Strawberry Lemon Sour Cream Bundt Cake

Mini Strawberry Lemon Sour Cream Bundt Cake made with Gluten Free Flour…

Strawberry Lemon Sour Cream Bundt Cake


  • 2/3 cup gluten free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1/3 cup sugar
  • 1/8 cup cooking oil
  • 1/3 cup sour cream
  • 1/2 teaspoon lemon extract
  • 1 cup ripe strawberries, cut up


  • In a medium mixing bowl beat eggs with a fork, then add the sour cream, sugar, and lemon extract, mix completely together.
  • Add flour, baking powder and baking soda, blend all ingredients together.
  • Fold in the cut up strawberries.
  • Pour batter into a sprayed mini bundt pan (about 6 inches).
  • Bake in a pre heated 350° oven for about 25-30 minutes.
  • Cool cake and drizzle with powdered sugar glaze or sprinkle with powdered sugar.

*Make sure to choose gluten free ingredients to make it gluten free!