This Gluten Free Lemon Cake is rich, dense, and bursting with lemon flavor. It’s delicious on its own, but the lemon icing takes it to another level!
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 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.
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.
Recipe adapted from A Latte Food.
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