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. Kathy

    Could I make this recipe dairy free? And what would you suggest as substitutions for the butter and milk?

    1. The Baker's Hotline

      Kathy, you can definitely do that! Your favorite plant-based milk would be fine, with the caveat that thicker, richer ones like soy and cashew milk will work better than thinner ones like rice milk. For butter, there are a wide variety of vegan butter substitutes available that would do the trick, but we’ve had excellent luck in our test kitchen using Earth Balance Baking Sticks. Happy baking! Kat@KAF

    1. The Baker's Hotline

      For coating the pan, Dragana? You can! It might not work as well as the almond flour does, so a good spray of the pan with baking spray should help. Annabelle@KAF

  2. Megan

    Can you tell me if this recipe is interchangeable with fruit? I was thinking blueberry??? Maybe instead of lemon in the cake and icing, I could do blueberries? If so, what to do about the glaze? Your thoughts??

    1. The Baker's Hotline

      Hi Megan! You could use Blueberry Juice in the cake and icing if you’d like. You could also use orange, grapefruit, or limes in place of the lemon. Whole fruits will be difficult to do anything other than add 1/2 cup into the batter of blueberries for instance. They may sink to the bottom so smaller wild blueberries might be more successful. Annabelle@KAF

  3. Megan

    I would like to make these into cupcakes or use small bundt pans. What do you suggest the temperature and time be?

  4. millie hanrahan

    didn’t have shortening used vegetable oil instead ((light film) worked perfectly.loved this recipe my go-to when i’m tired of chocolate

  5. Fareeaa

    I substituted butter entirely with 250grams of marscapone cheese (must be at room temperature). I also used 1 1/2 cups of castor/granulated sugar (not 2 cups of sugar). The batter was more runny than in the photos. Cake turned out delicious, moist, perfect grain and density (not dense but not too light either), better than many cakes I have baked with normal cake flour. And I only baked this one because I mistakenly picked up gluten free flour at the supermarket!

  6. carol ericson

    Help! I want to make this for easter, but can’t find the Measure for Measure flour. i have the all purpose flour and also found the GF baking mix. i wonder if i could use the baking mix and leave out the salt and maybe 1/2 the baking powder from the recipe?

    1. The Baker's Hotline

      Hi there, Carol! We haven’t tried that before so we’re not really sure how it’ll go, you’d certainly be experimenting. We do have a collection of gluten-free recipes that call for our Gluten-Free Baking Mix so you might want to check out those to see if maybe another recipe would work out this time. For future baking adventures, we’d suggest checking out our store locator for a list of stores in your area that carry our Gluten-Free Measure for Measure Flour. Kindly, Morgan@KAF

  7. Megan Repsher

    This recipe was amazing! My whole family loves it! Everything you suggested, works perfectly. So happy to be able to eat such a delicious gluten free cake that tastes just as good if not better than regular flour cakes.


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