Strawberry Lemon Sour Cream Bundt Cake
Mini Strawberry Lemon Sour Cream Bundt Cake made with Gluten Free Flour…
Strawberry Lemon Sour Cream Bundt Cake
Ingredients
- 2/3 cup gluten free flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking powder
- 2 eggs
- 1/3 cup sugar
- 1/8 cup cooking oil
- 1/3 cup sour cream
- 1/2 teaspoon lemon extract
- 1 cup ripe strawberries, cut up
Directions
- In a medium mixing bowl beat eggs with a fork, then add the sour cream, sugar, and lemon extract, mix completely together.
- Add flour, baking powder and baking soda, blend all ingredients together.
- Fold in the cut up strawberries.
- Pour batter into a sprayed mini bundt pan (about 6 inches).
- Bake in a pre heated 350° oven for about 25-30 minutes.
- Cool cake and drizzle with powdered sugar glaze or sprinkle with powdered sugar.
*Make sure to choose gluten free ingredients to make it gluten free!
