Lemon Bundt Cake

Lemon Bundt Cake

I got this from The Joy of Vegan Baking by the marvellous Colleen Patrick-Goudreau, but she says she got it from The Millenium Cookbook.

I want to warn you that when I, well, licked the bowl, I was worried because it was very bitter, but the finished cake was fine.

Preheat oven to 350.  Lightly oil a Bundt pan.  Sift into a large bowl:

• 2 c white flour
• 1 t baking powder
• 1/2 t baking soda
• 1/8 t salt

In a food processor, or in a bowl with a mixer, blend 2 min:

• 2 T Ener-G Egg Replacer
• 1/4 c water

Add and blend 1 min:

• 1/3 c fresh lemon juice (about 1-1/2 lemons)
• 3/4 c maple syrup
• 1/2 c canola oil
• 1/2 c nondairy milk
• 1 T lemon extract
• 1-1/2 t vanilla extract

If your food processor is too small, like mine (Colleen could say “ha!” to me now), it is OK to do this in batches, a few ingredients at a time.  I was surprised at how emuslified the oil became when I blended it with the milk.

Pour the wet into the dry and add:

• zest of 2 lemons, minced

Whisk until combined.  Pour batter into Bundt pan and bake 35-45 min until it’s golden brown and is pulling away from the sides of the pan.  I also double-checked with a skewer.  It was 35 min for me, and could have been a little less.

My 3-pc Springform Bundt Pan set looks kind of like this.

Let cool completely before unmolding.  I was very glad I have a springform Bundt pan.

Top with Lemon Sauce.