It’s springtime now so I felt like having some lemon cake. I have a nice silicon bundt cake mould so I wanted to use that too. I found several interesting recipes online and based on those I created my own super easy, yummyDairy-free lemon bundt cake:

You’ll need:

• 2 cups of flour (I used light brown flour )
• 2 tsp baking powder
• ½ tsp salt
• 4 eggs
• 1 cup soft brown sugar
• 1 tsp vanilla paste
• Grated zest of 2 lemons
• ½ cup of oil (or melted dairy-free spread)
• Juice of 1.5 lemon

For the glaze:

• Juice of ½ lemon
• Icing sugar

To make the cake:

1. Grease a bundt cake tin. Turn on the oven and set it to 170°C.
2. Mix the flour with the baking powder and salt.
3. In another bowl, using an electric mixer, beat the eggs and gradually add the sugar.
4. When you have a light and fluffy mixture add the oil, lemon juice, vanilla and lemon zest.
5. Combine gently, then fold in the flour mixture.
6. Ask an adult to help you pouring the batter into the bundt cake tin.
7. Place this on a baking tray then put the tray in the oven.
8. 30 minutes later ask an adult to do a skewer test. If the skewer comes out clean, the cake is ready; if not, cook for another 5-10 minutes, until the cake is done.
9. Rest the cake for 5 minutes, then turn it out to a wire rack. Let it cool before glazing it.

Glazing:

• I mixed some lemon juice with icing sugar and brushed the cake with this mixture. When it dried, I dusted it with some icing sugar.
• If you like thick icing, make a thick lemon & sugar glaze and drizzle this over the cake, creating patterns and lines.
• You can mix some caster sugar and lemon zest and sprinkle this on top of the cake, just after you brushed it with the lemon glaze.

Tips

• I reduced the sugar content because I don’t like cakes too sweet. But, if you have a sweet tooth, add more sugar – max of 2 cups though!
• If you want the cake to be lighter and more spongy, then add a cup of dairy-free milk to the batter such as almond, coconut or oaty milk.