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Gluten-Free Lemon and Maple Syrup Mini Bundt Cake

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Try our gluten-free lemon and maple syrup mini bundt cake today and satisfy your sweet tooth!

A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe

Gluten-Free Lemon and Maple Syrup Mini Bundt Cake
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an image of a glass cake stand with Gluten Free Lemon and Maple Syrup Mini Bundt Cake some dusted with confectioners sugar

Gluten-Free Lemon and Maple Syrup Mini Bundt Cake

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  • Author: EsmeSalon
  • Prep Time: 15 minutes
  • Resting Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings depending on size 1x
  • Category: Cake, Cupcakes, Cookies and Tarts
  • Method: Easy
  • Diet: Gluten Free

Description

Try this delicious Gluten-Free Lemon and Maple Syrup Mini Bundt Cake and enjoy a delectable treat without compromising your dietary needs. Make a batch today and savor the sweet and zesty flavor!


Ingredients

Units Scale
  • 200g soft/room temperature unsalted butter
  • 1/2 cup super fine/berry sugar
  • 75ml maple syrup
  • 5ml pure lemon extract
  • 2 lemons Grated rind
  • 4 XL eggs
  • 200g Gluten Free All-Purpose Flour (I used Enjoy Life)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 30ml lemon juice (1/2 lemon)
  • ±15-20 drops of yellow food coloring (optional)
  • Icing/confectioners sugar for dusting

Instructions

  1. Preheat oven to 350F/180C.
  2. Grease a 6-well mini Bundt pan.
  3. Cream butter, sugar, and maple syrup until light and fluffy with a hand mixer.
  4. Add eggs one at a time, and mix well after each addition.
  5. Mix flour, baking powder, and salt and mix into the wet mixture.
  6. Add lemon juice and zest and mix until combined.
  7. Spoon ±½ cup into prepared mini Bundt pans and smooth the top with a spoon.
  8. Bake 20-25 minutes till firm to the touch and you have reached a nice baked color, or until the skewer inserted comes out clean.
  9. Cool for ±10-15 minutes in the pans before turning them out onto a wire rack to cool completely.
  10. Dust only once cold with icing sugar.

Notes

Prepared, tried, and tested by Esme (blogger and owner) of The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 6.2 g
  • Sodium: 151.1 mg
  • Fat: 7 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 7.1 g
  • Cholesterol: 69.7 mg
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an image of a glass cake stand with Gluten Free Lemon and Maple Syrup Mini Bundt Cake some dusted with confectioners sugar
Gluten-Free Lemon and Maple Syrup Mini Bundt Cake
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I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

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My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

21 thoughts on “Gluten-Free Lemon and Maple Syrup Mini Bundt Cake”

  1. I haven’t had a bundt cake since my celiac diagnosis and I LOVE the lemon flavor – so refreshing and perfect for spring!

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