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Gluten Free Lemon Bundt Cake

Sandi Gaertner
This is an easy gluten free lemon bundt cake recipe with a lemon icing.
4.74 from 84 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Gluten Free Dessert Recipes
Cuisine American
Servings 16 slices
Calories 384 kcal

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.

Notes

Note, this cake also makes incredible cupcakes or sheet cake.

Nutrition

Serving: 1gCalories: 384kcalCarbohydrates: 50gProtein: 8gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 12gCholesterol: 23mgSodium: 186mgFiber: 4gSugar: 27g
Keyword gluten free bundt cake, gluten free lemon bundt cake recipe, lemon bundt cake
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