Last Updated on March 12, 2026 by Carrie Korem, FNTP
A gluten-free lemon bundt cake is one of my favorite ways to finish off a meal. The cake is moist, full of lemon flavor and made with all gluten-free ingredients!
Ingredients for Gluten-Free Lemon Bundt Cake
For this recipe, you’ll need:
Raw honey (I like to use a lighter honey like this one for baking)
Eggs
Unsalted butter
Vanilla Extract (this one or this homemade extract are good options)
Lemons
Finely ground almond flour (finely ground is very important)
Coconut flour (I only use Bob’s Red Mill for my baking recipes to keep the texture consistent)
Baking soda
Baking powder
Celtic sea salt
Non-Toxic Bundt Pans for Baking
Most bundt pans are non-stick which will release endocrine disruptors into the cake, so I like to stick with ceramic or glass.
This glass bundt pan or this ceramic bundt pan are two of my favorites.
What’s the Secret to a Strong Lemon Flavor
The key to having a strong lemon flavor in your cake is to use a combination of lemon juice and lemon zest. The zest and juice are in the cake batter and then the lemon juice is also in the glaze.
When it’s all combined and topped with the lemon icing, you get a nice strong lemon flavor!
How to Serve Lemon Bundt Cake
I like to serve it as is or with raspberries or blueberries on top. You could also nix the glaze and top it with whipped cream.
Other Lemon Dessert Recipes to Try:
Gluten-Free Lemon Tart
Cranberry Lemon Bars
Woolworth’s Lemon Cheesecake Recipe
Creamy Lemon Ice Cream
Gluten-Free Lemon Bundt Cake Recipe
You can serve this cake without or without the glaze.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: Serves 8-10
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
For the Cake:
- Unsalted butter for the pan
- 2/3 cup raw honey
- 6 large eggs
- 8 tablespoons unsalted butter, melted and cooled
- 1 tablespoon pure vanilla extract
- 1/2 cup fresh lemon juice (from about 4 lemons)
- 4 1/2 cups finely ground almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking soda
- 1 teaspoon baking Powder
- 1/2 teaspoon Celtic sea salt
- 1/2 cup grated lemon zest (from about 8 to 10 lemons)
For the glaze:
- 2–3 tablespoons fresh lemon juice
- 1 tablespoon buttermilk
- 1 1/2 cups organic powdered sugar
Instructions
Preheat the oven to 350°F and butter a 10-cup Bundt pan.
To make the cake, place the honey and eggs in the bowl of a standing mixer with the beater attachment. Beat the mixture at medium-high speed for 5 minutes, until pale and fluffy. Turn the speed to medium and slowly pour in the cooled butter, vanilla, and lemon juice.
Sift the almond flour, coconut flour, baking soda, and baking powder into a large bowl. Stir in the salt, lemon zest, and poppy seeds. Gently fold the dry mixture into the wet mixture until incorporated. Pour into the Bundt pan and bake for 30 to 35 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool for 10 minutes, then invert onto a cooling rack or cake platter.
To make the glaze, place 2 tablespoons lemon juice, buttermilk and powdered sugar in a bowl and whisk until smooth. Add an additional tablespoon of lemon juice if you need more liquid to thin out the glaze. Pour the glaze over the cake (you can glaze the cake 4 to 5 hours ahead of time). Serve.
