This homemade gluten free lemon bundt cake with lemonade icing is full of fresh lemon flavor. And as a bonus, this mouthwatering lemon cake is also dairy-free, so if you need a gluten free and dairy-free birthday cake, this recipe is for you!

The side view of an iced lemon bundt cake on a platter.

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 fresh lemon juice, and even a few cocktails like this  Tequila Lemonade.

It has been fun to create these gluten free lemon dessert recipes. If you haven’t tried any yet, I can’t wait to hear about the recipes you make.

Why I love this gluten free lemon bundt cake:

  1. One bite of this gluten free lemon bundt cake, and you will want more and more. The fresh lemon flavor shines through!
  2. This bundt cake is truly a show-stopper dessert and is perfect for entertaining or even using the batter to make delicious cupcakes for a party.
  3. This delicious lemon bundt cake recipe is perfect for those with food allergies because it is dairy-free and soy-free.

If you love lemon desserts as much as we do, you will want to check out my Most Popular Gluten Free Lemon Desserts! And if you are looking for a buttery pound cake, check out this Gluten Free Lemon Pound Cake recipe too! If you love cranberries, this Gluten Free Cranberry Bundt Cake recipe is amazing.

A top view of the lemon bundt cake on a  dessert table.

Reader Rave

Thanks for this recipe I do appreciate is little oil version. I did double the glaze 😝and used lime zest and blueberry for decorations.” Gioconda M.

Ingredient Notes:  

  • Almond Flour – Make sure to use almond flour and not almond meal. Otherwise, your cake may turn out grainy.
  • Gluten Free Flour Blend – I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  • Baking Soda – Always verify that your baking soda has not expired. Using expired baking soda will affect the rise of the cake.
  • Eggs – Use size large eggs. Note: I have not tested any egg replacers in this recipe.
  • Lemons – Fresh lemons are best because you can also add lemon zest.
  • Non-Dairy Milk – I used almond milk, but you can also use regular milk or another plant-based milk. I do not recommend canned coconut milk. If using oat milk, verify it is made with gluten free oats. Soy milk is a good option if you can have soy.
  • Oil – Use melted coconut oil or another oil that you like to use for baking. I often use canola because it is a nice, flavorless oil.
  • Pure Vanilla Extract – Do not use imitation vanilla

Tips For Sucess:

  • Let the cake batter sit for 15 minutes before baking it to ensure it has no grainy texture. Some gluten free flour blends tend to have a little grit so this tip will help eliminate this issue.
  • To measure your gluten free flour, I recommend using either the spoon or leveling method. Spoon Method: Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
  • Do not overmix your cake batter. It will make your cake dense.

If you are new to cake baking, here is a good write-up of my favorite Kitchen Tools For Baking Cakes. I also have many Gluten Free Baking Tips to take your cake to the next level.

🔑 Sandi says: Many bundt cake pans have a lot of fine edges and grooves. I highly recommend spraying the pan with La Tourangelle Spray to prevent this gluten-free lemon bundt cake from sticking.

Recipe Step-By-Step Directions:

Lemon bundt photos of steps one and two.

Step 1: Add your flour, almond flour, baking soda, sugar, and salt to a large mixing bowl. Use a whisk to blend the dry ingredients.

Step 2: Add your eggs, oil, lemon juice, milk, and vanilla to a medium-sized bowl. Whisk the wet ingredients to blend.

Pouring the wet ingredients into the dry ingredients.

Step 3: Pour the wet ingredients into the dry ingredients and mix the cake batter until the ingredients are just barely mixed. Let the batter sit for 15 minutes so the rice flour in your flour blend can soften.

Step 4: Bake your bundt cake at 350º F for 50-60 minutes. Note that the actual baking time will vary by bundt cake pan size and depth.

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

Step 5: Carefully place a cooling rack under the bundt pan and quickly invert the cake pan so the cake gently drops onto the cooling rack. Let the cake cool.

