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Gluten Free Lemon Bundt Cake

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
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Ingredients

Dough

  • 3/4 cup butter
  • 1 1/4 cups milk (divided)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 2 tablespoons fresh lemon juice
  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt

Glaze

  • 1 cup powdered sugar
  • 1 pinch table salt
  • 1 tablespoon milk
  • 1 tablespoon lemon juice

Instructions

  • Grease 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.

Notes

Recipe by Jenna Edmiston.

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