Gluten-free lemon Bundt cake: Our Recipe of the Year made gluten-free

The Year of the Bundt rolls on! All year long, we’re sharing delicious recipes you can whip up in a Bundt pan and today we’re going to show you how to convert our recipe of the year, Lemon Bliss Cake, into a gluten-free lemon Bundt cake — simply by changing one key ingredient.

As with most Bundt cakes, Lemon Bliss works perfectly with our gluten-free Measure for Measure Flour as a 1:1 substitute for the all-purpose flour. And, seeing as this cheery, citrus-y cake reigns supreme this year, we thought you’d enjoy seeing just how similar this gluten-free version really is. It still has that wonderful crumb, springy texture, and tangy flavor.

Whether you're gluten-free or not, this gluten-free lemon Bundt cake is a total crowd-pleaser. Click To Tweet

Gluten-Free Lemon Bundt Cake

Preheat the oven to 350°F.

Begin by gathering your ingredients. You will need:

16 tablespoons (1 cup) unsalted butter, at room temperature
2 cups granulated sugar
1 teaspoon salt
4 large eggs, at room temperature
2 teaspoons baking powder
3 cups gluten-free Measure for Measure Flour
1 cup milk (we prefer whole milk)
zest (grated rind) of 2 lemons OR 3/4 teaspoon lemon oil

How to make a Gluten-Free Lemon Bundt Cake via @kingarthurflour

Start by beating together the butter, sugar, and salt, first until combined, then until fluffy and lightened in color. How to make a Gluten-Free Lemon Bundt Cake via @kingarthurflour

Next, add the eggs one at a time, beating well after each addition. You’ll want to scrape down the sides and bottom of the bowl once all the eggs have been added, before moving on to the next step. Beat again briefly to recombine any residue.

How to make a Gluten-Free Lemon Bundt Cake via @kingarthurflour

Whisk together the baking powder and flour. Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour. The batter may look slightly curdled when you add the milk. That’s OK; it’ll smooth out as you add the flour.

How to make a Gluten-Free Lemon Bundt Cake via @kingarthurflour

Stir in the grated lemon rind or lemon oil.

Thoroughly grease a 10- to 12-cup Bundt pan, making sure to coat all the pan’s nooks and crannies. If your pan is more intricate than most, it’s worth it to take the time to melt shortening, and spread it over the pan’s interior surface with a pastry brush. Sticking is the main pain point with Bundts, but it’s easy to overcome, if you know how. Earlier this year, we covered 10 tips for preventing Bundt cakes from sticking.

Mix until everything is well combined; the batter may look a bit rough, but shouldn’t have any large lumps.

Bake the cake for 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. A pan with a dark interior will bake cake more quickly; start checking at 45 minutes.

How to make a Gluten-Free Lemon Bundt Cake via @kingarthurflour

Glazing your gluten-free lemon Bundt cake

While the cake is baking, make the glaze:

1/3 cup freshly squeezed lemon juice (the juice of about 1 1/2 juicy lemons)
3/4 cup granulated sugar

Stir together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar — less than 1 minute should do it. Set the glaze aside.

Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes, then carefully lift the pan off the cake. But if the cake still feels like it’s sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it.

Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.

Allow the cake to cool completely before icing and serving.

How to make a Gluten-Free Lemon Bundt Cake via @kingarthurflour

Why ice the cake, since it’s already glazed? Well, the glaze helps seal in the cake’s moisture, besides adding wonderful tangy flavor. The icing on top is just that — icing on the cake. It’s pretty, and adds even more lemon flavor.

Here’s a delicious option for a simple lemon icing. The ingredients we’ll use are:

1 1/2 cups confectioners’ sugar, sifted
pinch of salt
2 to 3 tablespoons freshly squeezed lemon juice

Mix the sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a thick glaze, one that’s just barely pourable.

Gluten-Free Lemon Bundt Cake via @kingarthurflour

Drizzle it artfully over the completely cool cake. Add a touch more lemon zest, if desired!

You can also store this cake for later. Wrap it well and keep it at room temperature for several days. Or freeze the cake for longer storage.

Gluten-Free Lemon Bundt Cake via @kingarthurflourWe hope you give this gluten-free lemon Bundt cake a try!

Please bake, taste, and review the recipe here. You can also print just the recipe.

