Recipe Type: Desserts


July 18, 2024

Einka Applesauce Cake

einkorn applesauce cake
Print Recipe
6 servings


  • 3 cups Bluebird Einkorn Flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 cups applesauce
  • 1/4 cup packed brown sugar
  • 1/2 cup pecans chopped
  • 1/4 cup butter melted


  • Preheat oven to 350F
  • Grease a 9x9 baking dish or 9" bundt pan*
  • In a large mixing bowl, mix the flour, sugar, baking soda and salt. Set aside.
  • In a separate bowl, beat the eggs and gradually stir in oil and applesauce.
  • Add wet ingredients to the dry mixture and blend until all ingredients are incorporated.
  • Pour into greased pan.
  • Melt butter and add brown sugar and pecans. Spoon over the cake batter.
  • Bake on the middle rack of the oven for 35-40 minutes, until cake is golden brown and a toothpick inserted comes out clean. Allow to cool slightly before serving.
  • *Allow an extra 5-7 minutes baking time if using the bundt pan.


May 30, 2024

Rhubarb Upside-down Cake

Rhubarb Upside Down Cake


  • 4 cups chopped rhubarb chopped into approx. 1/2 inch chunks
  • 3 cups natural cane sugar divided
  • 1 ⅓ cups + 4 tbsp Bluebird Grain Farms Emmer Flour or Pasayten Hard White Wheat Flour divided
  • 1/4 tsp fresh grated nutmeg or 1/2 tsp pre-ground nutmeg
  • 1/2 tsp ground cardamom
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup unsalted butter or coconut oil
  • 4 eggs or use ener-g egg replacer for a vegan cake
  • 1/2 tsp vanilla
  • Zest and juice from 1 lemon


  • Preheat oven to 350 degrees. In a large bowl, combine the rhubarb with 2 cups of the sugar, 4 tablespoons of the flour, nutmeg and cardamom. Stir well and let sit while you prepare the cake.
  • In a small bowl combine the remaining 1 1/3 cups flour with the baking powder, baking soda and salt, and set aside. In the bowl of an electric mixer cream the butter (or coconut oil) and 1 cup sugar for at least 3 minutes, until light and fluffy. Add the eggs, one at a time, waiting until each is well incorporated before adding the next egg. Add the vanilla and lemon zest and juice and mix briefly. Last add the dry flour mixture slowly while mixing on low speed, and mix until just combined.
  • Pour the rhubarb mixture into a 3.5 quart dutch oven, large soufflé dish, or casserole dish. Spread the cake mixture evenly over the top of the rhubarb. Bake for approximately 90 minutes, until the top is golden and a bit crusty, and the rhubarb caramel is golden and bubbly at the edges of the cake. Let cool at least until you can touch the dish with your bare hands, then run a knife around the edges of the cake to loosen, and turn it over onto a plate.


January 23, 2024

The Perfect Einkorn Chocolate Chip Cookie

Print Recipe
1 dozen


  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg plus one egg yolk
  • 1 Tablespoon vanilla extract
  • 2 cups Bluebird Einkorn Flour or substitute Bluebird Einkorn Baking Mix
  • 3/4 teaspoon baking soda omit if using Einkorn Baking Mix
  • 1 teaspoon salt omit if using Einkorn Baking Mix
  • 2 cups chocolate chips


  • Preheat oven to 350F
  • Brown your butter. Start by melting ¾ cup butter over medium heat in a saucepan. First, your butter will begin to boil. Let it cook a little longer until it foams. Once butter is foaming, remove from heat and continue to stir until foam has disappeared. Butter should be a light brown color. Let butter cool for 2-3min.
  • In a large mixing bowl, add 1 cup brown sugar and ¼ cup white sugar and butter. Mix until just combined.
  • Add egg, egg yolk, and vanilla to the sugar-butter mixture until just combined.
  • To the same bowl, add 2 cups Bluebird Grain Farms Organic Einkorn Flour, ¾ teaspoon baking soda, and salt. Mix until just combined (do not over mix).
  • Mix in 2 cups chocolate chips
  • Using an ice cream scoop, scoop and roll dough into two inch balls. Place balls on a baking sheet and refrigerate for 30min (DO NOT SKIP) This allows the whole grain flour to soak up all the good flavors. It is worth the wait.
  • Bake at 350 for 10-11min
  • When cookies are done baking, take them out of the oven and let them cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

