16 slices
This tender cake makes the perfect foil for aromatic strawberries.
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.
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.
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