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
- Preheat oven to 350F/180C.
- 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, and mix well after each addition.
- Mix flour, baking powder, and salt and mix into the 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 the 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.
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
Keywords: Gluten-Free, Lemon, Maple Syrup, Bundt Cake
