This easy gluten free lemon bundt cake recipe with lemon glaze is moist and delicious! This is the best gluten free cake and is a yummy dessert to serve.
We have a lot of eggs on the farm right now. The chickens have started laying a lot and though I love a good fried egg I needed some other recipes to use eggs.
This Gluten Free Lemon Bundt Cake Recipe uses five eggs, so it’s perfect to use the excess eggs I’ve been gathering. I love to use the duck and geese eggs for baking. I think they make the recipe richer and denser.
This gluten free lemon bundt cake with lemon glaze is easy and quick to mix together and bakes in under an hour. It is delicious served slightly warm with the glaze over it.
If you are looking for a dessert to serve for Easter dinner this would be perfect. It can be made ahead and stored covered for up to two days.
If you like this gluten free cake you might also enjoy:
Gluten Free Cinnamon Coffee Cake
Gluten Free Pumpkin Cake with Cream Cheese Frosting
Gluten Free Apple Bundt Cake
Gluten Free Chocolate Cake with Cream Cheese Frosting
I get my baking supplies from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores!
PrintGluten Free Lemon Bundt Cake with Lemon Glaze Recipe
This easy gluten free lemon bundt cake recipe with lemon glaze is moist and delicious! This is the best gluten free cake and is a yummy dessert to serve.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Cake
- Method: Baking
Ingredients
Cake:
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)
Glaze:
1 cup Confectioner’s Sugar
1/8 tsp. Sea Salt
4 tsp. Lemon Juice
Instructions
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.
Notes
Be sure you are using a cooking grade essential oil. Not all essential oils are meant to be consumed!
Keywords: lemon, bundt cake, cake
** The essential oils used in this recipe are from Young Living. If you are interested in purchasing these oils or want more information please visit my Young Living page.
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