Lemon Buttermilk Cake With Lemon Glaze!! Gluten-Free Lemony Heaven!

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To celebrate the sunshine, the coming of spring and hopefully no more snow, I made this lemon cake with lemon glaze.  I hope you enjoy it!

Lemon Buttermilk Cake With Lemon Glaze!!


1 cup room temperature butter

1 3/4 cups of sugar

2 2/3 cups of gluten-free flour

2 tsp Xanthan gum

1/2 tsp soda

1/4 tsp salt

11/4 cup buttermilk

1 Tbsp lemon zest

5 Tbsp lemon juice

4 large eggs at room temperature

Lemon Glaze

3/4 cup confectioners sugar, more if needed

1 Tbsp lemon juice

1 tsp lemon zest

1 Tbsp water

Cake:  Preheat oven to 350 degrees F.  Generously butter and flour with gluten-free flour a 9 inch Bundt pan and set aside.


Place room temperature butter and sugar in stand mixer and beat until light and creamy; approximately 5 minutes.  Add eggs one by one and beat well until light and creamy.  In a separate bowl mix buttermilk, lemon juice and lemon zest.  In another bowl mix flour, salt, baking soda, gluten-free flour and Xanthan gum.


Add dry and wet ingredients alternately and run mixer on low speed until all ingredients just incorporated.  Pour into Bundt pan and bake for 1 hour to 1 hour and 15 minutes until cake bounces back when touched and skewer comes clean when poked into cake.  Place pan on a cooling rack to cool.

Glaze:  Mix confectioner’s sugar, water, lemon juice, and lemon zest.  Set aside.


When cake is cool, invert it onto a plate and pour glaze over.  Sprinkle 1 tsp grated lemon rind over top of cake.  Serve and enjoy!!  Cheers, Michele