Gluten Free Lemon Bundt Cake
Gluten Free Lemon Bundt Cake
Prep Time
10 mins
A gorgeous zesty gluten free lemon bundt cake that will make the perfect centre piece at any celebration or party.
Author: Jemma Andrew-Adiamah
For the sponge
  • 3 cups gluten free plain flour
  • 1/3 cup fruit sugar
  • 1 cup coconut oil or butter
  • 4 eggs
  • 1/2 cup full fat Greek yoghurt
  • Juice of 1 lemon
  • Zest of 2 lemons
  • 1/2 cup almond milk
  • 1 tsp baking powder (gluten free)
For the icing
  • 1 cup icing sugar
  • Juice of half a lemon
  1. Preheat the oven to 150 degrees and grease the bundt tin well.
  2. In a large bowl, beat together the fruit sugar and coconut oil until light and fluffy. Next beat in the eggs one at a time before adding the Greek yoghurt, lemon zest and juice.
  3. Sieve in the flour and baking powder, alternating between additions of the almond milk.
  4. Mix together with a wooden spoon or spatula until all the flour is mixed in.
  5. Transfer the batter to the baking tin and cook for 50-60 minutes or until golden and a skewer comes out clean when inserted into the cake.
  6. Leave to stand for 10 minutes until removing from the tin and allow to cool.
For the icing
  1. Mix together the icing sugar and lemon juice until a thick paste forms.
  2. Drizzle over the top of the cooled cake and allow to set.
Recipe Notes

Make sure that you grease the pan well, works best with a coconut oil cooking spray or an alternative.


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