Gluten-Free Lemon Marble Bundt Cake


by Aug 16th, 2011 // Desserts, Gluten Free

Gluten-Free Lemon Marble Bundt Cake

Gluten Free Lemon Marble Bundt Cake

Sometimes you just need cake, ya’ know? Even when you’re going gluten-free and your cake days are limited, it’s good to have a few gf cake recipes in your back pocket. Which is why I always have a bag of all-purpose gluten-free flour in my cabinet so I can do a quick substitute and have cake on the fly.

I grabbed my favorite baking cookbook from Magnolia Bakery (which really needs to get on the gluten-free train in-store, come on gals!) and substituted away to create a gf version of their Lemon Vanilla Bundt Cake, that you can marble with chocolate if you swing that way. Which, I totally do.

Gluten Free Lemon Marble Bundt CakeDon’t forget to grease and flour your pan with gluten-free flour, otherwise all that celiac-friendly baking is for naught. Look at my girl go! My grandmas would be proud.

Gluten Free Lemon Marble Bundt CakeIf you want to go straight lemon vanilla cake, you can just pour it all in and bake. But pressing in the cocoa seems like the right thing to do, yes? And fresh from the oven, it’s bursting forth in lemony-chocolatey goodness.

Gluten Free Lemon Marble Bundt Cake

Here’s how you can make a fabulous g-free cake from the eponymous bakery, your own self.

Gluten-Free Lemon Marble Bundt Cake

adapted from The Complete Magnolia Bakery Cookbook

Prep time: 15 minutes Cook time: 80 minutes


1 1/2 cups (3 sticks) unsalted butter, softened
3 cups sugar
5 eggs at room temperature
3 cups all-purpose gluten-free flour
1 teaspoon xanthan gum
3/4 cup club soda (don’t use seltzer!)
2 tablespoons vanilla extract
1 1/2 tablespoons grated lemon zest
1/2 cup unsweetened cocoa powder

1. Preheat oven to 350 degrees and grease and lightly flour a 10-inch Bundt pan (be sure to use gluten-free flour here as well).

2. In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the flour in thirds, alternating with the club soda, beating after each addition until smooth. Add the vanilla and the lemon zest and mix well.

3. If you want to marble your cake, pour 2/3 of the batter into prepared pan, then pour unsweetened cocoa powder on top. Gently press the powder down into the better with a large spoon. Pour in the remaining batter and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean.

4. Let cake cool in pan for 20 minutes. Remove from pan and cool completely on wire rack. If you want even more chocolate action, drizzle chocolate sauce over warm cake.

Makes: 10 pieces


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