Gluten Free Lemon Bundt Cake with Lemon Glaze
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Looking for the perfect gluten free dessert? This Gluten Free Lemon Bundt Cake with Lemon Glaze is light, fluffy, and bursting with bright citrus flavor. Made with simple ingredients, this easy lemon bundt cake from scratch is a foolproof recipe for any occasion. The poppy seeds add a delicate crunch, while the zesty glaze brings just the right amount of sweetness. Whether you need a springtime treat, a brunch centerpiece, or just a slice of something delicious, this gluten free bundt cake is a must-try!
Ready to make it? Get your apron and let’s make it!
Why we love 💕the Gluten Free Lemon Bundt Cake with Lemon Glaze
- We love gluten free baking
- This gluten free cake is a visually stunning bundt cake and palate-pleasing
- It is perfectly balanced -you have both the sweet and citrus flavors in a slice!
📝Ingredients
- Granulated sugar – Adds sweetness and helps create a soft, tender crumb. 🍬
- All-purpose gluten-free flour – The base of the cake! A good blend ensures a light, fluffy texture. 🌾🚫
- Unsalted butter – Adds richness and moisture while giving the cake a buttery flavor. 🧈
- Eggs – Essential for structure and binding, making the cake light yet sturdy. 🥚
- Lemon juice – Provides a bright, citrusy tang and enhances the cake’s flavor. 🍋
- Whole milk Greek yogurt – Keeps the cake moist and adds a slight tang for balance. 🥄
- Lemon zest – Packs an extra punch of lemon flavor without adding excess liquid. 🍋✨
Lemon Glaze Ingredients
- Powdered sugar – Creates a smooth, sweet glaze that balances the tartness. 🍚
- Fresh lemon juice – The key to a bright, tangy glaze that complements the cake. 🍋
👩🍳For a detailed ingredient list, check the recipe card below
Our unique ingredient for this recipe is poppy seeds. Learn about poppy seeds here
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👩🍳What kitchenware you need to make the Gluten Free Lemon Bundt Cake with Lemon Glaze
- Large mixing bowls
- Hand mixer
- Bundt cake pan
🕐How to make the Gluten Free Lemon Bundt Cake with Lemon Glaze
While the gluten free lemon cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Drizzle the cooled cake with some lemon glaze right before serving and enjoy!
For more gluten free treats, try our Sweet and Tart Gluten Free Rhubarb Crisp, One Bowl Gluten Free Banana Nut Muffins, and the Gluten Free Dairy Free Oatmeal Raisin Cookies
Did you make this? Follow us on Pinterest @wedesserts or using the hashtag #wedesserts on Instagram and Facebook. We can’t wait to see your creation!
FAQs about the Gluten Free Gluten Free Lemon Bundt Cake with Lemon Glaze
What type of gluten free flour I should use for this Lemon Bundt Cake recipe?
We made this recipe with Bob’s Red Mill Gluten Free All-Purpose Baking Four. Other blends should work, but some may need more or less liquid than others depending on the starch content. Gluten Free flour mixes may contain different flours including oat flour, garbanzo bean flour, fava bean flour, tapioca flour, sorghum flour, and others. Make sure that the gluten free flour blend is certified gluten free.
Can I replace the whole milk yogurt with sour cream?
You can replace the whole yogurt with sour cream. We used whole milk yogurt because it is healthier compared to sour cream. Greek yogurt has a thick texture and is also tart therefore it is a good substitute for this recipe. We ❤️ love Greek yogurt!
What is the best way to make lemon glaze?
It’s in the recipe card! We mixed only two ingredients, lemon juice and powdered sugar. You can add a little bit of simple syrup or milk, but we didn’t. Additionally, you can make buttercream frosting instead of glaze. Check our Buttercream Frosting recipe
What lemon juice I should use?
We used fresh lemon juice to get that fresh lemon flavor! You can also use bottled lemon juice available in grocery stores.
Can I make this gluten free lemon cake recipe dairy free?
You can make it dairy free. You need to use plant-based butter in equal portions. In addition, you will need to replace the Greek yogurt with any type of plant-based yogurt or plant-based sour cream. This may result in significant changes in texture and flavor.
How many days does the Gluten Free Lemon Bundt Cake stay fresh?
This gluten free Bundt Cake will stay fresh for up to 5 days. Keep it on the counter in a covered cake keeper or in an airtight container. You can refrigerate the lemon bundt cake in an airtight container for up to 5 days.
Can I freeze the Gluten Free Lemon Bundt Cake?
If you want to freeze your lemon bundt cake, make sure that it is cooled to room temperature. Just wrap it tightly in plastic wrap and freeze for up to 3 months in an airtight container or freezer bag. Thaw completely in the fridge before serving at room temperature.
📖 RECIPE CARD
Gluten Free Lemon Bundt Cake with Lemon Glaze
Equipment
- standard-sized Bundt cake pan (10-inch)
Ingredients
Dry ingredients
- non-stick cooking spray
- 1 ¼ cups granulated sugar
- 4 cups all-purpose gluten free flour
- 1¼ teaspoons baking soda
- 1¼ teaspoons baking powder
- 2 tablespoons poppy seeds
Wet ingredients
- ¾ cup whole milk Greek yogurt
- 1 cup unsalted butter softened to room temperature
- 1 teaspoon real vanilla extract
- 3 large eggs room temperature
- ⅓ cup lemon juice
- 1 tablespoon lemon zest
Lemon Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Prepare a standard-sized Bundt cake pan by spraying with non-stick cooking spray. Set aside
- Cream the butter and sugar in a large mixing bowl
- Add the vanilla, eggs, lemon juice, and whole milk Greek yogurt and mix until smooth
- Combine the flour, baking soda, baking powder, poppy seeds, and lemon zest in a separate bowl
- Add dry ingredients slowly to the wet ingredients and mix until smooth
- Transfer the cake batter into the prepared Bundt pan
- Place in the pre-heated oven for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean
- While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside
- Remove from oven and place hot pan on a wire rack to cool for 30-40 minutes before serving
- To serve, remove cake from pan and slice
- Drizzle with some lemon glaze right before serving. Enjoy!
