If you are in the mood for Lemon, but not in the typical bar form, this is exactly what you are craving! I snuck about half the bundt and almost didn’t leave any to share with Joel. Apparently Lindsay does the same thing to Adam so I think it’s genetic. xxoo
I always forget how much I like lemon cake until I make it. Then I get obsessed and make it several days in a row or in ridiculously large quantities. It’s the tart and sweet together that gets me. This recipe is moist and fluffy with the perfect amount of icing!
GLUTEN + DAIRY FREE LEMON BUNDT CAKE
2 1/4 cup Sarah’s Gluten Free Flour Mix
3/4 teaspoon salt
1 teaspoon aluminum free baking powder
1/2 teaspoon baking soda
3/4 cup earth balance soy free spread
1 1/2 cups sugar
Zest of two large lemons
3 large eggs
2/3 cup full fat canned coconut milk
1/4 cup lemon juice
1 teaspoon vanilla extract
12-15 drops lemon essential oil (optional – it’s a great addition, but can be made without!)
1 Lemon Simple Syrup (see recipe below)
1 Tart Lemon Icing (see recipe below)
Preheat oven to 350 degrees.
Cream the earth balance and sugar in a bowl until light and fluffy about 4-5 minutes. (If using an electric mixer use the paddle attachment).
With the mixer on med
ium speed, add eggs one at a time. Then add lemon zest.
In a separate bowl, mix the coconut milk, lemon juice, vanilla and lemon essential oil (if using) and set aside.
In a separate bowl mix together the gluten free flour, salt, baking powder & baking soda.
Reduce the mixer to low speed and add the flour and coconut milk mixtures alternately to the batter until blended.
Pour batter into greased and floured pan. Bake for 30-40 minutes until cake is springy and a toothpick will come out clean.
After 10 minutes, remove
the cake from the pan and set it on a cooling rack over a tray or sheet pan. Spoon the lemon syrup over warm cake.
Wait until the cake has cooled, then drizzle with tart lemon icing.
LEMON SIMPLE SYRUP
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. Allow to cool.
TART LEMON ICING
Combine 1 1/2 cups powdered sugar and 2-3 tablespoons lemon juice. If you would like a less tart frosting, use half lemon juice, half non-dairy milk.