Lemon Bundt Cake

This delicious and mouthwatering cake will bring a little slice of sunshine to these gloomy January days. I made this recipe back in the summer, you can find the original here on Manon Lagreve’s instagram, and it came out so good! I decided to substitute the regular flour for gluten-free flour and it made no difference to the texture or taste!


•A bundt pan

•A large bowl

•A kitchen scale

•A whisk

•A spatula


•230 grams salted butter

•300 grams gluten-free flour

•220 grams granulated sugar

•100 grams plain yogurt

•Zest of 1 whole lemon

•4 large eggs

•1 teaspoon baking powder

•Pinch of salt


1.) Preheat oven to 350ºF.

2.) In a large bowl, cream together the butter and sugar. Then whisk in the eggs, one at a time, until fully incorporated.

3.) Then, add in the flour, yogurt, baking powder, and salt, and whisk together.

4.) Zest the lemon into the batter.

5.) Grease the bundt pan with butter and flour, or a pan spray, and pour the mixture into the tin. Bake for 30-35 minutes.

6.) Allow to fully cool. Then to make icing, take 300 grams of confectioners sugar and mix a tablespoon of water. Drizzle over cooled cake.

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