Homemade Gluten Free Lemon Bundt Cake with Lemon Icing

This lemony, moist gluten free lemon bundt cake was the perfect cake to enjoy at my father in law’s summer birthday party last weekend.

Gluten Free Lemon Bundt Cake http://fearlessdining.com

If you have been following for awhile, you know our lemon tree is overflowing with lemons.

Huge lemons, the size of grapefruits!

We have been farming lemons out the best we can to friends. Last year we had so many lemons the branches were breaking on our tree. This year we are being much more proactive and I am using lemons in as manyΒ  lemon recipes as I can :-).

This fool proof gluten free, dairy free lemon bundt cake recipe will become your favorite cake recipe in no time :-).

If you want to try other fresh lemon desserts, check out these gluten free lemon donuts and gluten free lemon layer cake recipes!

Gluten Free Lemon Bundt Cake http://www.fearelssdining.com

This bundt cake is truly a show stopper and is perfect for entertaining, or even using the batter to make delicious cupcakes for a party. Wheat free, gluten free, and Celiac safe πŸ™‚

**Click here to see all of the cake recipes on this blog.

(*Please note there is an affiliate link in this recipe. If you make a purchase using an affiliate link, it won’t change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I appreciate your support.)

Tools You Need to Make This Recipe:

  1. Bundt pan. This non-stick bundt pan is key to create this bundt cake…otherwise it would be titled sheet pan cake πŸ™‚
  2. Mixing bowls. These rubber bottom bowls make mixing so much easier because they don’t slide around your counter while you are mixing!

Gluten Free Lemon Bundt Cake

Course: Dessert
Cuisine: American
Print

Ingredients

  • 3/4 cup almond flour
  • 2 cups gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • 1 1/2 teaspoons baking powder
  • 1 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 3/4 cups light coconut milk
  • 3 large eggs
  • 1 tablespoon oil I used coconut
  • 4 tablespoons lemon juice
  • For Icing:
  • 1 cup powdered sugar
  • 1-2 teaspoons lemon juice add lemon juice slowly until icing is thick and drizzles when you lift the spoon out.

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray a bundt pan with coconut oil.
  3. In a large bowl, add dry ingredients and whisk to blend.
  4. In a small bowl, add wet ingredients and whisk to blend.
  5. Pour wet ingredients into dry ingredients and mix well.
  6. Bake for 30-40 minutes. (test if it is done by inserting a wooden toothpick into the cake. If crumbs come up on the toothpick, it isn't ready yet.)
  7. Allow cake to cool.
  8. Prepare icing and drizzle over cool cake.

What is your favorite bundt cake recipe?Β 

Here are 9 More Delicious Desserts to Try

Round out the menu with these delicious menu ideas:

corn pancake

Gluten Free Corn Pancakes with Tomato Relish

Easy Gluten Free Paella found at http://www.fearlessdining.com

Easy Gluten Free Paella

More lemon/lime goodness:

Gluten Free Lime Bars found at http://www.fearlessdining.com

Gluten free lime bars

Gluten Free Lemon Curd Coconut Cupcakes tray

Gluten Free Lemon Curd Coconut Cupcakes – these are stuffed full of delicious lemon curd.

Gluten Free Lemon Tart found at http://www.fearlessdining.com

Gluten Free Lemon Tart

Gluten Free Lemon Donuts found at http://www.fearlessdining.com

Gluten Free Lemon Donuts

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Comments

  1. This bundt cake looks so deliciuos. Over the weekend, I tried a lemon-chocolate bundt cake. Now, I am ready to try your recipe. Happy birthday to your FIL.

  2. Okay, you had me at lemon – I am obsessed with anything and everything lemon and this dessert looks incredible!!! I will def. try this on a weekend for brunch, my friends will probably go crazy for it!

  3. Love this recipe Sandi! Perfect for some birthdays we have coming up!

  4. I wish I could reach through the screen and snag some of this yummy looking lemon bundt cake! I bet it would be delish with any hot or cold beverage. Thanks for sharing the recipe!

