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.
Ingredients
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
Instructions
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Preheat the oven to 150 degrees and grease the bundt tin well.
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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.
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Sieve in the flour and baking powder, alternating between additions of the almond milk.
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Mix together with a wooden spoon or spatula until all the flour is mixed in.
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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.
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Leave to stand for 10 minutes until removing from the tin and allow to cool.
For the icing
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Mix together the icing sugar and lemon juice until a thick paste forms.
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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.