2⅔cgluten free all-purpose floursuggestion in post
1teaspoonxanthan gumomit if flour blend contains this or guar gum
1teaspoonbaking powder
½teaspoonbaking soda
1teaspoonsalt
3tablespoonpoppy seeds
¾cdairy free butterroom temperature, suggestion in post
2cgranulated sugar
4large eggsroom temperature
2teaspoonvanilla extract
⅓cfresh squeezed lemon juice
2tablespoonlemon zest
¼cvegetable oil
1cdairy free sour creamsuggestion in post
Lemon Cream Cheese Frosting
¼cdairy free butterroom temperature, suggestion in post
4ozdairy free cream cheeseroom temperature, suggestion in post
2cpowdered sugar
½teaspoonvanilla extract
2teaspoonfresh squeezed lemon juicefresh lemon juice is best
1½teaspoonlemon zest, divided½ zest for in the frosting recipe, sprinkle 1 teaspoon or more around the top of the frosted cake
Instructions
Bundt Cake Instructions
First, preheat oven to 350°F. Lightly spray a 10 cup bundt cake pan and set aside.
Then in a large mixing bowl, combine the flour, xanthan gum if needed, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a stand mixer with the paddle attachment or in a large mixing bowl with a handheld mixer, beat the butter and sugar until fluffy.
Add in eggs one at a time and the vanilla extract.
Now slowly mix in the lemon juice, lemon zest, and oil.
Lastly alternate mixing in the flour mixture and sour cream into the mixer. Combine just until incorporated.
Transfer the batter into the bundt cake pan. Use a spatula if needed to spread evenly.
Bake for 45 minutes or until a toothpick inserted into the cake comes out clean.
Remove from the oven and place on a cooling rack for an hour. Then invert the cake over your cake plate and allow the cake to gently transfer to the cake plate. Allow to cool completely before frosting.
Frosting Instructions
While the cake cools, prepare this delicious frosting.
In a stand mixer or handheld electric mixer beat the butter and cream cheese until fluffy.
Add the powdered sugar, vanilla extract, and lemon juice and zest. Again beat until fluffy.
If frosting seems too thick, add in ¼ teaspoon of lemon juice. Frosting will be more on the runny side until it sets in the refrigerator.
Allow the frosting to set and nicely thicken up in the refrigerator for 30 minutes or overnight. This frosting can even be prepared 2 days ahead of time, refrigerated, and allowed to sit at room temperature on the countertop for 15 minutes before frosting the cake.
Sprinkle fresh lemon zest on the frosted bundt cake the day of serving.
This cake can be baked and frosted a day before serving. Cover leftovers well and refrigerate up to 3 days.
Notes
An optional glaze is-- 1 cup powdered sugar with 3 tablespoon fresh lemon juice. Combine and drizzle over a cooled cake. Add more powdered sugar to thicken the glaze to your desired consistency.