This easy recipe for gluten free lemon cake is perfect for everyday and special occasions. The one-layer cake, made in a Bundt pan, is rich, dense, and bursting with lemon flavor. Topped with a sweet lemon glaze, this cake is a must-bake for lemon lovers.
There’s something about baking with fresh lemons that always brightens my day. Here in the Northwest, the winter days can be dark and dreary, so adding some brightness is definitely a plus.
Previously, I shared with you my recipes for Lemon Cookies and Lemon Blueberry Bread. Both treats are topped with lemon glaze and are completely gluten free.
Now, I’m sharing this lemon cake recipe. The texture of the cake is similar to a pound cake, and it’s filled with lemon flavor. The lemon icing on top adds a little extra sweetness to this lemony dessert.
For more dessert ideas, check out my other gluten free dessert recipes.
This recipe is made in a Bundt pan which is one of my favorite ways to bake a cake. The one-layer dessert is simple to prepare and serve. It’s also easy to transport to enjoy with family and friends.
If you love the ease of a Bundt cake, you’ll want to check out my other recipes for Gluten Free Chocolate Sour Cream Bundt Cake, Gluten Free Spice Cake, and Sour Cream Coffee Cake. Each has its own unique flavor, but they’re all made in a similar way.
(This post contains affiliate links. Read my disclosure policy here.)Why this Recipe Works
- Using fresh lemon juice and zest fills the cake with lemon flavor.
- Baking the cake in a Bundt pan makes it simple to prepare and serve.
- Using a powdered sugar glaze adds sweetness without the heaviness of a frosting.
Ingredients You’ll Need:
Lemon Cake
- Butter - Softened unsalted butter. I use unsalted butter so I can control the amount of salt I use.
- Sugar - White granulated sugar.
- Lemon zest - The lemon zest adds extra lemon flavor to the cake.
- Eggs - Large eggs at room temperature. I take the eggs out of the refrigerator about 30 minutes before I’m going to use them.
- Salt - Table salt.
- Baking powder - The baking powder gives lift to the cake.
- Gluten free flour blend - I use a 1 to 1 gluten free baking flour in my baking. My favorite brand is Bob’s Red Mill. If your local store doesn’t carry it, you can find it on Amazon.
- Cornstarch - The cornstarch makes the cake more tender.
- Milk - I use 2% milk, but whole milk or almond milk will also work.
- Lemon juice - Freshly squeezed lemon juice.
- Vanilla - Pure vanilla extract.
- Sour cream - The sour cream adds moisture to the cake without thinning the batter.
Lemon Glaze
- Powdered sugar - Also known as confectioner’s sugar.
- Lemon juice - Freshly squeezed lemon juice.
- Lemon zest - The lemon zest adds extra lemon flavor to the glaze.
How to Make Gluten Free Lemon Cake
- Beat the butter until light and fluffy.
- Add the sugar and lemon zest and beat until combined.
- Beat the eggs in one at a time.
- Whisk together the dry ingredients.
- Mix the milk, lemon juice and vanilla together.
- Alternate adding the dry ingredients and the wet ingredients to the butter mixture, then add the sour cream.
- Transfer the batter to the prepared pan and bake.
- Whisk together the glaze ingredients until smooth.
- Drizzle the glaze over the cooled cake.
- Serve and enjoy.
Step by Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Make the Cake:
Preheat the oven to 350°F. Generously grease a 12-cup Bundt pan.
With an electric mixer, beat the butter until light and fluffy.
Add the sugar and lemon zest to the butter and beat until well combined (photo 1).
Add the eggs, one at a time, beating well after each addition (photo 2).
In a medium mixing bowl, whisk together the salt, baking powder, gluten free flour blend and cornstarch (photo 3). Set aside.
Mix the milk, lemon juice, and vanilla extract together. I like to use a liquid measure with a spout to make it easy to pour the wet ingredients when combining with the dry ingredients and butter (photo 4).
Alternately, add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Add the sour cream and mix until just combined (photo 5).
Transfer the batter to the prepared pan. Use a butter knife or small spatula to spread the batter into all the edges of the pan (photo 6).
Bake for 45-55 minutes, or until a wooden pick, inserted in the cake comes out clean.
Cool the cake in the pan for 10-15 minutes before removing to a wire rack to finish cooling.
