Recipes > Gluten Free Lemon Bundt Cake Find A Store Gluten Free Lemon Bundt Cake This delicious yeasted cake is tender and moist. It makes the perfect breakfast, snack or sweet dessert. Decorate with colorful berries or a dollop of whipped cream. Yield 1 bundt cake Print Recipe Pin Recipe 0 Reviews IngredientsDough3/4 cup butter1 1/4 cups milk (divided)1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast1 3/4 cups granulated sugar3 large eggs2 tablespoons fresh lemon juice2 cups gluten-free all-purpose flour1 teaspoon xanthan gum1 teaspoon saltGlaze1 cup powdered sugar1 pinch table salt1 tablespoon milk1 tablespoon lemon juice InstructionsGrease standard size bundt cake pan.In microwave-safe bowl heat butter until completely melted; set aside. In a separate bowl, warm 1/2 cup milk to 110-115°F. Whisk in yeast and let sit 5 minutes.In a large mixing bowl, add sugar, butter and milk-yeast mixture; beat until light and fluffy. Add in eggs, one at a time, mixing after each egg is added. Add in lemon juice and remaining milk (at 70°F).In a separate bowl whisk together flour, xanthan gum, and salt. Add to mixing bowl, 1 cup at a time, and mix until just combined.Pour batter into prepared bundt pan. Cover and place in warm area to rise, about 30 minutes. Preheat oven to 325°F.Uncover and bake for 45-60 minutes, until golden brown and toothpick come out clean when inserted into cake.Remove from oven and let cool for 5 minutes in pan. Invert pan on cooling rack to remove cake from pan. Let cool for 1 hour.Meanwhile, whisk together powdered sugar, salt, milk and lemon juice. Add more/less milk to achieve desired thickness. Once cake is cooled, top with glaze. NotesRecipe by Jenna Edmiston. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
