Photo courtesy of Maile Crewdson

For a fresh and zesty springtime treat, try this local fruit infused cake! It makes a joyful centerpiece at Easter and can be dressed up with homegrown herbs and edible flowers or more fruit! This gluten-free cake is delicious as-is and can be elevated with optional syrup soak and/or lemon cream cheese frostingI like to use Meyer lemons straight off our tree but any fresh lemons will work. It’s a beginner-friendly recipe to make alongside your kids, and it’s allergy-friendly. Win-win!

Ingredients

For the Bundt Cake
3 cups Gluten-Free All-Purpose Flour (Kids can scoop this straight of the bag with their measuring cup)
1 TBSP baking powder (gluten-free)
2 TBSP fresh lemon zest
1/2 tsp salt
1 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
5 tbsp lemon juice
4 large eggs
1 cup whole plain yogurt, room temperature
1 tsp each, lemon extract and vanilla extract (optional; its inclusion will elevate the flavor)

For the Stovetop Simple Syrup
1/4 cup sugar
1/4 cup water
1 tsp lemon extract (optional)

For the Lemon Cream Cheese Frosting (Optional):
Half a block of standard cream cheese (4 oz.), room temperature
4 tbsp butter, room temperature
1 1/4 cup powdered sugar
1 tbsp lemon zest
2 to 3 tbsp lemon juice, depending on taste and frosting consistency you desire

Directions

For the Bundt Cake

  1. Preheat oven to 350 degrees F.
  2. Generously grease a 10-12 cup bundt pan in every crevice with either nonstick spray or butter and a little dusting of flour.
  3. Whisk together the gluten-free flour, baking powder, fresh lemon zest, and salt. Set aside.
  4. In a separate larger bowl, cream butter, and sugar for about 3 minutes at medium speed with an electric mixer or vigorously by hand.
  5. Pour in lemon juice, then eggs (one egg at a time), mixing well between each egg. Once all eggs are combined, add in the yogurt and extracts and stir well.
  6. Slowly fold in your dry ingredients in that separate bowl you set aside. Stir until combined.
  7. Pour the batter into the bundt pan filling about 2/3 full.
  8. Bake for about 45 minutes at 350 degrees F, checking for doneness at the 35 to 40-minute mark, then every 5 minutes after.
  9. When a toothpick inserted toward the center of your cake comes out clean, the cake is done. Once baked, allow the bundt pan to cool for about 15 minutes.
  10. Place a large inverted plate or cake stand on the bundt pan and flip the bundt pan and plate together. It should easily be released.

For the Stovetop Simple Syrup

  1. In a small saucepan, combine 1/4 cup water with 1/4 cup granulated sugar.
  2. Over medium high heat, bring your saucepan to a gentle boil.
  3. Once the liquid is boiling, turn the heat to medium and gently stir the liquid for about a minute to dissolve the sugar in the water.
  4. Remove your saucepan to cool. 
  5. Pour in 1 tsp of lemon or vanilla extract, if using.

For the Lemon Cream Cheese Frosting

  1. Beat together the cream cheese and butter for about 2 minutes.
  2. Slowly add in your powdered sugar, lemon zest and lemon juice, beatingto combine.

Assembling the Bundt Cake

  1. Once cake is cooled, pour simple syrup along the top of your cake. Use as much or as little as you like. This will help keep your cake moist and flavorful.
  2. Next, top with the lemon cream cheese frosting (if using) and decorate with more fresh lemons, garden herbs or edible flowers.

Maile Crewdson is a Maui mom of three keiki with severe food allergies. She’s been married to her sweetheart for nearly 15 years who she met at the Maui County Fair. A former teacher, Maile loves raising up the next generation. You may have seen her on Food Network’s “Great Chocolate Showdown” where she won big. A big surprise for her kids was Maile being invited back for the next season of the same show where she was a surprise guest on the Finale!