Gluten Free Lemon Bundt Cake

Total time1 hr 45 min

Prep time20 min

Cook time55 min

Bright lemon juice and generous zest give this Bundt cake its sunny flavor, while sour cream and a touch of applesauce keep the crumb soft, moist, and rich without feeling heavy. A splash of white wine vinegar reacts with the leaveners for extra lift, so every slice bakes up tall with a tender, even texture. Once cooled, the whole cake gets draped in a simple lemon glaze that sets into a thin, glossy shell and drips down the sides in that classic Bundt fashion. It's an easy, make-ahead centerpiece for brunch or afternoon coffee, and it's a great choice to keep in your gluten free baking rotation.

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Ingredients

12 servings

For the cake

3 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
½ cup unsalted butter, softened
½ cup unsweetened applesauce
1 cup sour cream
⅓ cup fresh lemon juice (from about 2–3 lemons)
2 tbsp lemon zest (from about 2–3 lemons)
1 tsp vanilla extract
1 tbsp white wine vinegar

For the glaze

1 ½ cups powdered sugar, sifted
3–4 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with softened butter or nonstick spray, then dust with flour, tapping out any excess. Set aside.
2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

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