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.