This Gluten Free Lemon Bundt Cake with Lemon Glaze is one of those recipes that looks like it took a lot of effort but comes together so easily and the result is absolutely stunning. The combination of fresh lemon juice and lemon zest gives this cake the most beautiful bright citrus flavor and the sour cream keeps it incredibly moist.
There's nothing gritty or dry like so many gluten free cakes can be. I love serving this slightly warm with the glaze drizzled over the top right before it hits the table. It is the perfect spring and Easter dessert and honestly one of my favorite gluten free cakes in my entire collection.
If you are looking for more lemon recipes try my Gluten Free Iced Lemon Cookies, my Gluten Free Lemon Shortbread Bars, my Gluten Free Lemon Curd or my Gluten Free No Bake Lemon Icebox Pie.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Instructions
Preheat oven to 350 degrees. Grease a bundt cake pan with coconut oil or butter. Set aside.
In the bowl of your stand mixer beat the softened unsalted butter with the sugar until creamed together. Add the eggs one at a time beating until mixed together. Add the sour cream, lemon juice, milk and lemon zest. Beat until blended into the batter.
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Add this dry mixture ½ cup at a time to the wet ingredients. Mix until all ingredients are just combined.
Pour batter evenly in the greased bundt pan and tap a couple of times on the counter to get air bubbles out.
Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool for 10 minutes in the pan and then invert onto a cooling rack.
In a small bowl whisk together the powdered sugar, lemon extract, and 1 tablespoon of milk until smooth. Add the second tablespoon of milk only if needed to reach a pourable consistency. Pour over the completely cooled cake right before serving.
Supplies
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Gluten Free Lemon Bundt Cake with Lemon Glaze Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This gluten free lemon bundt cake with lemon glaze is moist, bright, and bursting with fresh lemon flavor in every single bite. Made with real lemon juice, lemon zest, and sour cream for incredible moisture, this is the easiest and most delicious gluten free lemon cake you will ever bake. Finished with a simple homemade lemon glaze it is the perfect spring dessert for Easter, Mother's Day, brunch gatherings, and any occasion where you want to serve something beautiful and impressive without spending hours in the kitchen!
Ingredients
Cake:
- ¾ cup Unsalted Butter, at room temperature
- 1 cup Granulated Sugar
- 3 large Eggs
- ⅓ cup Lemon Juice
- 1 cup Sour Cream
- ½ cup Milk
- 2 Tbsp. Lemon Zest
- 3 cups Gluten Free Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- ½ tsp. Sea Salt
Glaze:
- 1 cup Powdered Sugar
- 1 tsp. Lemon Extract
- 1-2 Tbsp. Milk
Instructions
Preheat oven to 350 degrees. Grease a bundt cake pan with coconut oil or butter. Set aside.
In the bowl of your stand mixer beat the softened unsalted butter with the sugar until creamed together. Add the eggs one at a time beating until mixed together. Add the sour cream, lemon juice, milk and lemon zest. Beat until blended into the batter.
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Add this dry mixture ½ cup at a time to the wet ingredients. Mix until all ingredients are just combined.
Pour batter evenly in the greased bundt pan and tap a couple of times on the counter to get air bubbles out.
Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool for 10 minutes in the pan and then invert onto a cooling rack.
In a small bowl whisk together the powdered sugar, lemon extract, and 1 tablespoon of milk until smooth. Add the second tablespoon of milk only if needed to reach a pourable consistency. Pour over the completely cooled cake right before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Top Tip
Make sure your butter is truly at room temperature before you begin. Cold butter will not cream properly with the sugar and you will end up with a denser, less fluffy cake. I take my butter out of the refrigerator at least an hour before I start baking. Room temperature butter is the single most important step for getting a light and moist bundt cake every time.
Frequently Asked Questions
There really isn't that much difference in the cake batter itself. The bundt cake recipe may call for a bit more moisture and/or baking powder as the cake is going to rise higher than a regular layer cake or sheet cake.
The main difference you might find is that a bundt cake tends to have a crunchier texture on the top. I also love the ease of a bundt cake. The cake gets baked in one pan and then I either drizzle it with a glaze or sprinkle powdered sugar over the top. So much easier than frosting a layer cake!
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free lemon bundt cake recipe I added the sour cream to make it moist and delicious.
If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.
Storage
Store this gluten free lemon bundt cake covered at room temperature for up to 3 days. If you have already added the glaze store it loosely covered so the glaze does not stick. For longer storage wrap the cake tightly and refrigerate for up to 5 days. I recommend adding the glaze fresh right before serving rather than storing the cake with glaze on it for the best presentation.
If you made this gluten free lemon bundt cake I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite spring desserts and I hope it becomes one of yours too!
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