Gluten Free Lemon Bundt Cake
Ingredients
- 3/4 cup almond flour
* see note
- 2 cups gluten free flour blend
* see note
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 3/4 cups almond milk
- 2 large eggs
- 2 tablespoons oil
I used coconut
- 3 tablespoons lemon juice
Use four for extra lemon flavor
- 1 tablespoon lemon zest
- 1 cup powdered sugar
- 1-2 teaspoons lemon juice
add lemon juice slowly until icing is thick and drizzles when you lift the spoon out.
Directions
- 1
Preheat the oven to 350º F.
- 2
Spray a bundt pan with coconut oil.
- 3
In a large bowl, add dry ingredients and whisk to blend.
- 4
In a small bowl, add wet ingredients and whisk to blend.
- 5
Pour wet ingredients into dry ingredients and mix until just barely mixed.
- 6
Bake for 45-50 minutes. Bake time may vary depending on the size of the bundt cake pan you use.
- 7
To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- 8
Allow cake to cool.
- 9
Prepare icing and drizzle over cool cake.
Gluten Free Lemon Bundt Cake
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Based on 110 ratings
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About this Recipe
Craving a bright, tender cake that everyone can enjoy, even those avoiding gluten? This easy Gluten Free Lemon Bundt Cake delivers vibrant citrus flavor and a perfectly moist crumb, all crowned with a sweet lemonade icing.
This recipe shines by combining a balanced blend of gluten-free flours, including almond flour, to create a wonderfully tender texture that's often elusive in gluten-free baking. The simple assembly means you get incredible bakery-quality results without any fuss, making it perfect for both seasoned bakers and beginners.
You'll be delighted by the bright, zesty aroma that fills your kitchen as this cake bakes. The finished bundt cake boasts a beautifully golden crust and a soft, airy interior. Each slice offers a burst of refreshing lemon, perfectly complemented by the sweet, tangy lemonade icing that generously drizzles over every curve. This delightful treat promises a moist, flavorful experience that belies its gluten-free nature, making it a delicious choice for any occasion.
For an extra bright and tangy kick, feel free to increase the lemon juice from three to four tablespoons in the cake batter. While coconut oil was used in testing, you can experiment with other neutral-flavored oils, such as vegetable or canola oil, to suit your preference.
This beautiful Gluten Free Lemon Bundt Cake makes a stunning centerpiece for any dessert table, perfect for gatherings, brunches, or simply as an uplifting afternoon treat with a cup of tea or coffee.