If you're looking for a delightful dessert that's both gluten-free and bursting with citrus flavor, this Gluten-Free Lemon Bundt Cake is the perfect choice. Whether you're catering to dietary restrictions or simply want to try something new, this cake is moist, tangy, and incredibly satisfying. In this blog post, we'll walk you through the recipe step-by-step, share tips for success, and answer some frequently asked questions.
Gluten-free baking has come a long way, and this lemon bundt cake is proof that you don't have to sacrifice flavor or texture when avoiding gluten. The combination of almond flour and gluten-free all-purpose flour creates a tender crumb, while the fresh lemon zest and juice infuse the cake with a bright, zesty flavor. Plus, the bundt shape makes it an elegant dessert for any occasion.
Before you start baking, gather the following ingredients. Make sure all items are gluten-free to avoid cross-contamination.
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Almond flour | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | 1 1/2 cups |
| Eggs | 4 large |
| Fresh lemon juice | 1/4 cup |
| Lemon zest | 2 tbsp |
| Plain Greek yogurt | 1/2 cup |
| Vanilla extract | 1 tsp |
Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray, then dust it with a light coating of gluten-free flour to prevent sticking.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes with an electric mixer.
Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, Greek yogurt, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. Dust with powdered sugar or drizzle with a lemon glaze before serving.
Yes, you can substitute the gluten-free all-purpose flour with a 1:1 gluten-free baking blend. However, avoid using only almond flour, as it may alter the texture.
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for up to 3 months.
Absolutely! Replace the butter with coconut oil or a dairy-free margarine, and use a dairy-free yogurt alternative.
This Gluten-Free Lemon Bundt Cake is a crowd-pleaser that combines the bright, refreshing taste of lemon with a moist and tender crumb. Whether you're serving it at a party or enjoying a slice with your afternoon tea, this cake is sure to impress. With the right ingredients and a little patience, you can create a dessert that’s both delicious and inclusive for those with gluten sensitivities. Happy baking!
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