This Gluten Free Lemon Bundt Cake with Lemon Glaze is easy to mix together and uses some of the abundance of eggs we have on the farm right now.
1 cup Butter, unsalted & softened
1 1/2 cups Granulated Sugar
5 large Eggs
2 1/2 cups Gluten Free Flour
1/2 cup Tapioca Flour
2 tsp. Baking Powder
1 tsp. Sea Salt
1 tsp. Xanthum Gum
1 cup Almond Milk (or your milk of choice)
2 tsp. Dried Lemon Peel
2 drops Lemon Essential Oil (I prefer Young Living’s Lemon Vitality Oil)
1 cup Confectioner’s Sugar
1/8 tsp. Sea Salt
4 tsp. Lemon Juice
Preheat oven to 350 degrees.
In a mixer beat the softened, unsalted butter with the sugar until creamed together. Add the five eggs and beat until mixed together.
In a separate bowl combine the flours, baking powder, sea salt, and xanthum gum. Add this mixture 1/2 cup at a time to the wet ingredients. Mix until all ingredients are just combined. Add the milk, lemon peel and lemon oil. Mix until the batter is smooth.
Grease a bundt pan with butter or solid coconut oil. Be sure to really coat the pan so your cake comes out easily. Pour batter evenly in the bundt pan and tap a couple of times on the counter to get air bubbles out.
Bake at 350 degrees for 50 minutes or until a tooth pick inserted in the center comes out clean.
Let cake cool for 10 minutes and the invert onto a serving platter or plate. After the cake cools completely mix together glaze and pour over cake. I like to put the glaze on right before serving.
Be sure you are using a cooking grade essential oil. Not all essential oils are meant to be consumed!
Keywords: lemon, bundt cake, cake