Gluten-Free Lemon Bundt Cake Recipe
This gluten-free lemon bundt cake is perfectly moist, bursting with citrus flavor, and topped with sweet lemon glaze—easy enough for beginners
There’s something magical about a golden gluten-free lemon bundt cake sitting pretty on your counter, isn’t there? Last spring, I made this for Easter brunch, and my mother-in-law (who’s been baking for 40 years) couldn’t believe it was gluten-free. The crumb was tender, the lemon flavor was bright without being sour, and that glossy glaze? Well… it practically demanded a second slice.
If you’re just starting your gluten-free baking journey or you need a foolproof dessert that doubles as breakfast (we won’t judge!), this recipe’s your new best friend. It uses simple pantry ingredients, comes together in about an hour, and the results are so impressive that nobody will guess it’s gluten-free.
What I love most is how forgiving this gluten-free lemon bundt cake really is. Even if your kitchen skills are still warming up, you’ll end up with a showstopper cake that tastes like sunshine and feels like a warm hug.
Table of Contents
Easy Gluten-Free Lemon Bundt Cake
Equipment
- 10-inch bundt pan
- Large mixing bowl
- Small mixing bowl
- Electric mixer
- Wire baking rack
- 2-cup measuring cup
- Whisk
- Spatula
Ingredients
For the Cake
- 1 cup butter or dairy-free butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon zest
- ⅓ cup fresh lemon juice
- 3 cups gluten-free all-purpose flour with xanthan gum (GF Jules recommended)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sour cream or dairy-free sour cream
For the Lemon Glaze
- 2 cups powdered sugar
- 2-4 tablespoons fresh lemon juice depending on desired glaze consistency
Instructions
- Preheat your oven to 350°F and generously grease and flour a 10-inch bundt pan—don’t skimp on this step or your beautiful cake might stick. Set the prepared pan aside while you mix up the batter.
- In a large mixing bowl, cream together the butter and sugar until the mixture looks light and fluffy, which should take about 3 minutes with an electric mixer. You’ll know it’s ready when the color lightens and the texture becomes almost cloud-like.
- Add the eggs one at a time, making sure each egg is fully mixed in before adding the next one. This builds structure into your gluten-free lemon bundt cake and keeps the batter silky smooth.
- Stir in the lemon juice, vanilla extract, and lemon zest until everything’s nicely combined. The batter might look slightly curdled at this point—that’s totally normal and nothing to worry about!
- In a separate small bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until there are no lumps. This ensures even distribution of the leavening agents throughout your cake.
- Add the flour mixture and sour cream to your wet ingredients in alternating portions, starting and ending with the flour. Mix just until combined—overmixing can make gluten-free baking turn out gummy, so a gentle hand wins here.
- Spoon the batter into your prepared bundt pan and spread it evenly with a spatula. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean and the cake pulls away slightly from the pan edges.
- Let the cake cool in the bundt pan for 30 minutes—this resting time helps it hold together beautifully. Then flip the pan over onto a wire baking rack, gently lift off the pan, and let your gluten-free lemon bundt cake cool for an additional 30-60 minutes until it’s completely cool to the touch.
- While the cake cools, make your glaze by whisking together powdered sugar and 2 tablespoons of fresh lemon juice in a 2-cup measuring cup or small bowl. The mixture will look thick initially but will thin out as you whisk—add more lemon juice one tablespoon at a time for a thinner, drizzle-friendly consistency.
- If your glaze feels too runny as you’re about to pour it, simply whisk in an extra tablespoon or two of powdered sugar. Pro tip: place wax paper underneath your wire rack to catch any glaze drips for easy cleanup!
- Pour, spoon, or drizzle the lemon glaze over your completely cooled cake in whatever artistic pattern makes your heart happy. Let the glaze set for about 5 minutes, then slice, serve, and watch it disappear!
Notes
Gluten-Free Lemon Bundt Cake Ingredients
| Ingredient | Amount |
|---|---|
| Butter or dairy-free butter, room temperature | 1 cup |
| Granulated sugar | 2 cups |
| Large eggs, room temperature | 4 |
| Vanilla extract | 1 teaspoon |
| Fresh lemon zest | 2 tablespoons |
| Fresh lemon juice | ⅓ cup |
| Gluten-free all-purpose flour (with xanthan gum) | 3 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1 teaspoon |
| Sour cream or dairy-free sour cream | 1 cup |
For the Lemon Glaze:
| Ingredient | Amount |
|---|---|
| Powdered sugar | 2 cups |
| Fresh lemon juice | 2-4 tablespoons |
Gluten-Free Lemon Bundt Cake Instructions
Step 1: Preheat your oven to 350°F and generously grease and flour a 10-inch bundt pan—don’t skimp on this step or your beautiful cake might stick. Set the prepared pan aside while you mix up the batter.
