Homemade Gluten Free Lemon Bundt Cake with Lemon Icing

This moist gluten free lemon bundt cake with a lemonade icing is full of fresh lemon flavor. This gluten free lemon cake is a light dessert and is perfect for when friends come over for dinner!

This moist gluten free lemon bundt cake with a lemonade icing is full of fresh lemon flavor.

Fresh Lemons

If you have been following for awhile, you know our lemon tree is overflowing with lemons. Huge lemons, the size of grapefruits!

Here is a lemon next to a pineapple. They are almost the same size. Totally crazy, right?

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 :-).

You will find this easy bundt cake recipe to beΒ moist and delicious.

If you want to try other fresh lemon desserts, check out these gluten free lemon donuts and gluten free lemon layer cake recipes! Fresh lemon is also delicious with seafood, chicken, and many other savory dishes.

This moist gluten free lemon bundt cake with a lemonade icing is full of fresh lemon flavor. 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. You can find many different decorative patterns in bundt cake pans. Don’t forget to spray your bundt pan with coconut oil to prevent the cake from sticking to it. Wheat free, gluten free, and Celiac safe πŸ™‚

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

More delicious lemon and lime desserts to try:

(*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!

How to make a gluten free bundt cake:

5 from 2 votes
Print
Gluten Free Lemon Bundt Cake
Course: Dessert
Cuisine: American
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.

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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?

    • Hi Troy, I am happy to help. First, can you please tell me what gluten free flour blend you used?

      • Hi Sandi,
        I used Bob’s Red Mill All Purpose Baking Flour.
        Thanks

        • Hi Troy, I have only used the flour mix you used for fried chicken coating. It contains bean flours, which are very dense. If you click the link gluten free flour blend, you will see I used a very different mix by Bob’s. His 1 to 1 gluten free mix is much lighter than what you used. Using gluten free flours is like doing a chemistry experiment. Each starch, flour, and how finely the flours are milled all play different roles. This is one of my favorite articles on the gluten free flours, and how they behave: http://glutenfreegoddess.blogspot.com/2008/12/baking-cooking-substitutions-for-gluten.html I hope this helps.

          • Thank you so much Sandi. There is loads of helpful information here. I can suddenly see my G/Free cooking taking a positive change for me and my daughter.
            Many Thanks

          • I am so happy I can help. I remember when the kids and I had to go gluten free. It was before there were products in the stores and I had to figure out how to make gluten free bread. I tossed so many attempts straight into the trash. If you ever have any questions, please let me know. My favorite gluten free flour blend is Bob’s 1 to 1 mix Ultimately, it works in almost everything. Plus it has xanthan gum already in it so you don’t have to add more. My other favorites include Authentic Foods Multi Grain blend and Pamela’s Pancake and Baking mix (has nuts though.) Please feel free to ask any questions you have along the way. sandi@fearlessdining.com Also, the mix you have with the bean flours is great for savory things. I use it for eggplant parmesan and frying foods, like fried chicken.

  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!

  24. Just wondering how to substitute the sugar and wondering if anyone tried less sugar, sugar substitue/alternatives. Thank you
    Rachel

    • Hi Rachel, I am not sure what sugar substitution would work. I would think less sugar would be fine, and you could easily skip the lemon icing. Please write back and let us know what you try and how it turns out πŸ™‚

  25. Hi Sandi!
    Thank you so much for the recipe! I am planning to make it for a little gathering with some friends tonight! I’ll write another comment later about how it turned out! πŸ™‚

    • Thank you so much Chloe. I had a person write that they used Cup4Cup for this recipe and it didn’t work. The only big difference I could figure is that that particular flour blend has a lot of milk powder in it…and somehow it reacted differently. I am not sure which gluten free flour blend you are using so I did want to mention that just in case you were looking at using that brand.

  26. This was a hit! Made this for a gathering where the host is a gluten-and-dairy-free eater, so I wanted to make sure she could enjoy it! Everyone (including the gluten and dairy lovers) went back for seconds! Next time I might add some lemon zest; I love lemon cakes so I like them to be extra lemony. I used Bob’s Red Mill for both the almond flour and the GF blend and the cake turned out perfectly moist. Thanks for the great, easy recipe!

  27. Brittany Coleman says:

    Sorry for the stupid question, but you list oil (coconut oil in your case) in the ingredients. Is this for the wet ingredients or is this just to put in the pan so it doesn’t stick? Sorry, I’m a very inexperienced baker, but wanted to make this for my birthday πŸ™‚

    • Hi Brittany, no question is stupid. When I was learning how to make gluten free baked goods, I had SO many fails. It is hard. Coconut oil is considered one of the wet ingredients. I also like to use a separate coconut spray oil (Trader Joe’s) to spray pans so nothing sticks. I hope this helps, feel free to ask any question :-). Sandi

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