YIELD: 1 BUNDT CAKE
Lemons always seem to put me in a good mood, and they dominate this cake. The tartness of the citrus in this cake pairs gorgeously with the airy texture. I recommend topping with Lemon Glaze or a simple dusting of confectioner’s sugar.
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Ingredients
1½ cups sugar
⅓ cup + 1 tablespoon lemon juice
1 tablespoon lemon zest
1 cup besan/chickpea flour
⅓ cup brown rice flour
½ cup potato starch
½ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup non dairy milk
______________________________________________________________________________________________________________________________Directions
- Lightly grease a standard-size Bundt cake pan or two 8-inch round cake pans.
- Flour very lightly using white rice flour. Preheat oven to 350 °F.
- In a large bowl of a stand mixer, combine the shortening, sugar, and lemon juice and mix until smooth and fluffy. Add in the lemon zest.
- In a separate bowl, whisk together the besan through the baking soda and then add the flour mixture into the sugar mixture along with the non-dairy milk.
- Mix on low just until blended and then up the speed to high and mix for about 1 minute.
- The batter should be soft and fluffy.
- Spread the batter evenly into your prepared Bundt cake pan and bake on the center rack for 40 to 50 minutes, or until a knife inserted into the center comes out clean.
- Let cool for 1 hour and then run a knife around the outside and inside the cake to loosen.
- Flip over onto a wire rack and let cool further.
- Top with Lemon Glaze. Store covered for up to 2 days.
