2cups Gluten-free flour cup to cup or measure to measure
1stickUnsalted butter at room temperature
1tbspFresh lemon juice
For the Glaze:
Empty the cherry pie filling into a strainer and rinse off syrup.
Preheat the oven to 350ºF.
In a large bowl, combine the flour, baking powder, baking soda and salt.
In a smaller bowl, beat together the butter,sugar, eggs and vanilla until creamy
Add in the sour cream and lemon zest and beat until combined. Gradually add in the flour mixture and blend well.
Pour the batter into the bundt pan and spoon the cherries overthe top. Using a spoon or butter knife, swirl the cherries slightly into thebatter.
Bake in the preheated oven for approximately 50 minutes or untila cake tester comes out clean.
Allow the cake to coolthoroughly before turning it out of the pan.
While the cake is cooling, make the glaze by adding the milk andmelted butter to a bowl. Whisk in the confectioner’s sugar until it’s fullyincorporated and stir in the lemon juice and salt. When the cake has beenremoved from the pan, drizzle on the glaze.