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.
3/4 cup Unsalted Butter, at room temperature
1 cup Granulated Sugar
3 large Eggs
1/3 cup Lemon Juice
1 cup Sour Cream
1/2 cup Milk
2 Tbsp. Lemon Zest
3 cups Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Sea Salt
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.
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 45-50 minutes or until a tooth pick inserted in the center comes out clean.
Let cake cool for 10 minutes in the pan and then invert onto a cooling rack.
After the cake cools completely mix together glaze and pour over cake. I like to put the glaze on right before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, dessert, cake, baking, Easter