Eggless Lemon Bundt Cake

Bright, tangy, and draped in a glossy lemon glaze, this Bundt cake is the kind of showstopper that disappears fast at any gathering — and it slices into 12 generous portions, so there's plenty to go around. Eggs are often considered non-negotiable in a cake this tender, but unsweetened applesauce steps in beautifully as a binder, keeping the crumb moist and light without any compromise on texture. Sour cream adds richness and a subtle tang that plays perfectly off the fresh lemon juice and zest worked into both the batter and the glaze. A tablespoon of white wine vinegar folded in at the end gives the leavening an extra boost, so the cake rises tall and springs back just right. The method is straightforward — no stand mixer required for most of it — and the result looks far more impressive than the effort involved. Once that lemon glaze sets into a delicate, crackly ribbon down the sides, it's genuinely hard to wait the full ten minutes before cutting in.

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