Hearthy Yellow Split Pea Flour Bundt Cake with Lemon Icing Gluten Free
155 grams softened butter
240 grams sugar
1/2 teaspoon salt
4 egg yolks
2 whole eggs
32 grams Hearthy Yellow Split Pea
65 grams Hearthy potato starch
45 grams Hearthy tapioca starch
30 grams Hearthy brown rice flour
1 1/4 teaspoons baking powder
1/2 cup whole milk
1 1/2 teaspoons vanilla
zest of one lemon
1/2 cup powdered sugar
1 tablespoon whole milk (+ more if needed)
1/4 teaspoon vanilla
juice of half a lemon
Preheat oven to 350 degrees
Heavily grease two 8 inch bundt pans.
In bowl of a mixer, cream together butter, sugar and salt. Mix for 1 minute on low, scrape and mix for 1 minute on high.
Slowly add egg yolks and eggs, mixing for 1 minute.
Scrape down sides and whip for another 3 minutes.
With mixer on low-medium speed, add the milk, then add in the flour in 3 additions. Mix for 1 minutes, add the vanilla and lemon zest. Scrape sides and blend for another minute, until combined.
Pour the mixture into the bundt cakes, and bake for about 35-40 minutes, until batter is cooked through and sides lightly pull away from pan and toothpick comes out clean, going the whole length of the toothpick.
Let fully cool on wire rack. Then cover open end with a plate, and gently tap/wiggle to remove cake.
Whisk together icing ingredients, taste, and adjust lemon if needed. Drizzle on top of cake.