Delightful Homemade Gluten Free Lemon Bundt Cake Recipe

Imagine walking into a sunlit kitchen, where the air is thick with the zesty scent of lemons and the sweet aroma of baked goods. Your taste buds are tingling in anticipation as you realize you’re about to make a Homemade Gluten Free Lemon Bundt Cake with Lemon Icing. lemon cheesecake truffles This delightful cake boasts a fluffy texture with a tangy twist that practically dances on your palate.

Now, let’s talk about how this cake can turn any mundane day into a celebration. Whether it’s a sunny brunch with friends or an intimate family gathering, this cake is your go-to dessert that never disappoints. And trust me, it’ll have everyone asking for seconds—or thirds!

I still remember the first time I made this cake; my friends were blown away by how moist and flavorful it was. Their expressions were priceless as they took their first bites!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Gluten Free All-Purpose Flour: Use a quality blend for the best texture; I prefer brands that include xanthan gum.
• Baking Powder: Ensure it’s gluten-free to keep your cake light and fluffy.
• Granulated Sugar: Sweeten things up with fine sugar for even mixing; it helps achieve that rich flavor.
• Fresh Lemons: Zest and juice for maximum flavor; choose juicy ones for the best results.
• Eggs: Use large eggs for binding; they also provide moisture and richness.
• Unsalted Butter: Make sure it’s softened for easy blending; this adds delicious richness to your cake.
• Milk (or dairy-free alternative): Choose whole milk or almond milk depending on dietary preferences; both work beautifully.
• Powdered Sugar (for icing): Sift before using for a smooth finish; it makes all the difference in presentation.

The full ingredients list, including measurements, is provided in the recipe card directly below. red velvet thumbprint cookies.

Let’s Make it together

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour your bundt pan well to prevent sticking later.

Mix Dry Ingredients: In a bowl, whisk together gluten-free flour, baking powder, and salt until fully combined. This step ensures even distribution of ingredients.

Cream Butter and Sugar: In another bowl, cream softened butter and granulated sugar together until light and fluffy. coconut cream balls You’ll know it’s ready when it turns pale yellow.

Add Eggs and Lemons: Beat in eggs one at a time, then add fresh lemon zest and juice. The aroma will fill your kitchen—it’s heavenly!

Combine Mixtures: Gradually add dry ingredients to the wet mixture, alternating with milk. Mix just until combined; you want the batter airy yet cohesive.

Bake It Up!: Pour batter into prepared bundt pan, smoothing out the top. Bake for 35-40 minutes or until a toothpick inserted comes out clean—don’t peek too soon!

Let the cake cool in the pan for about 15 minutes before transferring it onto a wire rack. Once cooled completely, drizzle over that luscious lemon icing you’ve prepared.

Now stand back because you’re about to become everyone’s favorite baker! Enjoy each slice of this Homemade Gluten Free Lemon Bundt Cake with Lemon Icing while basking in praise from family and friends. savory stuffed Christmas trees Trust me; it’s worth every minute spent in your kitchen!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C) while you mix the batter. Greasing your bundt pan is crucial to ensure a smooth release after baking.

Add Your Touch

Feel free to swap out lemon zest for orange zest or add poppy seeds for an extra crunch. A dash of vanilla extract can also enhance the flavor beautifully.

Storing & Reheating

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake for up to a week, and reheat before serving.

Baking this Homemade Gluten Free Lemon Bundt Cake with Lemon Icing brought back sweet memories of my grandmother’s kitchen filled with laughter and the smell of citrus. For more inspiration, check out this No-Bake Lemon Icebox Pie recipe.

FAQ

Can I use regular flour instead of gluten-free flour?

Using regular flour will change the texture and make it unsuitable for gluten-free diets.

How long does this cake stay fresh?

This cake remains fresh at room temperature for about three days when stored properly.

What can I substitute for eggs in this recipe?

You can use flaxseed meal mixed with water as an egg substitute in this recipe.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Homemade Gluten Free Lemon Bundt Cake with Lemon Icing

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• Author: Amelia
• Total Time: 55 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Indulge in the bright and zesty flavors of this Homemade Gluten Free Lemon Bundt Cake. Perfect for any occasion, this cake features a fluffy texture and vibrant lemon taste, enhanced with a luscious lemon icing. Whether it’s a family gathering or a sunny brunch, this delightful dessert will have everyone coming back for seconds!

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Ingredients

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• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 cup granulated sugar
• 3 large fresh lemons (zested and juiced)
• 3 large eggs
• 1/2 cup unsalted butter (softened)
• 1/2 cup milk (or dairy-free alternative)
• 1 cup powdered sugar (for icing)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a bowl, whisk together gluten-free flour, baking powder, and salt.
3. In another bowl, cream softened butter and granulated sugar until light and fluffy.
4. Beat in eggs one at a time, followed by lemon zest and juice.
5. Gradually add dry ingredients to the wet mixture, alternating with milk.
6. Pour batter into the bundt pan and smooth the top. Bake for 35-40 minutes or until a toothpick comes out clean.
7. Let cool for 15 minutes before transferring to a wire rack. Drizzle with lemon icing once completely cooled.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 284
• Sugar: 22g
• Sodium: 155mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 64mg