Gluten-Free Lemon Bundt Cake

Why Make This Recipe

This Gluten-Free Lemon Bundt Cake is perfect for anyone who loves a light and refreshing dessert without gluten. It’s not only delicious, but also easy to make. The bright flavor of lemon combined with the soft texture makes it a delightful treat for gatherings, birthdays, or just a sunny afternoon at home. Plus, it’s great for those following a gluten-free diet or anyone who simply enjoys a tasty cake!

How to Make Gluten-Free Lemon Bundt Cake

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 2 tablespoons lemon juice
• Zest of 2 lemons
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease a bundt cake pan with butter or cooking spray.
2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the buttermilk, lemon juice, lemon zest, and vanilla extract until combined.
5. In another bowl, mix the gluten-free flour, baking powder, and salt together.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Pour the batter into the greased bundt pan.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for about 15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.

How to Serve Gluten-Free Lemon Bundt Cake

This cake can be served plain or with a light dusting of powdered sugar on top for extra sweetness. You can also add a simple glaze made from lemon juice and powdered sugar if you want to enhance the lemon flavor. Pair it with a cup of tea or coffee for a lovely afternoon treat!

How to Store Gluten-Free Lemon Bundt Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. It will stay fresh in the freezer for up to three months.

Tips to Make Gluten-Free Lemon Bundt Cake

• Make sure all your ingredients are at room temperature for better mixing.
• Use a high-quality gluten-free flour blend to get the best texture.
• Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
• Allow the cake to cool for the full 15 minutes in the pan before transferring it to avoid breakage.

Variation

If you want to change up the flavors, you can substitute orange juice and zest for the lemon for an Orange Bundt Cake. You can also add poppy seeds for a classic lemon-poppy seed flavor that pairs wonderfully with the lemon.

FAQs

1. Can I use regular flour instead of gluten-free flour?
Yes, if you don’t need to keep it gluten-free, feel free to use regular all-purpose flour in the same amount.

2. Can I make this cake ahead of time?
Absolutely! You can make it a day in advance. Just store it tightly covered to keep it fresh.

3. How can I tell if my cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready to come out of the oven.

Gluten-Free Lemon Bundt Cake

A light and refreshing gluten-free lemon bundt cake that's perfect for gatherings, birthdays, or a sunny afternoon treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups gluten-free all-purpose flour Use a high-quality gluten-free flour blend.
• 1.5 cups granulated sugar
• 1 cup unsalted butter, softened Ensure butter is at room temperature.
• 4 large eggs Use room temperature eggs.
• 1 cup buttermilk At room temperature.
• 2 tablespoons lemon juice Freshly squeezed for best flavor.
• Zest of 2 lemons
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a bundt cake pan with butter or cooking spray.
2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the buttermilk, lemon juice, lemon zest, and vanilla extract until combined.
5. In another bowl, mix the gluten-free flour, baking powder, and salt together.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Pour the batter into the greased bundt pan.

Baking

1. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
2. Let the cake cool in the pan for about 15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.

Notes

Serve plain or with a light dusting of powdered sugar. For a glaze, mix lemon juice and powdered sugar. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.