There’s something irresistible about the scent of fresh lemons in the kitchen. They are fresh, citrusy, and full of promise of something delicious. This gluten-free lemon bundt cake captures that fresh-squeezed flavor in every slice. It’s tender, moist, and topped with a tangy lemonade icing. Whether you’re baking for a birthday, picnic, or just because your lemon tree won’t stop producing, this cake is worth making. It is also gluten-free and dairy-free.
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❤️ Why this gluten-free lemon bundt cake is popular:
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This gluten-free, dairy-free lemon cake is perfect for a birthday party, summer picnic, barbecue, or any time you are craving something lemony! Many of my other gluten-free lemon dessert recipes have become family favorites, and I know this will quickly become yours.
If you love bundt cakes as much as we do, check out these easy Gluten-Free Vanilla Bundt Cake, Gluten-Free Cranberry Bundt Cake, and Gluten-Free Orange Poppy Seed Bundt Cake recipes.
Allergen Information:
This homemade lemon bundt cake is gluten-free, dairy-free, soy-free, and oat-free.
Ingredients and Substitutions:
For the full list of this gluten-free lemon bundt cake with icing’s ingredients and amounts, please go to the recipe card below.
- Almond Flour – (Not pictured above.) Be sure to use almond flour, not almond meal. Otherwise, your cake may turn out grainy. Use this Gluten-Free Lemon Pound Cake recipe instead if you need a nut-free bundt.
- Gluten-Free Flour Blend – I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1 to 1. 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 3/4 teaspoon.
- Baking Soda – Always verify that your baking soda has not expired. Baking soda helps acidic bakes rise better than baking powder.
- Eggs – Use 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 or Regular Milk – I used almond milk, but you can also use another plant-based milk or regular milk. I do not recommend canned coconut milk because it is so thick.
- Oil – Use melted coconut oil or another light cooking oil. I often use canola because it is a nice, flavorless oil.
- Pure Vanilla Extract – Do not use imitation vanilla because you will taste a difference in the cake.
Tips for Baking a Fluffy Gluten-Free Bundt Cake:
- Let it rest before baking – This gives the flour time to absorb liquid, improving the cake’s texture.
- Do not overmix your cake batter. It will make your cake dense.
- Don’t skip the zest – Zest adds essential aromatic oils that deepen the lemon flavor.
- 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 help you take your cake to the next level.
Note From The Kitchen: Our lemon tree grows lemons the size of grapefruits, seriously! I’ve tested just about every lemon dessert you can imagine using those backyard beauties. This gluten-free lemon bundt cake has become a family go-to for birthdays and gatherings because it’s one of those cakes that everyone loves. Even the non-gluten-free folks go back for seconds. I’ve made it with both King Arthur Measure for Measure and Bob’s Red Mill 1:1 blends with great results, and it’s flexible enough to turn into cupcakes when I’m short on time.
How to Make a Gluten-Free Lemon Bundt Cake (Step-By-Step)
Step 1: In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, baking soda, sugar, and salt. This ensures even distribution and helps prevent clumps of baking soda.
Step 2: In a medium bowl, combine your eggs, melted oil, lemon juice, non-dairy milk, vanilla extract, and lemon zest. Whisk until the mixture is smooth and fully blended.
Tip: Make sure all your ingredients are at room temperature so they combine easily and bake evenly.
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Step 3: Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon until just mixed. Don’t overmix! The batter should be smooth but still slightly thick.
Let the batter rest for 15 minutes before pouring into the pan. This rest period helps hydrate the rice in the flour (especially important for rice-based blends) and improves the texture of your final cake.
Step 4: Bake in a 350ºF oven for 50–60 minutes. Start checking at 50 minutes by inserting a toothpick into the thickest part of the cake. It should come out clean or with just a few moist crumbs.
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: Once baked, remove the cake and set it on a cooling rack. Let it rest in the pan for 5 minutes, not longer, or it may stick. Place your cooling rack upside down over the pan, then invert and lift the pan off. If you sprayed well, the cake should release easily. Allow to cool fully before icing.
Step 6: In a small bowl, mix powdered sugar with fresh lemon juice until smooth and pourable. Drizzle it generously over the fully cooled cake.
Tip: For extra zing, stir in a little grated lemon zest or a drop of lemon extract for more intense flavor.
Frequently Asked Questions:
Baking the perfect gluten-free cake can be tricky. The most important things to do are choosing the right flour, not overmixing the batter, and ensuring the recipe’s liquid ratio works for the flour blend you choose.
For this lemon cake recipe, you can easily use bottled lemon juice. If you are not using fresh lemon, you won’t have lemon zest, which adds a lot of flavor to this cake.
