Moist Gluten-Free Lemon Bundt Cake

12 servings
1 hr 5 min

Dive into the most delicious lemon dessert with this ultra moist gluten-free lemon bundt cake recipe. A mixture of lemon pudding mix, sour cream, and citrusy glaze make this the best gluten-free lemon cake ever!

The best gluten-free lemon cake recipe

Gluten-free lemon bundt cake outshines all recipes with a bright lemon flavor and ultra moist crumb. A combination of oil and sour cream avoids any displeasing dry texture, while lemon pudding mix, lemon juice, and lemon zest guarantees the best citrusy taste!

If love the combination of lemon and blueberries (best combo ever!), take inspiration from this lemon blueberry cake and mix in fresh or frozen berries into the batter. Alternatively, serve fresh berries on the side with a dollop of whipped cream.

If you love gluten-free lemon desserts, be sure to check out these gluten-free lemon bars and frozen lemon pie!


bundt cake pan and substitutions

Bundt cakes can be any cake recipe baked in a bundt pan. Bundt pans have a decorative edge with a hole in the middle to make an almost doughnut shaped cake.

Since the cake batter makes more contact with outer and inner edges of the pan, bundt cakes conduct more heat and bake evenly throughout. If you love chewy cake edges with a moist interior, then bundt cakes are ideal!

Since bundt pans hold so much batter, you have to be careful when substituting another cake pan. Be sure to not overfill and leave at least 2 inches space, leaving room for cake to rise in the pan and not all over your oven!

You can make your own bundt cake pan using two 9-inch cake pans with a narrow glass jar in the middle to create the hole. A 9X13-inch pan may also be used, but you may have excess batter, which can be poured into muffin tins.

Alternatively, a tube pan, like the one used in gluten-free angel food cake, will also work interchangeably. Just be sure to grease it well so the cake releases.

Bundt cake pans are very deep, so they require a long baking time. If you plan on using a substitution, less time will be required for shallower pans. For either bundt cakes, or any other cake recipes, I recommend this cake tester because it’s more reliable than a toothpick.

Moist Gluten-Free Lemon Bundt Cake
Recipe details
  • 12  servings
  • Prep time: 10 Minutes Cook time: 55 Minutes Total time: 1 hr 5 min
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Ingredients
Lemon Bundt Cake
  • ▢ 2 1/2 cups gluten free all purpose flour, I recommend Cup4Cup gluten-free flour
  • ▢ 1 1/2 cups granulated sugar
  • ▢ 3.4 ounce dry instant lemon pudding mix
  • ▢ 1 teaspoon baking powder
  • ▢ 1/4 teaspoon baking soda
  • ▢ 1/2 teaspoon salt
  • ▢ 3 large eggs
  • ▢ 3/4 cup sour cream
  • ▢ 1/2 cup vegetable or canola oil
  • ▢ 1 teaspoon lemon zest
  • ▢ 1/3 cup fresh lemon juice
  • ▢ 1 teaspoon vanilla extract
Lemon Glaze
  • ▢ 1 1/2 cups powdered sugar
  • ▢ 2 – 2 1/2 tablespoons fresh lemon juice
Instructions

Preheat the oven to 350°F. Grease a nonstick 12-cup bundt cake pan and set aside.
In a large mixing bowl combine flour, sugar, pudding mix, baking powder, baking soda, and salt. Mix on low to combine.
Add the eggs, sour cream, oil, lemon zest, lemon juice, and vanilla extract. Mix on low speed until all the ingredients are combined. Increase speed to medium and beat for 1 minute. The mixture will be thick.
Spread evenly in the prepared bundt cake pan. Bake on the middle rack for 53-56 minutes, or until a long cake tester comes out clean.
Cool on wire rack for 10 minutes before inverting out of the pan and cooling completely.
For the glaze, mix together the lemon juice and powdered sugar in a small bowl. The mixture should be just thin enough to drizzle on. Drizzle over the top of the cake.
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Tips
  • Since bundt pans hold so much batter, you have to be careful when substituting another cake pan. Be sure to not overfill and leave at least 2 inches space, leaving room for cake to rise in the pan and not all over your oven!
  • Bundt cake pans are very deep, so they require a long baking time. If you plan on using a substitution, less time will be required for shallower pans.
  • You can make your own bundt cake pan using two 9-inch cake pans with a narrow glass jar in the middle to create the hole.
  • A 9X13-inch pan may also be used, but you may have excess batter, which can be poured into muffin
  • A tube pan will also work interchangeably. Just be sure to grease it well so the cake releases.
Melissa Erdelac
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