December 1, 2023

Whole Grain Stolen

Print Recipe
2 loaves


Fruit Mixture
  • 1/4 cup dried blueberries
  • 1/2 cup dried cherries or apricots
  • 1/4 cup golden raisins
  • 1/4 cup dried currants
  • 1/4 cup almonds toasted and slivered
  • 1-2 teaspoons orange peel freshly grated
  • 1/3 cup rum brandy or orange juice will work
Sweet Bread Dough
  • 3 cups whole grain wheat flour Bluebird Sonora Flour, Hard Red Flour or Hard White Flour recommended. Be creative and use some of each.
  • 3 cups all purpose flour
  • 1 tablespoon instant yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups whole milk warmed
  • 3/4 cup butter softened
  • 1/4 cup honey
  • 4 eggs (3 for recipe plus 1 for the egg wash)
Almond Paste Filling
  • 7 ounces almond paste
  • 2 tablespoons butter melted
Rum and Butter Bath
  • 1/2 cup butter melted
  • 1/2 cup rum
  • 1 cup powdered sugar
  • wax or parchment paper


  • In a small bowl combine dried fruit, almonds and orange zest with rum. Mix together until fruit and nuts are coated in rum. Set aside.
  • In mixer with a dough hook, combine the flour, yeast, salt, spices and softened butter. Mix on slow speed for 4 minutes.
  • In a separate bowl whisk together warm milk and honey, until honey is melted.
  • Add 3 eggs, whisking in one at a time.
  • With mixer on slow speed slowly combine wet ingredients with the flour mixture.
  • Mix on a higher speed for 4 to 5 minutes until ingredients are incorporated. Dough should be supple and bind together and not cling to the side of the bowl.
  •  Add the fruit and rum mixture. Mix on slow speed for 1 minute until incorporated.
  • Put dough onto a flour dusted countertop or silicon mat and carefully fold a few times until all the nuts and fruit are incorporated. Dough may be slightly sticky.
  • Place dough in a flour-dusted large bowl and cover. Let dough rest at room temperature for 2 hours (dough can be refrigerated for 2 days until you are ready to bake the bread).
  • While dough is proofing, mix almond paste with 2 tablespoons of melted butter. Set aside.
  • Sprinkle flour onto a silicon mat. Divide dough into two halves (about 850 grams each). Carefully press each piece of dough into a flat disc. With a rolling pin gently roll the dough into a 8 x 10 inch rectangle.
  • Spread almond-butter mixture evenly on top, 1/4 inch from the edges. Fold the long side of dough toward the center, pressing down the edges into its center. Fold the remaining side over the first fold, gently pinching the edges to seal the seam. Tuck in the ends. With your hands gently roll the loaf to even out the sides of the dough.
  • Place dough, seam down, on a parchment lined baking sheet, cover with a towel and let proof in a warm area for 45 minutes, careful not to overproof.
  • While dough is proofing, heat oven to 350 degrees.
  • Just before baking, wash tops of the bread with the remaining egg.
  • Cover the top of the dough with foil to prevent browning and bake for 30 to 35 minutes or until done. Cool on wire rack.
  • Mix melted butter and rum in a shallow pan. Roll the baked bread in the bath of rum and butter, coating thoroughly. Don’t be shy. When finished sift powdered sugar over the top of the bread.
  • Wrap bread individually in at least two layers of wax or parchment paper to keep it fresh.
  • Tie loaf with a bow and gift.

