Lemon Poppy Seed Bundt Cake
This perfectly moist and sweet lemon poppy seed bundt cake makes a delicious dessert. if you love lemons you'll enjoy this cake. This cake is super simple to make taste great with or without the lemon glaze.
Ingredients
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 2 cups all-purpose unbleached flour
- 2-1/2 teaspoons baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3 Tablespoons poppy seeds
- 3/4 cup organic cane sugar
- 1/4 cup vegetable or avocado oil
- 1/4 cup vegan yogurt I used vanilla almond
- 3 Tbsp lemon juice or zest and juice of 2 lemons
- 2 tsp vanilla extract
- Lemon glaze:
- 1/2 cup powdered sugar
- 1 Tbsp fresh lemon juice
Instructions
- Preheat oven to 375 degrees.
- In a small bowl combine soy milk and apple cider vinegar. Sit aside for 10 minutes.
- In another bowl combine flour, baking soda, salt, and poppy seeds. Set aside.
- In a large bowl, whisk together sugar , oil, vanilla extract, yogurt, lemon juice and zest. Slowly add in soy milk, whisking until incorporated. Add the dry ingredients to the wet, folding in gently until combined.
- Pour into a non-stick Bundt pan and bake 25-30 minutes or until done. Can check this by inserting a toothpick in middle and if it comes out clean, it’s ready.
- To make the glaze, whisk together powdered sugar and lemon juice. Add more lemon juice if needed for smooth consistency.
- Drizzle glaze over warm cake and let cool. Enjoy!