This recipe is our first feature given by Maria! Be sure to follow her on Instagram at @take_a_bake_break for more allergen friendly dessert recipes!
Free from: peanuts and soy
Ingredients:
-2 cups all purpose flour
-1 cup almond flour
-1/2 tsp baking soda
-1 cup buttermilk
-2 tbsp lemon zest
-3 tbsp lemon juice
-2 sticks butter (or melted coconut oil)
-3/4 cup sugar
-3 eggs
Instructions:
Cream butter and sugar. Add eggs and vanilla. Add in the remaining ingredients. Pour into floured and greased bundt cake pan. Bake at 325 F for 60 minutes. Allow to cool and dust with powdered sugar.
Maria's Bio:
Hey! I’m Maria Maiotti and I am allergic to peanuts, treenuts (all except almonds), fish, shellfish, sesame, and soy. I like baking my own treats that are safe! So here’s a recipe so you can do the same, and feel free to follow my baking instagram account, @take_a_bake_break!
