Gluten Free Lemon Ginger Bundt Cake

• FOR THE CAKE:
• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 1 tsp salt
• 4 large eggs, room temperature
• 3 cups Cup4Cup Multipurpose Flour
• 2 tsp baking powder
• 1 1/2 tsp ground ginger
• 1 cup whole milk
• Zest of 1 lemon
• 1/2 tsp lemon oil
• FOR THE GLAZE:
• 2 Tbsp butter, room temperature
• 3 Tbsp lemon juice
• Pinch of salt
• 2 cups confectioners’ sugar
• Candied lemon peel to garnish

Recipe and Image by Cup4Cup: https://www.cup4cup.com/

Preheat oven to 350°F. Prepare Brilliance Bundt Pan with butter or Crisco and lightly dust with gluten free flour, coating the details of the pan.

Using a stand or handheld mixer, beat together the butter, sugar and salt until fluffy and light in color. Scrape down the sides of the bowl and add eggs one at a time while continuing to mix. Fully incorporate each egg before adding the next.
In a separate bowl, sift together the flour, baking powder and ginger. Slowly combine about a third of the flour into the egg mixture. Whisk in half of the milk and then slowly add another 1/3 of the flour. Repeat this process once more for the remainder of the milk and flour. Fold in the lemon zest and lemon oil and mix thoroughly.

Pour batter into prepared Bundt, being careful to keep any batter from getting onto the sides of the pan and filling only ¾ full. Gently tap pan on a towel-covered surface to remove any air bubbles. Bake 45-55 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and carefully run a small spatula around the edges of the pan. Let cake cool in pan for 8-10 minutes and then invert onto a cooling rack.

While cake is cooling, prepare glaze by whisking butter, salt and lemon juice together until smooth. Slowly incorporate the confectioners’ sugar and mix thoroughly. Pour glaze over the cooled cake when ready and garnish the cake with slices of candied lemon.