Gluten Free Lemon Bundt Cake | Best Sourdough Discard Recipes

Gluten Free Lemon Bundt Cake is so satisfying.

It's sponge-y and dense like a pound cake, yet super light and refreshing. Gluten free sourdough discard gives it a slight tang, complementing the lemon zest and juice. A drizzle of homemade lemon glaze and fresh fruit on top finishes it off in a balance of sweet and perfectly tart.

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You will need gluten-free sourdough discard to make Gluten Free Sourdough Lemon Bundt Cake, and preferably from a superfine brown rice flour or sorghum flour starter. If you don't have a gluten-free sourdough starter, you will first need to make one and can find out how with my guide on How to Make a Gluten Free Sourdough Starter.

Looking for More Gluten Free Sourdough Discard Recipes?

These are some of my favorite gluten free sourdough recipes that use up discard:

• Gluten Free Sourdough Cheddar Biscuits | Best Sourdough Discard Recipes
• Gluten Free Sourdough Chocolate Chip Muffins | Sourdough Discard Recipes
• Gluten Free Soft Pretzel Bites | Best Sourdough Discard Recipes
• Gluten Free Sourdough Sandwich Bread | Sourdough Discard Recipes
• Gluten Free Sourdough Pizza Crust - Best Sourdough Discard Recipes
• Gluten Free Sourdough Pie Crust - Sourdough Discard Recipes
• Sourdough Chocolate Chip Cookies | Gluten Free Sourdough Discard Recipes
• Gluten Free Sourdough Pancakes | Sourdough Discard Recipes | Best Fluffy Pancakes
• Gluten Free Sourdough Poptarts Recipe | Brown Sugar and Cinnamon
• Gluten Free Sourdough Poptarts | Homemade Strawberry Poptarts
• Gluten Free Sourdough Rolls | Best Fluffy Gluten Free Rolls Recipe

Ingredients for Gluten Free Lemon Bundt Cake:

For the Gluten Free Lemon Cake:

(dry mix)

• High quality gluten-free all purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag).
• Finely ground almond flour. This helps make the bundt cake light and airy. If you don't have any almond flour, you can sub for equal parts additional GF all purpose flour. The bundt cakes may turn out slightly more dense.
• Cornstarch
• Baking powder
• Salt

(wet mix)

• Unsalted butter
• Granulated sugar
• Pure vanilla extract
• Eggs
• Gluten free sourdough discard, preferably from a brown rice or sorghum starter
• Milk
• Sour cream
• Freshly-squeezed lemon juice
• Lemon zest
• Berries for topping, optional

For the Lemon Glaze:

• Powdered sugar
• Freshly-squeezed lemon juice

How to Make Gluten Free Lemon Bundt Cake:

You will need one set of nesting bowls for this recipe (one small, medium, large).

• Preheat the oven to 350 F. Grease mini bundt pans or one large bundt pan with butter or nonstick cooking spray. Set aside.

• In a small mixing bowl, add the dry mix ingredients: gluten-free all purpose flour, almond flour, cornstarch, baking powder, and salt. Whisk until well-combined. Set aside.
• In a large mixing bowl or bowl of a stand mixer fitted with paddle attachments, combine the sugar and lemon zest. Mix, or rub together with your fingers. The lemon zest infuses the sugar.
• Add in the softened butter and vanilla extract. Mix until light and fluffy, about 2 to 3 minutes.
• Add in the eggs, one at a time, mixing for 30 seconds in-between. Set aside.

• In a medium bowl, combine the milk, sour cream, sourdough discard, and lemon juice until smooth. The mixture may be a little frothy - this is normal!
• Add ⅓ of the dry ingredients and ⅓ of the milk mixture to the butter mixture. Mix until just combined. Repeat two more times until all of the flour and milk is incorporated. Do not over-mix.
• Pour the batter into the prepared bundt pan(s) until ¾ full. If using mini bundt pans, you may have some extra batter. Pour into a mini loaf pan or muffin pan. I made 6 mini bundt cakes and 4 mini loaves.
• Allow the cake batter to rest for 10 minutes.
• For a large bundt pan: Bake for about 50-55 minutes, or until a toothpick inserted into the cake comes out clean. For mini bundt pans: Bake for 25-28 minutes, or until a toothpick inserted into the cake comes out clean. The temperature should be about 200 F.

• Remove the bundt cake from the oven. Allow them to cool in the pan for 10 minutes before gently flipping the cakes onto a wire cooling rack.

• Allow the bundt cakes to cool completely before glazing. Serve with fresh fruit.

For the Lemon Glaze:

• In a small bowl, add the powdered sugar and lemon juice. Whisk until completely smooth. It should be pretty thick - thick glazes will hold their shape for days.

• Pour or drizzle over the bundt cake(s). Allow the glaze to set for 20 to 30 minutes, or until hardened.

Equipment

You only need basic kitchen tools to make Gluten Free Lemon Bundt Cake. I recommend:

• A bundt pan or mini bundt pans, or mini loaf pans. Nonstick pans work the best so you don't have to worry about getting the cake out in one piece.
• A silicone spatula
• A wire cooling rack
• A lemon zester and juicer
• A set of three nesting mixing bowls
• An electric mixer. A stand mixer is totally optional. I actually mixed all of this by hand - my mixer broke 🙁 and I'm thus far too cheap to replace it.
• A kitchen scale is always a must when baking gluten-free
• Parchment paper underneath of the wire cooling rack catches the glaze drippings
• Don't want to make a gluten-free starter from scratch? This Sourdough Starter Culture packet gives you a head start with a dehydrated gluten-free sourdough starter culture and directions to follow to maintain it for years to come. I love this website because there's also cheesemaking, yogurt, kombucha, and fermented vegetable kits. (Use the code WONDERS15X on Cultures For Health's website to get 15% off!) The GF starter is also available for purchase on Amazon here.

How to Store Gluten Free Lemon Bundt Cakes:

Gluten Free Lemon Cake can be stored in an airtight container at room temperature for 2 to 3 days. I don't recommend refrigerating this cake because it will become dry.

Add the berry toppings fresh with each serving.

Tips for Gluten Free Sourdough Lemon Bundt Cakes:

• You can use either room temperature or cold gluten-free sourdough discard for this recipe.
• For a supercharged lemon flavor, add 1 teaspoon of lemon extract to the cake along with the vanilla extract.
• Zest a lemon over top of the bundt cakes after glazing.
• Grease the pan even if using nonstick bakeware. This extra guarantees easy removal. Mine slipped right out of the pans.
• Layer the glaze thick on top of loaves to replicate a Starbucks Lemon Loaf.

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