I made this lemon bundt cake for the third time yesterday and my family and I still LOVE it! The cake is fluffy, soft, not too sweet, lemon-y (obviously), and very delicious with the glaze. The first time I made this cake it was delicious and my family and our guests enjoyed it, but I wasn’t happy with the texture. It felt gluten-free if you know what I mean. My family kept saying “It’s really good, you don’t have to remake it.” But I was just not satisfied (that’s the perfectionist in me). The second time was a disaster! It puffed up nicely in the oven but deflated as soon as it came out, which made it super dense and squishy (like mochi) and the glaze was WAY TOO runny (it looked like a giant glazed bundt donut). Even though it was a mess, my grandma tried some and LOVED it! Thankfully this third time everything went very well. I was finally satisfied with it. The best thing about lots of failed recipes is eating lots of cake, figuring out the basic science behind it, and giving the perfected extra cake to my youth group! I hope you will try this delicious cake and enjoy it in the nice spring weather!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click on any of them and purchase anything from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite gluten-free flour blend is here.
Bundt pan is linked here.
Gluten & Nut Free Lemon Bundt Cake
Ingredients
- 2 ⅓ cups Bob's Red Mill Gluten-Free 1:1 Baking Flour spooned and leveled, not scooped
- 1 tsp salt
- 1 ½ tsps baking powder
- ½ tsp baking soda
- The zest from 2 large lemons
- ⅔ cup neutral flavor liquid oil
- 1 ½ cups sugar
- ⅓ cup Greek yogurt full-fat and unsweetened, I used The Greek Gods
- 3 large eggs
- ⅔ cup whole milk
- Fresh squeezed juice from 1 large lemon
- 1 ½-2 tsps vanilla extract
Glaze:
- 1 ½ cups powdered sugar
- 1 lemon I used the one left from zesting in the cake batter
Instructions
- Generously grease a bundt pan with oil or butter. Preheat the oven to 350 degrees F (177 C).
- In a medium-large bowl, measure out the gluten-free flour. Grate the lemon zest directly into the flour (grate every last bit of zest off). Add the salt, baking powder, and baking soda and lightly mix to combine.
- In the bowl of a stand mixer (or a large bowl and use a hand mixer), mix the oil, sugar, and yogurt together using the whisk attachment. While the mixer is running on medium-high speed, add the eggs one at a time, mixing well in between each addition. Mix very well once all the eggs have been added.
- Add roughly half of the dry mixture and mix until combined. While the mixer is running on medium-high speed, slowly pour in half of the milk. Add the rest of the dry mixture and mix until combined. While the mixer is running, slowly pour in the rest of the milk and mix until everything is well combined.
- Scrape the sides of the bowl with a spatula. While the mixer is running on medium-high speed, slowly pour in all of the lemon juice. Add the vanilla and give the batter one last very good mix.
- Pour the batter into the prepared pan and bake for 40-48 minutes or until a toothpick comes out clean. Once baked, let the cake cool to room temperature inside the pan.
- Run a knife around the inside and outside edges of the cooled cake. Place a large plate on top of the bundt pan. Tightly holding the plate and pan, flip them over so that the cake turns out onto the plate.
For the Glaze:
- In a bowl, measure out the powdered sugar. Squeeze the juice from half a lemon and pour it into the powdered sugar. Whisk until combined. If the glaze is dough-like, add more lemon juice about a teaspoon at a time until you reach a pourable yet very thick glaze consistency. Pour the glaze around the top of the cake and let it slowly drip down the sides. Grate more lemon zest on top of the glaze if you wish or decorate however you want. Slice, serve, and enjoy!
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