemon sugar, and vanilla extract in the bowl of the stand mixer fitted with the paddle attachment. At a medium speed, mix the ingredients until light and fluffy, around 2 minutes. Make sure to stop the mixer halfway through and scrape the sides of the bowl with a flexible spatula.

Step 6: Add the room temperature eggs, one by one, allowing 30 seconds between each addition. The batter will look curdled but once you add the dry ingredients, it will come back together.

Step 7: In a separate bowl combine the room-temperature milk, sour cream, and fresh lemon juice and mix until fully combined.

Step 8: Add the dry ingredients to the wet ingredients, one-third at a time alternating with the milk mixture. Mix until it has a smooth consistency. Overmixing the cake batter may cause a denser bundt cake.

Step 9: Spray the inside of the Bundt pan with nonstick spray or grease thoroughly with butter. Transfer the gluten-free lemon cake batter to the prepared bundt pan and with a small offset knife or flexible spatula spread it out evenly. Allow the cake batter to rest on the counter for 5-10 minutes.

Step 10: Place the bundt cake pan in the preheated oven and bake at 350F for 50-55 minutes. The top of the cake will be golden brown and a cake tester or toothpick inserted in the center of the cake comes out clean (a few crumbs are okay) If using a digital thermometer, the internal temperature should be 200F.

Step 11: Carefully remove the bundt pan from the oven and place it on a cooling rack. Allow the bundt cake to cool in the pan for 10 minutes.

Step 12: Invert the slightly cooled Bundt cake onto a wire rack set over a sheet tray. If you have sprayed your bundt pan generously, it should slide out of the pan without any issues.

Step 13: Allow the gluten-free lemon bundt cake to cool to room temperature before finishing it with the lemon glaze.

Lemon Icing

To make the lemon glaze, combine the sifted powdered sugar and 30 grams (around 2 tablespoons) of freshly squeezed lemon juice in a small bowl. Use a whisk or a fork and mix until smooth. The glaze should be on the thicker side but if you like it to be thinner, add more lemon juice.

Drizzle the lemon glaze over the cooled gluten free lemon bundt cake and garnish with some lemon sugar. To make lemon sugar, combine fresh lemon zest and granulated white sugar in a small bowl and rub the zest into the sugar. Allow for it to sit at room temperature therefore the zest can dry out a bit.

Allow the glazed cake to sit for 5-10 minutes before slicing and serving to give the lemon glaze time to set up properly. Once the glaze has set, cut yourself a thick slice and enjoy the best gluten-free lemon bundt cake you will ever have.

If you are not a fan of glazes, you may also dust the lemon bundt cake with some powdered sugar instead.

Storage & Freezing of Gluten Free Lemon Bundt Cake

This gluten-free lemon bundt cake will keep fresh for up to 3 days at room temperature. Make sure to keep it in an airtight container.

To freeze the entire cake or pieces, first wrap the cooled cake in plastic wrap. Then place the plastic-wrapped cake (or cake pieces) into a freezer bag. The gluten lemon bunt will keep in the freezer for about 2 months. Allow the cake to thaw overnight in the fridge or thaw at room temperature.

What's the difference between Almond Flour and Almond Meal?

Almond Meal is on the coarse side since it’s made from ground-up whole almonds. Almond flour on the other hand is made from blanched almonds which are finely ground. Since the skin of the almonds has been removed, almond flour is very fine, almost like a powder. This makes it a fabulous addition to gluten-free baking.

FAQ about Gluten Free Lemon Bundt Cake

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.

More Recipes to try

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📖 Recipe

Yield: 1 9" lemon bundt cake

Gluten Free Lemon Bundt Cake

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Gluten Free Lemon Bundt Cake packed with fresh Lemon flavor. This gluten-free bundt cake is the perfect way to celebrate citrus season, A holiday brunch must make!

Prep Time 20 minutes

Cook Time 55 minutes

Cooling Time 30 minutes

Total Time 1 hour 45 minutes

Ingredients

Gluten Free Lemon Bundt Cake

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• 335 grams gluten-free multi purpose flour
• 50 grams almond flour
• 25 grams instant lemon pudding pulver (or cornstarch)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 226 grams unsalted butter, room temperature
• 375 grams granulated white sugar
• Zest of 2 large lemons (roughly 2 Tablespoons)
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 120 grams milk, any percentage, room temperature
• 50 grams fresh squeezed lemon juice
• 50 grams sour cream, room temperature

Lemon Icing

Toggle ingredient group

• 180 grams powdered sugar
• 30-45 grams lemon juice

For Garnish

Toggle ingredient group

• 25 grams granulated sugar
• lemon zest as needed

Instructions

How to bake a Gluten Free Lemon Bundt Cake

1. Preheat the oven to 350F.
2. In a small bowl whisk together the gluten-free flour, almond flour, instant lemon pudding mix (or cornstarch), baking powder, and kosher salt. Set aside.
3. In a bowl (like the bowl of the stand mixer) combine the granulated sugar and lemon zest. Using your fingers, rub the zest into the sugar.
4. Combine the room-temperature butter, lemon sugar, and vanilla extract in the bowl of the stand mixer fitted with the paddle attachment. At a medium speed, mix the ingredients until light and fluffy, around 2 minutes. Make sure to stop the mixer halfway through and scrape the sides of the bowl with a flexible spatula.
5. Add the room temperature eggs, one by one, allowing 30 seconds between each addition. 
6. In a separate bowl combine the room-temperature milk, sour cream, and fresh lemon juice and mix until fully combined.
7. Add the dry ingredients to the wet ingredients, one-third at a time alternating with the milk. Mix until it has a smooth consistency. Don't overmix the cake batter or you will end up with a denser bundt cake.
8. Spray the inside of the 10-12 cup Bundt Pan with nonstick spray or grease thoroughly with butter. Transfer the gluten-free lemon cake batter to the prepared bundt pan and with a small offset knife or flexible spatula spread it out evenly. 
9. Allow the cake batter to rest on the counter for 5-10 minutes.
10. Place the bundt cake pan in the preheated oven and bake at 350F for 50-55 minutes. The top of the cake will be golden brown and a cake tester or toothpick inserted in the center of the cake comes out clean (a few crumbs are okay) If using a digital thermometer, the internal temperature should be 200F.
11. Carefully remove the bundt pan from the oven and place it on a cooling rack. Allow the bundt cake to cool in the pan for 10 minutes.
12. Invert the slightly cooled Bundt cake onto a wire rack set over a sheet tray. The sheet tray will catch the drippings from the glaze.
13. Allow the gluten-free lemon bundt cake to cool to room temperature before finishing it with the lemon glaze.

Lemon Glaze

1. Combine the sifted powdered sugar and 30 grams (around 2 tablespoons) of freshly squeezed lemon juice in a small bowl. Use a whisk or a fork and mix until smooth. The glaze should be on the thicker side but if you like it to be thinner, add more lemon juice.
2. Drizzle the lemon glaze over the cooled gluten free lemon bundt cake and garnish with some lemon sugar. 

Lemon Sugar

To make lemon sugar, combine fresh lemon zest and granulated white sugar in a small bowl and rub the zest into the sugar. Allow for it to sit at room temperature therefore the zest can dry out a bit.

Allow the glazed cake to sit for 5-10 minutes before slicing and serving to give the lemon glaze time to set up properly.

Notes

Storage: This gluten-free lemon bundt cake will keep fresh for up to 3 days at room temperature. Make sure to keep it in an airtight container.

Recommended Products

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• 
  Wilton Perfect Results Premium Non-Stick 9-Inch Fluted Tube Pan

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 350

Calories are a guestimate and randomly generated.

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