This moist gluten free lemon bundt cake with a lemonade icing is full of fresh lemon flavor. Gluten free bundt cakes are fancy desserts and are perfect for when friends come over for dinner! And a bonus, this lemon dessert 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!
Fresh Lemons in Recipes
If you have been following for a while, you know our lemon tree is overflowing with lemons. Huge lemons, the size of grapefruits! I have been making lots of delicious recipes with the fresh lemon juice, and even a few cocktails like this Tequila Lemonade.
One bite of this gluten free lemon bundt cake and you will want more and more. The fresh lemon flavor shines through!
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.
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:
- Gluten free lime bars
- Gluten Free Lemon Curd Coconut Cupcakes – these are stuffed full of delicious lemon curd.
- Gluten Free Lemon Tart
- Lemon Macarons
Shopping List:
- almond flour
- gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn’t, add 1 teaspoon.)
- sugar
- vanilla
- almond or coconut milk
- eggs
- lemons
- powdered sugar
How to make this gluten free lemon bundt cake recipe:
The first step is to add your dry ingredients and whisk to blend. I like to use King Arthur Gluten Free Flour Blend or Bob’s Red Mill 1 to 1 Gluten Free Flour Blend for this recipe.
Whisk your wet ingredients in a bowl.
Pour the wet ingredients into the dry ingredients and mix until just barely mixed.
Gluten Free Cake Batter 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 Gluten Free Lemon Bundt Cake Recipe:
- Bundt pan. This non-stick bundt pan is key to create this bundt cake…otherwise, it would be titled sheet pan cake 🙂
- 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
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
- Preheat the oven to 350 degrees.
- Spray a bundt pan with coconut oil.
- In a large bowl, add dry ingredients and whisk to blend.
- In a small bowl, add wet ingredients and whisk to blend.
- Pour wet ingredients into dry ingredients and mix well.
- 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.)
- Allow cake to cool.
- Prepare icing and drizzle over cool cake.
Recommended Products
-
Stainless Steel Mixing Bowls (Set of 5), Non Slip Colorful Silicone Bottom Nesting Storage Bowls by Aammaxs-yyi, Polished Mirror Finish For Healthy Meal Mixing and Prepping 1.5-2 - 2.5-3.5 - 7QT -
Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog. Thank you for your support!
Nutrition Information:
Yield: 16 Serving Size: 1Amount 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
Here are 9 More Delicious Desserts to Try
-
- GF Peach Cobbler
-
- GF Lemon Layer Cake
-
- GF Chocolate Caramel Tart
-
- GF Matcha Green Tea Banana Bread
-
- GF Butterfinger Shortbread Bars
-
- Creamy Apple Cake
-
- Butternut Squash Caramel Cake Bars
-
- GF Chocolate Brownie S’Mores Tart
-
- GF Lemon Tart
Amber
April 20, 2019 at 9:05 amHow long should I bake it as a two layer cake?
Sandi Gaertner
April 20, 2019 at 8:41 pmHi Amber, I would bake for 30 minutes each or until you can stick a toothpick in and it comes back clean.
christine
July 28, 2018 at 6:00 amFirst 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.
Sandi Gaertner
July 28, 2018 at 8:05 pmWe are always trying to pawn lemons off on people. Wish you were closer!
Jillian
July 27, 2018 at 10:47 pmI love all things lemon & all things bundt! YUM!
Sandi Gaertner
July 28, 2018 at 8:06 pmI am so glad, thank you so much Jillian 🙂
Danielle
July 27, 2018 at 10:14 pmI wish I had a lemon tree in my backyard! We tried growing one but it failed miserably… this looks like such a divine and tasty cake for summer!
Sandi Gaertner
July 28, 2018 at 8:07 pmI think lemon trees are pretty finicky…we are lucky to have a mild climate here in the Bay Area :-).
Jessie
July 27, 2018 at 7:55 pmThis sounds perfectly refreshing for these hot summer day’s! Adding to my must make list.
Sandi Gaertner
July 28, 2018 at 8:08 pmEnjoy 🙂 Thank you for stopping by Jessie 🙂
Sondria
July 27, 2018 at 7:41 pmI 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.
Sandi Gaertner
July 28, 2018 at 8:09 pmWish you were closer I could give you lemons 🙂
Keri
July 14, 2018 at 5:49 pmThis 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.
