Lemon Cake


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

– Mamagourmand


Gluten Free Flour Instant Lemon Pudding Mix Granulated Sugar | Oil Baking Powder | Eggs Baking Sugar Sour Cream Lemons Vanilla Extract

In a large bowl, combine all of the dry ingredient and mix. Then add all of the wet ingredients and mix on a low speed.

Let's Make It!

Pour the batter in a prepped bundt pan and bake in the oven at 350°F for about 55 minutes.

Combine the lemon glaze ingredients in a small bowl, then drizzle over the top of the cake.

Can I Freeze The Whole Cake?

Yes! To freeze the entire cake after frosting, place it on a baking sheet and freeze until the frosting is solid and hard to the touch. Then securely wrap the cake in several layers of plastic wrap, again in foil, and freeze up to 3 months.

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