Gluten Free Lemon Bundt Cake – Bright, Moist & Full of Zesty Lemon Flavor

If you love citrus desserts that bring sunshine to your table, this Gluten Free Lemon Bundt Cake will make your day. It’s soft, moist, and bursting with natural lemon flavor — the kind that wakes up your senses. Made with almond flour, gluten-free flour blend, and a touch of instant lemon pudding, this cake delivers a perfect tender crumb and just the right balance of tang and sweetness.

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Whether you’re celebrating Easter brunch, Mother’s Day, or simply craving a vibrant dessert during citrus season, this lemon bundt cake never disappoints. The combination of lemon zest, freshly squeezed juice, and buttery crumb makes every bite melt-in-your-mouth delicious.

And here’s the best part — even though it tastes like something straight from a bakery, it’s incredibly easy to make with simple ingredients you probably already have at home.

Why You’ll Love This Gluten Free Lemon Bundt Cake

• Fresh lemon flavor – No artificial extracts, only real lemons.
• Moist and tender crumb – Thanks to the blend of almond flour, sour cream, and butter.
• Naturally gluten-free – Made with your favorite 1:1 flour blend.
• Perfect for any occasion – Elegant enough for parties, simple enough for a weekday treat.
• Freezer-friendly – Keeps beautifully for up to two months.

🧈 Recipe Ingredient Notes

Gluten-Free Flour:
Choose a reliable gluten-free flour blend that contains xanthan gum, such as Bob’s Red Mill 1:1 or your favorite homemade mix. These blends create the perfect structure without the need for additional binders.

Almond Flour:
Adds richness, flavor, and a soft, moist texture to the cake. If you need a nut-free version, replace it with the same amount of gluten-free flour blend — your cake will still turn out beautifully.

Instant Lemon Pudding Mix:
This secret ingredient enhances both the flavor and the texture, giving the cake its classic bundt-style tenderness. If pudding mix isn’t available, substitute with cornstarch or extra gluten-free flour.

Fresh Lemons:
Use both the zest and juice for the brightest lemon flavor. Organic lemons are ideal since you’ll be using the peel, but any fresh, unwaxed lemons will work perfectly.

Sour Cream (or Greek Yogurt):
Adds a creamy texture and richness to the cake while keeping it moist. Either option works wonderfully.

Butter and Eggs:
Make sure both are at room temperature before mixing. This ensures the batter blends evenly and rises perfectly in the oven.

🍋 How to Make a Gluten Free Lemon Bundt Cake

Follow these simple steps for the perfect, bakery-style bundt cake at home:

Step 1: Preheat Your Oven
Set your oven to 350°F (180°C). Grease a 9–10 inch bundt pan generously with nonstick spray or butter. This helps the cake release cleanly once baked.

Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, almond flour, pudding mix (or cornstarch), baking powder, and salt. Set aside.

Step 3: Infuse the Sugar with Lemon Zest
In a large mixing bowl, combine the sugar and freshly grated lemon zest. Rub them together with your fingers — this releases the natural oils and deepens the lemon flavor throughout the cake.

Step 4: Cream the Butter and Lemon Sugar
Add the softened butter and vanilla extract to the lemon sugar. Using a stand mixer (or hand mixer), beat until the mixture is light and fluffy, about 2 minutes. Scrape the sides of the bowl halfway through to ensure everything mixes evenly.

Step 5: Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. The batter may look slightly curdled — that’s perfectly fine and will smooth out once you add the dry ingredients.

Step 6: Mix the Wet Ingredients
In another bowl, whisk together the milk, sour cream (or Greek yogurt), and fresh lemon juice until smooth.

Step 7: Combine Everything
Add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture. Start and end with the dry ingredients. Mix gently after each addition until the batter is smooth — do not overmix.

Step 8: Fill the Pan
Spoon the batter into your prepared bundt pan and smooth the top with a spatula. Let the batter rest for 5–10 minutes before baking — this helps hydrate the gluten-free flour and creates a softer crumb.

Step 9: Bake the Cake
Bake for 50–55 minutes or until the top is golden and a toothpick inserted in the center comes out mostly clean (a few crumbs are fine). If using a thermometer, the internal temperature should reach 200°F (93°C).

Step 10: Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack. If greased well, it should slide right out. Let it cool completely before glazing.

Lemon Glaze for the Perfect Finish

No lemon cake is complete without a glossy glaze dripping down its beautiful golden ridges. This simple lemon icing adds extra zing and a bakery-style look — sweet, tangy, and perfectly smooth.

How to Make the Lemon Glaze:
In a small bowl, whisk together powdered sugar and fresh lemon juice until silky. Start with about 2 tablespoons of juice and add more only if needed to reach your desired consistency. The glaze should be thick but pourable — you want it to slowly drizzle down the cake, not run off completely.

Once your Gluten Free Lemon Bundt Cake has cooled to room temperature, pour the glaze over the top, letting it naturally cascade down the sides. For a little sparkle, garnish with lemon sugar — made by rubbing fresh zest into granulated sugar and letting it dry for a few minutes.

Let the glaze set for 10 minutes before slicing and serving. The result? A bright, citrusy dessert that’s as pretty as it is delicious.

Storage & Freezing Tips

This cake stays wonderfully moist for days, making it perfect for entertaining or meal prep.

At Room Temperature:
Keep your gluten-free lemon bundt cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate to keep the glaze firm.

To Freeze:
Wrap the fully cooled cake tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw overnight in the fridge or for several hours at room temperature, then glaze right before serving if desired.

Helpful Baking Tips

• Use room temperature ingredients — especially butter, eggs, milk, and sour cream. This ensures a smooth, even batter.
• Don’t overmix. Gluten-free batters can become dense if mixed too long. Stir until just combined.
• Weigh your ingredients. For accuracy and consistent results, baking by grams is highly recommended.
• Rest the batter. Letting the batter sit for 5–10 minutes before baking improves the texture of gluten-free cakes.
• Pan size matters. A 9–10 inch bundt pan (10–12 cup capacity) works best.

Ingredient Substitutions

• Nut-Free Option: Replace almond flour with equal parts gluten-free flour blend.
• Dairy-Free Option: Use dairy-free butter and yogurt instead of sour cream.
• Egg-Free Option: Substitute each egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water (flax egg).
• No Pudding Mix? Use cornstarch or extra gluten-free flour for similar texture.

Baking Notes

All ovens vary — bake on the middle rack and avoid opening the oven door too soon. Check your cake around the 45-minute mark. If it’s browning too quickly, tent loosely with foil until finished.

A digital thermometer is your best friend — a perfectly baked cake should reach about 200°F (93°C) internally.

Frequently Asked Questions

Can I use lemon extract instead of zest and juice?
You can, but fresh lemons always give the best, brightest flavor. If using extract, start with ½ teaspoon and adjust to taste.

Why is my bundt cake sticking to the pan?
Make sure to grease every ridge of your bundt pan well, and don’t skip the 10-minute cooling step before removing the cake.

Can I make this recipe into cupcakes or a loaf cake?
Absolutely! This batter works beautifully for a 9×13-inch cake, two 9-inch rounds, or about 18 cupcakes. Adjust baking time accordingly (around 22–25 minutes for cupcakes).

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