Williams Sonoma Gluten-Free Meyer Lemon Bundt Cake Mix
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The bright flavors of citrus shine in our premium mix—the simple secret to baking a moist, tender cake that tastes as wonderful as it looks. We start with a custom blend of gluten-free flours, highlighting the tangy taste of real Meyer lemon with the creamy sweetness of pure vanilla. Decorating your home-baked cake couldn't be easier—a sprinkling of confectioners' sugar or a simple glaze is all you need.
- 1 lb. 12 oz. (makes one 8" x 4" loaf.)
- Gluten-free, but made in a facility that handles wheat.
- Made in USA.
- Cake Mix: Sugar, gluten free flour (cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum), sugar, natural Meyer lemon flavor, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), citric acid, natural vanilla flavor, salt, natural lemon flavor, freeze dried lemon.
- Contains milk. This product is prepared and packaged using machines that may come in contact with wheat/gluten, milk or milk products, eggs, soy, sesame, peanuts, tree nuts.
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- Gluten Free Meyer Lemon Bundt Cake Recipe
- Cornstarch for dusting
- 1 Package Bundt cake mix
- 16 Tbs. (2 sticks) unsalted butter, at room temperature
- 4 Eggs
- 1 Cup milk
Position a rack in the lower third of an oven and preheat to 325°F. Lightly grease a 10-cup Bundt pan with butter or nonstick cooking spray and dust with cornstarch. Tap out any excess cornstarch and place the pan on a baking sheet.
In the bowl of an electric mixer fitted with the flat beater, combine the cake mix and butter and beat on medium speed until combined. Add the eggs and milk and mix on medium-high speed until thoroughly blended. Scrape down the sides of the bowl, then beat on medium speed for 30 seconds more.
Pour the batter into the prepared pan and spread evenly. Transfer the pan, still on the baking sheet, to the oven and bake until a toothpick inserted into the center of the cake comes out clean, 55–60 minutes. Transfer the pan to a wire rack and let cool in the pan for 15 minutes. Invert the pan onto the rack and lift the pan off of the cake. Let the cake cool completely before serving.
Williams-Sonoma Test Kitchen
Rated 1 out of 5 by June from Awful I followed the recipe exactly. Tasted gummy, chewy and pasty. Just awful. Not sure what the other reviewers did differently but I’d love to know. Too bad since I had high hopes. I had tried the Cup 4 Cup gluten free flour, making many layer cakes with it, and loved it so I was hoping this would make a tasty cake too. Very disappointed.Date published: 2019-02-03Rated 5 out of 5 by Angy from So good! I'm allergic to wheat and most gluten-free box products have a horrible aftertaste or just are mediocre, this is was so good! I made a simple glaze of power sugar and lemon on top and you'd never guess it was from a box. Awesome!Date published: 2019-01-14Rated 5 out of 5 by Emilia from Yum Bought the gluten-free version, because the other was not available. Will stick to this version from now onDate published: 2017-05-15