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.

Jump to:
- Recipe Ingredient Notes
- How to make a Gluten Free Lemon Bundt Cake
- Lemon Icing
- Storage & Freezing of Gluten Free Lemon Bundt Cake
- What's the difference between Almond Flour and Almond Meal?
- FAQ about Gluten Free Lemon Bundt Cake
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Recipes to try
- 📖 Recipe
- 💬 Comments
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
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
This gluten free lemon bundt can be baked in a 9x13 pan but you may will have some extra batter (which can be baked in muffin tins). You may also use two 9" round cake pans instead. Make sure to adjust baking times accordingly.
Basically, any cake can be a bundt cake, as long as it is baked in a bundt pan. Pound cakes on the other hand are a little bit different. Traditionally pound cakes are dense and originally were made with a pound each of butter, sugar, eggs, and flour.
While I have not tested this recipe with dairy-free butter, non-dairy milk and non-dairy sour cream, it should not be a problem to make this recipe dairy-free.

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 very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and 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. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it 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
📖 Recipe
Gluten Free Lemon Bundt Cake

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!
Ingredients
Gluten Free Lemon Bundt Cake
- 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
- 180 grams powdered sugar
- 30-45 grams lemon juice
For Garnish
- 25 grams granulated sugar
- lemon zest as needed
Instructions
How to bake a Gluten Free Lemon Bundt Cake
- Preheat the oven to 350F.
- 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.
- 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.
- 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.
- Add the room temperature eggs, one by one, allowing 30 seconds between each addition.
- In a separate bowl combine the room-temperature milk, sour cream, and fresh lemon juice and mix until fully combined.
- 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.
- 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.
- Allow the cake batter to rest on the counter for 5-10 minutes.
- 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.
- 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.
- 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.
- Allow the gluten-free lemon bundt cake to cool to room temperature before finishing it with the lemon glaze.
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.
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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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 350
Calories are a guestimate and randomly generated.
Kate says
These are fantastic! Since I’m the only one who eats GF in my family, I made half a recipe and made them as muffins/cupcakes. I used about 30g less of sugar and used buttermilk instead of milk. I cannot believe how good they are! The small amount of lemon pudding makes the real lemon really pop! I will definitely make these again! I think they are so good, they don’t even need the icing!
Alex says
soooo yummy! we made it as afternoon tea for a fellow gluten free friend who was visiting and it was gorgeous! so light and tasty - the whole family enjoyed. you wouldn't be able to tell that it is gluten free. I recommend to all 🙂
Cindy says
Can I use regular flour in this recipe?
Daniela says
Cindy, the gluten-free flour may be replaced with 305 grams of "regular flour". Add all the other ingredients as instructed in the recipe.
Silvia says
We love dessert recipes with lemon and this one is now a favorite. Even though you mention that the lemon pudding mix can be substituted with corn starch I decided to run to the store and get the pudding for the extra punch of lemon flavor. I loved the flavor and the moist consistency of this cake.
Maggie says
We ate this so fast. Lol. We loved every last crumb of this cake.
Daniela says
I guess that’s a good sign 🤣
Mikayla says
I had some fresh Meyer lemons from a neighbors tree and all the other ingredients needed, so we whipped this together and loved the fresh lemon flavor!
Daniela says
Lucky you! I am jealous that you got to make this cake with Meyer Lemons
Loreto and Nicoletta says
My mom made the most incredible lemon bundle cake. You have brought back that feeling of excitement I used to get knowing lemon bundy cake waiting for us after school. I am so inspired to vake this cake.
Thank you for letting me remember
Daniela says
This makes my heart so happy <3
Tristin says
This cake was so good with my morning coffee. It had a great lemon flavor!
Sandhya Ramakrishnan says
I got really attracted to the recipe seeing your crumb texture. I used Bob's red mill GF flour and the recipe did not fail me. I used mini bundts as they are much easier to wrap and freeze.
Lisa Grant says
I love the texture of this cake! Perfect to make for gluten free guests!
Daniela says
Thank you, Lisa! It really has the best texture
Moop Brown says
I'm always looking to try more gluten free recipes and this one looks tasty and like the perfect texture as well.
Jenny Graves says
My favorite desert in the world is lemon cake. And these Bundt cakes are fabulous. The fact they are gluten free is an added bonus. Delicious!
Antonia says
As someone who loves all things lemon, this cake was AMAZING! Extremely lemon-y in the best way. I honestly never thought to rub the lemon zest into the sweetener first, and it made such a difference.
I did want to ask a silly question, I hope that's ok! While my cakes taste great, they always turn out really dense. I can't have sugar at all, so I use a sugar substitute which is a mix of granulated erythritol and stevia, sometimes a mix of those plus xylitol - I assume that's the issue, since bread recipes that don't rely on sugar as much usually turn out nicely. The cake batter itself is also really really thick before baking. My guess is that the substitutes just absorb water differently than real sugar would, but I'm no scientist haha!
Since I can't use real sugar, would you happen to have any ideas how to combat this issue? Do you think adding less of the granulated sweetener and replacing some with liquid stevia would work to counter how much liquid it absorbs? Any ideas would be much appreciated!!
Daniela says
Antonia, you already answered the question yourself. Your issue is the sugar substitutes. Sugar not only provides sweetness but also moisture and keeps cakes from getting dense. I don't bake with sugar substitutes so I can not provide a solution right now.
Aileen says
*****
Great cake.
Cake was easy to make and tasted delicious. Non-gf family members enjoyed it as well. I couldn’t find instant lemon pudding mix so I just substituted corn starch as advised. I will make it again when I can find the lemon pudding mix.
Mara says
I made this for a non-gluten free crowd and it was a hit!! I made it as written (with cornstarch and KAF measure for measure flour), and the results were perfect!! The glaze and lemon sugar were delicious additions to the cake, which was not too sweet (for those who want the lemon cake without the additions) but with a wonderful texture. I adore lemon flavors during the summer - I’ll definitely be making this again!!
Kelly Kardos says
Just made this for after dinner with friends and wow!! What an absolutely delicious cake-beautiful lemon flavor, amazing crumb and just perfect. Even my non gf friends loved it. Thanks for this new fav!!
Tiffany says
If I wanted to add poppyseeds to this, how much would you advise adding?
Daniela says
I add around 20 grams poppy seeds to my Gluten Free Lemon Poppy Seed Muffins so for this Lemon Bundt Cake I would add around 30 grams.