Rich and lemony, this incredible bundt cake will have you fooled at first. You simply won’t believe that it’s gluten-free. But, the honey, Greek yogurt, and fresh lemon bring this cake to life, delivering a burst of flavor with every forkful. Some store-bought gluten-free desserts taste akin to cardboard, which proves that there’s really nothing better than homemade. By using the gluten-free baking flour of your choice, along with super fine blanched almond flour, this bundt cake will score high on your list of gluten-free desserts.
"This recipe calls for one-to-one gluten free baking flour. That means it is similar to all-purpose and measures cup for cup. The brands I recommend are Bob’s Red Mill and Cup4Cup," says recipe developer Jaime Shelbert of Wholly Nourished.
The incredible glaze not only puts the beautiful finishing touches on this gluten-free bundt cake, but the addition of freshly squeezed lemon juice to the glaze brings forth a truly tasty, zesty flavor.
Gather the ingredients for gluten-free bundt cake
The ingredients for this gluten-free bundt cake can easily be found at your local grocery store. You’ll need some butter to grease the bundt pan. You’ll also need a bottle of extra virgin olive oil, honey, organic cane sugar, eggs, plain Greek yogurt, lemons, salt, baking powder, super fine blanched almond flour, gluten-free baking flour, and confectioner’s sugar. Consider picking up some fresh rosemary sprigs for garnish as well. Shelbert says she prefers organic honey, but any type will work for this recipe. In addition, regular cane sugar is fine, but she likes to use organic to ensure it’s non-GMO.
Start preparing your gluten-free bundt cake batter
The first thing you will do is use softened butter to grease the bundt pan, then heat the oven to 325 degrees Fahrenheit. Mix together ¾ cup of extra virgin olive oil, ¼ cup of honey, and ¼ cup of organic cane sugar in a bowl using medium-high speed with an electric mixer until thoroughly blended. Then, add two large eggs. Beat the eggs into the mixture for one to two minutes. "You will see that the mix gains some volume, so don’t skimp on the mixing time," says Shelbert.
Add fresh lemon flavor to the batter
Infuse flavor into the batter for this gluten-free bundt cake by squirting the zest from one lemon and 2 tablespoons of freshly squeezed lemon juice into the mixture. Gently incorporate ½ cup of plain Greek yogurt as well, which helps the cake retain moisture. The acidity of the yogurt gives this dessert a fluffy consistency. The plain Greek yogurt is a healthy alternative to sour cream, mayonnaise, or crème fraîche in baked goods, which is good to keep in mind when making treats in the future (via Craftsy).
Incorporate the dry ingredients to your cake batter
In a separate bowl, sift together 1 ½ cups of gluten-free baking flour, ½ cup of super fine blanched almond flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt. Then, add the dry ingredients to the wet ingredients, and mix on medium speed until combined.
Shelbert emphasizes to not over-mix the batter. "Mainly, you don’t over-mix a cake because you don’t want to overdevelop the gluten. This cake is gluten-free, however, there is xanthan gum in the gluten-free flour mix. Over-mixing xanthan gum can result in a tough, rubbery cake," she explains.
Pour the batter into the prepared bundt pan, and bake for 30 to 35 minutes until a cake tester inserted into the cake comes out clean.
Prepare the lemon glaze
When the cake is done baking, allow the delicious dessert to cool for one to two hours before turning it out on a plate. In the meantime, blend 1 cup of confectioner’s sugar with 3 tablespoons of freshly squeezed lemon juice in a bowl, and mix until the glaze is shiny and no longer lumpy. Slowly and carefully drizzle the glaze over the cooled bundt cake. Make sure the bundt cake has cooled completely, or else the glaze will lose its thickness and pool up on the plate.
If you choose, garnish with fresh rosemary. "The rosemary is a decorative finishing touch that adds a hint of rosemary flavor to the glaze the longer it sits," Shelbert says.
Serve this cake for a special occasion
Shelbert says the beautiful shape of a bundt cake naturally nominates this star for special occasions and holidays. "The flavors lend well to spring and summer gatherings. It’s also perfect for inviting friends over for coffee or tea," she says. "The cake itself has a bright, lemony flavor and slight nuttiness from the almond flour. The subtle tartness of the cake combined with the sweetness of the glaze is the perfect combination."
Shelbert shares that she enjoys pursuing gluten-free cooking alongside gluten-containing recipes. "I enjoy the different textures, flavors, and nutrient profiles of gluten-free flours on the market," she says. "I also tested this recipe with coconut flour in lieu of almond flour. The flavor again was lovely, however, the cake was a bit dry."
- Butter for greasing the pan
- 1 ½ cups gluten-free baking flour
- ½ cups super fine, blanched almond flour
- ¼ cup organic cane sugar
- 2 large eggs
- ½ cup plain Greek yogurt
- ¾ cup extra virgin olive oil
- ¼ cup honey
- zest from one lemon
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup confectioner’s sugar (glaze)
- 3 tablespoons freshly squeezed lemon juice (glaze)
- Heat oven to 325 degrees Fahrenheit. Generously grease a bundt pan with softened butter.
- Add ¾ cup of extra virgin olive oil, ¼ cup of honey, and ¼ cup of organic cane sugar to the bowl of an electric mixer. Mix on medium high speed until incorporated.
- Add the eggs. Beat for one to two minutes until a light pale color. You will see that the mix gains some volume, so don’t skimp on the mixing time.
- Add ½ cup of plain Greek yogurt, the zest from one lemon, and 2 tablespoons of freshly squeezed lemon juice. Mix until combined.
- In a separate bowl, sift together 1 ½ cups of gluten-free baking flour, ½ cups of super fine, blanched almond flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt.
- Add the dry ingredients to the wet ingredients and mix on medium speed until just combined. Do not over-mix.
- Pour batter into the prepared bundt pan and bake for 30 to 35 minutes until a cake tester inserted into the cake comes out clean.
- Cool cake for one to two hours before turning it out onto a plate.
- For the glaze, combine 1 cup of confectioner’s sugar and 3 tablespoons of freshly squeezed lemon juice in a bowl and mix until the glaze is shiny and no longer lumpy.
- Drizzle glaze onto the cooled bundt cake.
- Garnish with fresh rosemary.