Moist Gluten-Free Lemon Bundt Cake with Sour Cream

Name: Moist Gluten-Free Lemon Bundt Cake with Sour Cream
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 ½ cups gluten free all purpose flour (I recommend Cup4Cup gluten-free flour); 1 ½ cups granulated sugar; 3.4 ounce dry instant lemon pudding mix; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 3 large eggs; ¾ cup sour cream; ½ cup vegetable or canola oil; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; ⅓ cup boiling water; 1 ½ cups powdered sugar; 2 - 2½ tablespoons fresh lemon juice

6 steps

Prep:10minCook:55min

Dive into the most delicious lemon dessert with this ultra moist gluten-free lemon bundt cake recipe. A mixture of lemon pudding mix and sour cream makes the crumb soft and tender. Plus, I use an easy baking trick to hydrate GF flour starches to eliminate any gummy denseness. Top it all off with a citrusy lemon glaze and you have the best gluten-free lemon pound cake ever!

Updated at: Mon, 25 Nov 2024 09:03:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories485.1 kcal (24%)

Total Fat24.6 g (35%)

Carbs70.3 g (27%)

Sugars47.5 g (53%)

Protein2.8 g (6%)

Sodium263.3 mg (13%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 ½ cupsgluten free all purpose flour

I recommend Cup4Cup gluten-free flour

1 ½ cupsgranulated sugar

3.4 ouncedry instant lemon pudding mix

1 teaspoonbaking powder

¼ teaspoonbaking soda

½ teaspoonsalt

3eggs

large

¾ cupsour cream

½ cupvegetable oil

½ cupcanola oil

1 tablespoonlemon zest

1 teaspoonvanilla extract

⅓ cupwater

boiling

1 ½ cupspowdered sugar

2 tablespoonsfresh lemon juice

Instructions

Step 1

Preheat the oven to 350°F. Grease a nonstick 12-cup bundt cake pan and set aside.

Step 2

In a large mixing bowl combine flour, sugar, pudding mix, baking powder, baking soda, and salt. Mix on low to combine.

Step 3

Add the eggs, sour cream, oil, lemon zest, and vanilla extract. Mix on low speed until all the ingredients are combined. Slowly pour in the boiling water, mixing on low speed. Once combined, increase speed to medium and beat for 1 minute. The mixture will be very thick, especially if using Cup4Cup flour. Do not add more liquid or the baked texture will be off.

Step 4

Spread evenly in the prepared bundt cake pan. Bake on the middle rack for 50-55 minutes, or until a long cake tester comes out clean. It's better to error on the side of slightly over-baking with GF cakes to make sure all the moisture is absorbed.

Step 5

Cool on wire rack for 10 minutes before inverting out of the pan and cooling completely.

Step 6

For the glaze, mix together the lemon juice and powdered sugar in a small bowl. The mixture should be just thin enough to drizzle on. Drizzle over the top of the cake.

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