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.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon juice and zest.
- Gradually combine the dry ingredients with the wet mixture while alternating with milk until just mixed.
- Pour batter into the prepared bundt pan and smooth the top.
- 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.
- 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