Light and Lemony Celebration Cake
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!
| Servings | Prep Time |
| 1bundt cake | 15minutes |
| Cook Time | Passive Time |
| 40minutes | 10minutes to cool before removing from pan and glazing. |
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Ingredients
Cake
- 3/4cup vegan butter
- 3/4cup sugar
- 1 1/2cups almond milk
- 2teaspoons apple cider vinegar
- 2Tablespoons egg replacerstirred into 1/4 cup water until gelled
- 2teaspoons vanilla
- 1/2teaspoon almond flavouring
- 1/2cup freshly squeezed lemon juice
- zest from 2 lemons
- 2 1/2cups unbleached or cake flourCake flour will make it lighter.
- 1/3cup cornstarch
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1/2teaspoon salt
- 1 – 2Tablespoons poppy seedsI used just one this time to keep it as light as possible.
Warm Drizzle
- 1cup sifted icing sugar
- 1/3cup freshly squeezed lemon juice
- 1/4teaspoon almond flavouring
- 1/2teaspoon finely grated lemon rind
Glaze
- 1cup sifted icing sugar
- 1-2 Tablespoons freshly squeezed lemon juice
- 1/4teaspoon almond flavouring
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.
