Lemon-Yogurt Bundt Cake with Fresh Berries

16 slices

This tender cake makes the perfect foil for aromatic strawberries.

Ingredients

Gluten-free nonstick baking spray
6 tablespoons (3 ounces) unsalted butter, softened
1 cup (7½ ounces) white sugar
3 large eggs, at room temperature
Grated zest of 1 large lemon, preferably organic
2 tablespoons lemon juice
¼ teaspoon pure lemon oil, such as Boyajian, optional
1 teaspoon vanilla extract
10 tablespoons (5 ounces) plain nonfat European-style yogurt, at room temperature
Strawberries, confectioners’ sugar and Greek yogurt, to serve
Flour Blend
1 ¾ cups (7 ounces) gluten-free all-purpose flour mix, such as Trader Joe’s or Pamela’s
½ cup (3 ounces) stoneground, whole-grain corn flour (not meal)
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon xanthan gum (omit if included in flour mix)
¼ teaspoon fine sea salt

Directions

Heat the oven to 350°F. Coat an 8-cup Bundt pan lightly with gluten-free baking spray. Combine the flour-blend ingredients and set aside.

Beat the butter and sugar until well mixed. Beat in the eggs one at a time. Add the lemon zest, lemon juice, lemon oil if using and vanilla.

Using a flexible spatula, fold in the flour mix and yogurt in three alternate batches to make a soft, smooth batter that will just drop from a spoon. Scrape into the pan and smooth the top.

Bake for about 45 minutes, until an inserted cake tester emerges clean. Let rest in the pan on a wire rack for 15 minutes. Loosen the top edges with a knife before inverting and unmolding. Let cool completely. Dust with confectioners’ sugar and serve with fresh berries and thick Greek yogurt.

Baking time: 45 minutes. Standing time: 15 minutes.

Nutritional Analysis:
Calories: 160, Carbohydrates: 26 g, Protein: 3 g, Fat: 6 g, Cholesterol: 45 mg, Sodium: 95 mg, Fiber: 2 g

Gluten-Free Living Food Editor Jackie Mallorca has more than a dozen cookbooks to her credit. Her latest titles include The Wheat-Free Cook: Gluten-Free Recipes for Everyone and Gluten-Free Italian. For more information and recipes, visit her website at GlutenFreeExpert.com.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

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