Sunshine Lemon Loaf Cake with Sugar Glaze
A bright, moist, and flavorful lemon Bundt cake made with fresh lemon zest and juice, then finished with a simple sugar glaze for the perfect balance of tangy and sweet.
Equipment
- 1 9x5 Silicone Baking Pan Prepped with Parchment Paper or Spray Metal is also fine
- 1 Whisk
- 2 Mixing Bowls
- 1 Spatula
- 1 Lemon Juicer
- Measuring Cups and Spoons
Ingredients
- 1 1/2 Cups All Purpose Gluten Free Flour Sub Flour of Choice
- 1 Cup Granulated Sugar Or Sweetener (per directions)
- 3 Large Eggs (or Substitute- may need a touch more water)
- 1/2 Cup Greek Yogurt Vanilla Honey (or Flavor of your choice)
- 1/2 Cup Vegetable Oil
- 2-3 tbsp Fresh Lemon Juice Use extract for a bolder flavor
- 2 1/4 tbsp Baking Powder
Lemon Sugar Glaze
- 1 Cup Powdered Sugar
- 3 tbsp Fresh Lemon Juice (or more to taste/ consistency)
Additional Toppings
- Lemon Slices
- Fresh Berries
- Chocolate Sauce
- Ice Cream
Instructions
- Preheat Oven or Air Fryer to 350
- Whisk all Cake ingredients together
- Bake for 45-50 Minutes or until a toothpick comes out almost clean
- Tent Foil over the loaf 2/3 of the way through to prevent over-browning
- Whisk together the Glaze
- Let stand for 15 minutes then drizzle the glaze and top with toppings
- Enjoy!
Notes
Tips to make it:
This lemon Bundt cake is proof that you don’t need eggs, gluten, or complicated ingredients to make a show-stopping dessert. It’s bright, beautiful, and full of that fresh lemon flavor we all crave, perfect for anyone, allergy-friendly or not! Let me know if you try it!