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
For the cake:
  • ¾ cup butter
  • 1¼ cups milk, divided
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Quick·Rise Yeast
  • 1¾ cups granulated sugar
  • 3 eggs
  • 2 tablespoons fresh lemon juice
  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
For the glaze:
  • 1 cup powdered sugar
  • 1 pinch salt
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  1. Grease standard size bundt cake pan.
  2. In microwave-safe bowl heat butter until completely melted. Stir in ½ cup milk (should be 110-115°F). Whisk in yeast.
  3. In a large mixing bowl, add sugar and butter mixture; beat until light and fluffy. Add in eggs, one at a time, mixing after each egg is added. Add in lemon juice.
  4. In a separate bowl whisk together flour, xanthan gum, and salt.
  5. Add remaining milk (at room temperature) and flour mixture (one cup at a time) to mixing bowl. Mix until just combined. Pour cake batter into prepared bundt pan.
  6. Cover and place in warm area to rise, about 30 minutes. Preheat oven to 325°F.
  7. Uncover and bake for 45-60 minutes, until golden brown and toothpick come out clean when inserted into cake.
  8. 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.
  9. 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.
  10. Recipe by Jenna Edmiston.
Recipe by Red Star Yeast at