Sophie made this cake to take to Joe's parents' house this afternoon. She tweaked a couple of recipes from the web, one for the cake and another for the glaze.
GF Glazed
Lemon Bundt Cake
We use the Artisan blend at Peter and Kelli Bronski’s
No Gluten, No Problem blog or in their Artisinal Gluten Free Cooking
cookbook.
-
3 cups Gluten Free Flour Mix - ½ cup butter
-
2 ¼ cups sugar
-
3 eggs + 1 yolk
-
3 Tbs lemon juice
-
1 c milk
Beat with electric
mixer until light and fluffy.
-
1 Tbs. baking powder
-
¼ cup powdered milk
-
¼ tsp. Salt
Mix dry ingredients
together and then stir into wet ingredients. Beat with a mixer
for a couple of minutes until well mixed and fluffy.
Pour batter into
greased Bundt pan and back at 350°F for about 50 minutes, or until
toothpick comes out clean.
Allow to cool about
½ hour, and then tip onto a cake plate and cool thoroughly.
When cooled, poke
holes with a skewer and coat with lemon glaze, spreading glaze slowly with a spoon so
it soaks into the holes a little bit. Continue to scoop up glaze and
re-apply until the cake is well-coated.
If you want, you can
use a couple of spatulas to lift the cake onto a fresh plate. Cover
until just before serving.
Lemon Glaze
-
1/3 c lemon juice
-
2 c powdered sugar
-
2 Tbs melted butter
-
1 Tbs water
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