Meyer Lemon Bundt Cake
This cake was created by vegan cooking blogger Hannah Kaminsky. She said she invented this cake during a cold a difficult winter because lemons "embody edible sunshine." If you can't find Meyer lemons, substitute regular lemons.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
NutritionCake
- 1
- 3 1⁄2
- 1
- 1 1⁄2teaspoons baking powder
- 3⁄4teaspoon baking soda
- 3⁄4teaspoon salt
- 1
- 1
- 1⁄2cup meyer lemon juice
- 1 1⁄4cups agave nectar, light
- 1⁄2cup canola oil
Icing
- 1 1⁄2
- 1⁄3cup agave nectar, light
- 1⁄3cup coconut milk
- 1teaspoon vanilla extract
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DIRECTIONS
- Cake:
- Preheat oven to 350°F Grease and flour bundt pan.
- Whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine.
- Whisk together soymilk, lemon zest, and lemon juice in bowl; let stand 5 minutes. Whisk in agave nectar and oil. Stir soymilk mixture into flour mixture. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of cake comes out clean. Cool in pan, then unmold.
- Icing:
- Blend all ingredients in blender 5 minutes; Strain through sieve, then drizzle over cake.
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