Homemade Gluten Free Lemon Bundt Cake with Lemon Icing
Homemade Gluten Free Lemon Bundt Cake with Lemon Icing is a refreshing dessert that brightens any occasion. This delightful cake features a moist, fluffy texture paired with a zesty lemon flavor and a glossy icing. Ideal for family gatherings or a cozy treat, this recipe balances simplicity and impressive results, ensuring every bite is a burst of sunshine.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder (gluten-free)
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs
- ⅓ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup powdered sugar (for icing)
- 2 tbsp milk or dairy-free alternative (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and grease your bundt pan.
- Whisk together gluten-free flour, baking powder, and salt in a bowl.
- In another bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in lemon juice and zest.
- Gradually mix in dry ingredients alternately with milk until combined.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- For icing, mix powdered sugar with lemon juice and milk until smooth; drizzle over the cooled cake.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Swap lemon zest for orange zest for a different flavor. Add poppy seeds for added crunch. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.