Sandi Gaertner
July 15, 2018 at 1:34 pmHi 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 :-).
Ellen Maxwell
June 28, 2018 at 7:34 amI can’t eat coconut and was going to use almond milk, should I use sweetened or unsweetened almond milk?
Sandi Gaertner
June 28, 2018 at 8:15 amHi 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 🙂
Donna
January 25, 2018 at 2:39 pmHi 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.
Sandi Gaertner
January 25, 2018 at 4:17 pmHi Donna, My batter is wet, maybe like thick pancake batter. How did it turn out?
RCD
January 24, 2018 at 11:40 amSo, 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!
Sandi Gaertner
January 24, 2018 at 2:55 pmI am so glad you liked it. I find the baking time is varying widely for readers. I think it depends on the gluten free flour used.
Gretchen
December 11, 2017 at 5:45 pmBob’s Red Mill has a paleo flour with tapioca flour included, but no xanthan gum, should I add it still?
Sandi Gaertner
December 12, 2017 at 5:58 pmHi 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.
Bev
November 9, 2017 at 2:40 pmLove it, it’s a…….do over….and over an over again. I may try it with some ginger added. I like ginger.
Sandi Gaertner
November 9, 2017 at 5:43 pmI am so glad you liked this cake Bev!!
April J Harris
July 4, 2017 at 8:15 amThose lemons are amazing, Sandi. And what a beautiful cake! I love lemon cake in the summer – or anytime really!
Sandi Gaertner
July 6, 2017 at 8:27 amThank you so much April 🙂
Jane Fawcett
July 2, 2017 at 6:05 amLOVED 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.
Sandi Gaertner
July 2, 2017 at 9:31 amI am so glad you loved it Jane, you made my day 🙂
Brittany Coleman
May 9, 2017 at 4:15 pmSorry 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 🙂
Sandi Gaertner
May 9, 2017 at 8:45 pmHi 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
Brittany Coleman
May 13, 2017 at 2:20 pmThank you!! I was never a big baker before (though I love to cook), much less GF! 🙂
Sandi Gaertner
May 13, 2017 at 10:57 pmYou are so welcome. Feel free to reach out if you have any questions…I so remember how hard it was when you are just starting out :-).
Ally
March 16, 2017 at 11:40 amThis 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!
Sandi Gaertner
March 16, 2017 at 7:49 pmHi Ally, I am so glad you liked this recipe. I bet extra lemon zest would be incredible. Have a great week 🙂
Chloe
March 1, 2017 at 1:19 pmHi 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! 🙂
Sandi Gaertner
March 1, 2017 at 1:23 pmThank 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.
Rachel
February 2, 2017 at 8:23 pmJust wondering how to substitute the sugar and wondering if anyone tried less sugar, sugar substitue/alternatives. Thank you
Rachel
Sandi Gaertner
February 3, 2017 at 10:28 pmHi 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 🙂
Erika
January 5, 2017 at 6:40 amWondering if I ca. Sucessfully substitute buttermilk for the coconut milk. I just have a ton of it. Sounds deliscious!
Sandi Gaertner
January 5, 2017 at 11:23 amHi Erika, I have not tested this recipe with dairy because of the lemon. If you try this, please check back and let us all know how it turns out.
Janice Andreyka
November 12, 2016 at 7:08 amI 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 !!
Sandi Gaertner
November 12, 2016 at 8:31 amI hope you like it Janice, just make sure the gluten free mix you use doesn’t have dry milk powder, it can react with the lemon juice.
Elle
October 26, 2016 at 3:07 pmHello 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.
Sandi Gaertner
October 26, 2016 at 3:32 pmHi 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 🙂
Elle
October 27, 2016 at 12:35 amWill do! Wish me luck. Thanks so much! ??
Angela
October 16, 2016 at 7:17 amQuestion? 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 ?
Sandi Gaertner
October 16, 2016 at 11:44 amHi 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.
selina
August 1, 2016 at 10:13 pmCan I sub maple syrup for the sugar?
Sandi Gaertner
August 2, 2016 at 6:18 pmHi 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.
Sue Fuqua
June 14, 2016 at 1:15 pmIt is me again……Yes! another success. And it is sweet enough not to have icing!
Sandi Gaertner
June 14, 2016 at 1:25 pm🙂
Sue Fuqua
June 14, 2016 at 12:45 pmThanks 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!
