This gluten free lemon cake turned out fantastic! Baking with lemon juice alters a recipe. So, never add lemon juice to an existing recipe unless you know how to adjust the recipe. I’ll teach you how as well as provide you with this recipe. Enjoy!Baking With Lemon Juice:
If you have already made my Gluten Free Pineapple or Orange Bundt Cake Recipe, you’ll notice that it contains 2 teaspoons of baking powder. In this gluten free lemon bundt cake, I reduced the baking powder to 1-3/4 teaspoons. You see, lemon is acidic. It acts similar to batters as apple cider vinegar does in gluten free bread dough and batters. It creates additional little air bubbles. The final baked good is lighter. So, if you prefer a lighter cake, by all means, try using 2 teaspoons baking powder. However, if you use too much, your cake may fall.
Gluten-Free Dairy-Free Lemon Bundt Cake
This moist gluten free lemon pound cake is also dairy-free. It is popular and enjoyed by everyone.
For the Cake:
- Non-hydrogenated vegetable shortening (Spectrum), for pan
- 2 cups granulated sugar
- Zest of 1 large lemon
- 1 cup canola or vegetable oil
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 4 large eggs
- 2-1/4 cups Carla's Gluten Free All-Purpose Flour Blend recipe, plus more dusting pan
- 1-3/4 teaspoons baking powder
- 1 teaspoon pure vanilla extract
For the Lemon Glaze:
- 1/3 cup lemon juice
- 2 cups confectioners' sugar
- 1 tablespoon neutral-flavored oil
- 1 tablespoon water
To Make the Bundt Cake:
- Preheat the oven to 350°F. Grease and flour a large Bundt pan.
- Smear shortening on the inside of the bundt pan. Add at least 1 tablespoon of the flour blend and shake and tilt the pan until all of it dusted with flour. Tap the pan against your sink to empty out any loose flour.
- In the bowl of your electric mixer, beat together the sugar and lemon zest.
- Add the oil, 1/2 cup water, 1/4 cup lemon juice, and salt. beat on medium speed until blended.
- Add the eggs and beat just until combined.
- In a separate bowl, whisk together the flour and baking powder; add to the wet mixture and beat until smooth.
- Add vanilla and beat just until combined.
- Pour the batter into the prepared pan. Tap the pan on the counter or similar surface to allow the large bubbles to rise. (Manually pop the bubbles that rise if necessary. I use a toothpick.)
- Bake on the center shelf of the oven for 50 - 60 minutes or until a skewer inserted comes out clean.
- Remove the cake from the oven and transfer to a wire rack to cool in the pan 10 minutes.
- Invert the cake onto the wire rack to completely cool, about 1-1/2 hours.
To Make the Lemon Glaze:
- In a medium bowl, combine lemon juice and confectioners' sugar. Whisk in the oil and 1 tablespoon water. Pour over the cooled cake.
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