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The sweetness of the lemon makes for a wonderful gluten-free bundt cake to impress for any occasion.


2 cups ARROWHEAD MILLS Gluten Free all-purpose flour

1 3/4 Cups ARROWHEAD MILLS Gluten Free white rice flour

1 tablespoon poppy seeds

2 teaspoons baking powder

1 teaspoon salt

3 sticks butter, softened

3 cups sugar

7 large eggs

1 cup sour cream

1 freshly grated lemon zest



1.Preheat oven to 350 degrees.

2.Thoroughly grease a 12-cup Bundt cake pan.

3.In large bowl, combine all-purpose flour, rice flour, poppy seeds, baking powder, and salt; set aside.

4.In large bowl, with mixer at medium speed, beat butter and sugar together until very light and fluffy. Beat in eggs, one at a time; stir in sour cream and grated lemon rind.

5.Gradually stir in flour mixture, about 1 cup at a time, until thoroughly combined.

6.Spoon batter into prepared Bundt pan; bake on middle shelf of preheated oven for about 55 to 65 minutes, or until toothpick inserted comes out clean.

6.Remove from oven and allow cooling in pan for about 15 minutes. Remove cake from pan and set on wire rack to cool completely.


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