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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.
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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.

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