Gluten-Free Lemon Bundt Cake
Why Make This Recipe
Gluten-Free Lemon Bundt Cake is a wonderful choice for those who need or prefer gluten-free options. Its bright and refreshing lemon flavor makes it a perfect dessert for any occasion, be it a birthday, family gathering, or just a sweet treat on a sunny afternoon. This cake is moist, zesty, and sure to please both gluten-free and non-gluten-free friends alike. Plus, it’s easy to make!
How to Make Gluten-Free Lemon Bundt Cake
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 tablespoons lemon juice
- Zest of 2 lemons
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease a bundt cake pan with butter or cooking spray.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, lemon juice, lemon zest, and vanilla extract until combined.
- In another bowl, mix the gluten-free flour, baking powder, and salt together.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the greased bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
How to Serve Gluten-Free Lemon Bundt Cake
Serve the Gluten-Free Lemon Bundt Cake on its own, or with a dusting of powdered sugar for a simple touch. You can also pair it with whipped cream or fresh berries for a more delightful presentation. It’s a lovely addition to any coffee or tea time.
How to Store Gluten-Free Lemon Bundt Cake
Keep the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, slice the cake and freeze it for up to 3 months. Just make sure to wrap it tightly!
Tips to Make Gluten-Free Lemon Bundt Cake
- Make sure to use a good quality gluten-free flour blend for the best results.
- Check that all your ingredients are gluten-free, especially vanilla extracts and baking powder.
- Allow the cake to cool completely before storing to prevent moisture build-up.
Variation
You can easily add poppy seeds to the batter for a delightful lemon-poppy seed flavor. Another variation is to glaze the cake with a simple lemon glaze made from powdered sugar and lemon juice for extra sweetness and tang.
FAQs
Can I use regular flour instead of gluten-free flour?
You can use regular all-purpose flour if you don’t need it to be gluten-free. Just omit any gluten-free-specific ingredients.
Can I use a different type of citrus?
Yes! You can substitute lemon with lime, orange, or even grapefruit for a different flavor profile.
How can I make this cake dairy-free?
To make it dairy-free, use a dairy-free butter alternative and substitute buttermilk with plant-based milk mixed with a splash of lemon juice or vinegar.
Gluten-Free Lemon Bundt Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a bundt cake pan with butter or cooking spray.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, lemon juice, lemon zest, and vanilla extract until combined.
- In another bowl, mix the gluten-free flour, baking powder, and salt together.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the greased bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
