dairy free too!
Gluten Free & Dairy Free
2 hours 15 minutes
This lemon bundt cake is velvety, moist, and gets some of its sweetness from the addition of honey
For the cake Gluten Free 1-to-1 Flour Baking Powder Salt Vegan Butter Sugar Wildflower Honey Extra Light Olive Oil Lemon Zest Eggs Lemon Juice Milk Non-Dairy or Regular For the glaze Powdered Sugar Milk Non-Dairy or Regular Lemon Juice
In a medium bowl, combine flour, baking powder and salt. Mix well and set aside.
Add the butter to the bowl of an electric mixer. Beat for 2 minutes on medium speed until the butter is smooth.
Add the sugar to the butter. Beat until light and fluffy. Then, add the honey and beat for 1 minute more. Scrape down the bowl.
Add the olive oil and lemon zest and beat on medium speed for 1 minute. Add the eggs one at a time, beating for 30 seconds between each addition.
Turn your mixer to the lowest setting. Add about ½-2/3 of the flour mixture. Then add half of the liquid. Add the remaining flour and then the remaining liquid. Stir only until the flour is incorporated.
Pour the batter into a greased loaf pan and bake.
Prepare the glaze by mixing together the powdered sugar, lemon juice, and milk. to a medium size bowl. Pour the glaze slowly over the cake