Gluten Free Lemon Butter Bundt Cake


•1 1/2 c (3 sticks) butter, room temperature
•3 c sugar

•5 large eggs, room temperature
•3 c gluten free all-purpose flour
•2 tbsp. lemon extract
•3/4 c lemon-lime soda (7-up or Sprite)

Lemon Icing:
•3 c confectioners sugar
•4 tbsp. butter, melted
•1 tsp. lemon extract



  1. Heat oven to 350 degrees F. Grease and flour (or spray with non-stick spray) a bundt pan.
  2. Cream sugar and butter in the bowl of stand mixer on medium speed until fluffy and light.
  3. With the mixer on low, add eggs one at a time and mix well.
  4. Add in lemon extract and soda and then slowly add in flour and mix until fully incorporated.
  5. Bake at 350°F for one hour and fifteen minutes or until inserted toothpick comes out clean.


  1. Place melted butter (room temperature) in bowl and mix (with hand held mixer or stand mixer) until light. Add in confectioners sugar and extract. If frosting is too think it can be thinned with a little milk.