Step 2: In a large mixing bowl, cream together the butter and sugar until the mixture looks light and fluffy, which should take about 3 minutes with an electric mixer. You’ll know it’s ready when the color lightens and the texture becomes almost cloud-like.
Step 3: Add the eggs one at a time, making sure each egg is fully mixed in before adding the next one. This builds structure into your gluten-free lemon bundt cake and keeps the batter silky smooth.
Step 4: Stir in the lemon juice, vanilla extract, and lemon zest until everything’s nicely combined. The batter might look slightly curdled at this point—that’s totally normal and nothing to worry about!
Step 5: In a separate small bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until there are no lumps. This ensures even distribution of the leavening agents throughout your cake.
Step 6: Add the flour mixture and sour cream to your wet ingredients in alternating portions, starting and ending with the flour. Mix just until combined—overmixing can make gluten-free baking turn out gummy, so a gentle hand wins here.
Step 7: Spoon the batter into your prepared bundt pan and spread it evenly with a spatula. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean and the cake pulls away slightly from the pan edges.
Step 8: Let the cake cool in the bundt pan for 30 minutes—this resting time helps it hold together beautifully. Then flip the pan over onto a wire baking rack, gently lift off the pan, and let your gluten-free lemon bundt cake cool for an additional 30-60 minutes until it’s completely cool to the touch.
Step 9: While the cake cools, make your glaze by whisking together powdered sugar and 2 tablespoons of fresh lemon juice in a 2-cup measuring cup or small bowl. The mixture will look thick initially but will thin out as you whisk—add more lemon juice one tablespoon at a time for a thinner, drizzle-friendly consistency.
Step 10: If your glaze feels too runny as you’re about to pour it, simply whisk in an extra tablespoon or two of powdered sugar. Pro tip: place wax paper underneath your wire rack to catch any glaze drips for easy cleanup!
Step 11: Pour, spoon, or drizzle the lemon glaze over your completely cooled cake in whatever artistic pattern makes your heart happy. Let the glaze set for about 5 minutes, then slice, serve, and watch it disappear!
Substitutions For Gluten-Free Lemon Bundt Cake
Dairy-Free Options: You can easily transform this into one of those easy lactose-free desserts by swapping regular butter for your favorite dairy-free butter and using dairy-free sour cream. I’ve had great success with vegan butter brands and coconut cream-based sour cream—the texture stays just as tender and moist.
Flour Blends: If you don’t have GF Jules on hand, any quality gluten-free all-purpose flour blend with xanthan gum already included will work beautifully. Just make sure it’s a 1:1 baking blend designed to replace regular flour, or your gluten-free lemon bundt cake might not rise properly.
Sugar Swaps: For a less-refined option, you can use coconut sugar in place of granulated sugar, though this will give your cake a slightly golden color and deeper caramel notes. The powdered sugar in the glaze is trickier to substitute, so I’d stick with the real deal there for that smooth, glossy finish.
Citrus Variations: Not a lemon fan? Man, oh man, you can absolutely use lime, orange, or even grapefruit juice and zest instead! Just keep the measurements the same and adjust the glaze sweetness to taste since some citrus fruits are more tart than others.
Troubleshooting For Your Gluten-Free Lemon Bundt Cake
Cake Stuck in the Pan: If your bundt cake refuses to budge after cooling, try this trick—place the pan back in a warm oven (turned off) for 2-3 minutes to slightly soften the edges, then flip it again. Always grease and flour your pan thoroughly before adding batter to prevent this headache.
Dense or Gummy Texture: This usually happens from overmixing the batter or using old gluten-free flour that’s gone stale. Mix just until the ingredients come together, and always check the expiration date on your flour—gluten-free blends can lose their effectiveness over time.
Cake Cracked on Top: A few small cracks are totally normal and will be hidden once you flip the cake out of the pan! Deep cracks usually mean the oven temperature was too high, so double-check your oven’s accuracy with an oven thermometer if this keeps happening.
Glaze Too Thick or Thin: The perfect glaze consistency is totally personal preference, so don’t stress if you need to adjust it. Add lemon juice one teaspoon at a time to thin it out, or whisk in powdered sugar by the tablespoon to thicken it up—you’re the boss of your own glaze!
