Gluten Free Lemon Bundt Cake

subheading: For the Gluten Free Lemon Bundt Cake:

subheading: (dry mix):

2 cups (268g) high quality gluten-free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)

½ cup (50g) finely ground almond flour *see note for replacement

¼ cup (25g) cornstarch

2 teaspoon (6g) baking powder

1 teaspoon (4g) salt

subheading: (wet mix):

2 sticks (226g) unsalted butter room temperature

2 cups (375g) granulated sugar

4 large eggs room temperature

½ cup (134g) gluten-free sourdough discard

¼ cup (53g) milk

¼ cup (50g) sour cream

1 teaspoon (4g) pure vanilla extract

zest of 2 large lemons (about 2 tbsp)

(50g) freshly-squeezed lemon juice (about 1 ½ lemons)

subheading: For the Lemon Glaze:

1 cup powdered sugar sifted

2 tablespoon freshly-squeezed lemon juice

Directions at wondersofcooking.com

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