Lemon Bundt Cake
Recipe type: Dessert
For the Cake
  • ¾ cup millet flour
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1¼ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1¼ cup sugar
  • ⅓ cup vegetable oil
  • 2 eggs
  • 2 teaspoon lemon extract
  • zest from one lemon (~2 teaspoons)
  • juice of one lemon (~1/4 cup)
  • almond milk, milk substitute, or regular milk (~3/4 cup)
For the Glaze
  • 1 cup powdered sugar
  • 1½ Tablespoons lemon juice
  1. Preheat oven to 325 degrees
  2. Wash a nice size lemon, then roll it on the counter a bit to soften it. Use a zester or microplane to zest the entire lemon, Set the zest aside.
  3. Cut the lemon, and juice it.
  4. In a liquid measuring cup, put the juice of the lemon plus enough milk substitute to equal one cup.
  5. Combine the flour, starches, xanthan gum, baking soda, baking powder, and salt in a small bowl.
  6. In the bowl of your mixer, beat the sugar, oil and eggs on medium-high for about one minute.
  7. Add the lemon extract and mix.
  8. Add the flour mix and liquid alternately beginning and ending with the flour mix. Add about ¼ at a time and mix on medium speed in between each addition.
  9. Stir in the lemon zest.
  10. Pour the batter into a well greased bundt pan.
  11. Bake at 325° for about 50 minutes or until it tests done.
  12. Cool in the pan for 5 - 10 minutes. Make sure the edges of the cake are loose, then turn it onto a rack to finish cooling.
  13. In a bowl, combine the powdered sugar and lemon juice, adding 1 Tablespoon of the juice to start with, then more until it reaches the right consistency.
  14. Spoon over the cooled cake.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/lemon-bundt-cake/