There’s something magical about the aroma of a freshly baked Homemade Gluten Free Lemon Bundt Cake with Lemon Icing wafting through the kitchen. Picture this: the zesty scent of lemons mingling with the sweetness of batter, creating an ambiance that simply screams, “Happiness is homemade!” Imagine slicing into a moist, golden cake that almost glistens in the light, revealing its invitingly fluffy interior. rich and creamy cheesecake brownies Each bite is a delightful explosion of flavor, where tangy lemon meets a buttery sweetness, and you can’t help but smile.

Now let’s sprinkle some nostalgia into the mix. This cake reminds me of sunny afternoons spent at Grandma’s house, where we would bake together while sharing stories and laughter. As we whisked away, she always said, “A little zest adds a lot of joy!” Whether it’s for a spring gathering or just to brighten up an ordinary Tuesday, this delectable treat will transport you back to those carefree days filled with warmth and love. So grab your apron because we’re about to create something truly special!

I still remember serving this cake at my cousin’s wedding; everyone was raving about how delicious it was! For more inspiration, check out this Delicious Irish Apple Cake recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Gluten-Free All-Purpose Flour: Look for a blend that includes xanthan gum for better texture and structure.
• Sugar: Granulated sugar works best for sweetness, but coconut sugar adds a lovely caramel note if preferred.
• Baking Powder: Make sure it’s gluten-free! It helps the cake rise beautifully.
• Salt: Just a pinch enhances all the flavors without making it salty.
• Eggs: Use large eggs for optimal binding and richness in flavor.
• Unsalted Butter: Room temperature butter creates the perfect creamy texture; don’t skip this step!
• Lemon Juice and Zest: Freshly squeezed juice provides bright flavor while zest adds aromatic oils that enhance the lemon taste.
• Milk (or Dairy-Free Alternative): Adds moisture; choose whole milk for richness or almond milk for a lighter option.
• Powdered Sugar: Essential for making that sweet lemon icing that drizzles on top like sunshine!
• Lemon Extract (optional): A splash intensifies the lemon flavor if you’re feeling extra zesty!

The full ingredients list, including measurements, is provided in the recipe card directly below. creative pumpkin-shaped treats.

Let’s Make It Together

Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly to ensure easy removal later; nobody wants half their cake stuck to the pan. quick and easy chocolate cookies. For more inspiration, check out this Ultimate Chocolate Cake Recipe recipe.

Mix Dry Ingredients Together: In a large mixing bowl, whisk together gluten-free flour, sugar, baking powder, and salt until well combined. This step ensures even distribution of all flavors.

Cream Butter and Sugar: In another bowl, cream together softened butter and sugar until light and fluffy—about 3-5 minutes. The texture should be airy enough to make you believe in magic.

Add Eggs and Lemon: Beat in each egg one at a time, followed by lemon juice and zest. The mixture should become smooth and fragrant; don’t forget to take a deep breath!

Combine Wet and Dry Mixtures: Gradually add flour mixture into the wet ingredients while alternating with milk. Mix until just combined—overmixing can lead to dense cake (no one wants that!).

Pour Into Bundt Pan: Carefully pour batter into your prepared bundt pan. Smooth out the top gently with a spatula so it bakes evenly.

Bake to Perfection: Bake for 45-50 minutes or until a toothpick comes out clean when inserted in the center. The aroma should fill your kitchen like an invitation to indulge.

Let it cool in the pan for about 10 minutes before transferring it onto a wire rack. While cooling, prepare that tantalizing lemon icing!

To make the icing, whisk together powdered sugar with lemon juice until smooth; adjust consistency as needed by adding more sugar or juice. Drizzle generously over your cooled bundt cake!

Enjoy every slice of this Homemade Gluten Free Lemon Bundt Cake with Lemon Icing! Whether serving at gatherings or treating yourself on quiet evenings—each bite carries memories and joy! festive apple-flavored drink.

Perfecting the Cooking Process

Start by preheating your oven while you mix the batter. This ensures even baking and saves time. Pour the batter into a well-greased bundt pan, then bake until golden and a toothpick comes out clean.

Add Your Touch

Consider adding poppy seeds for extra crunch or using almond flour for added depth. You can also swap regular sugar with coconut sugar for a caramel-like twist that complements the lemon perfectly.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, freeze individual slices wrapped in plastic wrap, then reheat gently in the microwave when ready to enjoy.

Baking this homemade gluten free lemon bundt cake with lemon icing always reminds me of my grandmother’s kitchen filled with laughter and sweet aromas. Her secret ingredient? A sprinkle of love!

FAQ

What can I substitute for regular flour?

You can use almond or coconut flour as great gluten-free alternatives.

How do I know when the cake is done baking?

Insert a toothpick; it should come out clean without wet batter attached.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives better flavor, but bottled can work in a pinch.

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Homemade Gluten Free Lemon Bundt Cake with Lemon Icing

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• Author: Mery Mack
• Total Time: 1 hour 5 minutes
• Yield: Approximately 12 servings 1x

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Description

Experience the delight of a Homemade Gluten Free Lemon Bundt Cake with zesty lemon icing. This cake combines the tartness of freshly squeezed lemons with a sweet, buttery base, creating a moist and fluffy dessert that’s perfect for any occasion. Whether you’re celebrating spring gatherings or simply treating yourself, this cake will transport you to sunny afternoons filled with laughter and nostalgia.

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Ingredients

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• 1 ½ cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 2 tsp gluten-free baking powder
• ½ tsp salt
• 3 large eggs
• ½ cup unsalted butter (room temperature)
• ½ cup milk (or dairy-free alternative)
• ⅓ cup fresh lemon juice
• Zest of 1 lemon
• 2 cups powdered sugar (for icing)
• Additional lemon juice (to taste for icing)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a bundt pan.
2. In a bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
3. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon juice and zest.
4. Gradually combine the dry ingredients with the wet mixture while alternating with milk until just mixed.
5. Pour batter into the prepared bundt pan and smooth the top.
6. Bake for 45-50 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
7. For the icing, mix powdered sugar with lemon juice until smooth; drizzle over cooled cake.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 24g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg