This Lemon Bundt Cake is incredibly moist, tender, and buttery, bursting with fresh lemon flavor. It’s super easy to make and topped with a simple lemon glaze, making it the perfect cake for any occasion!
Easy Lemon Bundt Cake
This Lemon Bundt Cake is incredibly moist, tender, and buttery, bursting with fresh lemon flavor. It’s super easy to make and topped with a simple lemon glaze, making it the perfect cake for any occasion!
Ingredients
- 1/3 cup non-dairy yogurt
- 1 cup almond milk or any non-dairy milk
- 1/2 cup olive oil
- 3 tablespoons lemon juice about 1 lemon
- Zest of 1 lemon
- 2 1/2 cups self-rising flour or all-purpose flour + 1 teaspoon baking soda & 1/2 teaspoon baking powder
- 1 cup sugar
For the Lemon Icing:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- Lemon zest for decoration
Instructions
- Preheat your oven to 360°F (180°C) and grease a Bundt cake pan.
- In a medium bowl, mix together the almond milk, lemon juice, olive oil, yogurt, and lemon zest. Let it sit for about 5 minutes until the mixture starts to bubble.
- In a large bowl, combine the flour and sugar. Pour in the lemon mixture and stir until everything is well combined and there are no dry spots.
- Pour the batter into the prepared Bundt cake pan.
- Bake for 35-40 minutes, or until a knife inserted into the cake comes out clean.
- Remove the cake from the oven and let it cool completely in the pan.
- While the cake is cooling, make the icing by mixing the powdered sugar and lemon juice until smooth.
- Once the cake has cooled, drizzle the icing over the top and sprinkle with lemon zest for a decorative touch.