This homemade 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 any occasion!
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!
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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!
Why this cake is great:
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. Even better, this delicious lemon bundt cake recipe is perfect for those who have food allergies because it is dairy-free and soy-free as well.
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!
Ingredient notes:
- Almond flour - make sure to use almond flour and not almond meal, otherwise, your cake will 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.
- Pure vanilla extract - do not use imitation vanilla
How to make a gluten free lemon bundt cake:
Step 1: 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.
Step 2: Add your wet ingredients to a bowl. Whisk the wet ingredients to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix until just barely mixed.
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.
Step 4: Bake your bundt cake at 350º F for 50-60 minutes. The actual baking time will vary by bundt cake pan size.
Step 5: 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!
Expert Tips and Recipe FAQ::
For this lemon cake recipe, you can easily use bottled lemon juice.
Lemon zest is absolutely delicious in desserts and I highly recommend adding some to get lots of lemon flavor into this gluten free lemon bund cake recipe.
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!
I prevent sticking by spraying my bundt pan with coconut oil spray. Many like to grease it with butter.
More lemon dessert recipes:
- Gluten Free Lemon Curd Coconut Cupcakes - these are stuffed full of delicious lemon curd.
- Gluten Free Lemon Tart
- If you love bundt cakes as much as we do, check out this easy Gluten Free Vanilla Bundt Cake recipe with fresh raspberries.
- Gluten free lemon donuts
- Gluten free lemon layer cake
Reader adaptations:
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
Recipe
Gluten Free Lemon Bundt Cake
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
- 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.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- Note, this cake also makes incredible cupcakes or sheet cake.
- This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
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.
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Denise
This is not dairy free. Butter is a milk product. This would be dangerous for someone with a true dairy allergy.
Sandi Gaertner
There is no butter in the recipe, but you are right, I inadvertently left a photo of butter in an ingredient photo. Given there was no butter listed in the recipe or directions, I hope you gave this cake a try.
Jeanne E Vollmann
Can I substitute maple syrup or honey for the sugar?
Sandi Gaertner
Hi Jeanne, I have not tested using a liquid sweetener. It will change the wet dry ingredient ratio and without testing this, I do not know how this cake would turn out.
Sandi Gaertner
Hi Kelle, I am sorry it didn't work for you. I have not tested the gluten free flour blend you used. I looked it up and it is almost all starch. "Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, Rice Bran." Starchy flour blends don't really work in my recipes. I am not sure why but I am pretty sure this is why my recipe didn't work. I do hope you can try it again with a flour I tested the recipe with.
Sheri Maloney
What size bundt pan is suggested? This sounds perfect for Easter!
Sandi Gaertner
Hi Sheri, I have a 9 inch bundt pan (by Wilton).
Hillary Anthony
Can I successfully substitute rice flour for the almond flour?
Sandi Gaertner
Hi Hillary, I do not think rice flour would sub well. It absorbs a lot more moisture than almond flour. Are you trying to make the cake nut-free? If so omit the almond flour and add 1/3 cup additional gluten free flour blend.