I really love bread. There, I said it. I think the hardest diet for me would be to cut out carbohydrates, since, let’s be honest — they are the best. Bread, cake, crackers, even fruit, all have carbs. But in an effort to be slightly healthier (and I have been reading a lot about the rise of gluten allergies and intolerance in recent years), A. and I have been trying to cut back a little on our gluten intake. This cake (another one found on Pinterest! I guess I’m kind of obsessed) was an effort to make one of my favorite desserts (lemon bundt cake) a little bit better for you. It’s not exactly low in fat, but there’s no gluten, so it’s a nice one if you have friends who are gluten intolerant. 
To be honest, I had kind of a hard time with this recipe — perhaps because I am still learning the ins and outs of baking without regular flour. But I thought I would post it anyways to see if any of you have some different ideas on how to make it better — or if you have had more luck with certain kinds of gluten-free flours. I think if I make it again, I would use almond flour rather than ground almonds, cut back on the cornmeal, and maybe use some marzipan to make it just a tad sweeter. I think I would also cut back on the lemon zest and use it only in the cake itself, rather than the glaze and the syrup — for me it just made the glaze a little too bitter. Let me know if you make it and how it turns out!
