The Gluten-Free Homemaker

It’s funny.  We’re not big chocolate fans around here.  Maybe it’s because I have a house full of guys, but even I can take it or leave it.  When I ask the boys what kind of cake they want for their birthday, they never say chocolate.  I know.  It’s hard to believe when most of the world loves chocolate.  Most often they request carrot cake or banana cake.  My husband has always been a fan of lemon desserts, and the rest of us enjoy them too.  That’s why I decided to try making a bundt cake that was nice and lemony.

I’m partial to bundt cakes.  They look nice, and don’t require frosting.  You can dust them with powdered sugar or add a simple glaze.  I usually go with a glaze, and if I’m not making it for a special occasion, I go light on the glaze.  The glaze I put on this cake has a strong lemon flavor which was exactly what I wanted.  If you like lemon, I bet you’ll enjoy this cake. 

I made the cake dairy free which resulted in a slightly odd texture.  We didn’t notice it when eating,  but it had a stringy look to it which you can see in the photo below.  My family didn’t know when I served it to them that I had made it dairy free.  They thought it was great.  In fact, it was gone in 24 hours and my youngest was almost begging me to make another one.  If you are not dairy free, I’m sure this recipe would work great with dairy ingredients. 

Lemon Bundt Cake (Gluten & Dairy Free)

Preheat oven to 325 degrees

• 3/4 c. millet flour
• 3/4 c. potato starch
• 1/2 c. tapioca starch
• 1 tsp. xanthan gum
• 1 1/4 tsp. baking soda
• 3/4 tsp. baking powder
• 1/2 tsp. salt
  
• 1 1/4 c. sugar
• 1/3 c. vegetable oil
• 2 eggs
• 2 tsp. lemon extract
• zest from one lemon (~2tsp.)
• juice of one lemon (~1/4 c.)
• almond milk, milk substitute, or regular milk  (~3/4 c.)

Glaze:

• 1 c. powdered sugar
• 1 1/2 Tb. lemon juice

Wash a nice size lemon, then roll it on the counter a bit to soften it.  Use a zester or microplane to zest the entire lemon,  Set the zest aside.  Cut the lemon, and juice it.   In a liquid measuring cup, put the juice of the lemon plus enough milk substitute to equal one cup.

Combine the first seven ingredients in a small bowl.  In the bowl of your mixer, beat the sugar, oil and eggs on medium-high for about one minute.  Add the lemon extract and mix. Add the flour mix and liquid alternately beginning and ending with the flour mix.  Add about 1/4 at a time and mix on medium speed in between each addition.  Stir in the lemon zest.

Pour the batter into a well greased or sprayed bundt pan.  Bake at 325 degrees for about 50 minutes or until it tests done.  Cool in the pan for 5 - 10 minutes.  Make sure the edges of the cake are loose, then turn it onto a rack to finish cooling. 

In a bowl, combine the powdered sugar and lemon juice, adding 1 Tb. of the juice to start with, then more until it reaches the right consistency.  Spoon over the cooled cake.  Serve and enjoy.

For more fabulous food made a little bit healthier, check out Slightly Indulgent Tuesdays.

View Printable Recipe

For more lemon recipes, visit The Happy Housewife.

Labels: cake, dessert recipes