Celiac-Safe Lemon Cake Recipe | Easy & Gluten-Free

Celiac-Safe Lemon Cake Recipe | Easy & Gluten-Free

So, I’ve been baking up a storm lately, and I have to share this lemon bundt cake recipe with you. It’s seriously delicious and totally celiac-safe, so no worries about gluten! I’ve tested it multiple times, and trust me, it’s a crowd-pleaser. Plus, it’s simple to make—no fancy skills required!

What You’ll Need:

  • 2 ½ cups King Arthur Gluten-Free All-Purpose Flour (You can grab it here)

  • 1 ½ cups Organic Cane Sugar (Find it here)

  • 1 teaspoon Watkins Organic Pure Vanilla (Get it here)

  • 3 large eggs

  • ¾ cup Kerrygold Pure Irish Butter, Salted (I love this butter! Find it here)

  • 2 teaspoons lemon zest (Freshly grated from about 2 lemons)

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon baking powder (Just make sure it's gluten-free)

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup powdered sugar (Get it here)

The Equipment You’ll Need:

  • Nordic Ware Citrus Twist Pan, 8-Cup Capacity, Toffee (Seriously, this pan is perfect for this recipe. You can get it here)

Let’s Bake This Cake!

  1. Preheat the Oven: First thing, preheat your oven to 350°F (175°C). Then, grease and flour your bundt pan. If you’ve got the Nordic Ware Citrus Twist Pan, you’re in for a treat. It makes the cake look extra fancy.

  2. Mix the Wet Ingredients: In a bowl, beat together the softened Kerrygold Butter and Organic Cane Sugar until it’s nice and fluffy. Add the eggs, one at a time, mixing well after each. Then, stir in the Watkins Organic Vanilla, fresh lemon juice, and lemon zest.

  3. Combine the Dry Ingredients: In another bowl, whisk together the King Arthur Gluten-Free All-Purpose Flour, baking powder, baking soda, and salt. Easy, right?

  4. Make the Batter: Gradually add the dry ingredients to the wet ingredients, mixing until it’s smooth. You might need to add a little milk or water if the batter is too thick. I usually add about ½ cup—just enough to get that perfect batter consistency.

  5. Bake: Pour the batter into your prepared bundt pan, making sure it’s evenly spread out. Bake for 45-50 minutes or until a toothpick comes out clean. I always check at around 40 minutes, just in case.

  6. Cool: Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

  7. Glaze It: While the cake is cooling, make a glaze by mixing the powdered sugar and a bit of lemon juice. Drizzle it over the cake once it’s cooled for that sweet, citrusy finish.

Why You’ll Love This Cake

I’m telling you, this Celiac-Safe Lemon Bundt Cake is amazing. It’s light, fluffy, and packed with that fresh lemon flavor. The Kerrygold Butter adds this rich creaminess, and the Watkins Organic Vanilla gives it the perfect sweet undertone. Even if you don’t have any dietary restrictions, you’ll be obsessed with this one.

Nutrition (Just so You Know)

Here’s the breakdown of the nutrition for each slice (about 1/12 of the cake):

  • Calories: 300

  • Total Fat: 18g

  • Saturated Fat: 11g

  • Cholesterol: 85mg

  • Sodium: 180mg

  • Total Carbohydrates: 35g

  • Dietary Fiber: 1g

  • Sugars: 24g

  • Protein: 3g

  • Vitamin D: 1mcg

  • Calcium: 20mg

  • Iron: 0.5mg

  • Potassium: 100mg

I can’t wait for you to try this. It’s one of those recipes that always gets rave reviews, and it’s so simple to make! I’m sure your family will love it just as much as mine. Let me know how it turns out—I’m always happy to chat about baking with you! 🍋🍰

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