This Gluten free lemon juice bundt cake is soft and super lemon-y. It happens to be also dairy free! Perfect for a delicious breakfast!
While the cool morning wind makes its way through the window, I hold a cup of hot tea in my cold hands and fill my lungs with the delicate scent of this soft bundt cake, where the aroma of lemon meets that of vanilla. A very soft texture, which melts in your mouth, and a sweetly delicate flavor that you’ll love.
You will need:
- 3 eggs
- 150g of sugar
- 250g of gluten free all purpose flour
- 150g of vegetable oil
- The juice of two large lemons
- The zest of one lemon
- A tbsp of water
- 16g of baking powder
- A tsp of vanilla extract
Whisk the eggs with the sugar and the lemon peel for a long time until the mixture is frothy and pale. Pour the oil, continuing to whisk.
Mix the flour and baking powder, then sift them into the egg mixture. Stir in the powders gently with a spatula, making movements from the bottom upwards. Also pour the lemon juice diluted with water.
Pour the mixture into a greased and floured bundt cake pan and bake in a preheated oven at 180 °C for about 30/35 minutes.