Gluten-Free Lemon Bundt Cake

Bright, zesty, and irresistibly moist, this Gluten-Free Lemon Bundt Cake is the perfect dessert for any occasion. Made with gluten-free all-purpose flour and a touch of xanthan gum for the ideal texture, this cake is infused with fresh lemon juice and fragrant lemon zest for a vibrant citrus flavor in every bite. A rich combination of Greek yogurt and softened butter ensures a tender crumb, while the simple tangy lemon glaze adds a beautiful finish. Whether you're serving it at a brunch, tea party, or as an after-dinner treat, this easy-to-make bundt cake is a showstopping gluten-free option everyone will love. Perfectly balanced in sweetness and tartness, it’s a foolproof recipe that’s as delightful to eat as it is to make!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2.5 cups Gluten-Free All-Purpose Flour
• 2 teaspoons Baking Powder
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 0.5 teaspoon Xanthan Gum
• 0.75 cup Unsalted Butter, softened
• 1.5 cups Granulated Sugar
• 4 units Large Eggs
• 1 teaspoon Vanilla Extract
• 2 tablespoons Lemon Zest
• 0.25 cup Fresh Lemon Juice
• 1 cup Plain Greek Yogurt
• 1.5 cups Powdered Sugar
• 3 tablespoons Fresh Lemon Juice for Glaze

Directions

Step 1

Preheat your oven to 350°F (175°C) and generously grease a 10-cup Bundt pan with butter or gluten-free baking spray.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and xanthan gum. Set aside.

Step 3

In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.

Step 5

On low speed, alternate adding the flour mixture and the Greek yogurt to the butter mixture, beginning and ending with the flour. Mix in the fresh lemon juice until just combined, taking care not to overmix.

Step 6

Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

Step 9

In a medium bowl, whisk together the powdered sugar and fresh lemon juice for the glaze until smooth.

Step 10

Once the cake has cooled, drizzle the lemon glaze over the top of the cake. Allow the glaze to set before serving.

Step 11

Slice and enjoy your Gluten-Free Lemon Bundt Cake!

Nutrition Facts

Serving size	1539.5 grams (1539.5g)

Amount per serving	% Daily Value*
Calories	4735

Total Fat 172.50g	221%
Saturated Fat 100.80g	504%
Polyunsaturated Fat 0.20g
Cholesterol 1156mg	385%
Sodium 3122mg	136%
Total Carbohydrate 774.40g	282%
Dietary Fiber 10.70g	38%
Total Sugars 489.20g
Protein 57.80g	116%

Vitamin D 160IU	800%
Calcium 500mg	38%
Iron 6mg	34%
Potassium 818mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 4.7%

Carbs: 63.5%