Gluten Free Citrus Bundt Cake

Gluten-Free Citrus Bundt Cake

Gluten-Free Citrus Bundt Cake

Summary:
(Dairy (casein) free – Vegan options in parenthesis)

 

 

 

Ingredients

  • 1/2 cup butter at room temperature (or non-hydrogenated shortening)
  • 1 cup organic sugar
  • 2 eggs (or egg replacer) (or 1 egg and 1/2 c. sour cream)
  • 2 tablespoons honey (or agave nectar)
  • 1 t. vanilla
  • 1 T. lemon zest
  • 1 T. orange zest
  • 2 cups The Pure Pantry All Purpose Baking Mix
  • 1 t. baking powder
  • 3/4 c. water

Instructions

Preheat oven to 350.

Cream butter (or shortening) and sugar in electric mixer.  Add eggs (or egg replacer), one at a time, mixing until well blended.  Add honey or agave nectar and vanilla.  With fine grater, grate the yellow skin of a lemon until you have 1 tablespoon.  Add lemon zest. Grade the skin or an orange until you have 1 tablespoon.  Add orange zest.  With mixer on low setting, add The Pure Pantry baking mix and baking powder and blend until combined.  Add water and blend until smooth but do not over mix.  Bake in greased 4 cup (small) bundt pan or 10 inch cake pan for 35 minutes or until toothpick comes out clean.  Cool.  Turn out onto plate.

Glaze

  • 1/2 cup butter at room temperature (or non-hydrogenated shortening)
  • 2 egg whites
  • 1/2 c organic sugar
  • 1 T. orange juice
  • 1 t. lemon zest
  • 1 t. orange zest
  • 1/2 cup chopped pecans (optional)

Beat egg whites in double boiler over low heat until foamy, about 3 minutes. Continue beating over heat while adding sugar and orange juice.  Stir in lemon and orange zest.  Stir in pecans.  Remove from heat and cool slightly.  Pour glaze over baked cake.

Or,

  • 1/2 cup lemon juice
  • 1 cup sugar
  • 1 T. lemon zest

Boil lemon juice and sugar for a few minutes, stirring constantly.  Add lemon zest and remove from heat.  Let cool.  Pour glaze over cake.

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