Vegan Lemon Bundt Cake

Total time1 hr 45 min

Prep time20 min

Cook time55 min

Bright lemon juice and zest give this Bundt cake its bold citrus punch, balanced with a tender, fine crumb thanks to applesauce folded right into the batter. A touch of white wine vinegar reacts with the baking soda for extra lift, so the cake bakes up tall with that classic Bundt ring shape and a soft, springy bite. Once cooled, it gets draped in a simple powdered sugar and lemon juice glaze that sets into a glossy, tangy-sweet shell. It's the kind of cake that looks impressive with almost no effort, perfect for a spring brunch or an afternoon coffee break. This one is a great fit for a vegan table, so everyone can slice in without a second thought.

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Ingredients

12 servings

For the cake

3 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup unsweetened applesauce
1 cup sour cream
⅓ cup fresh lemon juice (from about 2–3 lemons)
2 tbsp lemon zest (from about 2–3 lemons)
1 tsp vanilla extract
1 tbsp white wine vinegar

For the glaze

1 ½ cups powdered sugar, sifted
3–4 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with softened butter or nonstick spray, then dust with flour, tapping out any excess. Set aside.
2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

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