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

    1. The Baker's Hotline

      It sure does, Deb! The tip from our bakers at the end of the recipe page will be of help: “Want to make this recipe into 20 standard-size cupcakes? Line 20 wells of a couple of muffin pans with papers; grease the papers. Scoop the batter into the wells, using a slightly heaping 1/4 cup for each. Bake the cupcakes in a preheated 350°F oven for about 25 minutes, until a toothpick inserted into the center of one comes out clean. Put the glaze in a small bowl, and dip the top of each cake into the glaze repeatedly, until the glaze is used up. Add icing if desired.” Happy baking! Mollie@KAF

  6. Ann Taft

    Would it hurt this recipe if the milk was replaced with coconut milk? I am both gluten free and dairy free. Do u have suggestions?

    Reply
    1. The Baker's Hotline

      Hi Ann, feel free to use any plain, unsweetened non-dairy milk in this recipe if you need to make it dairy-free. You can also use a non-dairy butter alternative (like Earth Balance Vegan Buttery Sticks) to make the entire cake dairy-free. Happy baking! Kye@KAF

  7. Patricia

    Hi … I need to ask about Lemon Oil ? New to me. Is there a type that is specifically food grade? What brand do you suggest? Where is it available? Will need to order as no local stores carry this oil. Thanks much.
    Pat

    Reply
    1. The Baker's Hotline

      Hi Patricia, we’ve provided a link in the post to the lemon oil we carry (and really like), made by Boyajian. You can also find it on our site here. We love that it enables us to easily add zesty lemon flavor, but keep in mind that it is an optional ingredient. If you prefer, you can use the finely grated rind of 2 medium lemons instead. Hope this helps! Mollie@KAF

  8. Jennifer

    All the links at the end go to the traditional version, not the GF recipe. I am particularly frustrated about the printable recipe.

    Reply
    1. The Baker's Hotline

      You’re right that there is no separate recipe for this gluten-free version, Jennifer, and that’s because the only changes are a 1:1 swap of Measure for Measure for the All-Purpose Flour and baking for the high end of the suggested bake time, 60 minutes. If you print the recipe as is, you’ll see that these notes are included at the bottom as a “tip from our bakers”. Hope this helps! Mollie@KAF

    1. The Baker's Hotline

      We wouldn’t recommend simply swapping the mix in for the dry ingredients here, Jaime, but you could bake our Gluten-Free Yellow Cake Mix with the finely grated rind of 2 medium lemons OR 3/4 teaspoon lemon oil added to the batter, and topping with glaze and icing. The texture will be a bit different, but you’d get a similar zesty lemon flavor. Mollie@KAF

  9. Sharyn

    Made this twice and it’s absolutely FABULOUS. Nobody could tell it was gluten free… so delicious, just right tart and tangy sweet. Texture and crumb were delicate and light. The glaze makes it moist. I preferred it without the icing. Just the glaze and a sprinkle of fresh blueberries brought compliments galore and empty plates with requests for seconds.

    Reply
  10. Lyn Miller

    I made this cake today, it tastes as good as it looks! Yummy!! I’m looking forward to using the measure for measure flour on some other recipes to see how well it works on them. Really pleased with the outcome of this cake. Thank you ❤️

    Reply
  11. Amy

    I only have your GF all-purpose flour, not the measure for measure. Do I need to make adjustments?

    Thanks,
    Amy

    Reply
    1. The Baker's Hotline

      Hi Amy, yes, our Gluten-Free Flour is not designed to be a 1:1 sub for all-purpose flour like Measure for Measure is and will therefore require some other adjustments to use. For best results, we’d recommend picking up a bag of Measure for Measure near you (our store locator tool can help), but if you want to give it a try with what you have, we have another blog article exploring possible adjustments that can help guide your experiment. Best of luck and happy baking! Mollie@KAF

    2. Bonnie

      I used the store locator to find the measure for measure flour but none of the stores listed in my area carried it, they only carried the all purpose.

    3. The Baker's Hotline

      Bonnie, we hope you’ll consider requesting that your local grocery store start carrying Measure for Measure. It’s still a relatively new product, and customer requests can be surprisingly persuasive. You can also always purchase Measure for Measure directly from us through our catalog or our website. Hope this helps! Mollie@KAF

    1. The Baker's Hotline

      Mike, we haven’t experimented with butter reductions, but if it’s dairy you’re looking to avoid, you could give this recipe a try with non-dairy, buttery sticks instead. We have a great article all about using alternative fats in gluten-free baking, which may also be of help. Whatever you choose to try, remember that it’s important to be able to cream the fat and sugar together to create the nice air bubbles that can capture the gasses released by your leavener. As we explain in our article on creaming butter and sugar, “the more fine bubbles you have in your network, the lighter in texture your cakes will be and the finer the crumb.” Mollie@KAF

  12. Liz Weiss

    These emails must drive you crazy. “I have a friend who can have eggs, dairy, sugar etc. Why are people so picky? Suggestion, DON’T MAKE THE CAKE THEN..

