Ingredients:
200g soft/room temperature unsalted butter
½ cup super fine/berry sugar
75ml maple syrup
5ml pure lemon extract
Grated rind of 2 lemons
4 XL eggs
200g Gluten Free All-Purpose Flour (I used Enjoy Life)
1½ tsp baking powder
¼ tsp salt
30ml lemon juice (½ lemon)
±15-20 drops yellow food coloring (optional)
Icing/confectioners sugar for dusting
Method:
Preheat oven to 350F.
Grease a 6 well mini Bundt pan.
Cream butter, sugar and maple syrup until light and fluffy with a hand mixer.
Add eggs one at a time, mix well after each addition.
Mix flour, baking powder and salt and mix into wet mixture.
Add lemon juice and zest and mix until combined.
Spoon ±½ cup into prepared mini Bundt pans and smooth the top with a spoon.
Bake 20-25 minutes till firm to the touch and you have reached a nice baked color, or until skewer inserted comes out clean.
Cool for ±10-15 minutes in the pans before turning them out onto a wire rack to cool completely.
Dust only once cold with icing sugar.
Own creation, Prepared, tried and tested by: Esme Slabs
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.
Make tomorrow more amazing than today! Just believe in yourself and dream big. Do not give up on your hopes. Take care always.
I haven’t had a bundt cake since my celiac diagnosis and I LOVE the lemon flavor – so refreshing and perfect for spring!
Casey – not sure if you can eat this with your celiac, but if so, hope you will enjoy it
That’s it!! I am going to have to schedule some cooking time into my routine Esme!!!!!! 🙂
Thought you already do most of the cooking…. Hope you will enjoy whatever you make
I do, but I meant some outside of that experiments. Some of your recipes for instance. Might have a bash at bread too…as a safe starter 🤔
Great, I will be honored if you do try and let me know what you think of it, any feedback will be welcome.
Certainly will Esme, have to get back into the swing of it as its ages since I did anything but main meals. I have a penchant for giant cookies too at present!!
Check the blog through the search option, you will find many cookies recipes. If you want anything in particular let me know then I will see if I have something similar and provide the link. For starters, you can have a look at these: https://cookandenjoyrecipes.wordpress.com/?s=cookies&submit=Search
How kind of you! I do my food shopping on Thursdays so I have until then to pick something to try on Friday. I’ll have a hunt through your blog. I’m certain I’ve seen a post already that seemed just the job.
I am looking forward to hear your verdict, a picture etc. then I will add it to the blog….
Oh my, a picture too!! No pressure then!! Seriously, that would be really nice of you. Might take a few attempts mind, bit out of practice on treat baking!!
Gary, no pressure, it would be awesome if you can do it, then I will add it to the blog, and credit you. I would ♥ to showcase your attempts as well.
OMG! that would end up in recipe humour! mind you it might be fun seeing how starting again leads back to actually producing something that looks delightful!
Gary – you’re a treat – I am sure whatever you make will be edible, and that’s all that matters. I do not do master pieces, I do home-baking and cooking for may family and friends. I am NOT a chef and to be honest, prefer the ordinary and not fancy stuff, and that’s what this blog is about
Well , shopping day draws nearer so watch this space! I will target a recipe tomorrow and get the necessary resources on Thursday! The we shall see if I have mastery over this new fangled oven!!
I am waiting and watching Gary ツツ
Reblogged this on The Militant Negro™.
Thank you again – I had a craving for a lemony cake but had to create my own to be GF and am so happy with this one.
I love baked good but I find it takes too long for me to bake ’em myself, blessed there are a ton of fresh baked shops here in Sicily, all family owned.
I on the other hand love to bake my own treats, then I know the ingredients used and what I can and should not eat.