Make an elegant gluten-free lemon elderflower Bundt cake with two flour options, fresh Meyer lemon, and a beautiful honey elderflower glaze.
This Elegant Gluten-Free Lemon Elderflower Bundt Cake Recipe combines fresh Meyer lemon with the delicate floral flavor of elderflower. The moist, tender cake is finished with a sweet honey elderflower glaze and a garnish of fresh lemon zest, creating an impressive dessert for spring gatherings, Easter, Mother’s Day, bridal showers, afternoon tea, birthdays, and elegant celebrations.
Two cake options are included. Option 1 uses a homemade blend of sweet rice flour, white rice flour, tapioca flour, and brown rice flour to produce a soft, delicate crumb. Option 2 offers a convenient alternative made with gluten-free all-purpose flour. Choose only one cake option, then finish it with the shared Honey Elderflower Glaze.
Fresh Meyer lemon zest and juice bring brightness to the cake, while elderflower cordial adds a subtle floral quality. Sour cream enriches Option 1, while buttermilk or heavy cream gives Option 2 its tender texture. The smooth glaze adds sweetness without overwhelming the refreshing lemon and elderflower flavors.
Directions
Prepare either Cake Option 1 or Cake Option 2. Do not combine the ingredients from the two cake formulas. Both options are finished with the same Honey Elderflower Glaze.
Directions for Cake Option 1
Step 1: Prepare the Oven and Bundt Pan
Preheat the oven to 350°F. Position a rack in the center of the oven.
Thoroughly grease every ridge and crevice of a 10-inch Bundt pan with butter or baking spray. Lightly dust the greased pan with gluten-free flour, then tap out the excess.
Step 2: Combine 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. Whisk until the flours and leavening ingredients are evenly blended.
Step 3: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl. Beat for 3 to 4 minutes, or until the mixture is pale, light, and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, Meyer lemon zest, Meyer lemon juice, and Honey Elderflower Cordial or St-Germain.
Step 4: Finish the Batter
Add the dry ingredients to the butter mixture in three additions, alternating with the milk and sour cream. Begin and end with the dry ingredients.
Mix just until the batter is smooth and evenly combined. Avoid overmixing the batter.
Step 5: Bake the Cake
Transfer the batter to the prepared Bundt pan and spread it evenly. Gently tap the pan on the counter to help settle the batter.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 6: Cool the Cake
Place the pan on a wire rack and allow the cake to cool in the pan for 15 minutes.
Carefully invert the cake onto the wire rack. Let the cake cool completely before adding the Honey Elderflower Glaze.
Directions for Cake Option 2
Step 1: Prepare the Oven and Bundt Pan
Preheat the oven to 350°F.
Thoroughly grease a 10-inch Bundt pan and lightly dust it with gluten-free flour. Tap out any excess flour.
Step 2: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl. Beat until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the Meyer lemon zest, Meyer lemon juice, Honey Elderflower Cordial or St-Germain, and vanilla extract.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the gluten-free all-purpose flour, fine sea salt, baking soda, and baking powder until evenly combined.
Step 4: Finish the Batter
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk or heavy cream. Mix until the batter is smooth and fully incorporated. Do not overmix.
Step 5: Bake the Cake
Transfer the batter to the prepared Bundt pan and spread the top evenly.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cake
Allow the cake to cool in the pan for 15 minutes. Carefully turn it out onto a wire rack and let it cool completely before adding the glaze.
Honey Elderflower Glaze
Step 7: Prepare the Glaze
Place the powdered sugar in a small bowl. Add 2 tablespoons of Honey Elderflower Cordial and the Meyer lemon juice. Whisk until the glaze is smooth.
If the glaze is too thick to drizzle, gradually add up to 1 additional tablespoon of cordial until it reaches the desired consistency.
Step 8: Glaze the Cake
Place the completely cooled Bundt cake on a serving platter or cake stand.
Drizzle the Honey Elderflower Glaze over the top, allowing it to flow naturally down the sides of the cake.
Step 9: Garnish and Serve
Finish the cake with freshly grated Meyer lemon zest. Allow the glaze to settle before slicing and serving.
For the cleanest slices, use a sharp serrated knife and wipe the blade between cuts.
Notes
Choose only one cake formula. Option 1 uses a homemade gluten-free flour blend with sour cream. Option 2 uses gluten-free all-purpose flour with buttermilk or heavy cream. Do not combine the ingredients from the two options.
Use fresh Meyer lemons whenever possible. Their naturally sweet, floral citrus flavor complements elderflower especially well. Standard lemons have a sharper flavor and may change the balance of the finished cake.
Bring the eggs, milk, sour cream, buttermilk, or heavy cream to room temperature before mixing. Room-temperature ingredients blend more smoothly and help create a more even cake texture.
Grease every ridge and crevice of the Bundt pan carefully to help the cake release cleanly. If using baking spray, check the label to confirm that it is appropriate for a gluten-free diet.
Allow the cake to cool in the pan for 15 minutes before turning it out. Inverting the cake too soon may cause it to break, while leaving it in the pan for too long may make it more difficult to release.
Glaze the cake only after it has cooled completely. Glaze added to a warm cake may melt, soak into the surface, or run off the cake.
For a stronger elderflower flavor, use the full 3 tablespoons of Honey Elderflower Cordial in the glaze.
When preparing this cake for someone with celiac disease or gluten sensitivity, verify that all flour, baking powder, baking soda, vanilla extract, powdered sugar, baking spray, and other packaged ingredients carry appropriate gluten-free labeling. Use clean bowls, utensils, baking equipment, and preparation surfaces to prevent cross-contact.
Cover the cake and store it at room temperature for up to 3 days or refrigerate it for up to 5 days. Wrap individual slices tightly before freezing them for up to 3 months.
St-Germain is an alcoholic elderflower liqueur. Use homemade Honey Elderflower Cordial for an alcohol-free version. Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
