Have your cake and eat it too!

As a woman living with Celiac Disease, this is not a phrase I get to use very often. Having said that, I think we’ve all experienced those days when only a truly delicious piece of cake will do the trick.

I’ve tried gluten free cake mixes and recipes over the years, and been bitterly disappointed.  The results were bland, rubbery, odd tasting and just plain icky (how’s that for a culinary term?)

I had all but given up until I made this absolutely fabulous Lemon Bundt Cake.  I adapted the recipe from a King Arthur flour website, and hit upon a rich, tangy, perfectly moist lemon cake.  I was in heaven!

The cake passed the Kenney boys test at dinner last Sunday night, so I knew I was in business.  This Lemon Bundt Cake is perfect for a party, family dinner or pot luck and will have a prominent spot on my holiday table this year.

I invite you to try it and I hope you, your family and friends enjoy it as much as we did.

Lemon Bundt Cake

This lovely, lemon cake is an all-around winner. Gluten Free, but so tasty no one needs to know! Tart and sweet, it has loads of flavor and looks fabulous!

Servings 8 people

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Ingredients

Lemon Bundt Cake

• 1 cup butter softened
• 2 cups sugar
• 1/2 teaspoon kosher salt
• 4 large eggs at room temperature
• 2 teaspoons baking powder
• 3 cups gluten free flour blend
• 1 cup milk any kind
• 2 large lemons

Lemon Glaze

• 1/3 cup fresh lemon juice from the zested lemons
• 3/4 cup granulated sugar

Instructions

Make the Lemon Bundt Cake

• Preheat the oven to 350 degrees
• Mix the butter and sugar on medium speed until light and fluffy
  
• Grab your favorite gluten free flour blend. My friends at Down in the Valley gave me this one to try. I loved it! It worked just like regular flour
  
• Crack the eggs - I like to put them in a measuring cup because I know there are no shells and it's easier to blend them in the batter
  
• Add the eggs to the sugar and butter one at a time, incorporating them as you go
  
• Take a minute to scrape the sides of the mixer down as you go, to be sure all the ingredients are well blended
  
• Add the baking powder to the batter give it a quick blend
  
• Measure the flour and milk and have them at the ready
  
• Add the flour and milk in 4 parts, alternating them as you go
  
• Zest the lemons
  
• Add the lemon zest to the batter and stir in gently
  
• Spray or thoroughly grease a 12"bundt pan
  
• Add the batter to the bundt, and smooth so it's evenly distributed
  
• Bake the cake until a tester comes out clean. This will take between 45 and 60 minutes, depending on your oven and pan. I start testing at about 40 minutes
  
• When the cake comes out of the oven, go around the edges with a knife to loosen the cake
  
• Top with a rack and turn over. If the cake doesn't come out of the pan, give it a few minutes to cool and shake gently
  

Make the Lemon Glaze

• Mix the juice of the two lemons and the sugar in a measuring cup or small pan. Heat gently in the microwave or on the stove, just until the sugar has disolved
  
• Brush the glaze over the still warm cake - smells so good!
  
• Let the glazed cake cool
  
• Serve with a dollop of whipped cream and a mint leaf or your favorite berry toppings. This one's a winner!
  

Notes

This recipe was adapted from an King Arthur website recipe

Course: Dessert