·         3 2/3 cups Gluten Free Pantry’s Old Fashioned Cake and Cookies Mix

·         1 stick (1/2 cup) unsalted butter, melted

·         2 large eggs

·         2 cartons (8 oz . each) Gluten free lemon yogurt

·         2 Tbsp. Freshly grated lemon rind

 

Combine all ingredients to give a smooth batter. Pour into a well oiled bundt cake pan and bake at 325 degrees about 50-55 minutes or until cake tester or toothpick comes out clean. Let cool in pan 10 minutes then turn out onto wire rack to cool completely. Serve plain, dusted with powdered sugar, or garnished with fresh fruit.

Serves 10-12.