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gluten free lemon sponge bundt cake
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Prep Time: 15 minutes

Cook Time: 55 minutes

Total: 1 hours, 10 minutes

Servings: 12


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Step 1

Preheat oven to 350°F. Prepare your bundt pan by greasing and flouring according to pan directions. You can also see other options via this link.

Step 2

Next start by preparing your wet and dry ingredients. In a bowl sift together flour, salt and baking powder then set aside.

Step 3

In another bowl or measuring cup combine milk, lemon juice, zest, vanilla and oil then sent aside.

Step 4

Using a stand mixer or a hand mixer, beat the eggs for 4 mins with the paddle attachment over medium to high speed.

Step 5

Add the sugar and beat for another 5 mins until light and fluffy.

Step 6

Reduce the mixer to low, add the flour and mix until just combined.

Step 7

Next add the milk mixture and beat again just to combine the ingredients.

Step 8

Pour batter into prepared bundt pan and bake for about 50 - 55 minutes until the cake is golden and a toothpick comes out of the cake clean. (Depending on the pan you use, bake times will differ. Cake is almsot ready when it begins to smell)

Step 9

Let sit in the pan for about 5 mins, then gently remove and transfer to a cooling rack and let cool completely before frosting.

Step 10

While cake is cooling, in a bowl combine 1 3/4 - 2 cups powdered sugar, with 1/4 lemon juice in a bowl until smooth and pourable.

Step 11

Once cake is cooled, drizzle over cake, then slice and serve!

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