Sunday, April 6, 2014

Lemon Bundt Cake (Gluten Free, Dairy Free, Soy Free, Nut Free)

This would be absolutely perfect to serve as a dessert or brunch item for Easter! It's light, tart, sweet, lemony & sings of spring with every bite. I always forget how satisfying lemon is. It's a very refreshing change to my taste buds. If you're going to make this, be sure it's for a group of people. Or else you MIGHT end up eating half the cake yourself. Not that I've ever done anything like that before….

LEMON BUNDT CAKE (Gluten + Dairy Free)
  • 2 1/4 cup Sarah’s Gluten Free Flour Mix
  • 3/4 teaspoon salt
  • 1 teaspoon aluminum free baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup earth balance soy free spread
  • 1 1/2 cups sugar
  • Zest of two large lemons
  • 3 large eggs
  • 2/3 cup full fat canned coconut milk
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 12-15 drops lemon essential oil (optional – it’s a great addition, but can be made without!)
  • 1 Lemon Simple Syrup (see recipe below)
  • 1 Tart Lemon Icing (see recipe below)

1. In the bowl of your electric mixer, using the paddle attachment, c
ream the earth balance and sugar until light and fluffy about 4-5 minutes.
Preheat oven to 350 degrees.

2. With the mixer on medium speed, add eggs one at a time, then add lemon zest. 

3. In a separate bowl, mix the coconut milk, lemon juice, vanilla and lemon essential oil (if using) and set aside.

3. In a separate bowl mix together the gluten free flour, salt, baking powder & baking soda. Reduce the mixer to low speed and add the flour and coconut milk mixtures alternately to the batter until blended.

4. Pour batter into greased and floured pan.  Bake for 30-40 minutes until cake is springy and a toothpick will come out clean.

5. After 10 minutes, remove the cake from the pan and set it on a cooling rack over a tray or sheet pan. Spoon the lemon syrup over warm cake.

6. Wait until the cake has cooled, then drizzle with tart lemon icing.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. Allow to cool.

Combine 1 1/2 cups powdered sugar and 2-3 tablespoons lemon juice. If you would like a less tart frosting, use half lemon juice, half non-dairy milk.

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