Lemon Bundt Cake with Lemon Cream Cheese Frosting (Gluten Free)

Recipe create by Emily Chave @GlutenlessApron

Total time: 1 H 30 M
Serves: 10

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INGREDIENTS

Cake

• 3 cups gluten free 1:1 flour

• 1 3/4 cups granulated sugar

• 2 1/4 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon fine sea salt

• 1 cup Mariani Original Walnutmilk, room temperature

• 1/2 cup canola oil

• 1/4 cup olive oil

• 3 tablespoons unsalted butter, melted and cooled

• 4 eggs, room temperature

• 1 tablespoon lemon zest

• 1/2 cup fresh lemon juice

Cream Cheese Frosting

• 4 ounces cream cheese, softened

• 1 tablespoon unsalted butter, room temperature

• 1 3/4 cups powdered sugar

• pinch fine sea salt

• 1/2 teaspoon pure vanilla extract

• 1 teaspoon lemon zest

• 1 tablespoon fresh lemon juice

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INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray a 12 cup bundt pan generously with nonstick

   cooking spray. Set aside.

2. In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking

   soda, and salt.

3. In a separate large bowl, mix together the walnutmilk, both oils, and melted

   butter. Add the eggs and whisk to combine, then add the lemon zest and juice.

4. Add the dry ingredients to the wet ingredients in two additions and stir until just

   combined.

5. Pour batter into prepared bundt pan and bake for 50 to 60 minutes, mine was

   perfect at 55 minutes, or until a wooden skewer inserted into the middle of the cake

   comes out clean or with just a few crumbs attached. Let cool on a wire rack for 20

   minutes then carefully invert cake onto wire rack to cool completely.

6. While the cake is cooling, make the frosting. In a medium bowl, stir together the

   cream cheese and butter until well combined. Add the powdered sugar and salt and

   stir until incorporated. Add the vanilla extract, lemon zest, and juice, stir until

   completely smooth. Spread over the top of the cake.

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Yield: 10

Author: Emily Chave, Glutenless Apron

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Gluten Free Lemon Bundt Cake with Lemon Cream Cheese Frosting

Prep time: 15 MinCook time: 55 MinInactive time: 20 MinTotal time: 1 H & 30 M

Ingredients

Lemon Bundt Cake

• 3 cups gluten free 1:1 flour
• 1 3/4 cups granulated sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup Mariani Original Walnutmilk, room temperature
• 1/2 cup canola oil
• 1/4 cup olive oil
• 3 tablespoons unsalted butter, melted and cooled
• 4 eggs, room temperature
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice

Cream Cheese Frosting

• 4 ounces cream cheese, softened
• 1 tablespoon unsalted butter, room temperature
• 1 3/4 cups powdered sugar
• pinch fine sea salt
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat oven to 350 degrees. Spray a 12 cup bundt pan generously with nonstick cooking spray. Set aside.
2. In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.
3. In a separate large bowl, mix together the walnutmilk, both oils, and melted butter. Add the eggs and whisk to combine, then add the lemon zest and juice.
4. Add the dry ingredients to the wet ingredients in two additions and stir until just combined.
5. Pour batter into prepared bundt pan and bake for 50 to 60 minutes, mine was perfect at 55 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean or with just a few crumbs attached. Let cool on a wire rack for 20 minutes then carefully invert cake onto wire rack to cool completely.
6. While the cake is cooling, make the frosting. In a medium bowl, stir together the cream cheese and butter until well combined. Add the powdered sugar and salt and stir until incorporated. Add the vanilla extract, lemon zest, and juice, stir until completely smooth. Spread over the top of the cake.

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