I am making a cake today for a work afternoon tea – we have a new person joining us tomorrow. I have lemons, plenty of eggs and coconut and a cake eating audience that is sensitive to wheat and lactose. Oh, and I have a bundt tin.
So I found this recipe for a gluten free, dairy free, nut free lemon and coconut cake – and it is even cooked in a bundt tin.
I made a few slight modifications: half a teaspoon of xanthan gum (less than the recipe as I don’t know if my blend has a gum in it or not) and I used vegetable oil as I forgot to buy coconut oil. Oh, of course a generous hand with the lemon juice.
The cake is in the oven now, rising well and looking appealing. The batter certainly tasted good when I scraped the bowl.