Storage & Meal Prep
Store your gluten-free lemon bundt cake in an airtight container at room temperature for up to 3 days, or pop it in the fridge for up to a week if your kitchen runs warm. The glaze might soften slightly in the fridge, but the flavor actually gets even better as the lemon has time to really soak in.
For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw slices at room temperature for about an hour, and they’ll taste just-baked fresh—perfect for those mornings when you want something special without any effort.
Gluten Free Baking Breakfast Serving Suggestions
This gluten-free lemon bundt cake shines brightest when served as a breakfast dessert alongside hot coffee or tea on a lazy weekend morning. The bright citrus flavor wakes up your taste buds without feeling too heavy, making it absolutely perfect for spring brunches or Mother’s Day celebrations.
You can also dress it up for dessert by serving warm slices with a dollop of whipped cream and fresh berries. The tangy lemon pairs beautifully with strawberries, raspberries, or blueberries, and adds a gorgeous pop of color that makes every slice Instagram-worthy.
Variations For Breakfast Dessert Gluten Free
Kid-Friendly Version: Reduce the lemon juice to ¼ cup and add an extra ½ teaspoon of vanilla extract for a milder, sweeter flavor that picky eaters will love. You can also add ½ cup of mini chocolate chips to the batter for a fun birthday cake twist that combines gluten-free baking breakfast vibes with crowd-pleasing chocolate.
Poppy Seed Lemon Cake: Stir 2 tablespoons of poppy seeds into the batter after you’ve mixed in the flour for that classic lemon-poppy combination. The little seeds add a pleasant crunch and make this already-special cake feel even more bakery-fancy.
Berry Swirl: Before baking, swirl ½ cup of fresh or frozen blueberries or raspberries gently into the batter with a knife. You know, the berries will sink a bit during baking but create beautiful pockets of fruity flavor that complement the lemon perfectly.
Double Lemon Glaze: For serious lemon lovers, increase the lemon juice in the glaze to the full 4 tablespoons and add an extra tablespoon of lemon zest. This creates an intensely citrusy coating that makes every bite sing with bright, sunny flavor.
Gluten-Free Lemon Bundt Cake FAQs
Can I make this gluten-free lemon bundt cake ahead of time?
Absolutely! This cake actually tastes even better the next day after the flavors have had time to meld together. Bake it up to 2 days in advance, store it covered at room temperature, and add the glaze a few hours before serving for the freshest presentation.
What’s the best gluten-free flour for bundt cakes?
Any high-quality 1:1 gluten-free all-purpose flour blend that contains xanthan gum works beautifully here. I personally love GF Jules for its fine texture and reliable results, but Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure are excellent alternatives that deliver consistent, tender crumbs.
How do I know when my bundt cake is fully baked?
Your cake is ready when a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs, the top springs back lightly when touched, and the edges pull away slightly from the pan. The baking time can vary by 5-10 minutes depending on your oven, so start checking around the 45-minute mark.
Can I use bottled lemon juice instead of fresh?
While you technically can, I really encourage you to use fresh lemon juice for the best flavor in this gluten-free lemon bundt cake. Fresh juice has a brightness and complexity that bottled versions just can’t match, and since lemon is the star ingredient here, it makes a noticeable difference in the final taste.
Why do my eggs and butter need to be at room temperature?
Room temperature ingredients blend together much more smoothly and create a better emulsion, which translates to a more tender, evenly-textured cake. Cold eggs can cause the butter to seize up and create a lumpy batter, while room-temp ingredients whip up light and fluffy in minutes.
Final Thoughts
If you loved this sunny, citrusy creation, you’ll absolutely want to check out our irresistibly fudgy chocolate crinkle cookies for when you’re craving something rich and chocolatey. And for more breakfast dessert gluten-free inspiration, don’t miss our silky dairy-free pumpkin pie with oat milk—it’s perfect for holiday gatherings or cozy weekend mornings.
Looking for another crowd-pleasing treat that works beautifully alongside this lemon cake? Try our decadent hot cocoa cookies that taste like drinking your favorite winter beverage in cookie form!
For more information on the health benefits of incorporating citrus into your diet, check out this comprehensive guide to citrus nutrition from Harvard’s nutrition experts. And if you’re new to gluten-free baking and want to understand the science behind why certain ingredients work, this detailed gluten-free baking resource offers helpful tips from trusted celiac disease specialists.
