Irresistible vibrant vegan lemon bundt cake is a refreshing dessert that can perk you up any time of the day! This cake is a delicate balance of sweet & lemony goodness!

Prep Time: 15 minutes to gather all the ingredients and prepare the batter
Bake time: 50 to 55 minutes
Time to cool: 4 hours
Lemon glaze: 5 minutes

Ingredients:
(9 inch Bundt makes 8 to 10 slices)

Bread flour/All purpose flour 3 cups
Sugar 2 cups
baking powder 1 tbsp
Salt 1 tsp
Unsweetened full fat coconut milk 1 can (13.5 oz)
Lemon juice 1/4 cup
lemon extract 1 tbsp
Canola oil 1 tbsp
Vanilla extract 2 tsp
Apple cider vinegar 2 tsp
lemon zest 3 tbsp

For lemon glaze:
Powdered sugar 1 cup
Lemon juice 2 to 2.5 tbsp (depends on the quality of powdered sugar)
Vanilla extract 1/4 tsp
lemon Zest for decorating 2 tbsp

Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease a 9 inch bundt cake pan with the baking spray (or grease the pan with coconut oil and dust with flour).
Take 2 cups of sugar in a large enough bowl. Over it sift flour, baking powder and salt. Mix the dry ingredients well.
Add all the wet ingredients to the dry ingredients and mix thoroughly. After opening the can of coconut milk, combine the contents of the can well prior to adding it to the dry ingredients since the cream tends to separate from the liquid. Create a lump free smooth batter. Add the lemon zest and mix it in. Mix only in one direction and do not over mix.
Pour the batter in a greased bundt cake pan and tap it on the counter to get all the air bubbles out.
Transport it to the oven and bake in the preheated oven at 350 degrees Fahrenheit for 50 to 55 minutes.
Check for doneness by inserting a pick in the cake and ensuring that it comes out dry.
Let the cake cool in the pan for 30 to 40 minutes, then invert it on a cooling wire rack and allow it to cool completely for 3 hours or so before applying the glaze.

Lemon Glaze:
In a bowl add powdered sugar, vanilla extract and lemon juice (to get the right consistency you may need 2 to 2.5 tbsp depending on the quality of the powdered sugar). Mix well to create smooth lump free glaze of pourable consistency. In case your glaze is too thin you can add more powdered sugar. If it is too thick, add a little more lemon juice.
Drizzle it over the cooled cake.
Decorate with lemon zest.
Slice & enjoy!


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