This Lemon Glazed Bundt Cake is one of my favorites. It’s moist and rich, with a tangy lemony glaze. It’s smooth and velvety taste makes it a perfect dessert. Your family will love this cake, especially since it’s also pretty easy to make. I hope you try it.
2 Teaspoons of baking powder
1/4 Teaspoon of Himalayan salt
2 Teaspoons of lemon zest
1 1/3 Cups of organic white sugar or a sugar free substitute of your choice
2/3 Cups of nondairy unsweetened almond milk
1 1/2 Teaspoons of lemon extract
1 Teaspoon of vanilla extract
3/4 Cup of unsweetened non-dairy vanilla yogurt
1 Cup of organic powdered sugar or a powdered sugar free substitute of your choice
2 Tablespoons of lemon juice, (add more if needed to have a smooth consistency)
1 Tablespoon of lemon zest, optional
-Preheat the oven to 350F. Grease a Bundt pan.
-In a large bowl, mix the gluten free flour, baking powder, Himalayan salt and lemon zest. Mix to combine and set aside.
-In a separate medium size bowl, beat together the vegan butter and sugar until we’ll combined. Mix in the nondairy milk, extracts and nondairy yogurt.
-Add the liquid mixture to the flour mixture. Combine well. Pour the batter into the greased bundt pan. Bake for 50 – 55 minutes, until the cake is golden brown and a toothpick is inserted in the center comes out clean. Remove cake from the oven and let cool for 20 minutes. Remove cake from the Bundt pan .
-Once cake is completely cooled, prepare the lemon glaze. Mix lemon juice and lemon zest into the organic powdered sugar or powdered sugar substitute. Once it forms a pourable glaze, pour over the middle of the cake. The glaze should run down each side of the cake. Slice and enjoy!