Gluten-Free Lemon Bundt Cake
This moist and zesty Gluten-Free Lemon Bundt Cake is perfect for any occasion, providing a slice of happiness with every bite.
Ingredients
Dry Ingredients
- 2 cups gluten-free flour
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter (melted)
- 1 cups buttermilk
- 3 large eggs should be at room temperature
- Zest of 2 lemons adds extra flavor
- Juice of 2 lemons
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your bundt pan.
- In a bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- Add the melted butter, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Mix until just combined.
- Pour the batter into the prepared bundt pan.
Baking
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before flipping onto a wire rack to cool completely.
Notes
For extra lemon flavor, add more zest or a splash of lemon extract. Eggs should be at room temperature for better mixing. Ensure baking powder is fresh for optimal rising.