Make the Glaze:
In a medium mixing bowl, whisk the powdered sugar, lemon juice and lemon zest together.
Drizzle the glaze over the cooled cake. Sometimes I’ll use a small ladle to spoon the glaze over the cake. If I’m in a hurry, I’ll put the glaze in a glass measuring cup with a spout. Then I’ll pour the glaze over the cake as I slowly turn the cake plate.
Allow the glaze to set for 5 minutes before serving.
Tips for Making Lemon Bundt Cake
- Generously grease your Bundt pan. This will keep the edges of the cake from sticking to the edges of the pan.
- Use fresh lemons for the juice and zest to get the best flavor from this cake. For some recipes bottled lemon juice and lemon extract are good substitutes, but for this lemon cake recipe, using real lemons is definitely worth the effort.
- Be careful not to over mix the cake batter. Over mixing will make the cake tough instead of tender.
- Use a butter knife to spread the batter in the Bundt pan. The smaller knife makes it easier to spread the batter into all the crevices of the pan.
- Don’t over bake the cake. Since all ovens are different, you’ll want to start checking the cake at the 45-minute mark.
Recipe FAQs
Allow the cake to cool completely before adding the glaze. If the cake is still warm, the glaze will slide off the cake.
This cake will last 2-3 days at room temperature in an air-tight container.
No. Baked goods tend to dry out quickly in the fridge.
If you’re looking for an easy cake recipe with plenty of fresh lemon flavor, give this Gluten Free Lemon Cake a try. This tasty cake, topped with a sweet lemon glaze, is sure to brighten your day. Happy Baking!
More Gluten Free Cake Recipes
- Gluten Free Chocolate Chip Crumb Cake
- Cranberry Coffee Cake
- Gluten Free Pineapple Upside-Down Cake
- Old-Fashioned Chocolate Icebox Cake
- Gluten Free Banana Cake with Cream Cheese Frosting
- No Bake Oreo Cheesecake Recipe
- Gluten Free Gingerbread Cake
If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!
Gluten Free Lemon Cake
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 tablespoons lemon zest
- 4 large eggs
- ¾ teaspoon salt
- 2 ½ teaspoons baking powder
- 2 ¾ cup gluten free flour blend
- 3 tablespoons cornstarch
- ½ cup milk
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the Glaze:
- 1 ½ cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Making the Cake:
- Preheat oven to 350 degrees and generously grease a 10-12 cup Bundt pan.
- With an electric mixer, beat the butter until light and fluffy.
- Add the sugar and lemon zest to the butter and beat until well combined.
- Add the eggs, one at a time, beating well after each addition.
- In a medium mixing bowl, whisk together the salt, baking powder, gluten free flour blend and cornstarch. Set aside.
- Mix milk, lemon juice, and vanilla extract together.
- Alternately, add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Add the sour cream and mix until just combined.
- Pour the batter into the prepared pan. Use a butter knife or small spatula to spread the batter into all the edges of the pan.
- Bake for 45-55 minutes, or until a wooden pick, inserted in the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before removing to a wire rack to finish cooling.
Making the Glaze:
- Whisk powdered sugar, lemon juice and lemon zest together.
- Drizzle the icing over the cooled cake.
- Allow the icing to set for 5 minutes before serving.
Notes
- Generously grease your Bundt pan. This will keep the edges of the cake from sticking to the edges of the pan.
- Use fresh lemons for the juice and zest to get the best flavor from this cake. For some recipes bottled lemon juice and lemon extract are good substitutes, but for this lemon cake recipe, using real lemons is definitely worth the effort.
- Be careful not to over mix the cake batter. Over mixing will make the cake tough instead of tender.
- Use a butter knife to spread the batter in the Bundt pan. The smaller knife makes it easier to spread the batter into all the crevices of the pan.
- Don’t over bake the cake. Since all ovens are different, you’ll want to start checking the cake at the 45-minute mark.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
Recipe adapted from A Latte Food.
This post was originally published in 2020. It was republished in 2022 with updated images and additional text and tips.
angellah Brayshaw says
super quick and easy and very lemony and light:)
Barb says
How many servings are there……looking at nutrition information, but it doesn’t have a portion/serving size
Flavor Walk says
Hi Barb,
This cake recipe makes 12 servings.
Barb says
Thank you….I eventually found that, but I appreciate your getting back to me.. looking forward to making this Bundt cake.