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–+ servings

Lemon Bundt Cake

It doesn’t get better than this delightful Gluten-Free Lemon Bundt Cake. The sponge is wonderfully fluffy! If you aren't a fan of lemon, swap out the citrus for orange, blood orange or even grapefruit! You will love it!
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Servings: 10 slices
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Equipment

Ingredients

WET INGREDIENTS

  • 1 egg or flax egg (1 tbsp ground flax+2 1/2 tbsp warm water)
  • 2 bananas mashed
  • 1 cup greek yogurt
  • ½ cup lemon juice
  • zest of 1 lemon
  • ½ cup olive oil
  • 1 tsp vanilla

DRY INGREDIENTS

  • 1⅓ cup gluten-free flour blend
  • 1⅓ cup almond flour
  • ⅓ cup coconut flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ginger
  • ½ tsp fine sea salt

LEMON GLAZE INGREDIENTS

  • 1½ cup powdered sugar
  • 3-4 tbsp lemon juice
US Customary - Metric

Instructions

CAKE INSTRUCTIONS

  • Preheat the oven to 350 degrees. Spray the bundt pan liberally with cooking spray.
  • Add egg to standing mixer or prepare flax egg in the bowl of a standing mixer and set aside to gel. While flax is gelling, whisk together dry ingredients in a separate bowl.
  • Add mashed banana to egg and cream together. With the mixer running add vanilla. Add in yogurt, olive oil and lemon juice creaming everything together until homogeneous.
  • Slowly begin to add dry ingredients. Scrape down the sides and make sure to get right to the bottom of the mixing bowl so there are no dry pockets of batter.
  • Transfer to the bundt pan. Tap the pan on the counter several times to even out batter and to remove any potential air bubbles.
  • Bake for 42-45 minutes until a wooden skewer comes out clean with a few crumbs attached. Place the bundt pan on a cooling rack for 8 minutes before turning the cake out. Don't be scared, just do it! Allow the cake to cool completely before glazing.

GLAZE INSTRUCTIONS

  • Place sugar in a clean mixing bowl. Add whip attachment to the mixer and slowly begin whisking. Add in 1 tbsp lemon juice at a time. Glaze should be a pourable consistency.
  • Drizzle evenly over cooled cake. Glaze will harden quickly. ENJOY!!

Nutrition

Serving: 1slice | Calories: 365kcal | Carbohydrates: 43g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 376mg | Potassium: 138mg | Fiber: 5g | Sugar: 23g | Vitamin A: 41IU | Vitamin C: 9mg | Calcium: 140mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.