• Lightly grease your mini bundt pan. I like to use a little avocado oil and my fingers to make sure every crevice of the pan is well coated so the cakes release easily after baking.
• In a large mixing bowl, combine the sugar and lemon zest. Using your fingers, rub the zest into the sugar until fragrant. Let the mixture sit for about 10 minutes so the lemon oils can flavor the sugar.
• Add the lard and butter to the lemon sugar. Using a mixer, cream together until light and fluffy.
• Add the eggs.
• Beat in the eggs one at a time, mixing well after each addition.
• In a separate bowl, whisk together the gluten-free flour, baking powder, and sea salt.
• Add the dry ingredients to the batter in three additions, alternating with the milk. Mix just until combined.
• Stir in the Meyer lemon juice and mix until the batter is smooth.
• Spoon the batter into greased mini bundt pans, filling each about halfway full.

  Note: This recipe makes a little more batter than one mini bundt pan holds. I usually bake the remaining batter as cupcakes or in a small 6-inch cake pan.
• Bake at 350°F for about 20–25 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pan for about 10 minutes, then gently remove and place on a wire rack to cool completely.
• Once the cakes are completely cooled, drizzle with lemon glaze and sprinkle with fresh lemon zest if desired.

Lemon Glaze Instruction

• Sift the powdered sugar into a small bowl to remove any lumps.
• Add the lemon juice and whisk until the glaze is smooth.
• Adjust the consistency as needed. If the glaze is too thick, add a little more lemon juice. If it is too thin, add a bit more powdered sugar.
• Spoon the glaze over the cooled bundt cakes, allowing it to drip down the sides.
• Sprinkle lightly with fresh lemon zest, if desired.
• Let the glaze set before serving.