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.