Introduction

This Gluten-Free Lemon Bliss Cake is a bright and tangy treat perfect for any occasion. Moist and tender with a zesty lemon glaze, it’s sure to please both gluten-free and regular cake lovers alike.

Gluten-Free Lemon Bliss Cake Recipe - Recipe Image

Ingredients

16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F*
2 cups (397g) granulated sugar
1 teaspoon table salt
4 large eggs, at room temperature
2 teaspoons baking powder
3 cups (360g) King Arthur Gluten-Free Measure for Measure Flour
1 cup (227g) milk, whole milk preferred, at room temperature
zest of 1 lemon or 3/4 teaspoon lemon oil
1/4 cup (24g) King Arthur Almond Flour, for dusting baking pan, optional
1/3 cup (74g) lemon juice, freshly squeezed
3/4 cup (149g) granulated sugar (for glaze)
1 1/2 cups (170g) confectioners’ sugar, sifted
pinch of table salt (for icing)
2 to 3 tablespoons (28g to 43g) lemon juice, freshly squeezed (for icing)

Instructions

Step 1: Preheat the oven to 350°F.
Step 2: Beat together the butter, sugar, and salt until combined, then continue beating until fluffy and lightened in color.
Step 3: Add the eggs one at a time, beating well after each addition. Scrape the bowl sides and bottom, then beat briefly to recombine.
Step 4: Whisk the baking powder into the flour. Add the flour mixture to the batter in three parts, alternating with the milk and starting and ending with flour. Stir in the lemon zest or lemon oil.
Step 5: Grease a 10- to 12-cup Bundt pan thoroughly. Optionally, sprinkle and coat with almond flour for extra flavor. Pour the batter in and smooth the top.
Step 6: Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Begin checking at 50 minutes if your pan is dark.
Step 7: While baking, make the glaze by stirring lemon juice and sugar together. Warm gently in the microwave or on the stove until the sugar dissolves, but do not let it boil.
Step 8: Remove the cake from the oven and run a knife around the edges. Invert the pan onto a cooling rack. If it doesn’t release, let it rest upside down for 5 minutes and try again.
Step 9: Brush the warm glaze over the entire hot cake, letting it soak in before applying more until glaze is used.
Step 10: Allow the cake to cool completely before icing.
Step 11: For optional icing, mix confectioners’ sugar and pinch of salt. Stir in 2 tablespoons lemon juice, adding more as needed for a pourable glaze, then drizzle over the cooled cake.

Tips & Variations

For extra nuttiness, use almond flour to dust the pan before battering the cake.
If lemon oil is unavailable, use fresh lemon zest for natural flavor.
Room temperature ingredients help the batter mix more evenly and rise better.
Try substituting milk with a non-dairy alternative like almond milk if dairy-free is preferred.

Storage

Store the cake well wrapped at room temperature for several days to maintain moisture. For longer storage, freeze the cake. Reheat gently or enjoy thawed at room temperature. If glazed, avoid excessive heat to preserve the lemon flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten-free flour blend?

Yes, but make sure it is a 1-to-1 gluten-free measure-for-measure blend similar to the one specified for best results.

Do I have to use almond flour to dust the pan?

No, almond flour is optional and adds a nice flavor and texture. You can use regular flour or simply grease the pan well if you prefer.

Gluten-Free Lemon Bliss Cake Recipe

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★★★★★

4.4 from 64 reviews

This Gluten-Free Lemon Bliss Cake is a moist, flavorful Bundt cake bursting with bright lemon zest and juice. It uses a gluten-free measure-for-measure flour blend and finishes with a luscious lemon glaze and optional lemon icing. Perfect for those seeking a delightful, tender dessert without gluten, this cake balances buttery richness with refreshing citrus notes for an irresistible treat.

Author: Sophie
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hr 20 mins
Yield: 12 to 14 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Cake Batter

16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
2 cups (397g) granulated sugar
1 teaspoon table salt
4 large eggs, at room temperature
2 teaspoons baking powder
3 cups (360g) King Arthur Gluten-Free Measure for Measure Flour
1 cup (227g) milk, whole milk preferred, at room temperature
Zest of 1 lemon or 3/4 teaspoon lemon oil
1/4 cup (24g) King Arthur Almond Flour, for dusting baking pan, optional

Glaze

1/3 cup (74g) lemon juice, freshly squeezed
3/4 cup (149g) granulated sugar

Optional Icing

1 1/2 cups (170g) confectioners’ sugar, sifted
Pinch of table salt
2 to 3 tablespoons (28g to 43g) lemon juice, freshly squeezed

Instructions

Preheat Oven: Preheat your oven to 350°F to prepare for baking the cake.
Make the Batter: Beat the butter, sugar, and salt together until combined, then continue to beat until the mixture is fluffy and lightened in color. This process ensures a light texture in the final cake.
Add Eggs: Incorporate the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl and beat briefly to ensure an even mix.
Incorporate Dry Ingredients and Milk: Whisk baking powder into the gluten-free flour. Add the flour to the batter in three parts alternately with the milk, starting and ending with flour. Stir in lemon zest or lemon oil. The batter may look slightly curdled after adding milk, but will smooth out on continuing to mix.
Prepare the Pan: Grease a 10- to 12-cup Bundt pan thoroughly. For extra nutty flavor, dust the pan with almond flour, shaking out any excess.
Transfer Batter and Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 60 minutes, or until a tester inserted into the center comes out clean. Start checking for doneness at 50 minutes if using a dark pan.
Make the Glaze: Combine lemon juice and sugar in a bowl. Warm in the microwave or on the stove until sugar dissolves, but keep it below uncomfortable heat levels. Set the glaze aside.
Remove Cake from Pan: Upon baking completion, run a knife around the pan edges. Invert the pan onto a cooling rack and gently release the cake. If it sticks, let it rest further upside down and shake lightly to loosen.
Apply Glaze: Brush the warm glaze all over the hot cake’s top and sides. Allow it to soak in, then repeat brushing until the glaze is fully used.
Cool Cake: Let the cake cool completely before adding icing or serving.
Optional Icing: Mix confectioners’ sugar and salt, then add 2 tablespoons lemon juice, adding more juice as needed to achieve a thick yet pourable glaze. Drizzle artistically over the cooled cake.
Storage: Wrap the cake well and store at room temperature for several days or freeze for longer storage.

Notes

To ensure the best texture, use room temperature ingredients including butter, eggs, and milk.
Using almond flour to dust the pan adds a subtle nutty flavor and helps with release.
Monitor baking time closely if using a dark-colored pan as it bakes faster.
The glaze should be warmed gently to avoid cooking the lemon juice.
Allow the glaze to soak into the cake for moistness and enhanced flavor.
Optional lemon icing adds a lovely decorative and flavor finishing touch.
Store wrapped at room temperature to maintain freshness. Freezing extends shelf life.

Keywords: gluten-free lemon cake, lemon cake without gluten, lemon glaze cake, gluten-free dessert, lemon Bundt cake, almond flour dusting