Vegan Lemon Bundt Cake

5 from 1 vote

This Vegan Lemon Bundt Cake recipe is simple to make and bakes up incredibly moist and packed with lemon flavor! And all the lemon flavor comes from fresh lemon zest and juice, so you don't need any special extracts or flavorings.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 335kcal

Author: Megan Calipari

Cost: $4

Equipment

1 10-12 Cup Bundt Pan
2 Mixing Bowls
1 Whisk
Measuring Cups and Spoons

Ingredients

For the Bundt Cake

2 ⅔ Cups All-Purpose Flour
2 ½ teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Kosher Salt
1 ½ Cups Sugar
1 ½ Cups Non-Dairy Milk
12 tablespoon Vegan Butter, melted
2 tablespoon Lemon Zest, lightly packed this is the zest of 2 large lemons
2 tablespoon Lemon Juice
2 teaspoon Vanilla Extract

For the Lemon Glaze

1 Cup Powdered Sugar, sifted
5-6 teaspoon Lemon Juice

Instructions

Make the Vegan Lemon Bundt Cake

Preheat oven to 350* F. Prepare a 10-12 cup bundt pan by greasing it liberally with vegetable shortening and dusting it with flour.
In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine and set aside.
2 ⅔ Cups All-Purpose Flour, 2 ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
In a large bowl, combine sugar, non-dairy milk, melted vegan butter, lemon zest, lemon juice and vanilla. Whisk to combine. Then, add the dry ingredients and whisk to form the batter.
1 ½ Cups Sugar, 1 ½ Cups Non-Dairy Milk, 12 tablespoon Vegan Butter, melted, 2 tablespoon Lemon Zest, lightly packed, 2 tablespoon Lemon Juice, 2 teaspoon Vanilla Extract
Pour the cake batter into the prepared bundt pan and use a spatula to even the top out. Bake in a 350* F oven for 43-47 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Allow the cake to cool for about 45 minutes, then gently flip it onto a cake stand or cake plate to continue cooling.

Make the Glaze and Finish the Cake

Combine powdered sugar and 5 teaspoons of lemon juice and whisk until well combined. If you want the glaze to be a bit runnier, add the last teaspoon of lemon juice and mix until combined.
1 Cup Powdered Sugar, sifted, 5-6 teaspoon Lemon Juice
Use a spoon to drizzle the lemon glaze over the cake. Serve!

Notes

To flip the cake out of the bundt pan, first place a serving platter or cake stand upside down on top of the bundt pan.

Then, gently turn everything upside down and allow the cake to turn out onto the platter.

Nutrition