Lemon Bundt Cake

Lemon Bundt Cake

It’s funny.  We’re not big chocolate fans around here.  Maybe it’s because I have a house full of guys, but even I can take it or leave it.  When I ask the boys what kind of cake they want for their birthday, they never say chocolate.  I know.  It’s hard to believe when most of the world loves chocolate.  Most often they request carrot cake or banana cake.  My husband has always been a fan of lemon desserts, and the rest of us enjoy them too.  That’s why I decided to try making a bundt cake that was nice and lemony.

I’m partial to bundt cakes.  They look nice, and don’t require frosting.  You can dust them with powdered sugar or add a simple glaze.  I usually go with a glaze, and if I’m not making it for a special occasion, I go light on the glaze.  The glaze I put on this cake has a strong lemon flavor which was exactly what I wanted.  If you like lemon, I bet you’ll enjoy this cake.

I made the cake dairy free which resulted in a slightly odd texture.  We didn’t notice it when eating,  but it had a stringy look to it which you can see in the photo below.  My family didn’t know when I served it to them that I had made it dairy free.  They thought it was great.  In fact, it was gone in 24 hours and my youngest was almost begging me to make another one.  If you are not dairy free, I’m sure this recipe would work great with dairy ingredients.

Lemon Bundt Cake Slice

5.0 from 1 reviews
Lemon Bundt Cake
Recipe type: Dessert
For the Cake
  • ¾ cup millet flour
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1¼ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1¼ cup sugar
  • ⅓ cup vegetable oil
  • 2 eggs
  • 2 teaspoon lemon extract
  • zest from one lemon (~2 teaspoons)
  • juice of one lemon (~1/4 cup)
  • almond milk, milk substitute, or regular milk (~3/4 cup)
For the Glaze
  • 1 cup powdered sugar
  • 1½ Tablespoons lemon juice
  1. Preheat oven to 325 degrees
  2. Wash a nice size lemon, then roll it on the counter a bit to soften it. Use a zester or microplane to zest the entire lemon, Set the zest aside.
  3. Cut the lemon, and juice it.
  4. In a liquid measuring cup, put the juice of the lemon plus enough milk substitute to equal one cup.
  5. Combine the flour, starches, xanthan gum, baking soda, baking powder, and salt in a small bowl.
  6. In the bowl of your mixer, beat the sugar, oil and eggs on medium-high for about one minute.
  7. Add the lemon extract and mix.
  8. Add the flour mix and liquid alternately beginning and ending with the flour mix. Add about ¼ at a time and mix on medium speed in between each addition.
  9. Stir in the lemon zest.
  10. Pour the batter into a well greased bundt pan.
  11. Bake at 325° for about 50 minutes or until it tests done.
  12. Cool in the pan for 5 - 10 minutes. Make sure the edges of the cake are loose, then turn it onto a rack to finish cooling.
  13. In a bowl, combine the powdered sugar and lemon juice, adding 1 Tablespoon of the juice to start with, then more until it reaches the right consistency.
  14. Spoon over the cooled cake.


For more fabulous food made a little bit healthier, check out Slightly Indulgent Tuesdays.

For more lemon recipes, visit The Happy Housewife.

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  1. trishtator says

    It looks beautiful! Sometimes my dairy free baking comes out looking a little funny, but you hardly notice.

    One of my lifesavers has been to use either hemp milk (in a carton, like rice or soy milk) or coconut milk for a richer taste. They both have more protein, which helps the structure of the cake.

    We might try this this week. Yum!

    • Linda says

      I crave lemon desserts more than chocolate too so I had to try this. I made this last weekend and it turned out great! It was very moist and even better than the traditional wheat flour recipes. The texture was great and the lemon hit came through. I used my silicone bundt pan and it came out of it without sticking in 2 seconds flat. I managed to get 1 slice from the whole cake as the male members I shared it with ate the rest! Thanks Linda – another winner!

