Lemon Bundt Cake

This moist and rich bundt cake has a delicate lemon flavor with a tangy lemon glaze. If you don't have all that much time, this cake is still delicious with a generous amount of powdered sugar sprinkled on top. Serve cooled or warm for melt-y icing. Yum!

LEMON BUNDT CAKE [VEGAN]

INGREDIENTS

FOR THE CAKE:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons lemon zest
• 1/2 cup vegan butter, softened
• 1 1/3 cups sugar
• 2/3 cup non-dairy milk, unsweetened
• 1 1/2 teaspoons lemon extract
• 1 teaspoon vanilla extract
• 3/4 cup non-dairy yogurt, unsweetened

FOR THE GLAZE:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

PREPARATION

1. Preheat oven to 350°F. Grease a bundt pan.
2. In a large bowl, combine flour, baking powder, salt, and lemon zest. Stir until combined and set aside.
3. In a separate large bowl, beat together the vegan butter and sugar until well combined. Stir in non-dairy milk, extracts, and non-dairy yogurt.
4. Add the liquid mixture to flour mixture. Thoroughly combine.
5. Pour batter into greased bundt pan. Bake for 50-55 minutes, until cake is golden brown and a toothpick inserted in the center comes out clean.
6. Let cake cool for 20 minutes. Remove cake from bundt pan and let it cool completely.
7. Once cake is completely cooled, prepare the glaze. Stir lemon juice into powdered sugar. Once it forms a pour-able glaze, pour over the middle of the cake. The glaze should run down each side of the cake. Slice and serve.

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