July 3, 2023

Fourth of July Cherry Pie

Print Recipe
1 pie
Copyright: Bluebird Grain Farms 


Cherry Pie Filling:
  • 4 cups fresh pitted pie cherries
  • 1 cup of sugar
  • 1/2 tsp pure almond extract
  • 3 tbsp quick-cooking tapioca
  • Pinch of sea salt
  • 3 Cups Bluebird Pasayten Hard White Flour OR Bluebird Einkorn Flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1 cup chilled butter cubed (2 sticks)
  • 5 tbsp cold water
  • 1 tbsp white vinegar
  • egg whites from 1 egg for brushing


  • Preheat oven to 375 degrees.
  • Combine pitted pie cherries, sugar, almond extract, salt, and tapioca and set aside while you prepare the crust.
By hand:
  • Combine the flour, salt, and sugar in a large bowl. Work the butter into the flour with a knife, or pastry cutter, or fingers until the mixture resembles a coarse meal. Sprinkle the ice water and vinegar onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat this step two more times until all the water is incorporated into the dough.
In a food processor:
  • Blend flour, salt, and sugar together. Add butter by pulsing cube by cube. When butter is incorporated slowly pulse in cold water and vinegar until the dough begins to bind. Do not over mix! Take the dough out of the processor and follow the steps above to roll the dough.
To roll the dough:
  • Divide dough into two equal parts. On wax paper (or silicon mat) with a lightly floured surface gently flatten the ball of dough with a rolling pin. Place another piece of wax paper on top of the flattened dough. Starting from the center, roll the dough into a circle- slightly larger than the size of your pan. Peel the top layer of wax paper off the dough and flip the dough into an oiled pan.
  • Spoon filling into the bottom crust.
  • Repeat the same process for the top crust layer. Place the top layer of crust on top or prepare a lattice. Use a knife or kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together with your forefinger and thumb.
  • Brush the top with egg whites.
  • Bake for 50-60 minutes until the crust is golden brown. Cool before serving. Serve with vanilla ice cream.

August 27, 2022

Blueberry Fig Bars

Print Recipe
The tangy tartness of the figs and lemon, coupled with the sweetness of the fresh blueberries and Sonora flour makes this recipe a hit for every palate! Soft and chewy, but with a little pop of texture from the fig seeds makes the consistency top notch. I mixed and mashed everything by hand, and it still came together very quickly. Enjoy!


  • 1 cup dried figs roughly chopped
  • 1/2 cup water
  • 1 cup fresh blueberries
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
Pastry Ingredients:
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter room temperature
  • 1 teaspoon lemon zest about 1/2 of a medium lemon
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups Sonora Flour
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon baking powder


  • Preheat the oven to 350
  • Place chopped figs and water in a small saucepan over medium high heat. Simmer for 8-10 minutes, or until the water is almost evaporated.
  • Add the rest of the filling ingredients to the pot. Simmer for 10 -12 minutes, until the mixture is slightly thick.
  • Place in a food processor, and process until smooth. Set aside to cool completely.
  • For the pastry, place granulated sugar, brown sugar, butter, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until smooth. Add egg and vanilla extract, mixing until smooth. Scrape down the bowl, and add Sonora Flour, salt, and baking powder, mixing until just combined.
  • Press the pastry into a 4 x 6 rectangle and wrap with plastic wrap. Refrigerate for at least 30 minutes.
  • Remove the dough from the refrigerator and divide in half. Roll each piece between two floured pieces of parchment paper until a 12 x 9 rectangle is formed. Divide the dough along the long side into 3 equal pieces. 
  • Place the blueberry fig mixture into a piping bag, or a ziplock bag with the corner cut off. Pipe a 1 inch section of filling in the center of each strip of dough, and fold over until the seam side is down. Trim 1/4 inch off the ends, and cut each strip into 6 equal pieces, about 2 inches each.
  • Bake for 10 -12 minutes, until lightly browned. Store in an airtight container up to three days.
  • Note: the dough and blueberry mixture can be made ahead and frozen up to one month. Place the blueberry mixture in an airtight container in the freezer. For the pastry, wrap in plastic wrap and place in a large ziptop bag in the freezer. Remove from the freezer the day before and allow to thaw in the fridge. Take out of the fridge 30 minutes before baking.


