As always we give you all of the recipe and none of the gluten.
Ingredients
Cake:
1 1/2 c great value gf flour
1 1/2 c granulated sugar
3/4 c buttermilk
Zest of 3 lemons
5 tbsp. lemon juice
4 eggs
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c olive oil
1 1/2 tbsp. poppy seeds
Glaze:
1/3 c lemon juice
3/4 c granulated sugar
Icing:
1 1/2 c powdered sugar
Pinch of salt
3 tbsp lemon juice
Directions:
Preheat the oven to 350 degrees F.
Prepare the bundt pan by greasing the inside with butter and spreading it around your finger or paper towel until the entire surface of the inside of the pan is covered. Take some gf flour and sprinkle it in the bundt pan on top of the butter and tap the side of the pan to evenly coat the butter with the flour. This step is so important because you want the cake to come out easily and maintain the beautiful shapes of your pan.
In a large bowl, with your hands mix together the sugar and lemon zest until the texture feels like wet sand.
Next, add in the lemon juice, eggs, and buttermilk to the sugar mixture. With a whisk, mix to combine.
In a separate bowl add the gluten-free great value flour, baking powder, and salt. Mix to combine. Pour the dry ingredients into the batter and take a whisk to mix the batter together.
Once combined, add in the olive oil and poppyseed. With a whisk, mix to combine.
Pour the batter into the prepared bundt pan. Bake for 45 minutes. If you’re using a lighter colored pan the cooking may take longer. Also, poke the inside of the cake with a toothpick or knife to check if the cake is done. When it comes out clean or with only a few crumbs the cake is done.
While still warm, remove the cake from the pan by flipping it over on a cooling rack. The cake should drop from the pan, but if it doesn’t leave it there for a few minutes and it should drop (this shouldn’t be a huge issue if the cake is cooked through and the bundt pan was greased and prepared properly).
While still warm, mix the glaze ingredients together and microwave for 1 minute to dissolve the sugar. Coat the top and sides of the cake. Let it sink into the cake then continue coating the cake until the mixture is gone.
When the cake is cooled make your icing. Mix together the powdered sugar and salt. Add in the lemon juice, 2 tbsp. first then gradually add in more lemon juice to create a thick, smooth icing. Make sure it just barely can drip off a spoon. You don’t want the icing runny.
Top the cake with the icing and some fresh lemon zest. Keep in the fridge in an airtight container for up to a few days or wrap it well and keep it in the freezer for 2-3 weeks.
Enjoy!
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