Sandi Gaertner
June 14, 2016 at 1:25 pmYou made my day Sue…I am so happy you like this recipe. Thank you for taking the time to write and tell me 🙂
Troy
April 30, 2016 at 11:05 pmI 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?
Sandi Gaertner
May 1, 2016 at 7:33 amHi Troy, I am happy to help. First, can you please tell me what gluten free flour blend you used?
Troy
May 1, 2016 at 2:53 pmHi Sandi,
I used Bob’s Red Mill All Purpose Baking Flour.
Thanks
Sandi Gaertner
May 1, 2016 at 5:21 pmHi 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.
Troy
May 2, 2016 at 1:17 amThank 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
May 2, 2016 at 7:14 amI 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.
Debra @ Bowl Me Over
August 10, 2015 at 9:03 amThis cake looks so light & flavorful! I love using citrus, it’s such a terrific flavor – definitely on the radar to make this!
Sandi Gaertner
August 10, 2015 at 6:43 pmI hope you enjoy 🙂
Raia
August 7, 2015 at 7:49 amOh my. I love lemon baked goods and this is calling to me. 🙂 Thanks so much for sharing at Savoring Saturdays, Sandi!
Sandi Gaertner
August 7, 2015 at 9:08 amThank you Raia 🙂
Brianna @Flippin' Delicious
August 6, 2015 at 11:02 amI 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!
Sandi Gaertner
August 7, 2015 at 9:09 amBundt pans are a lot of fun and do really well for gluten free baking 🙂
Michelle @ The Complete Savorist
July 31, 2015 at 12:10 pmI love bundt cake and the lemon is perfect for summer.
Audrey @ Unconventional Baker
July 29, 2015 at 10:13 pmLemons the size of a grapefruit? Sign me up 🙂
This cake is so pretty — looks delish ♥
Sandi Gaertner
July 30, 2015 at 8:32 amIf you lived closer I would bring you a bag of lemons 🙂
Joy @ Joy Love Food
July 29, 2015 at 11:40 amI love lemon desserts, this bundt cake sounds wonderful, I wish I had a lemon tree too!
Sandi Gaertner
July 30, 2015 at 8:33 amThank you Joy 🙂
Sheena @ Tea and Biscuits
July 29, 2015 at 9:50 amSandi, 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.
Sandi Gaertner
July 29, 2015 at 11:18 amI would ship some out to you Sheena 🙂
Adele
July 28, 2015 at 7:19 pmI am allergic to almonds, is the another flour to substitute?
Sandi Gaertner
July 29, 2015 at 11:20 amHi Adele, Thank you for taking the time to write. You can substitute 1/4 cup of additional gluten free flour blend instead of the almond flour. Please let me know how it turns out.
Lorie
March 13, 2016 at 7:28 amI was just going to ask the same question. Thank you.
Sandi Gaertner
March 13, 2016 at 1:13 pmYou are welcome 🙂
Michelle @ A Dish of Daily Life
July 28, 2015 at 5:10 pmI 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! 🙂
Catherine
July 28, 2015 at 11:35 amDear Sandi, your bundt cake looks perfect. I know I would love this…lemon cake is one of my favorites. xo, Catherine
MyCookingSerects.com Krystallia Giamouridou
July 28, 2015 at 8:52 amBeautiful bundt cake! Matches perfectly with a cup of tea…
Sandi Gaertner
July 28, 2015 at 9:35 amThank you Krystallia 🙂
Chrystal | Gluten-Free Palate
July 28, 2015 at 7:51 amI 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
Sandi Gaertner
July 28, 2015 at 9:36 amWould love to share some with you Chrystal 🙂
Ali the Skinny GF Chef
July 28, 2015 at 6:03 amLove this recipe Sandi! Perfect for some birthdays we have coming up!
Sandi Gaertner
July 28, 2015 at 9:36 amCan I send you some lemons too? 🙂
lizzy
July 27, 2015 at 5:59 pmOkay, 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!
Sandi Gaertner
July 27, 2015 at 8:16 pmWish you lived closer so I could bring you some monster lemons 🙂
Healing Tomato
July 27, 2015 at 4:41 pmThis 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.
Sandi Gaertner
July 27, 2015 at 5:48 pmThank you so much. I hope you enjoy it. To make it vegan, just use an egg replacer.