December 20, 2020

Einkorn Bourbon Nut Tart


Einkorn Crust
  • 1 1/4 cup Bluebird’s Einkorn Flour
  • 2 tbsp of granulated sugar
  • 1/4 tsp salt
  • ½ cup 1 stick chilled butter, cut into small pieces
  • 3-4 tbsp ice water
Nut Filling
  • 1 cup hazelnuts (halved)
  • 1 cup whole almonds
  • 1 cup whole pecans
  • 1 cup whole peanuts or cashews
  • 1/2 cup whole pumpkin seeds
  • 4 tbsp of butter
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar (packed)
  • 1/4 tsp salt
  • 2 tbsp water
  • 1/3 cup heavy cream
  • 1/3 cup barley malt syrup (such as Eden brand)
  • 2 tbsp bourbon
  • flaked Sea salt (to taste)


  • Heat oven to 375. Prepare the crust.
By hand: 
  • Combine the flour, salt, and sugar in a large bowl. Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles a coarse meal. Sprinkle the ice water onto the crumbly dough and, with your hands, punch the dough from the sides to the middle of the bowl to form a ball.
  • Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together. Gather the dough into a ball, and let the dough rest for 5 minutes.
Food processor:
  • Cut the butter into 1-inch pieces and place them in the bowl of the food processor. Add the flour, salt, and sugar. Process until all of the ingredients are incorporated. With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough to see if it is moist enough to hold together. As soon as the dough begins to “ball up” remove it from the processor, gather dough into a ball and let it rest for approximately 5 minutes before rolling out.
  • While dough rests grease the tart pan and cut a round piece of parchment paper with a 10 ” circumference. Set aside.
  • Carefully roll dough out on a silicon mat or wax paper to a 12 inch circumference. Flip dough onto the greased tart pan. Pinch edges firmly with your fingers. Remove excess dough. Place parchment paper on top of dough with pie weights or dry beans to keep crust from puffing up.
  • Bake in the oven for 25 minutes or until crust is golden brown. Let cool and remove parchment paper and pie weights.
Prepare tart filling
  • Turn oven to 350 degrees.
  • Combine the nuts. in a small bowl and set aside.
  • In a large, heavy saucepan melt the butter. Add sugars, salt, water and barley syrup. Heat over medium heat until sugars dissolve, stirring consistently. As mixture begins to boil, reduce the heat to medium and cook, stirring for 5 minutes.
  • When mixture thickens, and slow thick bubbles develop, remove from heat. Whisk in the cream and bourbon. Mixture will sputter and pop. Gently stir in nuts, mix together until the nuts are fully covered with the sauce. Gently pour mixture into the prepared tart pan. With rubber spatula spread mixture evenly onto the crust.
  • Bake for 15 minutes. Remove from oven and sprinkle the top with flaked sea salt. Allow tart to fully cool before serving.


October 26, 2020

Cranberry Walnut Einkorn Energy Bars

Print Recipe
12 bars
Need a whole grain, homemade, grab-and-go breakfast? These chewy bars have plenty of protein thanks to Greek yogurt, walnuts, and fiber from the whole grain einkorn flour to keep you full and satisfied all morning long.


  • 1/2 cup Greek yogurt plain or vanilla
  • 1/3 cup brown sugar packed
  • 1/3 cup applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 orange zested
  • 1 1/2 cup old fashioned oats
  • 1/2 cup + 2 tablespoons Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
  • 1 1/2 teaspons pumpkin pie spice
  • 1/2 teaspoon baking soda omit if using Bluebird’s Einkorn Baking Mix
  • 1/2 teaspoon salt
  • 3/4 cup walnuts or pecans chopped
  • 3/4 cup dried cranberries
  • 1/2 cup toasted coconut chips such as Dang brand


  • Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment or foil and spray with cooking spray. Set aside.
  • In a small bowl, whisk together yogurt, brown sugar, applesauce, egg, vanilla, and orange zest.
  • In a large bowl, whisk together oats, Bluebird Einkorn Flour or Einkorn Baking Mix, pie spice, baking soda, and salt. Use a rubber spatula to stir yogurt mixture into oat mixture until no traces of flour are visible, don’t over stir. Add walnuts, cranberries, and coconut and stir just to combine.
  • Pour batter into the prepared pan and bake until top is just set and edges are golden brown, 25 minutes.
  • Place on a cooling rack and let cool completely. Cut into rectangles and serve. Store remaining bars in an airtight container at room temperature for up to 5 days. 
  • For presentation sprinkle baked bars with coconut chips, chopped walnuts, and zest.


