Gluten-Free Lemon Bliss Cake Recipe

Introduction

This Gluten-Free Lemon Bliss Cake is a bright and tender dessert perfect for any occasion. With a zesty lemon flavor and a moist crumb, this cake is sure to delight gluten-sensitive eaters and lemon lovers alike.

Ingredients

• 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F*
• 2 cups (397g) granulated sugar
• 1 teaspoon table salt
• 4 large eggs, at room temperature
• 2 teaspoons baking powder
• 3 cups (360g) King Arthur Gluten-Free Measure for Measure Flour
• 1 cup (227g) milk, whole milk preferred, at room temperature
• Zest of 1 lemon or 3/4 teaspoon lemon oil
• 1/4 cup (24g) King Arthur Almond Flour, for dusting baking pan, optional
• 1/3 cup (74g) lemon juice, freshly squeezed
• 3/4 cup (149g) granulated sugar (for glaze)
• 1 1/2 cups (170g) confectioners’ sugar, sifted (for icing, optional)
• Pinch of table salt (for icing)
• 2 to 3 tablespoons (28g to 43g) lemon juice, freshly squeezed (for icing)

Instructions

1. Step 1: Preheat the oven to 350°F.
2. Step 2: To make the batter, beat together the butter, sugar, and salt until combined, then continue beating until light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl and beat briefly to recombine.
4. Step 4: Whisk the baking powder into the gluten-free flour. Add the flour mixture to the batter in three parts, alternating with the milk—start and end with the flour. Mix until well combined; the batter may appear a bit rough but without large lumps. Stir in lemon zest or lemon oil.
5. Step 5: Thoroughly grease a 10- to 12-cup Bundt pan. If desired, dust the pan with almond flour for added nutty flavor, shaking out any excess. Pour the batter into the pan, leveling and smoothing the top.
6. Step 6: Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. If your pan has a dark interior, begin checking at 50 minutes.
7. Step 7: While the cake bakes, prepare the glaze by stirring together lemon juice and granulated sugar. Warm gently in the microwave or on the stove until sugar dissolves but do not overheat.
8. Step 8: Remove the cake from the oven and run a knife around the edges. Invert the pan onto a cooling rack to release the cake. If it doesn’t release immediately, let it rest 5 minutes more, then gently shake the pan to loosen.
9. Step 9: Brush the warm glaze all over the hot cake, top and sides. Let it soak in, then brush again until all glaze is used.
10. Step 10: Allow the cake to cool completely before proceeding to icing.
11. Step 11: For an optional lemon glaze, mix confectioners’ sugar and salt, then stir in 2 tablespoons lemon juice, adding more slowly until the glaze is just pourable. Drizzle over the cooled cake.

Tips & Variations

• Room temperature ingredients help create a smooth batter and even rise.
• Use freshly squeezed lemon juice for the best bright flavor in both the glaze and icing.
• Dusting the pan with almond flour adds a subtle nutty aroma and helps prevent sticking.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.

Storage

Store the cake well wrapped at room temperature for several days. For longer storage, freeze the cake tightly wrapped, then thaw at room temperature before serving. Reheat gently if desired before glazing or icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute with the same amount of all-purpose flour if gluten is not a concern. Baking times may vary slightly.

How do I know when the cake is done?

Insert a toothpick or cake tester into the center. It should come out clean or with just a few moist crumbs, but no wet batter.

Gluten-Free Lemon Bliss Cake Recipe

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★★★★★

4.8 from 90 reviews

• Author: Mariam
• Total Time: 1 hour 20 minutes
• Yield: 12 to 14 servings 1x
• Diet: Gluten Free

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Description

This Gluten-Free Lemon Bliss Cake is a moist and fluffy Bundt cake bursting with fresh lemon flavor. Made with King Arthur Gluten-Free Measure for Measure Flour and almond flour for a delicate nutty touch, this cake is perfect for those avoiding gluten yet craving a luscious lemon dessert. Topped with a tangy lemon glaze and an optional lemon icing drizzle, this cake is easy to bake and ideal for any celebration or afternoon treat.

