Gluten Free Lemon Bundt Cake

dairy free too!

Lemon Bundt Cake


16 slices


Gluten Free & Dairy Free


2 hours 15 minutes



This lemon bundt cake is velvety, moist, and gets some of its sweetness from the addition of honey


For the cake Gluten Free 1-to-1 Flour  Baking Powder Salt Vegan Butter Sugar Wildflower Honey Extra Light Olive Oil Lemon Zest Eggs Lemon Juice Milk Non-Dairy or Regular For the glaze Powdered Sugar Milk Non-Dairy or Regular Lemon Juice

In a medium bowl, combine flour, baking powder and salt. Mix well and set aside.

Step 1

Add the butter to the bowl of an electric mixer. Beat for 2 minutes on medium speed until the butter is smooth.

Step 2

Add the sugar to the butter. Beat  until light and fluffy. Then, add the honey and beat for 1 minute more. Scrape down the bowl.

Step 3

Add the olive oil and lemon zest and beat on medium speed for 1 minute. Add the eggs one at a time, beating for 30 seconds between each addition.

Step 4

Turn your mixer to the lowest setting. Add about ½-2/3 of the flour mixture. Then add half of the liquid. Add the remaining flour and then the remaining liquid. Stir only until the flour is incorporated.

Step 5

Pour the batter into a greased loaf pan and bake.

Step 6

Prepare the glaze by mixing together the powdered sugar, lemon juice, and milk. to a medium size bowl. Pour the glaze slowly over the cake

Step 7

This lemon bundt cake is extra soft and moist!

As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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