Lemon Poppy Seed Bundt Cake
[Vegan]

Lemon Poppy Seed Bundt Cake [Vegan]

A plump, golden Lemon Poppy Seed Bundt Cake with a Lemon Glaze is what I have for you today. After all these years of baking vegan cakes and cupcakes, I am still amazed at how easy it is to eliminate animal products like butter, cream, and egg and still get a... A plump, golden Lemon Poppy Seed Bundt Cake with a Lemon Glaze is what I have for you today. After all these years of baking vegan cakes and cupcakes, I am still amazed at how easy it is to eliminate animal products like butter, cream, and egg and still get a perfectly moist, airy, and beautiful result. All of it minus that awful egg odor. If you don’t believe me, all you have to do is try this cake. Lemon and poppy seed are a classic combination, and just one bite of this amazing cake will tell you why. I used Meyer lemons which have a distinctive flavor and are sweeter than your average lemon, but it’s perfectly fine to use regular lemons instead. You could even try substituting other fruit juices. This is a great base recipe to create cakes of all flavors. You could, for instance, substitute the lemon juice and zest with orange and get a great orange bundt cake. Or you might try another fruit juice. This cake is very much like a pound cake, with a buttery crumb and a melt-in-the-mouth texture. I also used unbleached cake flour to get a particularly light texture. Cake flour is very low in gluten, so you don’t have to worry about your cake getting tough, the way it could with higher gluten flours like all-purpose flour. If you can’t get cake flour, use all-purpose but replace two tablespoons in each cup with cornflour. You could also use whole-wheat pastry flour to make this cake. It will be darker and the crumb will be thicker, but you’d still have a great cake (and one that’s slightly healthier too). Gotta run now, but here’s the recipe. Enjoy! Read More