This gluten free lemon bundt cake with lemon glaze is everything you want in a homemade desser bright, moist, and beautifully balanced between sweet and tangy. It’s the kind of cake that wows at dinner parties, brightens up brunches, and adds sunshine to any table. And the best part? It’s completely gluten-free without sacrificing flavor or texture.
From the tender, lemon-infused crumb to the smooth, citrusy glaze that drips down its curves, this gluten free lemon bundt cake with lemon glaze feels like it came straight from a bakery window. But don’t worry you can whip it up right in your own kitchen with simple ingredients and a little know-how. If you love moist citrus-based bakes, you’ll also enjoy our Gluten Free Chocolate Zucchini Cake for a rich, veggie-packed treat.
In this guide, you’ll learn exactly how to make it step by step, using the right mix of ingredients and pro tips for the perfect finish. We’ll also cover creative variations, storage tips, pairing ideas, and answers to the most common questions.
Let’s jump into why this lemon cake is bound to become your next go-to dessert.
Table of Contents
Why This Gluten Free Lemon Bundt Cake with Lemon Glaze Is a Must-Try
What Makes It Special
This gluten free lemon bundt cake with lemon glaze is moist, flavorful, and bursting with bright citrus. It’s soft in texture, rich in taste, and finished with a tangy lemon glaze that takes it over the top. You’d never guess it’s gluten free.
The combo of sour cream, lemon juice, and gluten free flour creates a tender crumb that’s perfect for any occasion. It looks beautiful on the table and tastes even better.
Why Gluten Free Flour Works
Using gluten free flour in this cake ensures a light texture without any gumminess. When blended with the right wet ingredients, it bakes up soft and fluffy. Plus, the lemon flavor stands out even more. For more recipe inspiration, browse our full gluten free cake collection filled with bundts, layers, and quick bakes.
Must-Have Ingredients for Lemon Bundt Cake
Key Ingredients for the Cake Batter
To make the best gluten free lemon bundt cake with lemon glaze, you’ll need a balance of rich dairy, fresh citrus, and quality gluten free flour. Here’s what goes into the batter and why it matters:
- Unsalted Butter (¾ cup): Provides flavor and structure. Make sure it’s at room temperature for smooth blending.
- Granulated Sugar (1 cup): Adds sweetness and helps with cake moisture.
- Large Eggs (3): Bind the ingredients and add richness.
- Lemon Juice (⅓ cup): Gives the cake its tangy flavor. Fresh juice works best.
- Sour Cream (1 cup): Adds moisture and a slight tang that complements the lemon.
- Milk (½ cup): Lightens the texture.
- Lemon Zest (2 Tbsp): Intensifies the citrus flavor.
- Gluten Free Flour (3 cups): Use a 1-to-1 baking blend with xanthan gum for the right texture.
- Baking Powder (2 tsp) + Baking Soda (1 tsp): These leavening agents help the cake rise evenly.
- Sea Salt (½ tsp): Enhances all the other flavors.
This combination creates a tender, moist crumb that makes this cake a favorite even among those who aren’t gluten free.
Simple Ingredients for the Lemon Glaze
The glaze on our gluten free lemon bundt cake with lemon glaze is what takes it from good to unforgettable. It’s light, bright, and incredibly easy to whip up with just three ingredients:
- Powdered Sugar (1 cup): Forms the smooth, sweet base of the glaze.
- Lemon Extract (1 tsp): Adds that bold, citrusy punch to complement the cake.
- Milk (1–2 Tbsp): Helps create the perfect pourable consistency.
Once your cake has completely cooled, drizzle the glaze generously over the top. It adds a glossy finish and a burst of lemon flavor that makes every bite pop.
Step-by-Step Instructions to Bake the Gluten Free Lemon Bundt Cake with Lemon Glaze
How to Make the Batter
Making the perfect gluten free lemon bundt cake with lemon glaze is all about proper mixing and order. Follow these simple steps:
- Preheat the oven to 350°F. Grease a bundt pan well with coconut oil or unsalted butter and set aside.
- Cream butter and sugar by beating ¾ cup unsalted butter with 1 cup granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing in 3 large eggs thoroughly after each addition to keep the batter smooth.
- Blend in the wet ingredients: Add 1 cup sour cream, ⅓ cup lemon juice, ½ cup milk, and 2 tablespoons lemon zest. Mix until fully combined.
- Whisk the dry ingredients in a separate bowl: 3 cups gluten free flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon sea salt.
- Combine dry and wet ingredients gradually, adding the dry mix in small portions while mixing on low speed. Stop once just combined to avoid overmixing.
This method helps create a light, moist crumb and guarantees your gluten free bundt cake bakes up beautifully every time.