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Ingredients

Scale 1x2x3x

Cake Batter

• 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
• 2 cups (397g) granulated sugar
• 1 teaspoon table salt
• 4 large eggs, at room temperature
• 2 teaspoons baking powder
• 3 cups (360g) King Arthur Gluten-Free Measure for Measure Flour
• 1 cup (227g) milk, whole milk preferred, at room temperature
• Zest of 1 lemon or 3/4 teaspoon lemon oil

Pan Preparation

• 1/4 cup (24g) King Arthur Almond Flour, for dusting baking pan (optional)

Lemon Glaze

• 1/3 cup (74g) lemon juice, freshly squeezed
• 3/4 cup (149g) granulated sugar

Lemon Icing (Optional)

• 1 1/2 cups (170g) confectioners’ sugar, sifted
• Pinch of table salt
• 2 to 3 tablespoons (28g to 43g) lemon juice, freshly squeezed

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Instructions

1. Preheat Oven: Set your oven to 350°F to prepare for baking the cake.
2. Make the Batter: In a large mixing bowl, beat together the butter, sugar, and salt until combined. Continue beating until the mixture is fluffy and lightened in color, indicating that air has been incorporated for a tender cake crumb.
3. Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides and bottom of the bowl to combine all residue evenly.
4. Incorporate Dry Ingredients and Milk: Whisk the baking powder into the gluten-free flour. Add the flour mixture to the batter in three parts, alternating with the milk, starting and ending with the flour. Stir in the lemon zest or lemon oil. The batter may look slightly curdled when milk is added, but it will smooth out once all the flour is combined.
5. Prepare Baking Pan: Thoroughly grease a 10- to 12-cup Bundt pan. Optionally, sprinkle almond flour inside the pan for extra nutty flavor and coat evenly, tapping out any excess.
6. Transfer Batter and Bake: Pour the batter into the prepared pan. Level and smooth the top with a spatula. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. If using a dark pan, start checking doneness at 50 minutes.
7. Make Lemon Glaze: While the cake bakes, combine lemon juice and granulated sugar in a heat-safe bowl. Warm gently in the microwave or on a stovetop just until the sugar dissolves and the mixture is very warm but not hot, about less than 1 minute.
8. Remove Cake from Pan: Once baked, remove the cake from oven. Run a knife around the edges to loosen it. Invert the pan over a cooling rack. If the cake does not release immediately, allow it to rest for 5 more minutes, then gently shake to loosen and remove.
9. Glaze the Warm Cake: Brush the warm lemon glaze over the entire cake, including top and sides. Allow the glaze to soak in then apply additional coats until all glaze is used.
10. Cool Completely: Let the glazed cake cool fully before proceeding to icing.
11. Prepare and Apply Icing (Optional): Mix the confectioners’ sugar and salt, then add 2 tablespoons lemon juice, adding more just enough to make a thick, pourable glaze. Drizzle this icing artfully over the cooled cake.
12. Storage: Store the wrapped cake at room temperature for several days or freeze for longer storage.

Notes

• Room temperature ingredients help ensure even mixing and better rise.
• Using almond flour to dust the pan adds a subtle nutty flavor and helps prevent sticking.
• Check cake doneness early if using a dark pan, as it conducts heat faster.
• The batter may appear curdled after adding milk; this is normal and will smooth out with further mixing.
• The lemon glaze should be warm but not hot to avoid cooking the lemon juice and altering flavor.
• For an extra lemony kick, use lemon oil if fresh zest is unavailable.
• Allowing the cake to cool thoroughly before icing ensures the glaze sets well and icing doesn’t melt.
• Properly wrap and store cake to maintain freshness and moisture.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gluten-free lemon cake, lemon Bundt cake, gluten-free dessert, lemon glaze cake, lemon bliss cake