Lemon Bundt Cake

Dessert, Snacks, Vegan

Lemon Bundt Cake is a light and delicious dessert that your family will really enjoy.  It’s topped with a bold and zesty lemony glaze.


Lemon Bundt Cake
2 2/3 Cup of unbleached cake flour (you can use all-purpose flour, Gluten Free, if you don’t have unbleached cake flour).
2 Teaspoons of baking powder
1 Teaspoon of baking soda
1/4 Teaspoon of Himalayan salt
1 1/2 Cup of vegan cane sugar of coconut sugar
1 3/4 Cup of almond milk or rice milk mixed with 2 teaspoons of vinegar. Set aside for five minutes to curdle.
1/4 Cup of lemon juice
Zest of two lemons
1 Teaspoon of pure vanilla extract
1 Cup of vegan butter (2 sticks like earth balance at room temperature.
Lemon Glaze:
1/4 Cup of lemon juice
2 Tablespoons of lemon zest
3/4 Cup of confectioners sugar or a sugar free powdered substitute of your choice.
-Cream the sugar and butter in a stand mixer or hand mixer fitted with a whisk, until light and fluffy, about 2-3 minutes.
-Mix the lemon juice, zest, vanilla extract and almond milk.
-Sift into a bowl the flour, salt, baking
soda and baking powder.
-Add the flour to the butter and sugar mixture in three batches, alternating with the almond milk mixture. Mix for 20 seconds after each addition, then scrape down the sides of the bowl to ensure its combined.
-Oil and flour a bundt cake pan. Pour the cake batter into the pan and bake in a preheated oven 350F degrees for 45 minutes or until a toothpick is inserted in the cake comes out dry. Let the cake sit for 7 to 10 minutes, then unmold. If you need help unmolding the cake, you can run a knife carefully around the edges.
-Make Glaze: Mix the lemon juice and confectioners sugar with a whisk or a spoon. Use a toothpick to poke holes in cake, then pour glaze over cake. You can even use lemon zest on top. Enjoy!

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