Monday, February 15, 2010

Lover's Lemon Bundt Cake

Sweets for the sweet!

If you say the title of this blog five times in the mirror, a bad kitty will show up and give you a cupcake! But all Candyman rip offs aside, I thought I would blog in and share what I made for my husband for Valentines. I have an unnatural love of Nordicware’s bundt pans, especially the kitchy ones in cute shapes like castles and bee hives. If they are miniature bundt pans, I am doubly in love. Knowing this, he got me a Nordicware bundt pan that has a dozen roses on it. I am still smiling.

I knew what I wanted to make in my shiny new pan, too! My family has a famous lemon bundt cake that we all love! The only problem is I have not had it in years because it was not vegan and it was definitely not gluten free. So what could I do? I got in the kitchen, changed the ingredients around, and baked these up. The results were so good that two of our non-vegan, gluten loving friends were amazed. One said, “The dough melts in my mouth! That’s never happened before!”

I would like to dedicate this recipe to one of my bad kitties from the past, Lover. Lover was a black tom cat who loved to purr and be petted. Once, when we were moving across country, he and his ‘wife’ cat, Poo Poo escaped into a rest stop. My mother ran through crowds of people and cars shouting, “Lover, Poo Poo! Lover, Poo Poo!” Only later did she realize how embarrassing it really was. She did recover the kitties. I don’t have a picture of him, but I remember him with this great bundt cake.

“Lover’s Lemon Bundt”

1 2/3 cup granulated sugar
½ tsp salt
2/3 cups veggie oil
½ cup water
2 tablespoons Ener-G
2 teaspoons lemon extract
1 teaspoon almond extract
2/3 cup lemon juice
2 tablespoons lemon zest

1 cup sorgum flour
1 cup gluten free baking mix (I use Bob’s Red Mill)
½ cup sweet rice flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon xananth gum

Preheat oven to 325 degrees. Mix the sugar and salt with the oil until thoroughly combined. In a separate bowl, add the water and Ener-G, whisking together until light and frothy. Add this to the sugar oil mixture. Combine. Add the extracts, the juice and the zest. Combine. In a separate bowl, add all the dry ingredients. Whisk so they are combined and there are no lumps. Add the dry mix to the wet mix, one cup at a time until incorporated. Oil a bundt pan. Pour mixture in, stopping about ¾ of the way (this needs a 12 cup bundt pan, or you can do a smaller one, but you’ll have left over). Place in the oven. Small individual bundts, such as my roses, bake for 20 minutes. Large bundts should cook for about 50 minutes. Stop when a skewer placed in the center comes out mostly clean. Wait to unpan for about 20 minutes, then place a plate over the bundt pan, hold it there, invert the pan so it is on top and the plate beneath, and give a light tap. Congrats! You have a finished pretty bundt cake. On to step two.

2 cups powdered sugar
About ½ -1/3 cup lemon juice, until slightly running.

until the cake (or cakes) are cool. Drizzle with frosting. Enjoy!

No comments:

Post a Comment