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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.

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

  1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the cake.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cool Cake: Let the cake cool completely before adding icing or serving.
  11. 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.
  12. 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

Find it online: https://spiceupwithsophie.com/gluten-free-lemon-bliss-cake-recipe/