Lemon Glazed Bundt Cake


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.

I can find all of my baking ingredients from Whole Foods MarketWegmans and Sprouts Farmers Market.  They have an excellent assortment.  If you’d like to see some great kitchen essentials check out the ones on my Shop Page.


2 Teaspoons of baking powder
1/4 Teaspoon of Himalayan salt
2 Teaspoons of lemon zest
1/2 Cup of vegan butter, softened
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!



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