For the Cake

335 g gluten-free all-purpose flour (with xanthan gum)

50 g almond flour

25 g instant lemon pudding mix (or cornstarch)

2 tsp baking powder

1 tsp kosher salt

226 g unsalted butter, softened

375 g granulated sugar

Zest of 2 large lemons (about 2 tbsp)

1 tsp vanilla extract

4 large eggs, room temperature

120 g milk (any kind), room temperature

50 g freshly squeezed lemon juice

50 g sour cream or Greek yogurt

For the Lemon Glaze

180 g powdered sugar

30–45 g fresh lemon juice (as needed for consistency)

For Garnish

25 g granulated sugar

Extra lemon zest

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Preheat the oven to 350°F (180°C). Grease a 9–10 inch bundt pan.
Mix dry ingredients: In a bowl, whisk together flours, pudding mix, baking powder, and salt.
Make lemon sugar: Rub lemon zest into sugar until fragrant.
Cream butter and sugar: Beat butter, lemon sugar, and vanilla until fluffy.
Add eggs: Beat in one at a time, scraping sides as needed.
Mix wet ingredients: Whisk milk, sour cream, and lemon juice.
Combine: Add dry ingredients in thirds, alternating with milk mixture. Mix gently.
Bake: Pour into pan, smooth top, and let rest 5–10 minutes. Bake 50–55 mins or until golden and a toothpick comes out clean.
Cool: Let rest 10 mins in pan, then invert onto a wire rack.
Glaze: Whisk powdered sugar and lemon juice; drizzle over cooled cake. Garnish with lemon sugar.

For the best results, bake by weight, not volume.
Always cool the cake completely before glazing.
The flavor deepens on the second day — it’s even better after resting overnight.
Store airtight for up to 3 days, or freeze for up to 2 months.