  2. Heather @CeliacFamily says

    Looks like another delicious cake!
    I've started baking with almond milk a lot more often, too. I haven't gone dairy-free yet, though I try to keep it to a minimum.

  3. The Not So Perfect Housewife says

    Oh this looks absolutely delicious!! What a great summer type cake!!

  4. gfe--gluten free easily says

    Looks fabulous to me, Linda, and I can just imagine how wonderful it tastes, too! Will plan on making this some time in the near future to share with mom and dad. They love Bundt cakes and lemon. :-)


  5. Tasty Eats At Home says

    I have a weakness for lemon baked goods! This looks and sounds delightful. I'd need a house full of other people to help me eat this – otherwise, I'd be grabbing slices every time I walked into the kitchen!

  6. The Gluten-free 'Dish' says

    Linda, when I looked at your beautiful cake I believe I could actually taste this cake! It makes my mouth water!

  7. Aubree Cherie says

    This is such a beautiful cake! You would never know its gluten free by looking at it :)

    ~Aubree Cherie

  8. Lenette says

    Thank you very much for this recipe! It turned out beautifully and it was delicious. I cannot eat gluten or dairy(casein) due to allergies, so this recipe was a great find. I did not have millet flour, so I used Brown Rice Flour (Bob’s Red Mill brand). I did not have lemons, so I did not add the zest and my lemon juice was from a bottle (Pompeii brand).
    I can’t wait to try the Banana Cake recipe. :-)

  9. Bill says

    i’ve tried making the lemon bundt cake twice using whole milk. both times it tested done and it came so very fully and falls apart. is there something i’m doing wrong. thanks for the great recipes.

        • says

          I’m not sure what to say. I used almond milk in this recipe, but I have made a very similar cake (using sorghum flour instead of millet) with regular milk and it did not fall apart. You could try adding more xanthan gum. Sorry I can’t be more help.

  10. Kate says

    Yummy! I really enjoyed this today as did the people I shared it with! I made some substitutions. I had only a bit of millet flour left so I used it plus mostly sorghum for the lack of millet. I used arrowroot starch for 1/4 cup of the potato due to allergy issues. I also used a homemade, single acting baking powder using arrowroot starch. I cut out 1/4 c. sugar. I also used 2Tb coconut oil and the rest as canola. For the “milk” I used unsweetened coconut “beverage” not to be confused with the coconut milk from the can. It did not have a noticeable coconut flavor. The texture was great! Moist and springy and a fine crumb just like a cake should be-gluten-free aside. I did not get any of the stringy looking texture as seen in the photo. I made it a day ahead of eating it and it was still so fresh, you’d never know. This is a keeper and I will confidently serve it to non-GF guests.

    • says

      Kate, thanks for letting me know about your substitutes and how it turned out. I need to try making that cake again. I’m wondering if the almond milk I used caused the stringy texture, though I have used it in a lot of other baking without that effect.

  11. Joanna says

    I’m going to make this today for a mother’s day dessert. I don’t have lemon extract, will it be lemony enough with the juice and zest, or should I substitute another extract (vanilla, almond)?

      • Joanna says

        It was amazing, thank you again for a fantastic recipe!! I used vanilla extract but still found it to have good lemon flavour. Also, I upped the lemon int he glaze to give it some punch since the cake had less lemon. I used coconut dream for the liquid. The texture was wonderful, light, airy, but not crumbly. No one would ever know this was gluten and dairy free. Yum!!

  12. Marie says

    Would I use 2 cups of a flour blend for this recipe in place of flour and starch? Sorry, I’m new to this GF baking. How would I know how much GF flour to use in place of (wheat) flour in a tradional recipe? If you can help, it will be greatly appreciated.

    • says

      Yes, use 2 cups of a flour blend, and if the blend contains xanthan gum then you don’t need to add that. Of course, I can’t say for sure how it will turn out with the flour blend, but it should be okay. Most of the time I use an equal amount of gf flour when converting recipes, but be sure it is a blend of grains and starches (not just rice flour for example), and add some xanthan gum for most things. More for cakes than cookies.

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

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