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

  1. Rebekah

    This looks wonderful, and I can’t wait to make this for friend that suffers from celiac disease! However, my daughter’s friend has a very severe egg allergy. Would it be possible to share some eggless recipes on your website from time to time? Thanks SO MUCH in advance! <3

    Reply
    1. The Baker's Hotline

      Hi Rebekah, thanks for the suggestion. We have a number of gluten-free recipes that don’t call for eggs on our website, like these ones here. (My personal favorite is our Gluten-Free Almond Shortbread Cookies.) If you’re look for recipes that are egg-free but not necessarily gluten-free, we can definitely help you out there too. You could try our Cake Pan Cake, our Egg-Free Carrot Cake or any of these (delicious!) vegan recipes. We hope that helps, and happy baking! Kye@KAF

    1. The Baker's Hotline

      Hi Marla, yes you can use your favorite (or your friend’s favorite) non-dairy milk in this recipe (rice, coconut, almond, soy, etc). Just be sure it’s an unsweetened, unflavored variety for best results. You can also use a non-dairy butter alternative like Earth Balance Vegan Buttery Sticks if you need to replace the butter in the recipe. The cake will still taste delicious! Kye@KAF

    1. The Baker's Hotline

      Hi Robin, replacing or reducing sugar in cakes is becoming something that many bakers are interested in doing, so we wrote a full article on our blog about how to effectively reduce sugar in cakes. We suggest taking a look at the tips included there, and if you’d still like to experiment with using a sugar alternative like Splenda for Baking, you’re welcome to do so. Be sure to follow the recommended ratios on the package for best results. Happy baking! Kye@KAF

  2. Pat

    Wondering if you have nutrition information for your recipes? I guess if I’m asking, I probably shouldn’t be eating it, right? The lemon bliss cake sounds heavenly and would like to try it gluten free so will give it a try.

    Reply
    1. The Baker's Hotline

      Hi Pat, many of our recipes have nutritional information available for you to look at. It’s located in the “At a Glance” box on the right hand part of the recipe page. Click on the Lemon Bliss Cake recipe and then look for the orange “Nutrition information” in that box. The gluten-free version has a comparable amount of calories to the gluten-full version. I hope that helps! Kye@KAF

  3. SandyJeanne

    Thank you so much for creating the gluten free version! I can’t wait to try it! It was also wonderful to find the gf version of the blueberry handpies in the recent Sunday recipe roundup email!

    Reply
    1. The Baker's Hotline

      Hi Marie, if you’re looking to make a delicious gluten-free cake using almond flour, we recommend using a recipe that’s designed to use that flour for best results. You might want to try our Gluten-Free Almond Bundt Cake recipe and applying the lemon soak and icing from the Lemon Bliss recipe to recreate the lemon effect. We think you’ll like the results! Kye@KAF

  4. Regina

    I made this when it was first posted with the Measure for Measure flour. It is awesome. So very moist, a spectacular lemon flavor and not overly sweet.

    Reply
    1. The Baker's Hotline

      Hi Jean, Measure for Measure Flour is our new gluten-free flour that can be used to replace the regular (wheat) flour in any non-yeast recipe. You don’t have to make any other changes to make your favorite recipes gluten-free. You can read more about that flour blend (and order it too if you’d like to try it) on our website here. It can also be found in grocery stores, and you can track it down using our store locator. Happy baking! Kye@KAF

    1. The Baker's Hotline

      Hi Polly, if there’s a sugar substitute you enjoy using to make other baked goods, you’re welcome to try using it in this cake too. We often tend to opt for reducing the sugar in cake and using less of the real thing rather than using a sugar substitute, but if you’d had good results with a particular ingredient you should feel empowered to use it. If you’re looking for a new sugar substitute to try, you might want to start with Truvia or Splenda for Baking. The packages have substitution instructions to help guide you. Good luck! Kye@KAF

    1. The Baker's Hotline

      Hi Linda, you can prepare the batter as described here and then bake the cake in two 8” round pans for 32-37 minutes at 350°F, or until toothpick inserted into the center comes out clean. Happy baking! Kye@KAF

  5. kim

    Great recipe 🙂 Can’t wait to try it!
    Please note though – ALL of the ingredients need to be gluten free in order to make this a true gluten free cake. Just changing the flour isn’t enough to make it 100% GF.

    Reply
    1. The Baker's Hotline

      Thanks for checking, Fran. We ran this one by Alyssa, the author of blog, and here’s what she had to say: “I think this cake wouldn’t work with an egg replacer, unfortunately. As a general rule of thumb, I don’t have success replacing anymore than 3 eggs in a recipe (and that’s pushing it), usually I recommend only two. The cake texture and structure definitely rely on the eggs here.” Mollie@KAF (posted on behalf of Alyssa)

    1. The Baker's Hotline

      Hi Tracy, baking at altitude can be tricky when working with a gluten-free recipe, but we have developed a full High-Altitude Baking Guide that you can check out on our website. It was designed for gluten-full recipes, but we anticipate many of the adjustments will also work with gluten-free recipes too. You’re going to have to experiment a bit as each recipe and local climate recreate a unique situation, but using our chart as a guide you should have success. Good luck! Kye@KAF

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