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Lemon Bundt Cake

Linda Etherton
  • minutes
  • Serves

INGREDIENTS

1

Lemon (~1/4 cup), juice of

1

Lemon (~2 teaspoons), zest from

1

Almond milk

2

Eggs

1 1/2 tbsp

Lemon juice

3/4 tsp

Baking powder

1 1/4 tsp

Baking soda

2 tsp

Lemon extract

3/4 cup

Millet flour

3/4 cup

Potato starch

1 cup

Powdered sugar

1/2 tsp

Salt

1 1/4 cups

Sugar

1/2 cup

Tapioca starch

1 tsp

Xanthan gum

1/3 cup

Vegetable oil