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Gluten Free Lemon Bundt Cake

This delicious yeasted cake is tender and moist. It makes the perfect breakfast, snack or sweet dessert. Decorate with colorful berries or a dollop of whipped cream.
Gluten Free Lemon Bundt Cake
Yield 1 bundt cake



  • 3/4 cup butter
  • 1 1/4 cups milk (divided)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 2 tablespoons fresh lemon juice
  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt


  • 1 cup powdered sugar
  • 1 pinch table salt
  • 1 tablespoon milk
  • 1 tablespoon lemon juice


  • Grease standard size bundt cake pan.
  • In microwave-safe bowl heat butter until completely melted; set aside.
  • In a separate bowl, warm 1/2 cup milk to 110-115°F. Whisk in yeast and let sit 5 minutes.
  • In a large mixing bowl, add sugar, butter and milk-yeast mixture; beat until light and fluffy. Add in eggs, one at a time, mixing after each egg is added. Add in lemon juice and remaining milk (at 70°F).
  • In a separate bowl whisk together flour, xanthan gum, and salt. Add to mixing bowl, 1 cup at a time, and mix until just combined.
  • Pour batter into prepared bundt pan. Cover and place in warm area to rise, about 30 minutes.
  • Preheat oven to 325°F.
  • Uncover and bake for 45-60 minutes, until golden brown and toothpick come out clean when inserted into cake.
  • Remove from oven and let cool for 5 minutes in pan. Invert pan on cooling rack to remove cake from pan. Let cool for 1 hour.
  • Meanwhile, whisk together powdered sugar, salt, milk and lemon juice. Add more/less milk to achieve desired thickness. Once cake is cooled, top with glaze.


Recipe by Jenna Edmiston.