Cute, kitchy, old-fashioned bundt pans take a perfectly tasty “normal” shaped cake and turn it into something fancy-pants. Any frosting you like will work for this cake. This version comes with a basic lemon glaze recipe with powdered sugar, though, vegan cream cheese frosting would work nicely as well. To get a nice pretty look with the frosting sliding down the sides, make the frosting nice and thick.
Lemon Poppy Seed Cake [Vegan]
For the Cake:
- 3 cups flour
- 2 cups sugar
- 1/4 cup poppy seeds
- 1 cup vegetable or coconut oil
- 1/4 cup apple cider vinegar
- 1 cup non-dairy milk
- 3 tablespoons lemon zest
- 1 tablespoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups fresh blackberries, to garnish
For the Basic Lemon Glaze:
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1-3 tablespoons non-dairy milk
To Make the Cake:
- Preheat oven to 350°F.
- Generously grease pan with vegetable shorting and then dust with flour. Be sure to get in all the edges and crevices.
- In a large bowl, mix dry ingredients together.
- In a separate bowl, mix wet ingredients together.
- Pour wet ingredients into dry ingredients and stir to combine.
- Pour into pan. Fill 3/4 of the way full.
- Tap pan on the counter to release any air and fill all creases.
- Bake for 20-30 minutes or until a toothpick inserted in center comes out clean.
- Let rest for 10 minutes.
- Turn cake over onto a cake plate.
- Wait until cool before adding the glaze.
- Garnish with fresh blackberries.
To Make the Glaze:
- Whisk together sugar, lemon juice, and salt.
- Slowly add in non-dairy milk, 1/2 teaspoon at a time, until frosting is thick and creamy.
- Frosting should be really thick like molasses.
- Using the whisk or spoon, drop over the top of cake. It should slowly pour over the sides.
- Let rest and frosting will harden.
When it comes to getting your bundt cake to come out of the pan beautifully without sticking, I have found the best luck with generously greasing pan with vegetable shorting, then dusting with flour. Try to get both in all corners and creases of the pan. I then wait 10 minutes after baking to invert onto a cake plate.