Shutting Down

Shutting Down

May 31, 2010

Lemon Bundt Cake (Dairy Free)

Preheat oven to 325 degrees

3/4 c. millet flour
3/4 c. potato starch
1/2 c. tapioca starch
1 tsp. xanthan gum
1 1/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt

1 1/4 c. sugar
1/3 c. vegetable oil
2 eggs
2 tsp. lemon extract
zest from one lemon (~2tsp.)
juice of one lemon (~1/4 c.)
almond milk, milk substitute, or regular milk  (~3/4 c.)


    1 c. powdered sugar
    1 1/2 Tb. lemon juice

      Wash a nice size lemon, then roll it on the counter a bit to soften it.  Use a zester or microplane to zest the entire lemon,  Set the zest aside.  Cut the lemon, and juice it.   In a liquid measuring cup, put the juice of the lemon plus enough milk substitute to equal one cup.

      Combine the first seven ingredients in a small bowl.  In the bowl of your mixer, beat the sugar, oil and eggs on medium-high for about one minute.  Add the lemon extract and mix. Add the flour mix and liquid alternately beginning and ending with the flour mix.  Add about 1/4 at a time and mix on medium speed in between each addition.  Stir in the lemon zest.

      Pour the batter into a well greased or sprayed bundt pan.  Bake at 325 degrees for about 50 minutes or until it tests done.  Cool in the pan for 5 - 10 minutes.  Make sure the edges of the cake are loose, then turn it onto a rack to finish cooling.

      In a bowl, combine the powdered sugar and lemon juice, adding 1 Tb. of the juice to start with, then more until it reaches the right consistency.  Spoon over the cooled cake.  Serve and enjoy.

      Recipe from

      Print Recipe