Double Berry Lemon Bundt Cake

Coconut flour and kefir make this Double Berry Lemon Bundt Cake super moist and delicious!

Cake:
1 3/4 cups gluten-free flour blend (or may try substituting all-purpose flour)
1/4 cup coconut flour
1 cup organic cane sugar
1 1/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 cups lowfat Kefir (i.e. Lifeway)
1/2 cup high oleic expeller pressed sunflower oil (or other vegetable oil)
3 large eggs, room temperature
1 large lemon, zested, juiced, and divided
1 teaspoon of the lemon zest
1/2 teaspoon vanilla
1 pint fresh blueberries, plus optional extra for decoration
1 pint fresh raspberries, plus optional extra for decoration

Lemon Glaze:
1 cup organic powdered cane sugar, plus optional extra for decoration
2 tablespoons lemon juice (~1/2 lemon)

View the full recipe at The Spicy RD →