Gluten Free Lemon Donut Bundt Cake
Easy moist bundt cake bursting with fresh lemon and a light vanilla glaze
Ingredients
- Cake
- 1 ¾ cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- Zest 2 lemons
- ¾ cup buttermilk room temp
- ¼ cup sour cream room temp
- 2 large eggs room temp
- ½ cup + 1 tablespoon neutral oil canola or avocado
- 2 tablespoons melted butter
- 2 tablespoons fresh lemon juice or use the juice from the lemons
- 1 ½ teaspoons vanilla extract
- 1 teaspoon lemon extract
- Glaze
- 1 cup powdered sugar
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 350°F.
- Grease your bundt pan very well—gluten-free cakes are more delicate and tend to stick.
- In a bowl, combine the sugar + lemon zest, and Rub it together with your fingers until fragrant.
- Whisk together flour, baking powder, and salt
- In a separate bowl, whisk together sour cream, melted butter, eggs, oil, lemon juice, lemon extract and vanilla.
- Gradually add dry ingredients to wet, and Mix until just combined.
- The batter will be slightly thick and a little lumpy—that’s exactly what you want.
- Pour into prepared bundt pan and Bake at 350°F for 45–55 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10–15 minutes, then carefully invert onto a wire rack.
- Make the Glaze:
- Combine powdered sugar and lemon juice until it makes a thick glaze, then pour over cooled cake.
Tried this recipe?Let us know how it was!