Enjoy a delicious and easy gluten-free Lemon Raspberry Nothing Bundt Cake recipe. Perfect for any occasion. Impress your friends and family!
Delicious and Easy Gluten-Free Lemon Raspberry Bundt Cake Recipe
Indulge in a gluten-free Lemon Raspberry Nothing Bundt Cake with a healthier twist on the exclusive flavor. Made with almond flour, cane sugar, maple syrup, fresh lemon juice, zest, raspberries, and a cream cheese frosting, this cake is light, moist, and bursting with incredible lemon and raspberry flavors. Perfect for any special occasion like Easter dinner, Mother’s Day, brunch, baby or bridal showers, this cake will surely be a hit with your guests.
This recipe offers a delicious alternative for those looking to enjoy a gluten-free dessert without compromising on taste. The combination of tangy lemon and sweet raspberries creates a refreshing and delightful flavor profile, making it a delightful treat to enjoy during the warmer months. Whether you have dietary restrictions or simply want to try a new twist on a classic dessert, this Lemon Raspberry Nothing Bundt Cake is a must-try for any baker looking to impress their guests.
Zesty Bliss: A Gluten-Free Lemon Raspberry Bundt Cake Delight
Yes you can make a gorgeous and healthier lemon raspberry bunk cake that is just like the famous nothing bunk cakes my recipe is made gluten-free with almond flour and is naturally sweetened with cane sugar and maple syrup it has fresh lemon juice and zest raspberries and the signature cream cheese frosting petals the cake is light and moist and.
Has the most incredible lemon and raspberry flavor we’re going to begin by preparing our bunt pan and I have some really great hacks to make sure that the cake will come out of the pan after it’s baked the first thing we want to do is coat the inside of it with some butter and I found a really great hack for doing this that’s not very messy is to.
Just take a sandwich bag and use it as kind of a glove and then put some butter on my fingers and then just rub it inside the pan and by using my hand I can feel with my fingers and make sure I get down inside every little nook and cranny and now that the pan is completely coated you can simp simply turn your bag right side out and toss it.
In the trash next we want to add some flour on top of the butter so I’m just taking some of my tapioca flour and I’m just going to gently shake it in and I’m going to start by shaking it into the center pipe area and then I’m going to set a towel on my counter so this isn’t quite as loud and then we gently want to tap the pan to move the flour all the.
Way around now I’m going to take my pan over to my sink turn it upside down and then just tap out the excess flour next we want to prep our lemon and we’re going to start with one mediumsized lemon and this came off of my friend’s lemon tree so I’ll go ahead and remove the stem then first we want to zest the lemon so I’m just going to take my.
Zester run my lemon all the way around and I’ll be careful not to go too deep into the white because then that’s where it can become a little more bitter and then one lemon will give you about 2 tbspoon of lemon zest then I’ll cut the lemon in half juice it into my bowl and then we’ll end up with about A4 a cup of lemon juice and if you have less than.
That you might need to use an additional lemon to make our bunt cake batter we’re going to start by adding our wet ingredients to a large mixing bowl We’ll add four eggs 2/3 of a cup of cane sugar half a cup of sour cream you could also use Greek yogurt or even cottage cheese four a cup of oil and I like light olive oil four a cup of our lemon juice the 2.
Tbsp of our lemon zest 2 tbspoon of maple syrup 2 teaspoons of vanilla extract and a four a teaspoon of almond extract and then we’ll simply whisk these together until welcome combined and it’s okay if you still see little clumps of your sour cream cuz it will all melt together when the cake bakes now we’ll add our dry ingredients which.
Includes 3 cups of almond flour half a cup of tapioca flour 2 taspo of baking powder and half a teaspoon of salt and then we’ll just whisk these together until well combined now we have this very thick and beautiful lemon smelling batter now we can add our raspberries and you can use fresh or frozen so I’m going to add 1 and 1/4 cups of.
Raspberries and then I’ll gently fold them in with my spatula then we’ll take our prepared bunk cake pan and then carefully pour our batter into our pan and being careful not to pour it down the center spout we’ll give it just a little jiggle to even out the batter now this is ready to go into a 350° oven for about 40 to 45 minutes or.
Until a toothpick comes out clean and the top and sides are starting to turn a really light golden brown while our cake is in the oven we’ll go ahead and make our cream cheese frosting so we’re going to start with 8 oz of room temperature cream cheese or one block and a four a cup of butter or half of a stick half a teaspoon of vanilla and a pinch of salt.
And then with a mixer I’m just going to cream these together until it’s nice and smooth and now that it’s Blended nice and smooth I’ll go ahead and add 1 and 1/4 cup of powdered sugar well that looks and smells incredible and I think we need a little pinky test m.
Tastes good too and now we’ll go ahead and let this hang out in the fridge until our bunt cake is baked and cooled well our cake came out of the oven and then I allowed it to cool on the counter for about 15 minutes and it looks gorgeous it’s barely Browning on top which means it is perfectly baked and it’s okay that it has this crack line.
Because that’s going to be on the bottom now to get the cake out of the pan we want to First give it a few tabs to make sure it’s loosened on all the sides so I’m just going to put down my towel here and I’m just going to lightly tap tap it all the way around and as I’m tapping I can see that it’s kind of separating from the sides which is a very good sign.
Now I’m going to take my cake plate turn it upside down and then Moment of Truth we’re going to flip it over ah I heard it release then very carefully lift up our pan and we have this gorgeous bunk cake I’ll go ahead and reposition it just slightly so it is centered and now I’m going to put this in my fridge so that.
It can cool completely before frosting well I put my cake into the fridge and it is now completely cooled and ready to frost so I’ve just taken my piping bag with a jumbo piping tip and then just put it inside of a cup so that I can easily fill it with frosting now to get those beautiful thick piped petals onto your cake I found it works best to start.
From the outside and then pipe towards the inside now depending on the pattern that’s on your bunk cake you can pipe according to the pattern or you can just easily space them out since my pattern is pretty subtle I’ll go ahead and just equally space them so I’m going to start by tilting away from the cake and pipe out a little bit of.
Frosting and then slowly move up the cake over the top down to the inside and then just smooth it out and then I’ll rotate the cake and I’ll go ahead and pipe about every inch all the way around the cake then once you’re done piping on all of your petals you want to take all of your left over frosting and then we’re going to spread it inside the.
Center cone area so so I’m going to pipe out the extra just right back here into my bowl and then I’ll take my spatula and just spread it down inside and then we’ll just blend it right into the beginning of each of the petals and now you have lots of options for garnishing the top of your cake you could sprinkle on some more lemon zest you could also.
Add some fresh raspberries on the side or you can also take a beautiful artificial flour and just let it rest right on top of the cake and now it truly looks like a gorgeous flour well I have a piece of cake here that I baked earlier and you can see how beautiful the slices look and take a bite with some of that cream cheese.
frosting that is so delicious that cake is just moist and fluffy and it has the perfect balance of Tangy lemon juice with natural sweetness and then getting the sweetness coming in from the cream cheese frosting is just Heavenly and I love knowing that I’m eating something with clean natural.
Ingredients that are going to leave me feeling just as good even after I eat it and I love sharing my creatively healthy recipes so that you can enjoy them too well thank you so much for hanging out with me today in my kitchen and I’ve included a link in the video description below to the full recipe and it’s on my website jenl tummy. comom and I also.
Invite you to like And subscribe to my channel and if you know someone else who you think would love this recipe please share this video with them and I cannot wait to have you hang out with me again in my kitchen
