My beautiful friend, Alex, bought my a bundt cake tin for my leaving gift from my old job. I had wanted a bundt tin for such a long time, so it was a very gratefully received gift!
I think I trawled through about 50 recipes before I thought, why don’t I just stick to a classic recipe?! Lemon cakes are always so delicious and moist, and it was exactly what I wanted to try out in my new tin.
This is quite a simple recipe, but as it’s so flavourful… I don’t think anyone would guess it was gluten free. Give it a go and let me know what you think!
Very Lemon Bundt Cake
Prep Time: 20 minutes Cook Time: 35 – 45 minutes Servings: 8 – 10
- 2 1/4 cups of gluten free plain flour (I use Dove’s Farm)
- 1 teaspoon of xanthum gum (I use Dove’s Farm)
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 1/4 teaspoon of salt
- 3/4 cups of unsalted butter
- 1 3/4 cups granulated sugar
- Grated zest of 2 lemons
- 3 medium eggs
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup buttermilk
- 1 1/2 cup icing sugar, sifted
- 2 tablespoons lemon juice
- Grated zest of 1 lemon
- Pre heat the oven to 180 degrees
- Generously butter the bundt tin
- In a bowl, combine the flour, xanthum gum, baking powder, bicarbonate of soda and salt. Set aside
- In another bowl, cream the butter, sugar and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth
- Add the dry ingredients alternately with the lemon juice and buttermilk. Stir until it’s all smooth and combined, but don’t over mix
N.B If at this point the mixture seems a little stiff, as it often will do when using gluten free flour and xanthum gum, add a splash of liquid to loosen it up. I often use milk, but any milk substitute would do
- Pour into the prepared tin and bake for about 35 – 45 minutes, or until a skewer or tooth pick comes out clean
- Let the cake cool on a wire rack in the tin. Once cool, invert from tin and allow to completely cool further
- To make the icing, mix together the sifted icing sugar and lemon juice until smooth but just runny. Drizzle over the cake and then sprinkle on the lemon zest
- Cut into wedges and serve!