This Gluten-Free Lemon Bundt Cake with Lemon Glaze will become one of your go-to gluten-free dessert recipes! It's a super EASY recipe that yields a gluten-free cake with a fabulous soft & fluffy texture and amazing lemon flavor, and is finished with a bright lemon glaze that tastes even better than it looks! Perfect anytime-- for entertaining, for brunch, for dessert or a simple weekday treat.
Gluten-Free Lemon Bundt Cake
An easy gluten-free dessert recipe for a crowd-pleasing Lemon Bundt Cake!
So excited for you to try this Gluten-Free Lemon Bundt Cake with lemon glaze!
I am certain it will become one of your go-to gluten-free desserts!
It is an EASY recipe that yields a gluten-free cake with a fabulous soft and fluffy texture and amazing lemonflavor and finished with a bright and yummy lemon glaze that tastes even better than it looks!
It’s a pretty and delicious gluten-free cake that is perfect anytime— for entertaining, for brunch, for dessert or a simple weekday treat.
And as I mentioned above, it is an easy recipe!
Before we get to the ingredients, I want to point out that there is a cooking video on this page so you can see how easy it is to make.
And as with all our recipes, there is a printable recipe with exact measurements and directions at the bottom of the page.
So let’s make the Gluten-Free Lemon Bundt Cake!
You’ll need 11 ingredients in total:
butter or dairy-free butter
gluten-free all purpose flour (with xanthan gum) (we used GFJules, affiliate link)
baking soda (not in photo)
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the gluten-free Lemon Bundt Cake with lemon glaze…
The cake batter is basic and comes together in 5 easy steps, taking about 15-20 minutes including juicing and zesting the lemons.
Cream the butter and sugar until light and fluffy.
Add in eggs, one at a time.
Add in vanilla, lemon juice and lemon zest.
Combine the flour, baking powder, baking soda and salt. Set aside.
Alternately add flour mix and sour cream, until you have a beautiful thick, creamy batter.
Pro tips on measuring and mix flour:
How to measure gluten-free flour:
I say this often in my videos but it’s worth repeating: The proper way to measure gluten-free all purpose flour is to spoon it into a measuring cup then level it with a knife (as opposed to scooping it).
This will give you the most accurate measurement, versus scooping it with the measuring cup which could give you extra flour and lead to a denser cake (and no one wants a dense cake!)
In my experience, accurate measuring matters much more in gluten-free baking than non-gluten-free baking which seems to be a little more forgiving.
Mixing flour and leavening agents with a pastry cutter, whisk or fork:
This will both combine the dry ingredients and make the flour a little finer as if sifting it, again helping to provide an amazing light, soft and fluffy texture.
The batter is gorgeous! It’s thick and creamy and very spreadable.
Now all that’s left to do is spoon the batter in your bundt pan and bake!
A note about the bundt pan…
I used a 10 inch bundt pan but any tube pan will work!
And don’t be intimidated by the bundt pan and it’s curves… just be sure to grease and flour it well before adding the batter. That way the cake should come out easily when you turn it over.
Next, spoon your batter into the prepared bundt pan, spread evenly and bake!
Your kitchen will smell amazing while it bakes!
Removing the cake from the bundt pan:
First let the cake rest and cool in the bundt pan for 30 minutes.
Then turn the bundt pan over onto a wire rack (I will often lift a wire baking rack up to the pan so that they are touching then flip the entire pan and rack over). The pan will lift right off!
Let cool completely on the wire rack before adding glaze.
If you add glaze while the cake is still warm 2 things will happen: the glaze may not appear “white” as it will melt a bit on the cake, and the glaze may drip off the cake a lot.
The Lemon Glaze
The lemon glaze is easy and yummy!
All you need is fresh lemon juice and powdered (confectioner’s sugar).
And all you do is whisk it together in a 2 cup liquid measuring cup or small bowl. I prefer the liquid measuring cup for pouring the glaze onto the cake.
When the cake is completely cooled (I’ve said this several times but I speak from experience, you’ll be tempted to glaze the cake when it’s still warm and it will still taste good but won’t be as pretty), pour, spoon or drizzle the glaze any way you want to.
Pro tip: Add the glaze when the cake is still on a wire rack and place wax paper beneath the wire rack to catch any excess glaze that drips through the center or down the sides.
Let the glaze set for 5-10 minutes, gently lift and move to a serving plate, slice and enjoy!
The cake is a fabulous golden color, a perfect light and soft texture and an amazing lemon flavor!
A perfect cake for anytime -- for entertaining, for brunch, for dessert or a simple weekday treat. It's a super EASY recipe that yields a perfect gluten-free cake with a fabulous soft & fluffy texture and amazing lemon flavor, and finished with a bright lemon glaze that tastes even better than it looks!
Grease and flour a 10 inch bundt pan and set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
Add eggs, one at a time, mixing each one to combine.
Add lemon juice, vanilla, lemon zest and mix to combine.
In a small bowl, whisk flour, baking powder, baking soda and salt.
Alternately add flour mix and sour cream.
Spoon into prepared pan. spread evenly and bake 50 minutes. Toothpick should come out clean and it will pull away from the edges slightly.
Let cool in bundt pan for 30 minutes, then remove cake from bundt pan. (Turn bundt pan over onto a wire baking rack, lift pan off cake) and let cake cool additional 30-60 minutes or until entirely cool.
Make the glaze: In a 2 cup liquid measuring cup or small bowl, whisk lemon juice and powdered sugar until combined. For a thicker glaze add a tablespoon or two of powdered sugar as desired.
Pour, spoon or drizzle glaze over cooled cake. Pro tip: place wax paper underneath wire baking rack to collect any excess glaze as it drips off cake.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
6 thoughts on “Gluten-Free Lemon Bundt Cake”
Made this for Mother’s Day dinner. I am the only one in my family that eats gluten free as I have a wheat allergy. But my husband & son both loved the cake! It was perfect as the grand finale! It will be made many more times!
So happy you all loved it! Thank you!!
Have you ever tried this recipe with alternate sugars for diabetics like Swerve?
2 cups of regular sugar is a lot!
Great question! I have not… let me know if you try it.
I made this lemon bundt cake today for my husband’s birthday–he’s only been diagnosed with celiac recently. I followed your directions to a T–even ordering a package of GFJules flour–and the result was amazing! I’ve tried making other baked goods using other flours and, for whatever reason, they’ve never turned out as promised. (Could reasonably be baker error!)
Anyway, thank you for this recipe. The cake was light and delicious. I didn’t put a glaze on it because I ran out of powdered sugar, so simply dusted the cake. Perfect!
This just made my day! So happy you loved the cake and so happy you tried and love GFJules flour too! Thank you!