Gorgeous gluten free lemon bundt cake topped with a luscious lemon cream cheese frosting. This bundt cake is not only delicious but also super easy to make, comes together quickly, and requires no mixer!

Gluten Free Lemon Bundt Cake with Lemon Cream Cheese Frosting

Made with both fresh lemon zest and lemon juice, this gluten free lemon bundt cake is loaded with tons of bright lemon flavor. Super tender and stays moist for days, it’s the ultimate dessert for lemon lovers.

What you’ll need to make this Gluten Free Lemon Bundt Cake

(links below are the gluten free & celiac safe products I used in this recipe)

gluten free 1:1 flour
granulated sugar
baking powder + baking soda
fine sea salt
Mariani original walnutmilk
canola oil, olive oil, + unsalted butter
eggs
fresh lemon juice + lemon zest

For the frosting

cream cheese
unsalted butter
powdered sugar
fine sea salt
pure vanilla extract
fresh lemon juice + lemon zest

Let’s talk about the perfectly tart lemon cream cheese frosting, it’s incredible! Super simple to make and really takes this cake to the next level. This gluten free lemon bundt cake has so much delicious lemon flavor in every bite.

Tips + Tricks for making the perfect bundt cake

Make sure to generously spray your bundt pan with nonstick cooking spray and dust with gluten free 1:1 flour. This will ensure the cake doesn’t stick.
Allow your cake to cool on a wire rack for at least 30 minutes after baking before inverting it onto a wire rack to cool completely.

More delicious gluten free cake recipes you’re sure to love!

If you make this Gluten Free Lemon Bundt Cake with Lemon Cream Cheese Frosting, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

Gluten Free Lemon Bundt Cake with Lemon Cream Cheese Frosting

Author: Emily Chave
Yield: 1 Bundt Cake
Diet: Gluten Free

Print Recipe

Description

Ingredients

(links below are the gluten free & celiac safe products I used in this recipe)

Cake

3 cups gluten free 1:1 flour
1 ¾ cups granulated sugar
2 ¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
1 cup Mariani original walnutmilk (or any milk you prefer), room temperature
½ cup canola oil
¼ cup olive oil
3 tablespoons unsalted butter, melted and cooled
4 eggs, room temperature
1 tablespoon lemon zest
½ cup fresh lemon juice

Cream Cheese Frosting

4 ounces cream cheese, softened
1 tablespoon unsalted butter, room temperature
1 ¾ cups powdered sugar
pinch fine sea salt
½ teaspoon pure vanilla extract
1 teaspoon lemon zest
1 tablespoon fresh lemon juice

Instructions

Step 1

Preheat oven to 350 degrees. Spray a 12-cup bundt pan generously with nonstick cooking spray and dust with gluten free 1:1 flour. Set aside.

Step 2

In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.

Step 3

In a separate large bowl, mix together the milk, both oils, and melted butter. Add the eggs and whisk to combine, then add the lemon zest and juice.

Step 4

Add the dry ingredients to the wet ingredients in two additions and stir until just combined.

Step 5

Pour batter into prepared bundt pan and bake for 50 to 60 minutes (mine was perfect at 55 minutes) or until a wooden skewer inserted into the middle of the cake comes out clean or with just a few crumbs attached. Let cool on a wire rack for 30 minutes then carefully invert cake onto wire rack to cool completely.

Step 6

While the cake is cooling, make the frosting. In a medium bowl, stir together the cream cheese and butter until well combined. Add the powdered sugar and salt and stir until incorporated. Add the vanilla extract, lemon zest, and juice, stir until completely smooth. Spread over the top of the cake.

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