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Julie McCool
Hi Sandi!
I made the GF Lemon Bundt Cake for the first time today. My cake was very dense and doughy. I had to cook it at least an hour and toward the end I turned up the heat 10 degrees. I used Bob's Red Mill Super-Fine natural Almond Flour and Bob's Red Mill GF 1 to 1 Baking Flour. It does have Xanthan Gum. My oven is a convection oven. Could it be the problem? I used a stand mixer. Is the batter fragile? Could it be over worked? This was a very tasty cake and I plan to try it again. But it did not look like the texture shown in the picture. Any suggestions would be appreciated.
Sandi Gaertner
Hi Julie, I am happy to troubleshoot. You used a great flour blend and it does have xanthan gum. What liquid did you use? I rarely use a standing mixer for my gluten free baked goods because the batter overmixes very easily. The air bubbles from just barely mixing the batter will help make this fluffier. A convection oven shouldn't matter.