Lemons always seem to put me in a good mood, and they dominate this cake. The tartness of the citrus in this cake pairs gorgeously with the airy texture. I recommend topping with Lemon Glaze or a simple dusting of confectioner’s sugar.
1 cup non hydrogenated shortening
1½ cups sugar
⅓ cup + 1 tablespoon lemon juice
1 tablespoon lemon zest
1 cup besan/chickpea flour
⅓ cup brown rice flour
½ cup potato starch
½ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup non dairy milk
Lightly grease a standard-size Bundt cake pan or two 8-inch round cake pans. Flour very lightly using white rice flour. Preheat oven to 350°F.
In a large bowl of a stand mixer, combine the shortening, sugar, and lemon juice and mix until smooth and fluffy. Add in the lemon zest.
In a separate bowl, whisk together the besan through the baking soda and then add the flour mixture into the sugar mixture along with the nondairy milk. Mix on low just until blended and then up the speed to high and mix for about 1 minute. The batter should be soft and fluffy.
Spread the batter evenly into your prepared Bundt cake pan and bake on the center rack for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Let cool for 1 hour and then run a knife around the outside and inside of the cake to loosen. Flip over onto a wire rack and let cool further. Top with Lemon Glaze. Store covered for up to 2 days.