Lemon Bundt Cake
Recipe type: Cake, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 1 small bundt cake. Serves: 3-5
  • Cake
  • 1 cup + 2 Tbsp gluten free all purpose flour, I use Bobs Red Mill ‘1-to-1 Baking Flour’*
  • 1 tsp baking powder
  • ¼ tsp Himalayan pink salt
  • ⅔ cup almond milk or any non-dairy free milk of choice
  • 60g Organic Times Unsalted Butter
  • 2 eggs
  • 1 cup coconut sugar
  • Zest of 1 large lemon
  • 1 tsp vanilla bean extract
  • Lemon Icing
  • 1 cup icing sugar
  • 2-4 Tbsp lemon juice
  1. Cake
  2. Preheat oven to 180ºC (356ºF). Grease and flour a small 5-cup bundt pan. Follow the steps in the notes below on how to correctly prepare the bundt pan. NOTE: If you’re using a larger bundt pan, simply double this recipe, I used a small 5-cup bundt for for this recipe.
  3. Combine flour, baking powder and salt in a small mixing bowl, mix well and set aside.
  4. In a small pot over low heat, melt together milk and butter. Don’t let it boil.
  5. Whilst milk and butter is melting, begin eggs.
  6. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat eggs on high until they turn light, pale yellow and have thickened, approx. 5 minutes beating time. NOTE: You want the eggs to be quite whipped and nearly fluffy, similar to the consistency of whipped egg whites.
  7. Keep an eye on the milk and butter. Have them completely melted then remove from heat and set aside.
  8. Once eggs are light, thick and slightly fluffy, gradually add and beat through the sugar. Beating until well combined.
  9. Add lemon zest and vanilla, beat until just combined.
  10. Gradually add dry flour mixture into egg mixture, being on low speed, scraping down the sides as needed.
  11. Gradually pour in melted milk and butter mixture into the batter, beating until just combined. The batter will be a thin consistency.
  12. Pour batter into prepared bundt pan.
  13. Bake for 25 - 30 minutes or until a toothpick inserted into the middle comes out clean.
  14. Cool in pan for 5 minutes.
  15. Gently shake the pan to loosen the cake, turn out onto a wire rack and let cake completely cool.
  16. Lemon Icing
  17. Combine icing sugar and lemon juice in a small mixing bowl. Mix until smooth and thick, a bit thinner than pouring consistency. Adding more lemon juice until consistency is reached.
  18. Pour icing over cake.
  19. Serve and enjoy!
Store in an airtight container, in the pantry or refrigerated, for 2-3 days.
If you have a larger bundt pan, simply double this recipe. I used a small 5-cup bundt pan.
To prepare bundt pan follow these steps:
Use 1-2 tablespoons olive oil.
Using a pastry brush, dip it into the oil and brush the entire inside of the bundt pan with a thin layer of the oil.
Pour a small amount of all purpose flour directly into the pan, approx. 2 tablespoons and shake the powder around the pan so it sticks to the oil and the entire inside of the pan has a thin layer of the flour. Don’t worry if there is some spots missing, thats ok. Don’t forget the centre pole in the pan!
Watch this video for reference.
*I love Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/cakes-cupcakes/lemon-bundt-cake/