September 25, 2020

Raspberry-Thyme Einkorn Muffins

Print Recipe
12 muffins


  • 2 1/2 cups Bluebird Einkorn Flour or Einkorn Baking Mix
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoon baking powder omit if using einkorn baking mix
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt omit if using salted butter
  • 1 1/4 cup frozen raspberries
  • 2 teaspoons flour for tossing raspberries
  • 1 1/2 cup buttermilk
  • 6 tablespoons butter melted (can use salted, but omit salt in recipe)
  • 1 tablespoon fresh thme leaves picked & briefly chopped
  • 3/4 teaspoon vanilla
  • 1/2 lemon zested
  • Coarse sugar for topping


  • Preheat oven to 400 degrees.
  • Grease a 12-cup muffin tin with canola spray.
  • In a small saucepan melt butter until it foams, remove from heat and add thyme leaves, and set aside to cool slightly.
  • Sift together the baking powder, flour, cinnamon, allspice & stir in both sugars.
  • In a separate bowl, toss frozen raspberries with 2 teaspoons of flour to coat. Set aside.
  • Combine vanilla, lemon zest, & buttermilk. Pour buttermilk mixture into the dry mix, add melted butter and thyme, and stir gently with a rubber spatula.
  • Gently fold in frozen raspberries until raspberries are fully incorporated into the batter.
  • Heap batter into prepared pan and sprinkle tops with coarse sugar. Bake in a preheated oven for 25-30 minutes until muffins are nicely colored.
  • Leave in the pan to cool for 5-10 minutes and depan onto a wire rack. The muffins will keep in an airtight container for 2-3 days at room temperature or longer in the refrigerator.


November 26, 2018

Maple & Pear Gingerbread Spice Cake

Print Recipe
8 people
This moist spice cake is a white gingerbread, made with sugar and maple syrup rather than molasses.  The pear compliments the sweet nutty flavor of Einkorn, is easy to make and dresses up nicely for a special holiday meal.


  • 3 large pears peeled, cored and chopped
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger freshly grated
  • 2 1/2 cups Bluebird Einkorn Flour
  • 3/4 cup sugar
  • 1 1/4 teaspoons cinnamon
  • 1 1/2 teaspoons baking soda
  • 3/4 cup cold butter cut into about 10 pieces
  • 2 eggs
  • 1/3 cup buttermilk or yogurt
  • 1/2 cup maple syrup
  • powdered sugar, toasted nuts, whipped cream or creme fraiche for optional toppings


For the Pears
  • In a small saucepan, combine pears, brown sugar, vanilla, and lemon juice.
  • Cook over medium heat for 15 minutes, stirring occasionally.
  • Mash and let cool for 15 minutes. 
  • Add grated ginger and stir to combine.
Cake batter
  •  Preheat oven to 350 degrees. Oil a bundt cake pan, 9×13 Pyrex, or 9″ round or springform pan.
  • In a large bowl, combine the Bluebird Einkorn Flour, sugar, cinnamon and baking soda and stir to combine.
  • Cut in the butter with a pastry cutter or your fingers.
  • In a separate bowl, beat the eggs.
  • Add the buttermilk or yogurt, maple syrup, and cooked pears and mix well.
  • Add the wet ingredients to the flour mixture and stir just to combine.
  • Pour batter into the oiled pan.
  • Bake at 350 degrees for 50 minutes, or until a tester inserted into the middle of the cake comes out clean.
  • If using a bundt or springform pan, cool in the pan for 15 minutes, then turn out onto a rack to cool completely. 
  • If baked in a pyrex or other pan, place pan on a rack to cool completely.
  •  If desired, pour a bit of powdered sugar into a fine mesh sieve, hold over the cake and tap the sieve to dust the top with as much powdered sugar as you like.
  • Serve as is, or with toasted nuts and freshly whipped cream or crème fraiche.