    Best,
    Chrystal

  5. Beautiful bundt cake! Matches perfectly with a cup of tea…

  6. Dear Sandi, your bundt cake looks perfect. I know I would love this…lemon cake is one of my favorites. xo, Catherine

  7. I am so jealous you have a lemon tree!! That is very cool. We go lemons nonstop here. My husband makes fun of me when he sees how many I buy each week at the grocery store, but as far as I am concerned, lemons are a staple. I use them so much and I go through them like crazy! Anyway, your bundt cake looks amazing! I’d definitely like to try it! Pinning for later! πŸ™‚

  8. I am allergic to almonds, is the another flour to substitute?

  9. Sandi, your cake looks fantastic, I wish I had some to go with a nice cup of tea πŸ™‚ I’d love to have a citrus tree in my yard, it’s certainly hot enough in Mississippi in the summer for Lemons to grow but it’s a bit too cold in the winter unfortunately.

  10. I love lemon desserts, this bundt cake sounds wonderful, I wish I had a lemon tree too!

  11. Lemons the size of a grapefruit? Sign me up πŸ™‚

    This cake is so pretty — looks delish β™₯

  12. I love bundt cake and the lemon is perfect for summer.

  13. I love lemon, but I’ve never actually made a bundt cake. It looks so good Sandi, I think I need to add a bundt pan to my collection!

  14. Oh my. I love lemon baked goods and this is calling to me. πŸ™‚ Thanks so much for sharing at Savoring Saturdays, Sandi!

  15. This cake looks so light & flavorful! I love using citrus, it’s such a terrific flavor – definitely on the radar to make this!

  16. I love lemons and just made this bunds cake. It turned out very moist/dense inside and looked under cooked, even though I had it in the oven for 55 minutes. I am new to gluten free cooking, any suggestions?

  17. Sue Fuqua says:

    Thanks so much for the Gluten Free Lemon Bundt Cake with Lemon Icing recipe. I have used it for the last four weekends as a base. I have added different mixtures of sugar (turbine, white cane, and brown) different kinds of flours, even quick oats, and different kinds of fruits. I have a mini bundt pan and a couple of small baking dishes. I keep one, and give the other ones away. It works every time. Since it is sweet enough to add icing, I put the zest in the batter. Still have 15 minutes until my lemon blueberry, raspberry, dark chocolate chip bundt cake is done to have with a cup of coffee. Thank you again!

  18. Sue Fuqua says:

    It is me again……Yes! another success. And it is sweet enough not to have icing!

  19. Can I sub maple syrup for the sugar?

    • Hi Selina,

      I have not tried this recipe with maple syrup. Because it is a liquid, you may need to adjust the dry ingredients. Would you please write back and let us know how it turned out if you try it.

  20. Question? Made the cake per recipe. Used better batter for GF flour. Had to cook it another 20-30 min after the 40 and still a little gummy?? What am I doing wrong??

    Thanks ?

    • Hi Angela, I am not sure since I have never used this flour. I looked online at their ingredients and there is A LOT of starch in their flour blend. I have to think the starch content with the lemon probably is the reason your cake is gummy. I always use Bob’s Red Mill 1 to 1 GF blend or Authentic Foods Multi Blend when I make this recipe.

  21. Hello from ?? Rockies! I’m new to your site & love it! My allergies are many, do you know of a substitute for Xanthan gum, or other Gums? I badly want to make this Lemon Bundt Cake, but know I will need to replace it at the higher 4,600 ft. Altitude here. Thanks for your great site (still happily exploring) & help. Cheers.

    • Hi Elle, thank you so much for your note. I had someone else write about the gums today and I did a quick Google search and see people often use egg white as a substitute. I haven’t tried this, but egg white is pretty sticky so it makes sense. If you try this, could you please come back and let everyone know if it worked? Thank you πŸ™‚

  22. Janice Andreyka says:

    I can’t wait to try this ….. it will be good with iced tea here in the Arizona desert !
    Sandi, thank you for sharing this recipe !!

  23. Wondering if I ca. Sucessfully substitute buttermilk for the coconut milk. I just have a ton of it. Sounds deliscious!

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