Lemon Bundt Cake with Crunchy Lemon Glaze
This is one of my absolute favorite bakes—soft, zesty cake with a crunchy lemon glaze 🤤.
- 2 1/2 cups self-rising flour
- 1/4 cup vegan vanilla protein powder or use more flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup sugar
- 1 1/2 cups dairy-free milk I used almond milk
- 3 1/2 tablespoons lemon juice
- 1/3 cup dairy-free yogurt
- 1/4 cup neutral oil like vegetable oil
- Zest from 1 lemon
Glaze
- 2 tablespoons lemon juice
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
Preheat the oven to 340°F (170°C).
Grease a bundt pan.
Mix the milk and lemon juice together and set aside to thicken.
Sift the dry ingredients into a large bowl.
In a separate bowl, mix the wet ingredients.
Combine the wet and dry ingredients, stirring gently until just mixed.
Pour the batter into the bundt pan.
Mix the glaze ingredients together and pour it over the cake while it’s still slightly warm. Allow the cake to cool completely before slicing.