Description
Bright and zesty, this Homemade Gluten Free Lemon Bundt Cake with Lemon Icing is a delightful treat that brings sunshine to your dessert table.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
- 3 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup milk (or dairy-free alternative)
- 2 cups powdered sugar
- 2 tbsp freshly squeezed lemon juice (adjust for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease your bundt pan with nonstick cooking spray.
- In a large mixing bowl, whisk together gluten-free flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix melted butter, eggs, milk, lemon juice, and lemon zest until fully blended.
- Pour the wet mixture into the dry ingredients and stir gently until just combined to avoid overmixing.
- Pour the batter into the prepared bundt pan and bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
- While the cake cools, mix powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled cake.
- Slice and serve your Homemade Gluten Free Lemon Bundt Cake with Lemon Icing for a refreshing dessert experience.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 230
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: - For added texture, consider mixing in poppy seeds. - You can substitute lemon zest with orange zest for a different flavor twist. - Measure flour accurately to ensure the cake remains light and fluffy.