After vacation, it’s always hard to readjust and get back to normalcy, but I’m trying. I’m also trying to prepare my home for Autumnal decor by deep cleaning the house all week. There’s a Town Wide Tag Sale in town coming up, and we’ve been trying to gather some items for sale and cleaning, all while helping our son prepare for going back to college this semester. I am excited about decorating for Fall and changing things up. It’s always a bit of renewal and a feeling of positive change when we decorate for the next season or holiday. It’s usually in the last few days of August that I start to get anxious to decorate for Fall and thinking about Fall movies, new books to read, deep cleaning, and waiting for the leaves to change. I am always caught between feeling sad for the loss of summer and feeling elated for Fall.
This year, I’m changing up and renewing a lot of my Fall decor and keeping a few older decor items. I’ll even be redecorating some of my old decor! I’m looking forward to crafting a bit again and coming up with new Fall recipes. Stay tuned for these posts in the Fall!!
Summer is still in my heart though and I’m stretching out as much as I can (even though I’ll be decorating for Fall soon…). I’m harvesting so many tomatoes and some zucchini, yellow squash, tons of herbs, blackberries, cubanelle peppers, yellow and green beans, and kale. I do have a good amount of spaghetti squash growing too and I’m thinking of recipes to make as I’m typing this.
Today, I realized I didn’t make a lot of lemony desserts and I felt I had to make something lemony before the summer is over! I really love lemon – based desserts and other yummies in the warmer seasons. Here’s a lemon bundt cake recipe.
Lemon Bundt Cake
3/4 cup almond flour
1 1/2 cups gluten free all-purpose flour
1/2 cup coconut flour
1 1/2 tsps baking powder
1 1/4 cups stevia
1/4 tsp salt
1 tsp vanilla
1 3/4 cups almond milk
2 Tbsps coconut oil, melted and cool
1 tsp lemon zest
3 Tbsps lemon juice, from 1 lemon
Swerve confectioner sugar substitute
remaining 2 Tbsps lemon zest from same lemon
- Preheat oven to 350 degreees F.
- Grease a bundt cake pan with a coconut oil spray.
- In a large bowl, whisk all of the dry ingredients together and set aside.
- In a medium bowl, whisk together all of the wet ingredients and lemon zest.
- Pour slowly the wet ingredients into the dry and whisk until just blended, then with a spatula, make sure everything is mixed in well together.
- With a rubber spatula, pour mixture into a bundt cake pan. Bake for 45 minutes.
- When you have tested doneness with a toothpick, and the toothpick comes out clean, place cake while still in pan on a cooling rack for about 10 minutes to cool, then turn out onto cooling rack outside of pan until completely cooled. When cooled, sprinkle the Swerve confectioner sugar substitute on top and the remaining lemon zest.
As you can see, it’s now Friday and I’m just now getting around to posting this! This week has been hectic to say the least! Trying to get back to my norm after vacation as I’ve mentioned above, plus talking to stores to sell my new cookbook (which is very exciting!) and planning on where to start on my next journey, which I will get into later in the Fall as well as considering writing a second cookbook (but I’m just in the idea stage right now), and planning recipes for Fall as well as Fall cleaning and adjusting to my son returning to college, as mentioned earlier (sorry to be redundant). I’ve got some exciting plans for Autumn and my future!!
On a different note: I wanted to discuss my mishap with the above recipe, as I feel it is really important to share the flops as well as the achievements! I typed out this recipe here as I was making it, which I do often and knowing my brain is a bit scattered this week, I made a huge boo boo!! I baked the cake and discovered it was flat and dense when finished. As I sat for a moment, I went over the recipe and discovered I forgot to add the baking powder!! This is a must with cakes!! Gah!! It was an important lesson to me to pay attention to the details, as baking is a science and you cannot forget that most important ingredient! It had occured to me that I hadn’t made too many lemony desserts this season and I usually do at this time of year and wanted to make something with lemon before Fall baking took over ,and I just rushed it! My husband and son liked it and said it tasted like a scone, hmmm… It didn’t meet my standards. I like cakes to be fluffy and light. Well, won’t make that mistake again, I hope. Remember everyone: Don’t forget the baking powder! Also, don’t mix too much. That can make cakes dense too! Anybody else make these mistakes sometimes in all of the craziness of our lives?
Well, there’s my flop. 😂 Don’t feel bad if you ever make a mishap like me, it happens to all of us at times, and it’s all part of the baking journey. You can always start again! Sometimes… mistakes can turn into lovely possibilities!! 😀❤️
Wishing everyone a safe and fun holiday weekend!! I will not post until Tuesday this coming week as to enjoy the holiday weekend with my family. See you then!
Plant Based Living for the Gluten Free Cook
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2 Comments Add yours
Summer is great, but fall is my favorite! I’m excited to see the season change too! Brisk autumn hikes are my Favorite!!
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Yes. Those are nice! 🤗🌞
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