Lemon Butter Bundt Cake (gluten free, dairy free, soy free)
I cannot believe how soft, moist and rich with butter flavor and real lemon, this cake turned out. It is even more unbelievable that it’s Gluten free, Dairy free and Soy free yet so decadent and easy to make. I have made a few of these this week and I will have to wait to make desserts for a while. No joke. My hubby and I can eat a whole cake in under a day. I try to tell myself it is ok since there is only one stick of butter alternative, so that makes it healthier than the typical 2-4 sticks of butter typically found in cakes. But I still don’t think I should be making a few of these a week. Ya know? I might be pushing it…a little. See even just writing about it, I know there is more cake in the fridge. I am so tempted to have a piece, that will turn into 2 and before I know it, I will finish the cake and hubby will be so sad I ate it all. Then I will feel guilty both for eating the rest of it and that poor hubby was waiting all day to eat some when he gets home from work. So I will make another, because it is just too easy and it the cycle will continue. Okay so I can’t keep writing about it, I will just get to the recipe.
Note: Even though I wrote the directions specifically about when to add ingredients, the most important thing is to blend the butter with the lemon juice and lemon zest so to infuse the flavors and help carry it throughout. The rest doesn’t really matter, except to let it rest before baking. I have forgotten to add the eggs till last and ended up just mixing the whole thing together at once after the butter infusion and it still turned out well. So don’t panic if you forget something you can add it in at the end and it should still come out good. Oh so dangerously good.
Lemon Butter Bundt Cake
- 1 stick Soy free, dairy free, Butter flavored alternative( I used an Earth Balance stick, Soyfree)
- 1 1/2 Cups Powdered Sugar, plus more for dusting
- Zest of one lemon
- 4 TBSP. fresh Lemon Juice
- 3 eggs
- 1 tsp. Vanilla Extract
- 2 Cups Gluten Free Almond Flour
- 1/4 Cup Sweet Rice Flour
- 1/4 Cup Tapioca Starch
- 3 teaspoons Baking Powder
Beat softened butter alternative with powdered sugar, lemon juice and lemon zest.
Add eggs and beat in.
Add rest of ingredients and mix until well combined, be sure to scrape sides of the bowl and the bottom to get everything incorporated.
Preheat oven as you let the batter rest and thicken.
Bake in a greased bundt cake pan, at 325 for 25-35 minutes, or until center is done and outside rims start to brown. I baked for about 28 minutes. Let cool 20-30 minutes before removing. Dust with powdered sugar if desired.