Gluten-Free Lemon Bundt Cake
Bright, zesty, and irresistibly moist, this Gluten-Free Lemon Bundt Cake is a citrus lover’s dream! Made with a blend of gluten-free all-purpose flour, creamy Greek yogurt, and fresh lemon juice, this recipe ensures a tender crumb that packs a bold, sunny flavor. The vibrant lemon glaze, delicately drizzled over the cake, adds a touch of sweetness that perfectly complements the tangy base. Ideal for brunches, celebrations, or an anytime treat, this easy-to-follow recipe uses simple ingredients and is ready in just over an hour. Whether you’re gluten-free or simply craving a classic dessert with a twist, this Lemon Bundt Cake will delight your taste buds with every slice!
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Recipe Information
Ingredients
- 2.5 cups Gluten-Free All-Purpose Flour
- 2 teaspoons Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Xanthan Gum
- 0.75 cup Unsalted Butter, softened
- 1.5 cups Granulated Sugar
- 4 units Large Eggs
- 1 teaspoon Vanilla Extract
- 2 tablespoons Lemon Zest
- 0.25 cup Fresh Lemon Juice
- 1 cup Plain Greek Yogurt
- 1.5 cups Powdered Sugar
- 3 tablespoons Fresh Lemon Juice for Glaze
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 10-cup Bundt pan with butter or gluten-free baking spray.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and xanthan gum. Set aside.
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
On low speed, alternate adding the flour mixture and the Greek yogurt to the butter mixture, beginning and ending with the flour. Mix in the fresh lemon juice until just combined, taking care not to overmix.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
In a medium bowl, whisk together the powdered sugar and fresh lemon juice for the glaze until smooth.
Once the cake has cooled, drizzle the lemon glaze over the top of the cake. Allow the glaze to set before serving.
Slice and enjoy your Gluten-Free Lemon Bundt Cake!
Nutrition Facts
Calories |
4735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1156 mg | 385% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 774.4 g | 282% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 489.2 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 500 mg | 38% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
