Vegan Lemon Bundt Cake

• Vegetarian

• Produce

  • 2 tsp Lemon, zest

• Refrigerated

  • 2/3 cup Almond or soy milk, unsweetened

• Condiments

  • 2 tbsp Lemon juice
  • 1/2 cup Vegan butter

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 1/2 tsp Lemon extract
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 1/3 cups Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 cup Yogurt, Vegan

Found on vegangretchen.com

Description

Ingredients

• CAKE:
• 2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• ¼ teaspoon Salt
• 2 teaspoons Lemon Zest
• ½ cup Vegan Butter (such as Earth Balance), softened
• 1⅓ cups Sugar
• ⅔ cup Almond or Soy Milk, unsweetened
• 1½ teaspoons Lemon Extract
• 1 teaspoon Vanilla Extract
• ¾ cup Vegan Yogurt, unsweetened if possible
• GLAZE:
• 1 cup Powdered Sugar
• 2 Tablespoons Lemon Juice

Directions

• Preheat oven to 350 degrees. Grease a 8-10 cup bundt pan.
• In a large bowl combine flour, baking powder, salt and lemon zest. Stir until combined and set aside.
• In a separate large bowl beat together the vegan butter and sugar until well combined. Stir in almond milk, extracts and yogurt.
• Add the liquid mixture to flour mixture. Thoroughly combine.
• 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.
• Let cake cool for 20 minutes. Remove cake from bundt pan and let is cool completely.
• Once cake is completely cooled prepare the glaze. Stir lemon juice into powdered sugar. Once it forms a pourable glaze pour over the middle of the cake. The glaze should run down each side of the cake. Cut & Serve!