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Gluten Free Lemon Bundt Cake with Lemon Glaze Recipe

This Gluten Free Lemon Bundt Cake with Lemon Glaze is easy to mix together and uses some of the abundance of eggs we have on the farm right now.


1 cup Butter, unsalted & softened
1 1/2 cups Granulated Sugar
5 large Eggs
2 1/2 cups Gluten Free Flour
1/2 cup Tapioca Flour
2 tsp. Baking Powder
1 tsp. Sea Salt
1 tsp. Xanthum Gum
1 cup Almond Milk (or your milk of choice)
2 tsp. Dried Lemon Peel
2 drops Lemon Essential Oil (I prefer Young Living’s Lemon Vitality Oil)

1 cup Confectioner’s Sugar
1/8 tsp. Sea Salt
4 tsp. Lemon Juice


Preheat oven to 350 degrees.

In a mixer beat the softened, unsalted butter with the sugar until creamed together. Add the five eggs and beat until mixed together.

In a separate bowl combine the flours, baking powder, sea salt, and xanthum gum. Add this mixture 1/2 cup at a time to the wet ingredients. Mix until all ingredients are just combined. Add the milk, lemon peel and lemon oil. Mix until the batter is smooth.

Grease a bundt pan with butter or solid coconut oil. Be sure to really coat the pan so your cake comes out easily. Pour batter evenly in the bundt pan and tap a couple of times on the counter to get air bubbles out.

Bake at 350 degrees for 50 minutes or until a tooth pick inserted in the center comes out clean.

Let cake cool for 10 minutes and the invert onto a serving platter or plate. After the cake cools completely mix together glaze and pour over cake. I like to put the glaze on right before serving.


Be sure you are using a cooking grade essential oil. Not all essential oils are meant to be consumed!

Keywords: lemon, bundt cake, cake

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