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Gluten Free Lemon Bundt Cake by Wonders of Cooking Food blog. One of my favorite gluten free sourdough discard recipes

Gluten Free Lemon Bundt Cake | Best Sourdough Discard Recipes

5 from 4 votes

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Prep Time: 25 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 55 minutes
Yield: 10 servings
Gluten Free Lemon Cake is sponge-y and dense, yet light and airy. The gluten free sourdough discard adds a slight tang, perfectly complemented by a homemade lemon glaze, fresh lemon zest, and fresh fruit.
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Author: Madison @ Wonders of Cooking

Equipment

Ingredients

For the Gluten Free Lemon Bundt Cake:

(dry mix)

  • 2 cups (268g) high quality gluten-free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
  • ½ cup (50g) finely ground almond flour *see note for replacement
  • ¼ cup (25g) cornstarch
  • 2 teaspoon (6g) baking powder
  • 1 teaspoon (4g) salt

(wet mix)

  • 2 sticks (226g) unsalted butter room temperature
  • 2 cups (375g) granulated sugar
  • 4 large eggs room temperature
  • ½ cup (134g) gluten-free sourdough discard
  • ¼ cup (53g) milk
  • ¼ cup (50g) sour cream
  • 1 teaspoon (4g) pure vanilla extract
  • zest of 2 large lemons (about 2 tbsp)
  • (50g) freshly-squeezed lemon juice (about 1 ½ lemons)

For the Lemon Glaze:

  • 1 cup powdered sugar sifted
  • 2 tablespoon freshly-squeezed lemon juice

Instructions

For the Gluten Free Lemon Bundt Cakes:

  • 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 ingredients. Whisk until well-combined, then set aside.
    2 cups (268g) high quality gluten-free all purpose flour containing xanthan gum, ½ cup (50g) finely ground almond flour, ¼ cup (25g) cornstarch, 2 teaspoon (6g) baking powder, 1 teaspoon (4g) salt
  • In a large mixing bowl or bowl of a stand mixer fitted with paddle attachments, add the sugar and lemon zest. Mix the lemon zest into the sugar to infuse it.
    2 cups (375g) granulated sugar, zest of 2 large lemons (about 2 tbsp)
  • Add in the softened butter and vanilla extract. Mix until light and fluffy, about 2 to 3 minutes.
    2 sticks (226g) unsalted butter, 1 teaspoon (4g) pure vanilla extract
  • Add in the eggs, one at a time, mixing for 30 seconds in-between. Set aside.
    4 large eggs
  • In a medium bowl, combine the wet ingredients until smooth. The mixture may be a little frothy - this is normal!
    ½ cup (134g) gluten-free sourdough discard, ¼ cup (53g) milk, ¼ cup (50g) sour cream, (50g) freshly-squeezed lemon juice (about 1 ½ lemons)
  • 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 overmix.
  • 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 internal temperature should be about 200 ℉.
  • Remove the bundt cake from the oven. Allow to cool in the pan for 10 minutes before gently flipping the cake 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.
    1 cup powdered sugar, 2 tablespoon freshly-squeezed lemon juice
  • Pour or drizzle over the bundt cake. Allow the glaze to set for 20 to 30 minutes, or until hardened.

Notes

Storing Instructions: 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 the butter will harden, making the cake dry.
Add the berry toppings fresh with each serving.
*The almond flour 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.
  • 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.
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Calories: 540kcal | Carbohydrates: 77g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 350mg | Potassium: 51mg | Fiber: 3g | Sugar: 53g | Vitamin A: 706IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg
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