Lemon Bundt Cake
Rated 5.0 stars by 1 users
Cuisine
Dessert
Author:
Ariha Jain
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Ingredients
For the Cake
-
1 ½ cups soy milk
- ¼ cup neutral oil (such as vegetable or canola oil)
- 2 flax 'eggs' (2 tbsp flax meal + 5 tbsp water, mixed and set for 5 minutes) ½ cup yogurt
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup caster sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons lemon powder
For the Lemon Glaze
- 1 cup icing sugar
- 1 tablespoon lemon powder
- 2 tablespoons soy milk
For Garnish
-
Chopped pistachios
- Fresh mint leaves
Directions
Preheat & Prepare
Preheat your oven to 180°C (350°F).
- Grease a bundt cake tin with oil or line with baking spray.
Mix the Wet Ingredients
In a large mixing bowl, whisk together soy milk, oil, flax eggs, yogurt, and vanilla extract until smooth.
Sift & Combine Dry Ingredients
Using a sieve, sift in the all-purpose flour, caster sugar, baking powder, baking soda, salt, and lemon powder.
- Gently fold the ingredients until a smooth batter forms. Do not overmix.
Bake the Cake
Pour the batter into the prepared bundt tin and spread evenly.
Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
Once baked, remove from the oven and let it cool in the pan for 10 minutes. Carefully transfer the cake to a cooling rack placed over a tray.
Prepare the Lemon Glaze
In a small bowl, whisk together icing sugar, lemon powder, and soy milk until smooth.
Glaze & Garnish
Drizzle the glaze evenly over the cooled cake.
- Sprinkle with chopped pistachios and garnish with fresh mint leaves.
Serve & Enjoy
Slice and serve this delicious lemon bundt cake with your favorite tea or coffee!
