Lemon Bundt Cake

lemon bundt cake

Lemon Bundt Cake

Rich and fragrant, this is an easy way to transform your gluten-free cake mix into an elegant dessert — either a Bundt or layer cake.

Lemon Bundt Cake
  1. To make a scrumptious lemon bundt cake from our gluten-free yellow cake mix, add the finely grated zest of two lemons to the butter and oil, and 1 cup almond flour to the mix.
  2. Bake in a 12-cup bundt cake pan at 325°F for 55 to 60 minutes until the until the cake is brown and the middle of the cake feels firm when pressed. The internal temperature should be 210°-212°F.
  3. Remove cake from the oven, let cool in the pan for 15 minutes, then turn out of the pan onto a rack.
  4. Brush the warm cake with the glaze from the lemon bliss cake.
Tip

If you don't have almond flour, grind 2/3 cups of blanched almonds with half the mix in your blender or food processor until powdery, then combine with the rest of the cake mix.