Final Up to date on March 12, 2026 by Carrie Korem, FNTP
A gluten-free lemon bundt cake is certainly one of my favourite methods to complete off a meal. The cake is moist, stuffed with lemon taste and made with all gluten-free components!
Elements for Gluten-Free Lemon Bundt Cake
For this recipe, you’ll want:
Uncooked honey (I like to make use of a lighter honey like this one for baking)
Eggs
Unsalted butter
Vanilla Extract (this one or this selfmade extract are good choices)
Lemons
Finely floor almond flour (finely floor is essential)
Coconut flour (I solely use Bob’s Crimson Mill for my baking recipes to maintain the feel constant)
Baking soda
Baking powder
Celtic sea salt
Non-Poisonous Bundt Pans for Baking
Most bundt pans are non-stick which is able to launch endocrine disruptors into the cake, so I like to stay with ceramic or glass.
This glass bundt pan or this ceramic bundt pan are two of my favorites.
What’s the Secret to a Sturdy Lemon Taste
The important thing to having a powerful lemon taste in your cake is to make use of a mix of lemon juice and lemon zest. The zest and juice are within the cake batter after which the lemon juice can be within the glaze.
When it’s all mixed and topped with the lemon icing, you get a pleasant robust lemon taste!
Find out how to Serve Lemon Bundt Cake
I wish to serve it as is or with raspberries or blueberries on prime. You would additionally nix the glaze and prime it with whipped cream.
Different Lemon Dessert Recipes to Strive:
Gluten-Free Lemon Tart
Cranberry Lemon Bars
Woolworth’s Lemon Cheesecake Recipe
Creamy Lemon Ice Cream
Gluten-Free Lemon Bundt Cake Recipe
You’ll be able to serve this cake with out or with out the glaze.
- Prep Time: 20
- Cook dinner Time: 30
- Complete Time: 50 minutes
- Yield: Serves 8-10
- Class: Dessert
- Methodology: Baking
- Delicacies: American
- Weight loss plan: Gluten-Free
For the Cake:
- Unsalted butter for the pan
- 2/3 cup uncooked honey
- 6 massive eggs
- 8 tablespoons unsalted butter, melted and cooled
- 1 tablespoon pure vanilla extract
- 1/2 cup contemporary lemon juice (from about 4 lemons)
- 4 1/2 cups finely floor almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking soda
- 1 teaspoon baking Powder
- 1/2 teaspoon Celtic sea salt
- 1/2 cup grated lemon zest (from about 8 to 10 lemons)
For the glaze:
- 2–3 tablespoons contemporary lemon juice
- 1 tablespoon buttermilk
- 1 1/2 cups natural powdered sugar
Directions
Preheat the oven to 350°F and butter a 10-cup Bundt pan.
To make the cake, place the honey and eggs within the bowl of a standing mixer with the beater attachment. Beat the combination at medium-high velocity for five minutes, till pale and fluffy. Flip the velocity to medium and slowly pour within the cooled butter, vanilla, and lemon juice.
Sift the almond flour, coconut flour, baking soda, and baking powder into a big bowl. Stir within the salt, lemon zest, and poppy seeds. Gently fold the dry combination into the moist combination till integrated. Pour into the Bundt pan and bake for 30 to 35 minutes, or till a cake tester inserted in the course of the cake comes out clear. Cool for 10 minutes, then invert onto a cooling rack or cake platter.
To make the glaze, place 2 tablespoons lemon juice, buttermilk and powdered sugar in a bowl and whisk till clean. Add an extra tablespoon of lemon juice when you want extra liquid to skinny out the glaze. Pour the glaze over the cake (you may glaze the cake 4 to five hours forward of time). Serve.
