Gluten Free Lemon Bundt Cake
Jump to RecipeFresh Lemon Zest and fresh Lemon Juice make this Gluten Free cake moist and delectable! My son requested this cake for his 21st Birthday and was shocked when I informed him that it was Gluten Free. I truly believe that sifting the flour is the key to making Gluten Free baked goods taste like baked goods that contain gluten. :)
Thank You to America's Test Kitchen for sharing this wonderful recipe!!! #America'sTestKitchen
Ingredients
The Cake Release
- 2 Tbsp Unsalted Butter, Melted
- 1 Tbsp Gluten Free All-Purpose Flour I use King Arthur brand
The Cake
- 2 ¾ Cup All-Purpose Gluten Free Flour, Sifted King Arthur Brand
- 1 tsp Salt
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Xanthan Gum
- ¾ Cup Whole Milk
- 3 Tbsp Lemon Zest 3 Lemons
- ⅓ Cup Fresh Lemon Juice
- 2 tsp Vanilla Extract
- 12 Tbsp Unsalted Butter, softened 1 1/2 Sticks
- 1 ½ Cup Granulated Sugar
- 4 Large Eggs
The Glaze
- 1 Cup Powdered Sugar
- 4-6 tsp Fresh Lemon Juice approximately 2 Lemons
Instructions
- Gather the ingredients.
- Preheat Oven to 350 degrees.
Prepping the Bundt Pan
- Mix the 2 Tbsp melted Butter with 1 Tbsp GF Flour, making a smooth paste. Using a small pastry brush, spread the paste into the Bundt pan, covering the entire inside of pan. Set aside.
Making the Cake Batter
- In a medium-sized bowl, sift together the GF Flour, Salt, Baking Powder, Baking Soda and Xanthan Gum. Set aside.
- In a separate small bowl, whisk together the Milk, Lemon Zest, Lemon Juice and Vanilla Extract until well-blended. Set aside.
- Using a Stand Mixer, fitted with the paddle attachment, beat the softened Butter and Granulated Sugar on Medium-High until light and fluffy.
- Add the Eggs, one at a time, to the Butter mixture, blending until well-combined.
- Reduce the speed to Low and begin alternately adding the Flour Mixture and Milk Mixture to the Butter Mixture. Continue mixing until all ingredients are combined, scraping the sides as needed.
- Scrape the batter into the prepared Bundt pan and smooth the top.
- Bake in preheated oven for 40-50 minutes, turning the pan halfway through baking. Cake is ready when it is a light golden brown and wooden skewer comes out clean.
- Cool cake in pan for about 10-15 minutes before running a knife around the edges to loosen. Turn out onto a wire rack to completely cool before applying the glaze.
Making the Glaze
- Whisk the Powdered Sugar with 4 tsp Lemon Juice until smooth. Add the remaining 2 tsp Lemon Juice, one at a time, until glaze is pourable. Drizzle the glaze evenly over the top of the Bundt cake, letting the glaze drip down the sides.
- Slice and Enjoy!
