This cake is a lighter version of a lemon poppy seed cake, at my daughter’s request. As it was for her birthday, I created something just for her, with a light touch of almond, a fine texture and a double glaze. The edible flowers decorating it are Frizzle pansies, as she was always a Frizzle fan!
Light and lemony with a hint of almond and vanilla, this easy bundt cake has a soft and fluffy crumb. While warm, it is drizzled with a sweet lemon sauce and then with a lemon/almondy glaze. Sparkles are always wonderful for a special occasion and don't forget the edible flowers!
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| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Passive Time | 10 minutes to cool before removing from pan and glazing. |
| Servings |
bundt cake
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Ingredients
Cake
- 3/4 cup vegan butter
- 3/4 cup sugar
- 1 1/2 cups almond milk
- 2 teaspoons apple cider vinegar
- 2 Tablespoons egg replacer stirred into 1/4 cup water until gelled
- 2 teaspoons vanilla
- 1/2 teaspoon almond flavouring
- 1/2 cup freshly squeezed lemon juice
- zest from 2 lemons
- 2 1/2 cups unbleached or cake flour Cake flour will make it lighter.
- 1/3 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 - 2 Tablespoons poppy seeds I used just one this time to keep it as light as possible.
Warm Drizzle
- 1 cup sifted icing sugar
- 1/3 cup freshly squeezed lemon juice
- 1/4 teaspoon almond flavouring
- 1/2 teaspoon finely grated lemon rind
Glaze
- 1 cup sifted icing sugar
- 1-2 Tablespoons freshly squeezed lemon juice
- 1/4 teaspoon almond flavouring
Ingredients
Cake
Warm Drizzle
Glaze
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Rate this recipe!
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Instructions
- Heat oven to 350 degrees F.
- Oil and lightly flour a bundt pan. ( A bundt pan makes a regular cake quite fancy!)
- In a large mixing bowl, cream together the butter and sugar until fluffy.
- While the creaming is happening, add the vinegar to the milk and let it sit for a moment.
- Combine the egg replacer with the water and let it sit for a few minutes until gelled. I used Bob's Red Mill Egg Replacer instead of the flax " eggs "I might normally use because I was wanting that lighter texture.
- When your butter mixture is fluffy, add the "eggs", milk, flavourings, peel, and juice.
- Stir or sift together your dry ingredients, not including your poppy seeds. Once sifted, stir in your poppy seeds.
- Add your dry ingredients to your wet and beat until smooth. Don't over mix.
- Pour your batter into your greased and floured pan.
- Bake for approximately 40 minutes. Remove from oven and let stand in pan for ten minutes. Then, unmold onto a cooling rack with a plate under the rack.
- While cake is still warm, mix your icing sugar, flavouring and lemon juice. Use a toothpick to poke some small holes all over the top and sides of your warm cake. Brush or spoon your drizzle over the cake. Some will run off through the rack, so just keep pouring it back over the cake until it has absorbed all the flavours and juices!
- You could just decorate with the lemon zest at this point. For a special occasion, make a simple white glaze with lemon juice, almond flavouring and icing sugar to drizzle over the cake when it is cool.
- Decorate with sparkles and edible flowers to celebrate something special! Enjoy!
Recipe Notes
Decorate with and edible flowers to celebrate a special day! This moist cake keeps well but don't put the flowers on until just before serving.
