Very Lemon Bundt Cake

Very Lemon Bundt Cake, gluten free

Got holiday company coming or need a dessert to bring to a get-together? Think Lemon Bundt Cake. It’s easy, pretty, tastes great and gets even more lemony after resting overnight. It’s the perfect make-ahead cake.

Even my lemon-loving-in-laws would enjoy this cake because the lemon flavor is big. Big.

For the brightest flavor, be sure to use fresh lemon juice. A good kitchen tip (an oldie but goodie) is to first zest the lemon and then juice the thing until nothing is left. Try to zest a lemon after it’s cut and juiced and it’s like peeling an apple after it’s in a pie. Or something like that.

And did you know that those lemon leftovers – after the zesting and juicing – make great pot scrubbers. It even removes baked on stuff but it only has a short useful life as a scrubber. I like to send them down the garbage disposal to freshen it up because the citrus is a nice way to make it smell better quickly. Lemon, the little citrus MacGyver.

Back to the cake. The cake itself is not terribly sweet, on purpose. Once you add the glaze it is a nicely balanced. The glaze should harden and set which will add a nice contrast to the texture of the cake. Feel free to sprinkle a bit of coarse yellow sugar on top of the glaze right after it is poured (so it sticks) for a more holiday festive look.

Don’t expect the cake to rise to the top of a 10-inch bundt pan (the most common size). It is a little bit shorter, but plenty big enough to feed everyone at the table.

Big fan of lemon desserts? Then this one is for you.

Very Lemon Bundt Cake, gluten free

Lemon Glazed Bundt Cake
  • 325 grams Canteen flour blend (2 ½ cups) (see notes)
  • 200 grams granulated sugar (1 cup)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 extra large eggs
  • 300 grams whole milk (1¼ cups)
  • 165 grams unsalted butter, cubed, softened (11 tablespoons)
  • 1 large lemon, zested
  • 60 grams pure lemon juice (from 1 large lemon) (1/4 cup)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon Boyajian lemon oil or 1 teaspoon pure lemon extract
  • 220 grams powdered sugar, sifted (2 cups)
  • 2-4 tablespoons pure lemon juice
  1. Preheat oven to 350°F. Grease a 10-inch bundt pan with nonstick spray.
  2. In large bowl whisk together flour, sugar, baking powder, baking soda and salt until combined. Make a well in the center of the flour mixture and add the eggs, milk butter, lemon zest, lemon juice, vanilla and lemon oil. Using an electric mixer or with a strong arm and a wooden spoon beat the mixture until it turns into a smooth batter with no lumps remaining. Pour the batter into the pan and bake for 15 minutes. Turn the oven temperature down to 325°F and bake 30-35 minutes more or until a toothpick inserted into the cake comes out without crumbs or the internal temperature is 200° on an instant read thermometer. Cool in the pan for 10 minutes and then invert cake onto a rack to cool completely.
  3. To make the glaze add the lemon juice to the sugar, one tablespoon at a time until it is smooth and thick, but can be drizzled from a spoon. Spoon over the cooled cake and let the glaze harden before serving.
Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca starch by weight. See About Flour.

Very Lemon Bundt Cake, gluten free