Lemon Drizzle Bundt Cake (Gluten & Dairy Free)
When I had a friend coming round for dinner who was dairy free as well as gluten free, I decided that a zesty lemon flavour would cover up any dryness. Little did I know that the lemon drizzle bundt cake would turn out moist and full of flavour!
The drizzle goes right through the cake so every mouthful has a fresh lemon flavour, and the icing gives it the sweet kick that it needs to balance it out. If you can tolerate dairy then it would work fine with normal butter too.
As Halloween is coming up, I decided to decorate my bundt cake as a monster, with a spooky, vibrant green icing and sugar eyes.
Don’t forget to tag me @the.gfg on Instagram to show me your bakes!
Ingredients
250g dairy free butter (I used this Stork Original Baking Block that is naturally dairy free) plus a little extra to grease the tin
250g gluten free self raising flour (I use Doves Farm)
325g caster sugar
80g icing sugar
4 large eggs
1 tsp baking powder
1 tsp xantham gum
4 lemons
Method
Pre-heat the oven to 180°C.
Grease your bundt tin, making sure that you have a good layer of dairy free butter coating every part of the tin (bundt cakes are notoriously difficult to get out!).
Combine the flour, xantham gum, finely grated zest of 3 of the lemons and baking powder in a large bowl.
In a separate bowl beat the butter to soften it. Add 225g of the caster sugar and beat until fluffy. It is easiest to do this with an electric whisk if you have one.
Add the eggs to the sugar and butter mix one at a time, combining thoroughly with each addition.
Gently fold in the flour mixture until thoroughly combined. Drop the batter into the bundt tin one spoonful at a time.
Bake for 35 minutes or until a skewer inserted comes out clean.
While the bundt cake is cooking, boil the remaining 100g caster sugar and the juice of 3 of the lemons in a pan for 2-3 minutes. Set aside.
When the cake is cooked, poke little holes all over the cake and drizzle the sugar and lemon syrup over the top. Leave the cake to cool in the bundt tin for 15-20 minutes before turning out onto a cooling rack.
Make the icing by combining the icing sugar with the juice of the remaining lemon. If it is too thin, add more icing sugar. If it is too thick, add a little water. If you are making a monster bundt cake like mine then add a few drops of green food colouring.
Drizzle the icing over the cake, and decorate with sugar eyes if you are making a monster bundt.
