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Gluten-Free Lemon Bundt Cake Recipe

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You can serve this cake without or without the glaze.

Ingredients

Units

For the Cake:

  • Unsalted butter for the pan
  • 2/3 cup raw honey
  • 6 large eggs
  • 8 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon pure vanilla extract
  • 1/2 cup fresh lemon juice (from about 4 lemons)
  • 4 1/2 cups finely ground almond flour
  • 2 tablespoons coconut flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking Powder
  • 1/2 teaspoon Celtic sea salt
  • 1/2 cup grated lemon zest (from about 8 to 10 lemons)

For the glaze:

  • 2-3 tablespoons fresh lemon juice
  • 1 tablespoon buttermilk
  • 1 1/2 cups organic powdered sugar

Instructions

Preheat the oven to 350°F and butter a 10-cup Bundt pan.

To make the cake, place the honey and eggs in the bowl of a standing mixer with the beater attachment. Beat the mixture at medium-high speed for 5 minutes, until pale and fluffy. Turn the speed to medium and slowly pour in the cooled butter, vanilla, and lemon juice.

Sift the almond flour, coconut flour, baking soda, and baking powder into a large bowl. Stir in the salt, lemon zest, and poppy seeds. Gently fold the dry mixture into the wet mixture until incorporated. Pour into the Bundt pan and bake for 30 to 35 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool for 10 minutes, then invert onto a cooling rack or cake platter.

To make the glaze, place 2 tablespoons lemon juice, buttermilk and powdered sugar in a bowl and whisk until smooth. Add an additional tablespoon of lemon juice if you need more liquid to thin out the glaze. Pour the glaze over the cake (you can glaze the cake 4 to 5 hours ahead of time). Serve.

Find it online: https://deliciouslyorganic.net/gluten-free-lemon-bundt-cake-recipe/