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Homemade Gluten Free Lemon Bundt Cake with Lemon Icing

By 88 Comments

I would be grateful if you shared this recipe :-)

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 lemon cake recipe is also dairy free, so if you need a gluten free and dairy free birthday cake, this recipe is for you!

And, if you love lemon desserts as much as we do, you will want to check out my Most Popular Gluten Free Lemon Desserts!

Gluten free lemon bundt cake with a lemonade icing on a cake stand with lemons in the background

Fresh Lemons

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

A giant lemon next to a pineapple

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 many lemon recipes as I can :-).

My Kids’ Favorite Gluten Free Lemon Desserts:

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.

Side view of a gluten free lemon bundt cake

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 🙂

Note, this gluten free lemon cake recipe will also make an incredibly moist gluten free layer cake! It is perfect for a gluten free birthday cake. Just use your favorite vanilla frosting. I added lemon curd between the layers and it was AMAZING.

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

More delicious lemon and lime desserts to try:

How to make a gluten free bundt cake:

dry ingredients for a cake in a glass bowl

The first step is to add your dry ingredients and whisk to blend.

Whisking the wet ingredients in a bowl

Whisk your wet ingredients in a bowl.

Pouring your wet ingredients into the bowl

Pour the wet ingredients into the dry ingredients and mix until just barely mixed.

Mixing Tip:

Don’t over-mix the cake batter or your cake will be denser. Spray a bundt pan with coconut oil and pour the batter into the bundt cake pan.

Bake at 350F degrees for 50 minutes.

How to tell when the bundt cake is done?

The best way to see if a bundt cake is ready is to insert a toothpick into the cake. If the toothpick comes up clean, the cake is done. If there is batter or crumbs on the toothpick, bake it a little longer!

Here are all of the best gluten free lemon desserts, you will want to check these out!

(*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 🙂
  2. Mixing bowls. These rubber bottom bowls make mixing so much easier because they don’t slide around your counter while you are mixing!

recipe love

Gluten Free Lemon Bundt Cake

Gluten Free Lemon Bundt Cake

Yield: 16 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
This is an easy gluten free lemon bundt cake recipe with a lemon icing.

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
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 3/4 cups almond or coconut milk
  • 2 large eggs
  • 2 tablespoons oil, I used coconut
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 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.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 384 Total Fat: 18g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 23mg Sodium: 186mg Carbohydrates: 50g Fiber: 4g Sugar: 27g Protein: 8g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Dessert

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I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  2. christine

    First things firs, I’m super jealous – lemon tree!!! I wish the climate here would allow that. This sounds perfect and looks like it could be a brunch or a dessert option. Love those lemons.

    Reply

  6. Sondria

    I wish I had a lemon tree like yours. Totally jelly right now and this lemon cake looks delicious. I’m not even gluten free and I want to try this.

    Reply

  7. Keri

    This is the 2nd time I’m making this. 1st time my kids and husband said it was the best cake I’ve ever made. It was very dense and moist and I felt like it wasn’t truly done when I took it out. I’m making right now, I’m on 50 minutes and crumbs still come out, and it looks quite pale. Is the paleness from the almond/GF flour? Any idea why I may need to back so much longer? I’m using Bob’s 1:1 an unblanched almond flour. Even still – it’s still extremely delicious, but I can’t help feeling I’m doing something wrong.

    Reply

    • Sandi Gaertner

      Hi Keri, I am not sure, you are not the only reader to tell me they need to bake the cake longer. I am wondering if it is because of the bundt pan making the cake batter deeper? My bundt pan isn’t as deep as it looks in the photo. I will add a note for readers. I am glad you like it :-).

      Reply

  8. Ellen Maxwell

    I can’t eat coconut and was going to use almond milk, should I use sweetened or unsweetened almond milk?

    Reply

    • Sandi Gaertner

      Hi Ellen, I would use original almond milk as that is closest to what I used in coconut version. I would keep an eye on the moisture of the batter. Almond milk is not as thick as coconut milk. If the batter looks too thick or too runny, you may need to adjust the flours to moisture a little bit. Let us know how it turned out 🙂

      Reply

  9. Donna

    Hi there! I just put my cake in the oven! I do have a question: Is the batter supposed to have the consistency of thin pancake batter? I followed the recipe exactly, and used the gf flour you recommended, but it was very thin. I’ve never seen cake batter that thin before.

    Reply

  10. RCD

    So, I tried this for my first ever Bundt cake and the first time using a new oven! I used Pamela’s pancake mix for both flours and I used fresh lemon for the juice and zest. It was a big hit!! I had to cook it for 55 to 60 minutes at 350. Light and moist!

    Reply

    • Sandi Gaertner

      Hi Gretchen, That flour behaves differently from a gluten free flour. I am not sure how it will do in this recipe. You may need to modify things a bit. I think that flour has coconut flour, which absorbs a lot more liquid than a normal flour. Let me know how things turn out.

      Reply

  14. Jane Fawcett

    LOVED this recipe. Served it with Lemon Mousse and fresh raspberries. Even those who don’t eat gluten free enjoyed it. Definitely on to save to my personal recipes.

    Reply

  15. Brittany Coleman

    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 🙂

    Reply

    • Sandi Gaertner

      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

      Reply

  16. Ally

    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!

    Reply

  17. Chloe

    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! 🙂

    Reply

    • Sandi Gaertner

      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.

      Reply

  18. Rachel

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

    Reply

    • Sandi Gaertner

      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 🙂

      Reply

  19. Erika

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

    Reply

  20. Janice Andreyka

    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 !!

    Reply

  21. Elle

    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.

    Reply

    • Sandi Gaertner

      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 🙂

      Reply

  22. Angela

    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 ?

    Reply

    • Sandi Gaertner

      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.

      Reply

    • Sandi Gaertner

      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.

      Reply

  25. Sue Fuqua

    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!

    Reply

  26. Troy

    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?

    Reply

        • Sandi Gaertner

          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.

          Reply

          • Troy

            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

          • Sandi Gaertner

            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.

  33. Sheena @ Tea and Biscuits

    Sandi, your cake looks fantastic, I wish I had some to go with a nice cup of tea 🙂 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.

    Reply

  35. Michelle @ A Dish of Daily Life

    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! 🙂

    Reply

  40. lizzy

    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!

    Reply

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