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Gluten-Free Lemon Bundt Cake

Gluten-Free Lemon Bundt Cake
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Gluten-free lemon Bundt cake: A moist, zesty dessert masterpiece. Quick bake. Easy recipe. Guaranteed wow factor every time.

Ingredients

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  • 2 ½ cups gluten-free 1:1 baking flour (like Bob's Red Mill)
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup plain whole milk yogurt (or Greek yogurt)
  • ½ cup unsalted butter, melted and cooled
  • ½ cup vegetable oil
  • ¼ cup fresh lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

    • Instructions

  • Preheat oven to 350°F (175°C). Generously grease a 10 or 12-cup Bundt pan.
  • In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk the eggs, yogurt, melted butter, oil, lemon juice, lemon zest, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients. Fold together with a spatula until just combined.
  • Pour batter into the prepared Bundt pan. Bake for 45-55 minutes, or until a toothpick inserted comes out clean.
  • Cool cake in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
  • Whisk powdered sugar and lemon juice for the glaze until smooth. Drizzle over the cooled cake and sprinkle with extra zest.

    • Notes

    A moist and tender Gluten-Free Lemon Bundt Cake bursting with fresh citrus flavor. This simple, one-bowl recipe is the perfect cheerful treat for any occasion, made with a reliable gluten-free flour blend.

    Nutrition

    Find it online: https://bestdisheasy.com/gluten-free-lemon-bundt-cake/