I have not tested a nut-free version, but you can make this Gluten-Free Lemon Pound Cake recipe in a bundt pan.
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.
Another reason for a dense cake is that every gluten-free flour blend has a high starch-to-grain ratio. This will greatly affect the cake’s moisture level. If you are using a flour blend I didn’t test, you may need to adjust the liquid or flour amount to get the right batter consistency.
For more cake troubleshooting help and tips, see my Gluten-Free Cake Troubleshooting Guide. For more lemon inspiration, try my delicious Gluten-Free Lemon Brownies recipe.
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 Gluten-Free 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.
- Gluten-Free Lemon Pound Cake – Rich, buttery, and full of lemon flavor!
Love This Recipe?
💬 Did you make this gluten-free lemon bundt cake recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten-Free Lemon Bundt Cake with Lemonade Icing
Ingredients
Equipment
Method
- Preheat the oven to 350º F. Use the bake and not convection bake setting. Move the oven rack to the middle of the pan.
- Spray a bundt pan with gluten-free baking spray.
- In a large bowl, add 3/4 cup almond flour, 2 cups gluten free flour blend, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt, and whisk to blend. Whisking helps combine the ingredients evenly in the flour.
- In a small bowl, combine the 1 teaspoon pure vanilla extract, 1 3/4 cups non-dairy or regular milk, 2 large eggs, 2 tablespoons light cooking oil, 3 tablespoons lemon juice, and 1 tablespoon lemon zest. Whisk.
- Pour wet ingredients into dry ingredients and mix until just barely mixed. Do not overmix the batter, it can make your cake turn out dense.
- Bake for 50-60 minutes. Bake time may vary depending on the size of the bundt cake pan you use. If you notice the top of the cake getting too golden, cover it with a foil tent.
- 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 in the pan for 5 minutes, then hold a cooling rack over the bottom of the cake. Gently invert it to let the cake slide out of the bundt cake pan. Cool the cake fully before icing it.
- Combine the 1 tablespoon lemon zest,1 cup powdered sugar, and 1-2 teaspoons lemon juice and whisk into an icing. You can make it thicker or runnier with more sugar or lemon juice. Drizzle the icing over cool cake.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. Other blends will work, but you may need to tweak the wet or dry ingredient ratios. Add more flour if the batter is runny, and add more milk if the batter is too dry.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- I highly recommend using almond flour instead of almond meal. Almond meal is coarser and will make your donuts grainy.
- Other dairy-free types of milk will work, but I do not recommend canned coconut milk due to how thick it is.
- Note, this cake also makes incredible cupcakes or a sheet cake.
- This cake will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
Nutritional 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.
Tried this recipe?
Let us know how it was!
This post was updated from an old July 2017 post with more recipe details.
Everyone loved this bundt cake. I am making it again and will add some fresh florida blueberries.
Blueberries and lemon are wonderful together. I am so glad everyone loved this cake recipe!
it was great!! very moist and delicious
I am so glad you loved this cake. Thank you!
Hi! I tried making this recipe and did not use almond flour because my husband is allergic. I used more bobs red mill gluten free flour. The Bundt cake turned out sticky and maybe like it wasn’t cooked through. However, I baked it as suggested but checked it at 40 minutes and the toothpick came out clean so I assumed it was done. Plus it was browning along the edges. 1. Should I have baked it longer anyway? 2. Is there another substitute for almond flour?
Thank you – I think it will taste incredible once I get it right.
Hi Julie, Did you use Bob’s Red Mill All Purpose or the 1:1? What liquid did you use? I am happy to troubleshoot. Also, what size was your bundt pan?
My cake turned out just ok. It doesn’t have any lemon flavor and I even added extra lemon juice and lemon zest. The texture is fine but it’s very bland. The icing instructions are not sufficient to make it liquid enough for a drizzle. I had to look at a previous recipe I’ve used. To get the consistency right I used a tablespoon of lemon juice and 2 tsp cashew milk.
Hi Heather, you don’t say what gluten free flour blend you used, so it is hard for me to help troubleshoot. Every gluten free flour blend has a different starch to grain ratio, and this affects the texture and amount of liquid needed. I am surprised there wasn’t enough lemon flavor, you may consider adding lemon extract the next time for a boost in flavor.
Good morning, has anyone made this recipe with some sort of natural sugar replacement? If you have, can you please recommend the substitute you used? Thank you!
Hi Nadelia, I haven’t heard anyone tell me they used a sugar substitute in this recipe. I hope if someone did, they see your comment.