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Lemon Bundt Cake (Gluten-Free)

Course: Cakes & Cupcakes
Cuisine: Gluten-Free

Ingredients

  • 3 Cups Almond Flour
  • 1 Cup Tapioca Flour
  • 1 Cup Sugar
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 2/3 Cup Vegetable Oil
  • 6 Eggs
  • 1/2 Cup Milk
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Almond Extract
  • 1 Tablespoon Lemon Zest
  • Powdered Sugar Glaze
  • Sliced Almonds
  • Maraschino Cherries Sliced, Optional

Instructions

  • Adjust oven rack to the middle position and preheat oven to 350 degrees.
  • Separate eggs into egg yolks and egg whites and set aside.
  • Whisk almond flour, tapioca flour, sugar, baking powder and salt together in a medium mixing bowl until well combined.
  • In a separate bowl, mix oil, egg yolks, milk, vanilla, almond extract and lemon zest until smooth.
  • Add wet ingredients to dry ingredients and mix well to combine.
  • Beat egg whites until soft peaks form and then gently fold into the batter.
  • Spray bundt cake pan with non-stick cooking spray. Pour batter into prepared pan.
  • Bake until cake springs back with a light touch and a toothpick inserted in the center comes out clean, approximately 45 minutes.
  • Allow cake to rest in the pan for 5 minutes then turn out onto a cooling rack and allow to cool completely. Cutting into the cake before it is completely cool with result in a gummy texture.
  • While still warm, drizzle the top of the cake with a powdered sugar glaze and immediately top with sliced almonds. To make cake more festive you can also add sliced maraschino cherries on top.
  • Alternately, instead of a glaze, leave the cake plain and serve individual slices with sweetened whipped cream and fresh berries or fruit.
  • Vanilla Bundt Cake Variation: Omit the almond extract and lemon zest and increase the amount of vanilla to 2 teaspoons.