Experience the delightful blend of softness and zest with this Vegan Lemon Bundt Cake, featuring a soft, zesty sponge topped with a crunchy lemon glaze. This cake is one of those all-time favorite bakes that never fails to impress. The sponge is made with a mixture of self-rising flour, vegan vanilla protein powder, and dairy-free milk, resulting in a light and airy texture. The addition of lemon juice and zest brings a bright, citrusy flavor that’s both refreshing and indulgent. The crunchy lemon glaze, a combination of lemon juice, icing sugar, and granulated sugar, adds a sweet and tangy finish to the cake. Perfect for tea time, special occasions, or as a delightful dessert, this lemon bundt cake is sure to become a favorite in your vegan baking repertoire.
Ingredients:
- Cake:
- 325g self-rising flour
- 50g vegan vanilla protein powder (or extra flour)
- 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 150g sugar
- 360ml dairy-free milk (almond milk recommended)
- 50ml lemon juice
- 90g dairy-free yogurt
- 50g neutral oil
- Zest from 1 lemon
- Glaze:
- 2 tbsp lemon juice
- 100g icing sugar
- 100g granulated sugar
Method:
- Preheat the oven to 170°C and grease a bundt pan.
- Mix dairy-free milk with lemon juice and set aside to thicken.
- Sift dry ingredients into a bowl.
- In another bowl, mix wet ingredients, including lemon zest.
- Combine wet and dry ingredients, mixing gently until just combined.
- Pour the batter into the bundt pan.
- Bake for 25-30 minutes, or until cooked through.
- Prepare the glaze by mixing lemon juice with icing and granulated sugars. Pour over the slightly warm cake.
- Allow the cake to cool completely before slicing.
Enjoy this Vegan Lemon Bundt Cake with Crunchy Lemon Glaze, a perfect treat for lemon lovers and those seeking a refreshing, zesty dessert!