Baking and Cooling the Gluten Free Lemon Bundt Cake with Lemon Glaze
Once your batter is ready, follow these simple steps to bake your gluten free lemon bundt cake with lemon glaze to perfection:
- Transfer to bundt pan
Pour the batter evenly into the greased bundt pan. Tap the pan gently on the counter to remove air bubbles and level the surface. - Bake the cake
Place in the oven and bake at 350°F for 45 to 50 minutes. Check for doneness by inserting a toothpick into the center it should come out dry or with a few moist crumbs. - Cool before removing
Allow the cake to cool inside the pan for about 10 minutes to help it set and release more easily. Then carefully flip it onto a wire rack and lift off the pan. Let it cool completely before pouring on the glaze.
This cooling time helps your Gluten Free Lemon Bundt Cake firm up without breaking, ensuring a clean shape and better finish for your lemon glaze.
Make the Perfect Lemon Glaze
Quick and Easy Lemon Glaze Recipe
The glaze adds a final touch of sweetness and brightness to your gluten free lemon bundt cake with lemon glaze. It’s smooth, shiny, and takes only a minute to mix.
Here’s what you’ll need:
- 1 cup powdered sugar – for a silky-sweet base
- 1 teaspoon lemon extract – delivers a concentrated citrus flavor
- 1 to 2 tablespoons milk – adjust to get the ideal drizzle consistency
Simply whisk the ingredients together in a small bowl until smooth. If the glaze feels too thick to pour, stir in a few extra drops of milk. If it runs too thin, add a touch more powdered sugar until it reaches your desired texture.
Tips for Glazing Like a Pro
Once your gluten free lemon bundt cake with lemon glaze is completely cool, it’s time to add the finishing touch. Here’s how to get that flawless finish:
- Place your cake on a wire rack with a sheet of parchment or wax paper underneath to catch excess glaze.
- Use a spoon or small measuring cup to drizzle the glaze slowly over the top. Let it flow naturally down the sides for that signature bundt cake look.
- Apply the glaze just before serving to keep it fresh and glossy.
This bright, zesty glaze takes your dessert from simple to stunning, adding a citrusy finish that perfectly complements every bite.
Expert Tips for a Perfect Gluten Free Lemon Bundt Cake with Lemon Glaze
Avoiding Common Gluten Free Baking Mistakes
Baking a gluten free lemon bundt cake with lemon glaze can be simple and rewarding if you steer clear of a few common mistakes:
- Don’t overmix the batter
Gluten free flour blends can turn gummy if mixed too much. Stir just until combined to keep the texture light and soft. - Use room temperature ingredients
Cold eggs, milk, or sour cream can cause the batter to separate. Let everything sit out for 20–30 minutes before starting. - Grease the pan thoroughly
Gluten free cakes are a little more delicate. Make sure every corner of the bundt pan is well-greased so your cake releases cleanly. - Let the cake cool fully before glazing
Pouring glaze on a warm cake can cause it to melt or soak in. Be patient for that picture-perfect finish.
How to Keep Your Cake Moist and Flavorful
Moisture is key to nailing the perfect bite. Here’s how to keep your gluten free lemon bundt cake with lemon glaze soft, rich, and fresh:
- Don’t skip the sour cream
It adds a creamy texture and helps the cake stay moist for several days. - Store properly
After glazing, wrap the cake in foil or keep it in an airtight container. It stays fresh at room temperature for up to 3 days, or refrigerate for up to 5. - Warm slices slightly before serving
A few seconds in the microwave brings out the lemony aroma and restores the soft, tender crumb especially helpful after chilling.
Variations and Add-ins for Cake
Flavorful Mix-Ins to Try
One of the best things about a gluten free lemon bundt cake with lemon glaze is how easy it is to customize. Whether you’re adding texture, color, or extra flavor, these simple add-ins can take your cake to the next level:
- Fresh blueberries
Gently fold in 1 cup of fresh (or frozen and thawed) blueberries for a lemon-blueberry twist. Dust them lightly in gluten free flour first to prevent sinking. - Poppy seeds
Add 1 to 2 tablespoons of poppy seeds to the batter for a classic lemon poppy seed variation. - White chocolate chips
Mix in ½ cup of white chocolate chips to complement the lemon and add a creamy sweetness. - Shredded coconut
Stir in ⅓ cup of unsweetened shredded coconut for a tropical flavor boost.
Love fun and flavorful cookies? Don’t miss our Gluten-Free Crumbl Sugar Cookies or rich Gluten Free Crumbl Dark Dream Cookies perfect for pairing with citrusy desserts.
Simple Substitutions
Make it work for different diets:
- Dairy-free: Swap in plant-based butter, milk, and sour cream.
- Egg-free: Use flax eggs or egg replacers.
- Lower sugar: Try monk fruit powdered sweetener for the glaze.
These adjustments won’t change the texture or flavor of your gluten free lemon bundt cake with lemon glaze, so everyone can enjoy a slice, no matter their needs.
How to Serve and Store This Gluten Free Cake
Best Ways to Serve It
Presentation makes a difference, especially with a beautiful bundt cake. Here’s how to make your gluten free lemon bundt cake with lemon glaze look as good as it tastes:
Want more decorative and seasonal dessert ideas? You’ll love our Gluten Free Dutch Apple Pie, a cozy, spiced option perfect for fall gatherings.
