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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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.