This Gluten-Free Lemon Elderflower Bundt Cake is a beautifully elegant dessert that combines the bright citrus flavor of Meyer lemons with the delicate floral notes of elderflower. The cake is moist, tender, and rich thanks to sour cream and butter, while a sweet honey elderflower glaze adds the perfect finishing touch. Whether you are serving it for spring gatherings, bridal showers, afternoon tea, Easter celebrations, Mother’s Day, or a special dessert table, this gluten-free Bundt cake is sure to impress.
The combination of fresh lemon zest, lemon juice, and elderflower cordial creates a sophisticated flavor profile that feels both refreshing and luxurious. The homemade gluten-free flour blend provides a soft crumb that rivals any traditional cake, making this recipe ideal for anyone following a gluten-free lifestyle.
Prep Time
20 minutes
Bake Time
40 to 50 minutes
Total Time
1 hour 10 minutes
Yield
10 to 12 servings
Option 1: Gluten-Free Flour Blend Lemon Elderflower Bundt Cake
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk or buttermilk, room temperature
8 ounces sour cream, room temperature
Zest of 2 Meyer lemons
Juice of 2 Meyer lemons
2 tablespoons homemade Honey Elderflower Cordial or St. Germain substitute
Option 2: Gluten-Free All-Purpose Flour Lemon Elderflower Bundt Cake
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
Zest of 2 Meyer lemons
Juice of 2 Meyer lemons
2 tablespoons homemade Honey Elderflower Cordial or St. Germain substitute
1 teaspoon pure vanilla extract
1½ cups gluten-free all-purpose flour
½ teaspoon fine sea salt
½ teaspoon baking soda
¼ teaspoon baking powder
½ cup buttermilk or heavy cream
Honey Elderflower Glaze
1 cup powdered sugar
2 to 3 tablespoons Honey Elderflower Cordial
1 tablespoon fresh Meyer lemon juice
Fresh lemon zest for garnish
Here is the instruction section rewritten with clear subheadings for each stage of the recipe.
Instructions
Option 1: Gluten-Free Flour Blend Lemon Elderflower Bundt Cake
Prepare the Oven and Pan
Preheat the oven to 350°F. Position a rack in the center of the oven.
Grease a 10-inch Bundt pan thoroughly with baking spray or butter. Lightly dust the pan with gluten-free flour and tap out any excess.
Mix the Dry Ingredients
In a medium bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and kosher salt until evenly combined.
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, Meyer lemon zest, Meyer lemon juice, and Honey Elderflower Cordial.
Combine the Batter
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk and sour cream.
Mix until the batter is smooth and just combined. Do not overmix.
Fill the Pan and Bake
Pour the batter into the prepared Bundt pan and spread it evenly.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Allow the cake to cool in the pan for 15 minutes.
Carefully invert the cake onto a wire rack and let it cool completely before glazing.
Option 2: Gluten-Free All-Purpose Flour Lemon Elderflower Bundt Cake
Prepare the Oven and Pan
Preheat the oven to 350°F.
Grease and lightly flour a 10-inch Bundt pan with gluten-free flour.
Mix the Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing after each addition.
Stir in the Meyer lemon zest, Meyer lemon juice, Honey Elderflower Cordial, and vanilla extract.
Mix the Dry Ingredients
In a separate bowl, whisk together the gluten-free all-purpose flour, sea salt, baking soda, and baking powder.
Make the Batter
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk or heavy cream.
Mix until the batter is smooth and fully incorporated.
Bake the Cake
Transfer the batter to the prepared Bundt pan and spread evenly.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack.
Let the cake cool completely before adding the glaze.
Honey Elderflower Glaze
Make the Glaze
In a small bowl, whisk together the powdered sugar, Honey Elderflower Cordial, and fresh Meyer lemon juice until smooth.
Glaze and Garnish the Cake
Drizzle the glaze over the completely cooled cake.
Finish with freshly grated Meyer lemon zest for a beautiful citrus garnish and extra flavor.
For the most flavorful cake, use fresh Meyer lemons whenever possible. Their naturally sweet and floral flavor complements the elderflower beautifully.
Room-temperature ingredients help create a smoother batter and a more even cake texture.
If you prefer a stronger floral flavor, add an additional tablespoon of elderflower cordial to the glaze.
Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
This gluten-free lemon elderflower Bundt cake freezes well. Wrap individual slices tightly and freeze for up to 3 months.
