Es's Gluten Free Lemon and Maple Syrup Mini Bundt Cake

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TRH Gluten Free Lemon and Maple Syrup Mini Bundt Cake
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

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21 thoughts on “Es's 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!

    Reply

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