Step 6: Allow cooling completely, then mix the powdered sugar and lemon juice to make the lemonade icing. Drizzle the icing onto the cake and enjoy!

If you love lemon, try my delicious Gluten Free Lemon Brownies recipe too!

Recipe FAQ:

Can you use bottled lemon juice?

For this lemon cake recipe, you can easily use bottled lemon juice.

Can you add lemon zest to this cake recipe?

Lemon zest is delicious in desserts, and I highly recommend adding some to get lots of lemon flavor into this gluten free lemon bund cake recipe.

How do you prevent the cake from sticking to the bundt pan?

I prevent sticking by spraying my bundt pan with coconut oil spray. Many like to grease it with butter.

If you love bundt cakes as much as we do, check out this easy Gluten Free Vanilla Bundt Cake recipe with fresh raspberries. If you love oranges, this Gluten Free Orange Poppy Seed Cake is amazing too.

A lemon bundt cake on a cake stand. The cake has lemonade icing drizzled over the top.

I made this for my mother’s 85th birthday cake. It was a hit with everyone–even those who don’t have to be gluten free. It is amazing!”

Kathleen H., Pinterest

More Lemon Dessert Recipes:

Reader Adaptations:

Reader Gioconda M's finished lemon bundt cake picture on a glass plate.
Reader Gioconda M’s finished lemon bundt cake picture

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

a lemon bundt cake on a cake stand

Gluten Free Lemon Bundt Cake

Sandi Gaertner
This is an easy gluten free lemon bundt cake decorated with a sweet lemonade icing.
4.79 from 114 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 16 slices
Calories 198 kcal

Ingredients
  

  • ¾ cup almond flour * see note
  • 2 cups gluten free flour blend * see note
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ¼ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups almond milk
  • 2 large eggs
  • 2 tablespoons oil I used coconut
  • 3 tablespoons lemon juice Use four for extra lemon flavor

Icing

  • 1 tablespoon lemon zest
  • 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 350º F.
  • 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 until just barely mixed.
  • Bake for 45-50 minutes. Bake time may vary depending on the size of the bundt cake pan you use.
  • To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
  • Allow cake to cool.
  • Prepare icing and drizzle over cool cake.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
  4. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. Note, this cake also makes incredible cupcakes or sheet cake.
  6. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 198kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 20mgSodium: 80mgPotassium: 48mgFiber: 2gSugar: 24gVitamin A: 30IUVitamin C: 2mgCalcium: 73mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an old July 2017 post with more recipe details.

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4.79 from 114 votes (96 ratings without comment)

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82 Comments

  1. 3 stars
    My cake turned out just ok. It doesn’t have any lemon flavor and I even added extra lemon juice and lemon zest. The texture is fine but it’s very bland. The icing instructions are not sufficient to make it liquid enough for a drizzle. I had to look at a previous recipe I’ve used. To get the consistency right I used a tablespoon of lemon juice and 2 tsp cashew milk.

    1. Hi Heather, you don’t say what gluten free flour blend you used, so it is hard for me to help troubleshoot. Every gluten free flour blend has a different starch to grain ratio, and this affects the texture and amount of liquid needed. I am surprised there wasn’t enough lemon flavor, you may consider adding lemon extract the next time for a boost in flavor.

  2. Good morning, has anyone made this recipe with some sort of natural sugar replacement? If you have, can you please recommend the substitute you used? Thank you!

  3. 5 stars
    This cake is very tasty! I accidentally grabbed my coconut flour instead of my almond flour and added the full 3/4 cup and mixed it all up before I noticed! Because I know coconut flour requires more liquid I added another 1.25 -1.5 cups of water and it turned out beautifully. Very tasty and moist! Now I have to make it again to see what it tastes like with the almond flour, haha!

  4. I want to make this delicious looking gluten free lemon cake. I don’t have a regular size Bundt pan but I do have a pan that makes smaller bundt cakes (12 small Bundt cakes) Do you have any idea how long I would need to bake them?