Ingredients
For the cake:
- 3 cups all-purpose flour, 370g
- 1/4 cup cornstarch, 30g
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 2 tablespoons poppy seeds
- 1/2 cup unsweetened, plain dairy free milk
- 1/4 cup lemon juice
- 1 teaspoon lemon extract
- 1 cup dairy free butter, room temp
- 2 cups sugar, 400g
- Zest of 3 lemons, about 3 – 4 tablespoons
- 4 large eggs, room temp
For the glaze:
- 2 cups powdered sugar
- 2 - 3 tablespoons dairy free milk
- 1 teaspoon lemon extract
- Small pinch of salt
Instructions
- Preheat oven to 375˚F and spray bundt pan with cooking spray.
- In a large bowl, whisk together the dry ingredients, set aside.
- In a small bowl, whisk together the milk, lemon juice and lemon extract. Set aside.
- In a large bowl with an electric mixer, cream the butter, sugar and lemon zest at a medium speed until light and fluffy, about 2 minutes.
- Add eggs, one at a time, beating until incorporated.
- Add the dry flour mixture and milk mixture in about 3 increments, alternating between each.
- Transfer the batter to the cake pan and bake for 50-55 minutes, or until an inserted toothpick comes out clean and the top of the cake has set.
- Remove from oven and let cool to the touch before flipping onto a cooling rack.
- In a medium bowl, whisk together glaze ingredients.
- When cake has cooled, spoon the glaze on top.
Last step!Share a picture on Instagram and tag me at @simplywhisked!
Nutrition Information
Calories: 471kcal (24%), Carbohydrates: 80g (27%), Protein: 5g (10%), Fat: 15g (23%), Trans Fat: 0.1g, Cholesterol: 55mg (18%), Sodium: 310mg (13%), Fiber: 1g (4%), Sugar: 53g (59%), Vitamin C: 2mg (2%)