    Reply
  13. Debbie G

    Hi, It says you like whole milk in the recipe; what would happen if I substituted skim milk for whole milk? How would the cake be different? Thank you.

    Reply
    1. The Baker's Hotline

      Hi Debbie, while we prefer whole milk for baking most cake recipes, feel free to substitute skim or milk with another level of fat (1%, 2%). The additional fat increases the tenderness of the cake and ensures a velvety texture, but it will still be delicious with skim milk too. Happy baking! Kye@KAF

  14. Susan

    I made your recipe for chocolate bread and it was delicious 😋 I somehow lost the recipe. Where cam I find it again?

    Reply
    1. The Baker's Hotline

      We’re happy to hear it, Susan! We have a number of different “chocolate breads”, including a chocolate zucchini bread, chocolate banana bread, and so on, so we’re not quite sure which recipe you’re referring to. Here you can find a quick search we did for this term, and hopefully the correct recipe is among the results. Mollie@KAF

  15. Mary Swoboda-Groh

    Hi, I am interested in making your gf lemon bundt cake recipe, but I bought the KA All-Purpose Flour by mistake. What is the difference in the ingredients between the 2 flours, and can the recipe be modified , i.e., substituting another flour for part of the amount in the all-purpose mix? I’m thinking coconut, perhaps.

    Thanks!

    Reply
    1. The Baker's Hotline

      Hi Mary,
      The two flours you mentioned, the King Arthur All-Purpose Flour and the Gluten-Free Measure for Measure Flour, are different in a few ways but most importantly, the Measure for Measure is gluten-free. The good news is that you can use the two interchangeably in most cases. If you have a regular (gluten-full) recipe, you can substitute our Measure for Measure Flour to make it gluten-free. (The only cases where you’ll need to provide a little more care is when baking gluten-free recipes with yeast.) It sounds like in this case you’re hoping to do the opposite and make this gluten-free recipe with our all-purpose flour, in which case you can use this recipe for Lemon Bliss Cake. We hope that helps! Kye@KAF

  16. Mary Swoboda-Groh

    Hi, my goof! In my previous post, I did not specify that I purchased the King Arthur gf All-Purpose flour, and wanted to know if I could use that to make the gf Lemon bundt cake in place of the KA GF Measure for Measure Flour. I could not find a listing of the ingredients for either flour on the King Arthur website. My guess is that the ingredients are slightly different; hence my question regarding whether I could substitute part of the needed flour amount of the GF All-Purpose Flour with another GF flour such as Coconut, Quinoa, etc to bring the batter ( and ultimately the cake crumb) more in line with how it would turn out using KA GF Measure for Measure Flour. Thanks for your help!

    Reply
    1. The Baker's Hotline

      Hi Mary, thanks for clarifying. First, we’d love to help show you where you can find the full ingredient list for most of our products. When viewing a product on our website, there should be a “Nutrition + ingredients” link below the orange “Add to cart” button. The Measure for Measure Flour is different from the Gluten-Free Flour primarily in the fact that it has xanthan gum added to it, and it’s specifically formulated so that you’ll only need to substitute the flour when making a recipe gluten-free. The Gluten-Free Flour is a little bit more tricky if you’re not using it in a recipe that’s designed for it. You’ll need to add xanthan gum and potentially more liquid and eggs. We’ve written a full blog about the best way to navigate the conversion in this article here. Another option would be to use your Gluten-Free Flour in one of these delicious recipes here. We hope that helps! Kye@KAF

  17. Carolyn J

    I baked the lemon gluten free bunt cake yesterday and today it is dry, also it was not light like I had anticipated, so I am wondering what I did wrong.

    Reply
    1. The Baker's Hotline

      Hi Carolyn, we’ll need a little bit more information from you to help deduce the cause of the dryness: if you made any ingredient substitutions, how you measured your flour, how the batter was mixed (stand mixer, electric mixer, by hand), how long the cake was baked for, as well as how it was stored overnight. We’d be happy to do this troubleshooting with you if you give our Baker’s Hotline a call at 855-371-BAKE(2253). We look forward to helping you with this! Kye@KAF

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