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!
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:
- One bite of this gluten free lemon bundt cake, and you will want more and more. The fresh lemon flavor shines through!
- 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.
- 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.
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:
Step 1: Add your flour, almond flour, baking soda, sugar, and salt to a large
Step 2: Add your eggs, oil, lemon juice, milk, and vanilla to a medium-sized bowl. Whisk the wet ingredients to blend.
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:
For this lemon cake recipe, you can easily use bottled lemon juice.
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.
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.
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:
- Gluten Free Lemon Curd Coconut Cupcakes – These are stuffed full of delicious lemon curd.
- Gluten Free Lemon Tart – This incredible lemon tart has a flaky crust and delicious sweet-tart lemon custard filling.
- Gluten Free Lemon Donuts – You can make these bite-sized donuts in a donut pan in the oven or use a mini donut maker.
- Gluten Free Lemon Layer Cake – This is a great birthday cake. This layer cake has lemon curd nestled between each layer.
- Gluten Free Lemon Oat Bars – These creamy lemon bars will be a hit for any occasion.
Reader Adaptations:
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!
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.
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
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.
Can I substitute maple syrup or honey for the sugar?
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.
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.
What size bundt pan is suggested? This sounds perfect for Easter!
Hi Sheri, I have a 9 inch bundt pan (by Wilton).
Can I successfully substitute rice flour for the almond flour?
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.
This was very good and lemony! I added raspberries and made extra glaze which made it even better!
I love you added raspberries, that is a great idea!
I am so glad you enjoyed it Susie 🙂
Looks delish – can it be made without almond flour? thanks!
Hi Judy, you can make this without almond flour. Almond flour absorbs less liquid so if you omit the almond flour, add an additional 1/3 cup gluten free flour blend.
Thanks for including this. Gluten dairy and tree nut allergies are a tough combination and I’m trying to learn. Really appreciate your time sharing your recipe and substitution suggestions!
You are very welcome Catherine. Have a good day.
Hi , made this cake tonight. But it deflated once cooled and is not very high compared to other gluten-free bundt cakes I have made. Is it normally only 2.5-3 “ high?
Hi Rachelle, a few questions. How full was your bundt pan with the cake batter? What gluten free flour blend did you use and did you substitute anything? Which liquid non-dairy milk did you use? Thank you.
Can I use regular whole milk in this recipe? Thanks!
Hi Sheila, I haven’t tried it with whole milk. In theory, it should work, use King Arthur Measure for Measure GF Flour or Bob’s Red Mill 1 to 1 GF Blend as I have used these with other recipes with milk.
How long should I bake it as a two layer cake?
Hi Amber, I would bake for 30 minutes each or until you can stick a toothpick in and it comes back clean.
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.
We are always trying to pawn lemons off on people. Wish you were closer!
I love all things lemon & all things bundt! YUM!
I am so glad, thank you so much Jillian 🙂
I 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!
I think lemon trees are pretty finicky…we are lucky to have a mild climate here in the Bay Area :-).
This sounds perfectly refreshing for these hot summer day’s! Adding to my must make list.
Enjoy 🙂 Thank you for stopping by Jessie 🙂
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.
Wish you were closer I could give you lemons 🙂
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.
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 :-).
I can’t eat coconut and was going to use almond milk, should I use sweetened or unsweetened almond milk?
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 🙂
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.
Hi Donna, My batter is wet, maybe like thick pancake batter. How did it turn out?