“My husband has always enjoyed a Lemon Bundt Cake. I used to make them for him to take to work. When I had to go gluten-free I still wanted to enjoy this favorite of his, so this recipe was developed.” – Calla Ferre
Lemon Bundt Cake (Gluten-Free)
Ingredients
- 3 Cups Almond Flour
- 1 Cup Tapioca Flour
- 1 Cup Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 2/3 Cup Vegetable Oil
- 6 Eggs
- 1/2 Cup Milk
- 1 Teaspoon Vanilla
- 1 Teaspoon Almond Extract
- 1 Tablespoon Lemon Zest
- Powdered Sugar Glaze
- Sliced Almonds
- Maraschino Cherries Sliced, Optional
Instructions
- Adjust oven rack to the middle position and preheat oven to 350 degrees.
- Separate eggs into egg yolks and egg whites and set aside.
- Whisk almond flour, tapioca flour, sugar, baking powder and salt together in a medium mixing bowl until well combined.
- In a separate bowl, mix oil, egg yolks, milk, vanilla, almond extract and lemon zest until smooth.
- Add wet ingredients to dry ingredients and mix well to combine.
- Beat egg whites until soft peaks form and then gently fold into the batter.
- Spray bundt cake pan with non-stick cooking spray. Pour batter into prepared pan.
- Bake until cake springs back with a light touch and a toothpick inserted in the center comes out clean, approximately 45 minutes.
- Allow cake to rest in the pan for 5 minutes then turn out onto a cooling rack and allow to cool completely. Cutting into the cake before it is completely cool with result in a gummy texture.
- While still warm, drizzle the top of the cake with a powdered sugar glaze and immediately top with sliced almonds. To make cake more festive you can also add sliced maraschino cherries on top.
- Alternately, instead of a glaze, leave the cake plain and serve individual slices with sweetened whipped cream and fresh berries or fruit.
- Vanilla Bundt Cake Variation: Omit the almond extract and lemon zest and increase the amount of vanilla to 2 teaspoons.
2023 Original Recipe – Calla Ferre
