Gluten Free Lemon Bundt Cake (Dairy Free)

This gluten free lemon cake turned out fantastic! Baking with lemon juice alters a recipe. So, never add lemon juice to an existing recipe unless you know how to adjust the recipe. I’ll teach you how as well as provide you with this recipe. Enjoy!Baking With Lemon Juice:

If you have already made my Gluten Free Pineapple or Orange Bundt Cake Recipe, you’ll notice that it contains 2 teaspoons of baking powder. In this gluten free lemon bundt cake, I reduced the baking powder to 1-3/4 teaspoons. You see, lemon is acidic. It acts similar to batters as apple cider vinegar does in gluten free bread dough and batters. It creates additional little air bubbles. The final baked good is lighter. So, if you prefer a lighter¬†cake, by all means, try using 2 teaspoons baking powder. However, if you use too much, your cake may fall.


Gluten-Free Dairy-Free Lemon Bundt Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 2 hours, 50 minutes

Yield: Makes 8 - 10 servings

Gluten-Free Dairy-Free Lemon Bundt Cake

This moist gluten free lemon pound cake is also dairy-free. It is popular and enjoyed by everyone.


    For the Cake:
  • Non-hydrogenated vegetable shortening (Spectrum), for pan
  • 2 cups¬†granulated sugar
  • Zest of 1 large lemon
  • 1 cup canola or vegetable oil
  • 1/2 cup water
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 4 large eggs
  • 2-1/4 cups Carla's Gluten Free All-Purpose Flour Blend recipe, plus more dusting pan
  • 1-3/4 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • For the Lemon Glaze:
  • 1/3 cup lemon juice
  • 2 cups confectioners' sugar
  • 1 tablespoon neutral-flavored oil
  • 1 tablespoon water


    To Make the Bundt Cake:
  1. Preheat the oven to 350¬įF. Grease and flour a large Bundt pan.
  2. Smear shortening on the inside of the bundt pan. Add at least 1 tablespoon of the flour blend and shake and tilt the pan until all of it dusted with flour. Tap the pan against your sink to empty out any loose flour.
  3. In the bowl of your electric mixer, beat together the sugar and lemon zest.
  4. Add the oil, 1/2 cup water, 1/4 cup lemon juice, and salt. beat on medium speed until blended.
  5. Add the eggs and beat just until combined.
  6. In a separate bowl, whisk together the flour and baking powder; add to the wet mixture and beat until smooth.
  7. Add vanilla and beat just until combined.
  8. Pour the batter into the prepared pan. Tap the pan on the counter or similar surface to allow the large bubbles to rise. (Manually pop the bubbles that rise if necessary. I use a toothpick.)
  9. Bake on the center shelf of the oven for 50 - 60 minutes or until a skewer inserted comes out clean.
  10. Remove the cake from the oven and transfer to a wire rack to cool in the pan 10 minutes.
  11. Invert the cake onto the wire rack to completely cool, about 1-1/2 hours.
  12. To Make the Lemon Glaze:
  13. In a medium bowl, combine lemon juice and confectioners' sugar. Whisk in the oil and 1 tablespoon water. Pour over the cooled cake.

4 Replies to “Gluten Free Lemon Bundt Cake (Dairy Free)”

  1. Thank you for your reply.
    Are bundt pans measured by inches or cups?
    And once you turn out your cake to cool, is the bottom now the top of the cake, or do you flip again?
    Silly questions I know, and it probably doesn’t matter, but I was wondering.
    Love your recipes.

    1. Cynthia,

      The one that I used to have was my mother’s and I had never purchased one in the past. So, I had noted the inches.
      However, most manufacturers measure them in cups. I can only tell you what I wrote down in another recipe. Sorry about that! If you have one that is about the inches wide that I used, your recipe will turn out the same, but perhaps lighter if it is deeper than the one that I used. Other than that, it should be fine.

      I invert the cake to cool and the bottom stays face up.

      And there are no silly questions. We’re all here to learn!



  2. So what is a large bundt pan?
    I have a 12 cup pan and a 9 inch pan, which I think is 10 cups.
    Thanks . I am cooking cakes for a bridal shower this weekend.

    1. Cynthia,

      You know, I threw away my fluted bundt pan in which I made this cake. It was either a 10 or 12 cup. I’m thinking 10. You can definitely use a 12-cup either way. It would just not brown on the top as much if it is deeper. Please do let me know how it turns out!

      UPDATE: I just looked at another recipe that I made. The pan was 10-inches wide.


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