Gluten Free Lemon Bundt Cake with Lemon Glaze

You can enjoy our Gluten Free Lemon Bundt Cake with Lemon Glaze recipe. This easy-to-make recipe promises a perfect balance of sweet and citrus flavors, catering to gluten-free lifestyles without compromising on taste. Made with largely available ingredients, this palate-pleasing and versatile cake is perfect for any occasion. Whether you follow a gluten free diet or simply crave a delicious dessert, this Lemon Bundt Cake is a must-try dessert for a burst of citrusy pleasure in every bite!

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!

👩‍🍳What kitchenware you need to make the Gluten Free Lemon Bundt Cake with Lemon Glaze

👩‍🍳For a detailed ingredient list, check the recipe card below

Our unique ingredient for this recipe is poppy seeds. Learn about poppy seeds here

🕐How to make the Gluten Free Lemon Bundt Cake with Lemon Glaze

A mixing bowl with butter and sugar to make the Gluten Free Lemon Bundt Cake with Lemon Glaze
Cream butter with sugar in a large mixing bowl
Add more ingredients to make the gluten free lemon bundt cake
Add eggs, vanilla extract, yogurt, and lemon juice
Making the Gluten Free Lemon Bundt Cake
Mix dry ingredients including gluten free flour, baking powder and baking soda in a large bowl
Making the gluten free lemon bundt cake
Add poppy seeds and lemon zest
Making the gluten free lemon bundt cake
Pour the dough in a bundt pan
Making the gluten free lemon bundt cake
The gluten free lemon bundt cake is baked

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!

More gluten free cake recipes? Click for the here

A slice of gluten free lemon bundt cake with lemon glaze in a plate on the counter

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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 frosting recipe here

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.

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A slice of gluten free lemon bundt cake with lemon glaze in a plate on the counter

Gluten Free Lemon Bundt Cake with Lemon Glaze

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You can enjoy our Gluten Free Lemon Bundt Cake with Lemon Glaze recipe. This easy-to-make recipe promises a perfect balance of sweet and citrus flavors, catering to gluten-free lifestyles without compromising on taste.
5 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 14
Calories 362 kcal

Equipment

  • 3 mixing bowls
  • 1 hand mixer
  • 1 Bundt cake pan

Ingredients
 
 

Dry ingredients

  • Non-stick cooking spray
  • 1 ¼ cups granulated sugar
  • 4 cups all-purpose gluten free flour
  • teaspoons baking soda
  • teaspoons baking powder
  • 2 tablespoons poppy seeds

Wet ingredients

  • 1 teaspoon real vanilla extract
  • 1 cup unsalted butter softened to room temperature
  • 3 large eggs room temperature
  • cup lemon juice
  • ¾ cup whole milk Greek yogurt
  • 1 tablespoon lemon zest

Lemon Glaze Ingredients

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Instructions
 

  • Prepare a standard-sized Bundt pan by spraying with non-stick cooking spray. Set aside
  • Prepare a standard-sized Bundt 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!

Notes

Use eggs at room temperature. The batter will not be as cold and the cake will bake quicker resulting in a moist cake 

Nutrition

Serving: 1Calories: 362kcalCarbohydrates: 53gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 70mgSodium: 155mgPotassium: 52mgFiber: 4gSugar: 28gVitamin A: 458IUVitamin C: 4mgCalcium: 85mgIron: 2mg
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