Lemon & Elderflower Bundt Cake #BundtBakers ~ Κεικ με Λεμόνι Χωρίς Γλουτένη

(Συνταγή στα Ελληνικά στο τέλος της σελίδας)

We are off to Athens today to spend Easter with family and to start looking for an apartment for our move there in the summer.

And talking about Greece...

Have you seen the movie "My Big Fat Greek Wedding"? There is a scene towards the middle, when the two families meet. The Potrokalos family had prepared a feast and were barbecuing all kinds of meats on their house's front yard, dancing and drinking, when the groom's parents arrive. The in-laws meet each other for the first time and Ian's mother presents to Maria her gift...a bundt cake. The exuberant Greek mother-in-law didn't understand what a bundt was and kept asking until a relative told her that it's a cake. She graciously accepted it and turned to leave saying "there is a hole in this cake". Then she went ahead and put a small potted plant in the hole! That's my favourite scene in the whole movie. I laugh my socks off every time I watch it. 

To tell you the truth up until I watched the movie -and looked up this bundt cake thing immediately after we left the theatre- I had no idea what it was. A cake with a hole in the middle. I remember my mother making a vanilla and cocoa marble cake like that in a special pan which had a tube and left a hole through the centre of the cake, but she didn't have a special name for it. It was just a cake, a yummy cake with a hole. 

Why am I telling you all these? Because I joined a new group of lovely bloggers who love Bundt cakes so much that they decided to gather and each month post recipes of their favourite Bundts with a common ingredient or theme. 

This month it is Tara from Noshing with the Nolands who chose the very appropriate theme - Easter.

Easter means so many different things to me. When I was young my mother, sister and I went to church almost every afternoon during the Holy Week. I cannot say we were always ecstatic about going but at the end the spirituality of the special masses performed during the Holy Week got to us and we were willing to fast until Easter Sunday without too many complaints. To be honest though, the promise that on Easter Sunday a huge feast of roasted lamb on a spit as well as cheese pies and many other sweet and savoury delicacies were waiting for us always had a pivotal role to us playing along with the fasting and church-going.

Easter is also about Spring, nature's awakening from its winter hibernation. Fortunately for us here in Southern Europe the winter has't been very harsh, and Spring came quite early. The lemon and orange trees are in full bloom and it so pleasant to be outside!

That is why I chose to make a Lemon Bundt Cake as my first bake for this group. The recipe is from one of my favourite chefs, Donna Hay. It is very easy to make, as are most of her recipes anyway, and it is lemony enough to counter the richness of the traditional Greek Easter Sunday meal. I added a few tablespoons of elderflower cordial to the lemon and sugar icing, a homage to this beautiful aromatic flower that blooms just about now. It is an old time favourite from the years I spent in England. I loved it's delicate white flower yet slightly sour nose and I think it worked perfectly with the lemon in this cake.

For more information on the #BundtBakers and how you can join in the Bundt Baking fun please scroll down below the recipe.

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Lemon and Elderflower Bundt Cake

Adapted from "Fast, Fresh, Simple" by Donna Hay

Serves 10

Ingredients for the cake

3/4 cup (180ml) coconut oil

2 eggs at room temperature

2 tablespoons lemon zest

2 tablespoons lemon juice

1 cup (280gr) Greek yoghurt

1 3/4 cup (385gr) sugar

2 cups gluten free all purpose flour , sifted

1 teaspoon baking soda

1 tablespoon baking powder

Ingredients for the Lemon - Elderflower Icing

1 cup (120gr) sugar

1/4 cup (60ml) lemon juice 

3 tablespoons Elderflower Cordial

Instructions

1. Preheat oven to 350F/180C.
2. Place the coconut oil, eggs, lemon zest, lemon juice, yoghurt and sugar in a bowl and whisk to combine them. 
3. Sift over the them the flour and stir gently until they combine and the mixture becomes smooth. 
4. Pour the mixture into a greased 9.5 in /24 cm bundt cake pan and bake for 35 minutes. Test to see if it has cooked by inserting a skewer into. If it comes out clean the cake is done. 
5. While the cake is still hot remove it from the pan and place it on a plate.
6. Make the frosting. Stir gently together the sugar, lemon juice and elderflower cordial. Spoon the frosting over the cake and allow it to set.  

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  You can see all our of lovely Bundts by following our Pinterest Group here 

We take turns hosting each month and choosing the theme/ingredient. 

If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com or click on our Bundt Bakers badge above or the on my sidebar. This is a purely administrative group.  All recipes and photographs can be found on our individual blogs or our Pinterest board.

Check out what the rest of the #BundtBakers baked this month:

• Babka with Bittersweet Chocolate Chunks from Laura at The Spiced Life
• Bunny Nest Carrot Mini Bundts from Stacy at Food Lust People Love
• Bursting-With-Berries Lemon Curd Bundt Cake from Felice at All That's Left Are Crumbs
• Carrot Tea Cake from Vonnie at My Catholic Kitchen
• Colorful Spring Bundt Cake from Varada at Varada's Kitchen
• Easter Bunny Bundt from Jane at Jane's Adventures in Dinner
• Easter Egg Cake from Margaret at Tea and Scones
• Easter Pound Cake from Lauren at Sew You Think You Can Cook
• Hot Cross Mini Bundt from Kelly at Passion Kneaded
• Lemon Coconut Bundt Cake from Kathia at Basic N Delicious
• Mini Lemon Spring Bundts from Tara at Noshing With The Nolands
• Pineapple Pale Ale Bundt Cake with Brown Sugar Glaze from Melanie at Melanie Makes
• Strawberry Lemon Bundt Cake from Lauren at From Gate to Plate
• Strawberry Poppy Seed Cake from Renee at Magnolia Days

 Happy Easter!