Moist Gluten-Free Lemon Bundt Cake with Sour Cream

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 GF cake ever!

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Author Melissa Erdelac

Ingredients

Lemon Bundt Cake

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 read label for GF
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 large eggs
¾ cup sour cream
½ cup oil any preferred
1 tablespoon lemon zest
1 teaspoon vanilla extract
⅓ cup boiling water

Lemon Glaze

1 ½ cups powdered sugar
2 - 2½ tablespoons fresh lemon juice

Instructions

Preheat the oven to 350°F. Grease a nonstick 12-cup bundt cake pan and set aside.
In a large mixing bowl combine flour, sugar, pudding mix, baking powder, baking soda, and salt. Mix on low to combine.
2 ½ cups gluten free all purpose 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
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.
3 large eggs, ¾ cup sour cream, ½ cup oil, 1 tablespoon lemon zest, ⅓ cup boiling water, 1 teaspoon vanilla extract
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.
Cool on wire rack for 10 minutes before inverting out of the pan and cooling completely.
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.
1 ½ cups powdered sugar, 2 - 2½ tablespoons fresh lemon juice

Nutrition