Bundt Cake au Citron (sans gluten)

Ce gâteau au citron sans gluten fait partie des recettes que j'ai testées en vue du Tea Cosy/Restaurant Day.

This Gluten-Free Lemon Bundt Cake was part of the recipes I tested for my Tea Cosy/Restaurant Day.

Je dois dire que celui d'Aran, du blog Cannelle et Vanille, y est pour beaucoup : ses photos me faisaient tant saliver que je me devais de l'essayer.

I have to say it owes a lot to Aran's recipe as her mouthwatering pictures were so appealing to me.  

J'ai ensuite développé ma propre version et la seconde fois que je l'ai fait -c'est-à-dire, le jour du Restaurant Day- le Bundt Cake au citron s'est révélé encore plus beau et goûteux que lors de mon premier essai.

Then I developed my own version and the second time I baked it -that is, on Restaurant Day- the Lemon Bundt Cake turned out even more tasty and good-looking than my first try. 

Vous voyez cette photo (clic) ? Elle date du Restaurant Day. Il semble que j'ai enfin maîtrisé le glaçage au citron ! Eh bien, figurez-vous que tout le monde en voulait. A tel point que je n'ai même pas pu en goûter une part !

See that picture (click)? That's from Restaurant Day. It finally seems like I mastered the icing. And well, it was like everybody wanted a piece. So much so that I didn't even have a slice!

LEMON BUNDT CAKE (GF)

140g rice flour

50g almond flour

30g organic corn starch

1/2tsp baking powder

1/4tsp salt

90g brown sugar

2 organic lemons

170g soft butter

125ml buttermilk

3 eggs

Preheat oven to 180°C. Grease tin.

In a bowl, mix together flours, starch, baking powder and salt.

In a separate bowl, mix sugar and lemon zest together. Add butter and whisk until light and creamy. Add buttermilk and eggs, one after the other. Mix until combined and smooth.

Add dry ingredients onto wet ingredients. Mix well until combined. Then pour into the tin and bake for 45-50min or until a skewer comes out dry. Let cool before you remove from the tin.

LEMON ICING

100g icing sugar

3 to 4 tsp lemon juice

Pour lemon juice little by little onto icing sugar and whisk until you get the desired texture.

Pour icing over the cake and let set before cutting.