Vegan Lemon Bundt Cake

I know lemon is not a lot of people's favorite flavor for a dessert, but I love lemon, so I decided to come up with a recipe for a lemon bundt cake recipe.

Dry Ingredients:

2 cups unbleached all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/3 cups pure cane sugar

2 tsp lemon zest

Wet Ingredients:

1 cups nondairy unsweetened milk ( I prefer soy or almond)

3/4 cups nondairy unsweetened plain yogurt

1/2 cup vegan butter (softened)

1 tsp vanilla extract

1 1/2 tsp lemon extract

Lemon Glaze:

1 1/2cup Powdered sugar

3 tbsp Lemon Juice

Directions:

Preheat over 350 degrees F; Grease Bundt pan

In a large bowl, combine dry ingredients then set aside.

In another bowl, combine wet ingredients, then pour over the flour mixture.

Bake about 45 minutes until it is golden brown or when an inserted knife comes out clean.

Cool cake for about 20 minutes before transferring to a rack then let it cool completely before adding the glaze.

Prepare Glaze:

Combine lemon juice and powdered sugar, and stir until it forms a glaze. Pour over the top of the cake. Let the glaze run down the sides of the cake.

Enjoy!

Please share with your baking friends.