Gluten-Free Lemon Bundt Cake (Dairy-Free)

I Love Lemon-Flavored Anything

Lemon is one of my favorite flavors, and I love anything with the citrus taste of lemon. Some of our favorite gluten-free lemon desserts include:

• Lemon Yogurt Cake (Gluten-Free, Dairy-Free Option)
• Lemon Blueberry Bread (Gluten-Free, Dairy-Free)
• Lemon Olive Oil Cake (Gluten-Free, Dairy-Free)
• Lemon Poppy Seed Bread (Gluten-Free, Dairy-Free)
• Easy Lemon Curd (Gluten-Free, Dairy-Free)

Gluten-Free Lemon Bundt Cake

Now that it’s finally spring, this beautiful lemon bundt cake is perfect for this lighter, brighter season.

Light, with a moist crumb and bright lemon flavor, you’ll definitely enjoy a big slice of this gluten free lemon bundt cake with a cup of tea or coffee.

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this gluten-free lemon bundt cake are easily accessible at the local grocery store (nothing fancy required)!
• Easy to Make: Preparing the batter and baking the cake is easy, and the lemon glaze comes together in a flash.
• Totally Gluten-Free and Dairy-Free: The best part is that this delicious lemon bundt cake is 100% gluten-free and dairy-free too, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this gluten free lemon cake without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free lemon bundt cake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Sugar: I used normal granulated sugar, but you can also use light brown sugar if you prefer. If you are diabetic or insulin resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Lemon Zest: I recommend grating the lemon zest just before using it so it maintains its flavor and fragrance.
• Lemon Juice: I prefer using fresh lemon juice if possible, but if you don’t have fresh lemon juice, you can also use bottled lemon juice instead.
• Eggs: Eggs are necessary for binding the ingredients together. If you are allergic to eggs, or would simply like to keep this recipe egg-free, you can try substituting the eggs with acquafaba or an egg-replacer. (I personally have not tried making this lemon bundt cake without eggs. If you do make this egg-free, please let me know how it goes in the comments below, I’d love to know!).
• Yogurt: I used plain unsweetened dairy-free yogurt to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, feel free to use normal yogurt or sour cream instead.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you’re not keen on vanilla, feel free to leave it out.
• Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that consists of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to get a lighter and fluffier texture. I do NOT recommend using a gluten-free flour blend that uses heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.
• Baking Powder: Since baking powder is the only leavening agent involved, make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Dairy-Free Butter: I used melted dairy-free butter to keep the recipe dairy-free. You may also use melted coconut oil or any vegetable oil if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter instead.
• Powdered Sugar: Powdered sugar is also known as icing sugar or confectioners’ sugar (it’s a very fine powder) and easily dissolves in the lemon juice and almond milk to form the lemon glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use another non-dairy milk (such as cashew milk, rice milk, tigernut milk, light coconut milk etc). Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.

How to Make Gluten-Free Lemon Bundt Cake (Step by Step):

1. Preheat and Line

Preheat the oven to 350F (175C). Grease a bundt cake pan with non-stick cooking spray and adjust the oven rack to the middle position.

2. Rub Sugar with Lemon Zest

In a large bowl, combine sugar and lemon zest together, then use your fingers to rub the sugar and zest until sugar is moist and fragrant.

3. Add Eggs

Add eggs in and whisk until pale and frothy.

4. Add Lemon Juice, Dairy-Free Yogurt and Vanilla Extract

Add the lemon juice, dairy-free yogurt and vanilla extract and mix well.

5. Add Dry Ingredients

In another large mixing bowl, sift the gluten-free all-purpose flour, xanthan gum (if using), and baking powder and whisk well.

Add the dry ingredients to the bowl with the wet ingredients, and then whisk well to combine.

6. Add Dairy-Free Butter

Use a spatula to fold in the melted dairy-free butter into the batter until the batter is glossy.

7. Pour Batter to Pan

Pour the gluten-free bundt cake batter into the prepared pan.

8. Bake Until Golden

Bake for 40 to 50 minutes on the middle rack, or until a toothpick or cake tester inserted in the center of the cake comes out clean and the lemon bundt cake is golden brown.

9. Cool Completely Before Removing

Let cake cool completely (at least 30 minutes) before removing it carefully from the pan, and then placing it on a cooling rack to cool a little more.

(TIP: Make sure to cool the cake completely to room temperature – this is very important as the cake is still fragile when warm and may crumble easily if you try to remove it from the pan before it is fully cooled.)

10. Prepare Lemon Glaze

As the cake is cooling, prepare the lemon icing. In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth.

Add more milk as necessary until you get a thick yet pourable consistency.

11. Drizzle Glaze Over Loaf

Pour the glaze over the top of the cake and let the lemon icing drizzle down the sides.

Allow the lemon glaze to set, for at least 15 to 30 minutes, before slicing.

Dish by Dish Tips/Tricks:

• Make a Loaf: If you prefer not to use a bundt pan, you can also make a lemon loaf by pouring the batter into a regular loaf pan instead. Bake for 40 to 50 minutes at 350F until a toothpick inserted in the middle comes out clean.
• Make a Round Cake: Alternatively, you can also make a round cake by baking the batter in a 7-inch springform cake pan. Bake for 40 to 50 minutes at 350F until a toothpick inserted in the middle comes out clean.

Recipe FAQs:

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