Gluten Free Lemon Sponge Bundt Cake
Get your lemon dessert fix with this delicious Gluten Free Lemon Sponge Bundt Cake!
One of my favorite pans has to be my bundt pan. Not only for the classic vanilla bundt cake recipes I like to use them for many of my cake recipes and present a beautiful bundt cake for dessert.
When it comes to baking cakes, everyone should have that one cake base that can be used to make different types of cakes. For me, my gluten free sponge cake is my perfect base.
I love a good sponge cake. And what I love even more about this recipe for our gluten free vanilla sponge cake is that with a little shift of ingredients, I can create different flavors.
I’ve taken our basic gluten free sponge and made an orange sponge cake, a lemon loaf cake, citrus sponge cupcakes and now a Gluten Free Lemon Sponge Bundt Cake.
What do you need to make our Gluten Free Lemon Sponge Bundt Cake?
First of all you need lemons and of course a bundt pan.
Lemons
When it comes to using lemons for this cake, I always go fresh. The prepackaged stuff tastes different to fresh lemons and can change the flavor of your cake.
Bundt Pan
A bundt pan is a tube-shaped baking pan, that looks a little like a donut, with curves on the bottom of the pan that make a design on the top of the cake when it is unmolded. Bundt pans come in different styles and cup sizes so you want to choose one that suits the cake you are baking.
For our cake we try to use a high quality pan like this one which also helps prevent sticking. The worst thing to happen is your bundt cake sticking in the bottom of the pan.
But when done right, your unmolded cake truly is a beauty!
Other tips for making a great Gluten Free Lemon Sponge Bundt Cake
Gluten Free Flour
For this cake, we used our gluten free 1:1 homemade baking blend, which gives great results. But commercial blends such as Bob’s Red Mill work well also
Oil
The oil in this cake is coconut oil, but you can also use grapeseed oil or regular vegetable oil. To give our cake an extra lemon kick, we like to used infused lemon oil in our cake.
Once you’ve gathered the most important ingredient and the tools, making the cake is as easy as following the recipe. Which in this case is very important, as the steps are what create a beautiful and airy sponge cake that is absolutely delish!
Finally top with a lemon drizzle and enjoy! If you’re ready to start baking, just follow the recipe and enjoy! Also tag us on social media via Instagram and Facebook to let us know how it turned out!
Happy Baking, Love always
Gluten Free Lemon Sponge Bundt Cake
Get your lemon dessert fix with this delicious Gluten Free Lemon Sponge Bundt Cake! Delicious, beautiful and with a dairy free option!
Ingredients
- 4 XL Eggs
- 2 cup GF 1:1 Baking Blend (with xanthan gum)
- 2 cups Granulated Sugar
- 1/3 cup fresh lemon juice
- zest of 1 lemon (about 1-2 tablespoons)
- 2/3 cup milk or dairy free milk
- 1/4 cup neutral oil (I used grapeseed oil)
- 2 tsp GF baking powder
- 1 tsp vanilla
- pinch of salt
Instructions
- Preheat oven to 350°F. Prepare your bundt pan by greasing and flouring according to pan directions. You can also see other options via this link.
- Next start by preparing your wet and dry ingredients. In a bowl sift together flour, salt and baking powder then set aside.
- In another bowl or measuring cup combine milk, lemon juice, zest, vanilla and oil then sent aside.
- Using a stand mixer or a hand mixer, beat the eggs for 4 mins with the paddle attachment over medium to high speed.
- Add the sugar and beat for another 5 mins until light and fluffy.
- Reduce the mixer to low, add the flour and mix until just combined.
- Next add the milk mixture and beat again just to combine the ingredients.
- Pour batter into prepared bundt pan and bake for about 50 - 55 minutes until the cake is golden and a toothpick comes out of the cake clean. (Depending on the pan you use, bake times will differ. Cake is almsot ready when it begins to smell)
- Let sit in the pan for about 5 mins, then gently remove and transfer to a cooling rack and let cool completely before frosting.
- While cake is cooling, in a bowl combine 1 3/4 - 2 cups powdered sugar, with 1/4 lemon juice in a bowl until smooth and pourable.
- Once cake is cooled, drizzle over cake, then slice and serve!
