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Gluten-Free Citrus Bundt Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Gluten-Free Citrus Bundt Cake Recipe Gluten-Free Citrus Bundt Cake Recipe

Moist and rich, this gluten-free citrus-scented cake from pastry chef Aran Goyoaga is topped with a bright, tangy glaze and flecked with lemon and orange zest.

At a glance

Prep
Bake
Total
Yield
One 10- to 12-cup bundt cake
Nutrition information

Ingredients

Choose your measure:

Cake

  • 12 tablespoons (3/4 cup) unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 teaspoons lemon zest (grated lemon rind)
  • 2 teaspoons orange zest (grated orange rind)
  • 1/2 cup sour cream
  • 3 large eggs, at room temperature
  • 2 cups Gluten-Free Measure for Measure Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Glaze

  • 1 1/2 cups confectioners' sugar
  • 1 teaspoon lemon zest (grated lemon rind)
  • 1 teaspoon orange zest (grated orange rind)
  • 2 to 3 tablespoons lemon juice

Instructions

  1. Preheat the oven to 350°F.
  2. To make the cake: Combine the butter, sugar, lemon zest, and orange zest in a mixing bowl. Beat at medium speed until light in color, about 5 minutes.
  3. Scrape the bottom and sides of the bowl and add the sour cream. Mix to combine. Add the eggs one at a time with the mixer running. Add the Measure for Measure flour, baking powder, baking soda, and salt, mixing until smooth.
  4. Butter the inside of a 10- to 12-cup Bundt pan. Scrape the batter into the pan and bake for 40 to 45 minutes, until the top of the cake is golden brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes, then invert it onto a cooling rack. Let the cake cool completely before glazing.
  5. To make the glaze: Combine the confectioners' sugar, lemon zest, orange zest, and 2 tablespoons lemon juice, mixing until the glaze is thick but pourable. Add more lemon juice needed. Drizzle glaze over the top of the cooled cake.
  6. Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.

Nutrition Information

  • Serving Size 1 slice, 71g
  • Servings Per Batch 16 servings
Amount Per Serving:
  • Calories 260
  • Calories from Fat 99
  • Total Fat 11g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 170mg
  • Total Carbohydrate 39g
  • Dietary Fiber 0g
  • Sugars 26g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.