Recipes
Lemon Poppy Seed Bundt Cake
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- Ingredients:
- 2 Cups Arrowhead Mills Gluten Free all-purpose flour
- 1¾ Cups Arrowhead Mills Gluten Free white rice flour
- 1 Tablespoon poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 sticks butter, softened
- 3 Cups sugar
- 7 large eggs
- 1 Cup sour cream
- 1 freshly grated lemon zest
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- Directions:
- Preheat oven to 350°F.
- Thoroughly grease a 12 cup Bundt cake pan.
- In large bowl combine all purpose flour, rice flour, poppy seeds, baking powder and salt; set aside.
- In large bowl with mixer at medium speed, beat butter and sugar together until very light and fluffy. Beat in eggs one at a time; stir in sour cream and grated lemon rind.
- Gradually stir in flour mixture about 1 cup at a time until thoroughly combined.
- Spoon batter into prepared Bundt pan; bake on middle shelf of preheated oven for about 55 to 65 minutes or until toothpick inserted comes out clean.
- Remove from oven and allow cooling in pan for about 15 minutes then removing cake from pan and setting on wire rack to cool completely.
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