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Gluten-Free Lemon Bundt Cake

This Gluten-Free Lemon Bundt Cake is a delightful treat with zesty lemon flavors that's easy to prepare and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups gluten-free flour
  • 1.5 cups granulated sugar can substitute with coconut sugar for a healthier option
  • 1 cup unsalted butter, softened ensure it's at room temperature for better mixing
  • 4 large eggs can substitute with flax eggs for a vegan option
  • 0.5 cup lemon juice, freshly squeezed freshly squeezed is best!
  • 1 tablespoon lemon zest add more for a stronger lemon flavor
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon juice, lemon zest, and vanilla extract until combined.
  5. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  6. Slowly blend the dry ingredients into the wet ingredients until smooth.
  7. Pour the batter into your prepared Bundt pan and smooth the top.
Baking
  1. Bake for about 45-50 minutes, or until a toothpick comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.

Notes

For serving, drizzle a simple lemon glaze on top or sprinkle with powdered sugar for an elegant touch. Store leftovers wrapped tightly in plastic wrap or foil in the fridge for 4-5 days or freeze for up to 3 months.