- Serve on a cake stand or platter to highlight the glaze dripping down the sides.
- Add fresh lemon slices or zest on top for a decorative, citrusy touch.
- Slice with a serrated knife to keep the edges clean and avoid crumbling.
Storage Tips to Keep It Fresh
Proper storage keeps your cake moist and flavorful for days:
- Room temperature: Cover the cake with foil or place it in an airtight container. It will stay fresh on the counter for up to 3 days.
- Refrigeration: If needed, store it in the fridge for up to 5 days. Bring to room temperature or warm individual slices for the best flavor.
- Freezing: Wrap unglazed slices in plastic wrap and place them in a freezer bag. Thaw overnight and glaze before serving.
Perfect Pairings for Your Gluten Free Lemon Bundt Cake with Lemon Glaze
What to Drink with It
A slice of gluten free lemon bundt cake with lemon glaze pairs beautifully with a variety of drinks that balance its bright, citrusy flavor:
- Hot tea: Earl Grey, chamomile, or green tea enhances the lemon without overpowering it.
- Coffee: A mild roast or vanilla-flavored coffee complements the sweet glaze.
- Sparkling water with lemon: A refreshing and light pairing that keeps the flavor crisp.
- Iced herbal teas: Hibiscus or mint tea adds a fruity or cool contrast.
What to Serve Alongside
Whether for a brunch spread or a dessert table, try these complementary treats:
- Fresh berries: Raspberries and blueberries add a pop of color and tartness.
- Whipped cream or coconut cream: A light, fluffy topping that blends well with lemon.
- Vanilla yogurt or custard: Adds a creamy contrast that pairs smoothly with citrus.
Looking for something classic yet creative? Our Gluten-Free Sweet Potato Pie With Marshmallow Creme is a showstopper alongside this bundt cake.
FAQs About Gluten Free Lemon Bundt Cake with Lemon Glaze
What is the difference between a cake and a bundt cake?
The main difference lies in the pan shape and baking style. A regular cake is baked in flat round or square pans, while a bundt cake is baked in a ring-shaped bundt pan, which creates more surface area for browning and allows for unique designs. This also gives your gluten free lemon bundt cake with lemon glaze a beautiful, defined look and crispy outer edge.
Can this lemon bundt cake be made dairy-free?
Yes, it’s easy to adapt this recipe to be dairy-free. Simply swap the butter, milk, and sour cream with plant-based alternatives like vegan butter, almond or oat milk, and dairy-free sour cream. These substitutions still provide a moist texture and let the lemon flavor shine through.
Can you add lemon zest to this cake recipe?
Absolutely. In fact, this recipe already includes 2 tablespoons of fresh lemon zest, which enhances the citrus flavor and aroma. If you love bold lemon taste, you can even sprinkle a bit more zest over the glaze before serving for an extra pop.
Gluten free lemon bundt cake with lemon glaze is a simple, elegant dessert that delivers bold citrus flavor, a soft texture, and a bakery-worthy finish. Whether you serve it for brunch, holidays, or everyday treats, this cake is sure to impress. There’s nothing quite like a moist, golden slice of gluten free lemon bundt cake with lemon glaze.
don’t forget to explore more gluten free pies and gluten free cookies that can complete your dessert table beautifully.
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Gluten Free Lemon Bundt Cake with Lemon Glaze
This easy gluten free lemon bundt cake recipe with lemon glaze is moist and delicious! This is the best gluten free cake and is a yummy dessert to serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cake:
¾ cup Unsalted Butter, at room temperature
1 cup Granulated Sugar
3 large Eggs
⅓ cup Lemon Juice
1 cup Sour Cream
½ cup Milk
2 Tbsp. Lemon Zest
3 cups Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Sea Salt
Glaze:
1 cup Powdered Sugar
1 tsp. Lemon Extract
1-2 Tbsp. Milk
Instructions
Preheat oven to 350 degrees. Grease a bundt cake pan with coconut oil or butter. Set aside.
In the bowl of your stand mixer beat the softened unsalted butter with the sugar until creamed together. Add the eggs one at a time beating until mixed together. Add the sour cream, lemon juice, milk and lemon zest. Beat until blended into the batter.
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Add this dry mixture ½ cup at a time to the wet ingredients. Mix until all ingredients are just combined.
Pour batter evenly in the greased bundt pan and tap a couple of times on the counter to get air bubbles out.
Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool for 10 minutes in the pan and then invert onto a cooling rack.
After the cake cools completely mix together glaze and pour over cake. I like to put the glaze on right before serving.
Nutrition
- Serving Size: 10 servings
- Sugar: 32.8g
- Sodium: 289.6mg
- Fat: 18.5g
- Carbohydrates: 72.1g
- Fiber: 1.4g
- Protein: 6.6g
- Cholesterol: 100.7mg
