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

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 ...


    1. The Baker's Hotline

      While we haven’t tested this recipe using sugar substitutes, experimentation can be one of the most fun parts of baking. If you’re down for a little adventure and are open to the unexpected, give it a try! We recommend starting with substitution instructions from the substitute’s package or the manufacturer’s website since a swap won’t always be 1-for-1. If you’re curious, we have a couple blog articles that we think you’ll find interesting. The first was one of our earliest articles and in it we tested some of our favorite recipes using Splenda in place of sugar: Searching for sweetness. The second shares sugar alternatives that we’d had a spread about in Sift Magazine: Sugar alternatives. Happy experimenting! Kye@KAF

  1. Leah

    This was so delicious. I split the batter in half and made some blueberry-lemon and some cardamom-lemon. The cardamom lemon was sophisticated and delightful. The blueberry-lemon was a perfect little summer cake. Both were moist and had a great texture. I made it with KA gf flour. I also don’t have a bundt cake pan so I made the cakes in 4 little 4-inch spring-form pans. Parchment on bottom of the pans. I buttered but did not flour the bottom and sides of the pans. As soon as the batter pulled away from the sides, I popped them out of the oven. Worked like a charm! Thank you for the recipe!

  2. Vi Defourneaux

    Hi, This cake looks wonderful, but I would like to make it dairy-free as well. Can non-dairy margarine and almond milk be substituted for the dairy ingredients? If so, would the amounts need to be changed?

    1. The Baker's Hotline

      We’re glad you asked, Vi! We recently wrote a full article on our blog about baking dairy-free cakes, where we explored what approaches work best. We like using Earth Balance Vegan Buttery Sticks, but you can use your favorite non-dairy butter alternative. You can use almond milk to replace the regular milk in the recipe 1:1 — just be sure you’re using an unflavored, unsweetened variety. Check out the full post about baking dairy-free cake here. Happy baking! Kye@KAF

  3. Bonnie

    Great cake. Good flavor. I used organic coconut milk & lemon flavoring with the lemon zest because I did not have the lemon oil. Also cook down some blueberries with cinnamon & a splash of lemon to top. Will definitely make it again.

  4. Donna H

    For more than 30 years, I have been making a fantastic cream cheese pound cake. It has been my signature recipe. I wanted to find a lighter pound cake recipe, and I found this one. I used Measure for Measure (it contains xanthum gum in the mix) and added 4 ounces of softened light cream cheese. I also followed the instructions on how to make sure the cake wouldn’t stick in the Bundt pan. It was by far the prettiest pound cake I have ever made, but more important, it was definitely a lighter cake than the dense pound cake recipe I used to make and had a wonderful lemon flavor. I used the glaze but decided not to frost it (thought it would be too sweet). This recipe is wonderful and will be my go to from here on in.

  5. Lydia

    Is there a difference between King Arthur GF All Purpose Flour and the Measure for Measure that you use in the recipe. If so, can the all purpose be used, and is there anything else that would have to be added or subtracted from the recipe.

    Thanks for this recipe. Have been so wanting a gf lemon pound cake.

    1. The Baker's Hotline

      Hi Lydia,
      Our Measure for Measure Flour is meant to replace the all-purpose flour in many of your favorite traditional recipes so that they can be made gluten-free. It even has xanthan gum already mixed right in for you. This product is different than our Gluten-Free Flour, which doesn’t have xanthan gum, salt, or a leavening agent already added to it as ingredients. This grants you, the baker, more control over the fine details in your recipe. You’ll want to use it in recipes calling for gluten-free flour. There are many to choose from on our website here. If you’d like to make the Lemon Bliss Cake gluten-free, we recommend using the Measure for Measure Flour as described here for best results. Kye@KAF

  6. 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.

    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

  7. 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!

    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

  8. 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.


    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

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