Moist Gluten-Free Lemon Bundt Cake

Dive into the most delicious lemon dessert with this ultra moist gluten-free lemon bundt cake recipe. A mixture of lemon pudding mix, sour cream, and citrusy glaze make this the best gluten-free lemon cake ever!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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, lemon juice, and vanilla extract. Mix on low speed until all the ingredients are combined. Increase speed to medium and beat for 1 minute. The mixture will be thick.

Step 4

Spread evenly in the prepared bundt cake pan. Bake on the middle rack for 53-56 minutes, or until a long cake tester comes out clean.

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.

Step 7

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