Gluten Free Lemon Cake (Edit recipe)

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This is the perfect, moist lemon cake that's busting with flavor! Honestly, this reminds me of the Starbucks lemon loaf I used to buy as a teen, yet my cake version is way healthier in terms of ingredients! I like eating this cake chilled to refresh me on a hot day! Provecho amigos!

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PREP TIME

15 minutes

COOK TIME

40 minutes to 50 minutes

INGREDIENTS

17

Serves: 10

Ingredients

Cake:

0.75 cup Butter, Unsalted, room temperature
1 cup Cane Sugar, My favorite is Wholesome Sweet Regenerative Organic Brand
3 whole Eggs, room temperature
0.333 cup Milk
0.666 cup Lemon Juice, I used Meyer Lemon, but you can use whatever you have on hand!
3 - 4 Tbsp Lemon Zest
1 cup Sour Cream
3 cups Gluten-Free Flour, I use a 1:1 blend, can substitute for All Purpose Flour!
2 tsp Baking Powder
1 tsp Baking Soda
0.5 tsp Real Salt - Redmond

Lemon Glaze:

1 cup Powdered Sugar
2 - 3 Tbsp Lemon Zest
1 tsp Lemon Juice, Fresh
1 - 2 Tbsp Milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350.
In a bowl beat softened unsalted butter and sugar together until creamed. Slowly add eggs until well combined.
Add in lemon juice, zest, milk, and sour cream. Beat ingredients well into the batter.
In a separate bowl, whisk together flour, salt, baking powder and soda. Add dry ingredients slowly into batter.
Mix all ingredients until well combined.
Pour batter carefully into pre-greased bundt pan** (I use avocado oil spray). Tap the pan a few times on counter to level and release air bubbles.
Bake for 45-50 minutes or until a tooth pick comes out clean.
Let cake cool for 15 minutes. Flip the bundt pan over onto a cooling rack to finish cooling. Note: A cutting board works fine if you don't have a cooling rack!
For the glaze mix together sugar, lemon juice and zest, with 1 tbsp of milk at a time.
Ensure your cake is thoroughly cooled before glazing! For glaze over the top of the cake and serve! Provecho!

Notes

I've made the recipe gluten free (using a 1:1 gluten free flour mix), feel free to substitute for all purpose flour! ** You can also use a 9x13 cake pan (in place of Bundt pan), decrease cook time by 5-10 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	434
Fat:	19 g
Carbohydrates:	63 g
Protein:	8 g
Cholesterol:	57 g
Sodium:	262 mg
Fiber:	2 g
Sugars:	33 g
Sugar Alcohol:	0 g
Calculated per serving.

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