Oral Allergy Syndrome Friendly Lemon Bundt Cake

Total time1 hr 45 min

Prep time20 min

Cook time55 min

Oral Allergy Syndrome Friendly Lemon Bundt Cake

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Ingredients

12 servings

For the cake

3 cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
½ cup unsalted butter, softened
½ cup unsweetened applesauce
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked applesauce in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid applesauce, tap it and change its rating to Red.
1 cup sour cream
⅓ cup fresh lemon juice (from about 2–3 lemons)
2 tbsp lemon zest (from about 2–3 lemons)
1 tsp vanilla extract
1 tbsp white wine vinegar

For the glaze

1 ½ cups powdered sugar, sifted
3–4 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with softened butter or nonstick spray, then dust with flour, tapping out any excess. Set aside.
2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

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