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Lemon Sour Cream Bundt Cake

This gluten free lemon sour cream bundt cake is full of fresh lemon flavor and looks beautiful too when topped with powdered sugar. 
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 239kcal
Author: Megan


  • 2 eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 tbsp vanilla
  • 1/4 cup lemon juice (from 2 lemons)
  • 1 cup fat free sour cream
  • 2 cups gluten free flour blend
  • 1/2 tsp xanthan gum (if your blend doesn't already contain it)
  • 2 tsp baking powder
  • 1 tsp baking soda


  • Preheat oven to 375F.
  • Zest lemons into a bowl and set aside.
  • In a large bowl, whisk eggs and stir in sugar.
  • Add lemon zest, vegetable oil, vanilla and lemon juice, and stir until combined.
  • Then, mix in the sour cream.
  • Add flour, xanthan gum (if using), baking powder, and baking soda and stir together.
  • Spray the inside of a non-stick bundt pan with cooking spray and pour the batter into the pan.
  • Bake for 35 minutes.
  • Let cool in the pan for 10 minutes and then invert on a wire wrack to continue cooling. Sprinkle with powder sugar when cool and serve.


Calories: 239kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 146mg | Potassium: 124mg | Fiber: 2g | Sugar: 17g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 0.9mg
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