Vegan Lemon Bundt cake
This vegan lemon bundt cake is fluffy, moist, and packed with bright lemon flavor from fresh lemon juice and zest baked right into the batter. A simple lemon icing drizzled over the top adds an extra citrusy sweetness and makes it look beautiful. No eggs, no dairy. It bakes in a bundt pan and comes out with gorgeous ridged edges that need very little decoration. Lovely sliced for afternoon tea or a casual weekend dessert. Also try my Vegan Apple Cake, Vegan Marble Cake, or Lemon Poppy Seed Cupcakes.
Eggless Dairy-Free Lemon Bundt Cake
This Vegan Lemon Bundt Cake, full of fresh lemon flavor and with an easy lemon icing on top is so fluffy, moist and easy to make.
Ingredients
Cake
- 3/4 cup (150 g) Superfine (Granulated) Sugar
- 1 cup (240 ml) Water, room temperature
- 1/4 cup (60 ml) Juice from 2 lemons
- 3/4 cup (180 ml) Vegetable Oil
- 2 cups (280 g) All-Purpose flour
- 2 tsp (8 g) Baking powder
- 1/2 tsp (3 g) Baking Soda
- Zest of 1 lemon
Lemon Icing
- 1 cup (130 g) Powdered Icing Sugar
- 2 tbsp (30 ml) Fresh Lemon Juice
Instructions
- Preheat oven to 350oF (180oC).Oil a 8.5 inch (21 cm) diameter bundt pan and set aside.
- To a bowl, add sugar, water and lemon juice. Whisk until sugar is completely dissolved.
- Then add oil and lemon zest and mix well.
- Sift in flour, baking powder and baking soda.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon batter into prepared pan.
- Bake in preheated oven to 350oF (180oC), rack middle position, 50 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cake cool down in pan for 10 minutes. Then transfer to wire rack to cool down completely.
- In the meantime, prepare icing.To a bowl, sift in powdered (icing) sugar.Then add lemon juice and mix well.
- Pour icing over cooled cake and add lemon zest on top.
