Hello February! Finally January is behind us, the sun is shining brighter, the days are getting longer and Spring really is just around the corner – hurrah!
There’s no doubt that January is a tough month, even when a global pandemic and a nationwide lockdown aren’t involved, so cheers to us all making it through as best we could.
Personally, weekly baking projects were one thing that kept me going throughout the last month (the last year even) and will no doubt continue to do so over the coming months.
I’d never tried a Bundt cake before this one, so buying myself a new Bundt tin and attempting one seemed as good a lockdown challenge as any. So with spring on the way, here’s a fresh and zesty recipe for you – a lemon bundt cake with lemon icing. I’ve made mine GF and DF for my allergies but you can switch back to regular flour/milk as you wish.
Now, as always with the recipes I share on here – I’m no baking expert, just someone with a bit of a passion for it who likes to try new things from time to time. I’m always learning as I go, and there’s always room for improvement with the things I bake. As I like to share the pitfalls with you as much as the triumphs, I’m going to go ahead and say that this cake was a good first attempt but through this trial I know how I could make it a lot better for next time (which hopefully means you’ll get it right straight away).
Let’s face it, getting gluten free cakes right isn’t easy. The flour is tricky to work with, they don’t always rise and can be dry and dense. I’ve more or less perfected a regular sponge now, but a bundt cake sponge is naturally denser anyway so the sheer size and weight of this one meant it was always going to be a bit dry after a day or two.
I used regular plain gluten-free flour, but was I making it again I’d be tempted to swap in half almond meal to keep it moist. Either that or you could swap the butter for oil which again would stop it being so dry. As with a lot of dairy-free recipes, they end up being vegan too, but if you’re not vegan and don’t have any yoghurt in the fridge then an egg works just as well (so does apple sauce by the way – a very good egg alternative if you ARE vegan).
Also, when I posted a photo of this cake to Instagram, I had a few messages asking how I greased my bundt tin/ tips for success on removing the cake from the tin easily. So here’s my hack: a silicone bundt case. Yup – total gamechanger and no worries over how to get your prized cake out in one piece after you’ve nervously watched it rise through the oven window for an hour.
Lastly, the icing came out VERY lemony, which I didn’t mind because again it was needed when the sponge went a little dry and tough after day two, but if you’re not a fan of an overly zesty drizzle then you could simply make a regular white icing instead. I’m definitely still perfecting my icing consistency when it comes to getting that perfect pour. At first it as too thick, then it was runny enough that within ten minutes it had entirely dripped off the cake.
Right, now that those amends are out of the way let’s get to the recipe. As per usual, I’ve merged a few different recipes I found on the interweb to create one that works for me so feel free to change and edit this as you need to.
Gluten and Dairy Free (Vegan) Lemon Bundt Cake with Lemon Icing
What you’ll need… (done in cup measurements as I was following US recipes but feel free to convert – 1 cup is roughly 120g)
3.5 cups of all purpose flour (for Gluten free I recommend 2 cups all purpose and 1.5 cups almond meal)
1 tablespoon cornflour
2.5 teaspoons baking powder
zest of two lemons grated
1/4 cup lemon juice (or juice from two lemons)
2 cups of sugar
2/3 cup of dairy free margarine (or oil if you wish)
1 and 2/3 cup of almond milk (or whichever dairy free milk you wish)
2 tablespoons of dairy free yoghurt or apple sauce
1 teaspoon of vanilla extract
For the glaze
2-3 tablespoons of lemon juice
3 tablespoons sugar
For the icing
1 and 1/4 cup of icing sugar
1 and 1/2 tablespoons lemon juice (or water if you prefer a plain icing)
How it’s done…
1. Preheat the oven to 180 degrees
2. Add the flour, cornflour, baking powder and lemon zest to a bowl
3. In a seperate bowl, cream the butter and sugar together before adding the lemon juice, almond milk, yoghurt (or egg or apple sauce) and vanilla extract and mixing. If using oil, skip the creaming and just add everything together. You will get a slight curdling from the lemon juice and milk so don’t be alarmed by that.
4. Pour the wet mix into your dry ingredients and mix on a stand mixer until smooth
5. Grease your bundt tin with dairy free margarine or oil (if using a real tin grease with marg and then dust with flour)
6. Pour the mixture into your bundt tin and place in the preheated oven
7. Bake for around 50 mins until a skewer comes out clean (you may find the edges cook faster so try and wait until the skewer is clean from the inner part of the cake)
8. Remove from the oven and allow to cool in the tin for around ten minutes before removing from the tin and tipping out onto a wire rack
9. Place the lemon juice and sugar in a pan to create the glaze. bring to the boil and then simmer for about 3 minutes before removing from the heat and setting aside
10. While the cake is still warm, brush the glaze all over using a pastry brush then leave the cake to cool completely
11. Make the lemon icing by adding the lemon juice to a jug and slowly adding icing sugar a tablespoon at a time until you have the desired consistency to be able to drip pour all over the cake.
12. Grate lemon zest over the top and enjoy!
Let me know if you try it!