It’s funny. We’re not big chocolate fans around here. Maybe it’s because I have a house full of guys, but even I can take it or leave it. When I ask the boys what kind of cake they want for their birthday, they never say chocolate. I know. It’s hard to believe when most of the world loves chocolate. Most often they request carrot cake or banana cake. My husband has always been a fan of lemon desserts, and the rest of us enjoy them too. That’s why I decided to try making a bundt cake that was nice and lemony.
I’m partial to bundt cakes. They look nice, and don’t require frosting. You can dust them with powdered sugar or add a simple glaze. I usually go with a glaze, and if I’m not making it for a special occasion, I go light on the glaze. The glaze I put on this cake has a strong lemon flavor which was exactly what I wanted. If you like lemon, I bet you’ll enjoy this cake.
I made the cake dairy free which resulted in a slightly odd texture. We didn’t notice it when eating, but it had a stringy look to it which you can see in the photo below. My family didn’t know when I served it to them that I had made it dairy free. They thought it was great. In fact, it was gone in 24 hours and my youngest was almost begging me to make another one. If you are not dairy free, I’m sure this recipe would work great with dairy ingredients.
Lemon Bundt Cake
For the Cake
- 3/4 cup millet flour
- 3/4 cup potato starch
- 1/2 cup tapioca starch
- 1 teaspoon xanthan gum
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup sugar
- 1/3 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
- 1 1/2 Tablespoons lemon juice
- Preheat oven to 325 degrees
- 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.
- Cut the lemon, and juice it.
- In a liquid measuring cup, put the juice of the lemon plus enough milk substitute to equal one cup.
- Combine the flour, starches, xanthan gum, baking soda, baking powder, and salt in a small bowl.
- In the bowl of your mixer, beat the sugar, oil and eggs on medium-high for about one minute.
- Add the lemon extract and mix.
- Add the flour mix and liquid alternately beginning and ending with the flour mix. Add about 1/4 at a time and mix on medium speed in between each addition.
- Stir in the lemon zest.
- Pour the batter into a well greased bundt pan.
- Bake at 325° for about 50 minutes or until it tests done.
- 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.
- 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.
- Spoon over the cooled cake.
For more fabulous food made a little bit healthier, check out Slightly Indulgent Tuesdays.
For more lemon recipes, visit The Happy Housewife.