June 29, 2018

Strawberries and Einkorn Sourdough Biscuits

Print Recipe
8 biscuits
This is THE ultimate early summer dessert. Sourdough biscuits make the perfect foil for ripe strawberries from your garden or local farmers’ market.


Strawberry mixture:
  • 1 quart strawberries sliced
  • 2 tablespoons fine/caster sugar
  • ½ teaspoon vanilla
  • Pinch salt
Sourdough biscuits:
  • 2 ¾ cups Einkorn Flour or Einkorn Baking Mix
  • 1 tablespoon baking powder omit if using Einkorn Baking Mix
  • 1 teaspoon salt
  • ½ teaspoon baking soda omit if using Einkorn Baking Mix
  • 6 tablespoons butter softened
  • 1 cup sourdough starter
  • ¼ cup honey
  • ¼ cup buttermilk
Whipped cream
  • 1 cup heavy cream
  • ¼ cup fine/caster sugar
  • Dash vanilla


  • Thinly slice strawberries. Add the berries, sugar, vanilla, and salt to a bowl and carefully stir them. Cover and set them aside while you make the biscuits.
Sourdough biscuits
  • Whisk the flour, baking powder, baking soda, and salt together in a bowl. Work in the butter with your fingertips until it’s fully incorporated and crumbly.
  • In a separate bowl, whisk the sourdough starter, honey, and buttermilk together. Add the starter mix together into the flour/butter mix and stir it gently until it just comes together in a dough. Additional flour may be necessary.
  • Turn the dough out onto the counter and knead it about 20 times until it all comes together. Pat the dough, flattening it until it’s about an inch high. Cover a baking sheet with parchment paper. Using a biscuit cutter (or a cup with a greased rim), cut the dough into circular biscuits, transfer them to the baking sheet, being careful not to pinch the sides.
  • Set the baking sheet aside and allow them to rise and sour for about 2 hours.
  • Preheat the oven to 450 degrees.
  • Bake the biscuits for 8 minutes until fully baked. Remove from the baking sheet and allow biscuits to cool. Gently slice biscuit in half.
Whipped cream:
  • Add the cream, sugar, and vanilla to a bowl and whip it with a whisk until it forms stiff peaks (or use an electric hand or stand mixer).
  • For an individual serving, place the bottom of the biscuit in a shallow bowl, top with whip cream, and then add the top of the biscuit. Pour 1/2 cup to 3/4 of strawberry mixture on top of the biscuit. Top with more whip cream. Listen to the “yuuuums”!


April 27, 2018

The Silver Palate's Glazed Lemon Cake With Bluebird's Einkorn Flour

Print Recipe
Recipe adapted from The Silver Palate


Cake Ingredients:
  • 1 cup 2 sticks butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 cups Bluebird Grain Farms Einkorn Flour  (our Pasayten Hard White Flour also works well if you prefer a denser cake)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 tightly packed tbsp grated lemon zest
  • 2 tbsp fresh lemon juice
Lemon Icing:
  • 1 pound powdered sugar (3 or 4 cups)
  • 1/2 cup 1 stick butter, softened
  • 3 tightly packed tbsp grated lemon zest
  • 1/2 cup fresh lemon juice


Cake Instructions:
  • Preheat oven to 325 Fahrenheit. Grease a 10-inch tube pan (or bundt pan).
  • Cream butter and sugar until light and fluffy. Beat in eggs, blending well after.
  • Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternating with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
  • Pour batter into prepared pan. Set on the middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from the sides of the pan and a tester inserted in the middle comes out clean.
  • Cool cake in pan, set on rack for 10 minutes. Remove from pan and ice with Lemon Icing (below) while cake is still warm.
Icing Instructions:
  • Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on cake.