I adore the flavor of lemons and anything lemony – like this gluten free bundt cake. It took me three attempts to get the texture, height and flavor just right, and I knew I’d achieved it when I couldn’t keep my husband and son away from it. Even though I told them I was hoping to save it for the ladies in my book club. Yet mysteriously there’s less and less of it left every time I go into the kitchen.
It’s tangy and sweet, and moist and light, and crumbly (like a cake should be), and you would NEVER know it’s not full of gluten. It’s just the way I remembered them. I’ve iced this one, but the cake was good enough to nibble on its own, with a nice cup of tea or glass of milk. Still, adding the lemony icing makes it a perfectly wonderful dessert. Or how about a birthday cake for that special someone who loves lemons?
It can be made dairy free and into smaller bundt size cakes, if you like.
And to make this one extra special, I candied some lemons beforehand. They’re great because you can make them a couple of days before you need them and just keep them refrigerated. I’ve given instructions on how to make them. They’re actually very easy to do!
- GF flour mix - 2 1/2 cups
- unsweetened coconut - 1/2 cup (shredded)
- baking powder - 1 Tablespoon
- baking soda - 1 teaspoon
- sea salt - 1/4 teaspoon
- xanthan gum or guar gum - 3/4 teaspoon
- coconut sugar (Sucanat, organic cane sugar or honey) - 1 1/4 cup or 1/2 cup + 2 Tablespoons agave
- eggs - 3
- Greek yogurt or plain non-dairy yogurt - 1 1/2 cups
- grapeseed oil (or one of your choosing) - 1/3 cup
- lemon juice - 1/4 cup
- lemon zest - 3 Tablespoons
- lemon extract - 2 teaspoons
- ICING -
- confectioner's sugar - 1 1/2 - 2 cups (I use organic)
- lemon juice - 2 - 3 Tablespoons (more, if necessary)
- CANDIED LEMONS -
- lemons - 2
- coconut sugar, Sucanat or organic cane sugar - 1 cup
- water - 3/4 cup
Preheat oven to 325 degrees Fahrenheit. Spray or grease bundt pan.
In one bowl measure and whisk together the: GF flour mix, coconut, sugar, baking powder, baking soda, xanthan gum, and sea salt.
In a separate bowl, whip the eggs. Add the yogurt, lemon juice, oil, lemon extract, and lemon zest and whip until creamy smooth.
Fold into dry mixture and stir together until no dry bits remain. Scoop into prepared bundt pan.
Bake 40 - 45 minutes. Oven temperatures may vary so keep an eye on your cake. Toothpick will come out clean. Smaller bundt cakes (depending on their size) take approximately 18 - 20 minutes.
Allow to cool for a minute or so, then hold the cooling rack over the open end of the cake and carefully flip the whole thing over and allow the cake to cool completely before adding the icing.
To make the icing: Stir together the powdered sugar/confectioner's sugar and lemon juice. I like to spoon it on the top of the cake and let it run down the sides. For a clearer/thinner icing, simply add a touch more lemon juice.
Note: The photos of the individual slices show a thicker icing, while the mini bundt cake's icing is on the thinner side.
To make the candied lemons: Use a cooking sheet large enough to hold the finished lemons, and that will fit in your fridge. Layer with foil, parchment paper or wax paper, if you like.
Slice the ends of the lemons off. Then carefully, slice the lemons as evenly as possible (approximately 1/8"). Thinner slices are best. If using a mandolin, please do be careful! The mandolin and I had a bit of a run-in and I'm still sporting the band-aid from that incident! :(
In a skillet large enough to hold the lemon slices, first heat the water and sugar until the sugar has dissolved and the water is boiling. Turn the heat down and add the slices. Simmer over a low heat for approximately 10 - 20 minutes on one side and using tongs, turn them to the other side and cook for an additional 10 - 20 minutes. They will begin to turn opaque and the peel should be tender. Lay them in a single layer on the prepared cookie sheet and pop into the fridge for approximately 2 hours. You may make these a couple of days in advance and keep them refrigerated until you need them.