Wednesday, March 5, 2014

Meyer Lemon Bundt Cake

Meyer Lemon Bundt Cake
The Meyer Lemon has a less acidic juice and a unique lemon flavor.  I posted the Meyer Lemon Jam recipe two days ago.  My mother baked a perfect Lemon Meringue Pie which I have tried hard to duplicate.  It is just a touch certain people develop.  I will try my touch with this cake recipe!
  • 1 Tbs. vegan margarine, melted
  • 3 ½ cups plus 2 Tbs. flour, divided
  • 1 Tbs. whole flaxseeds, ground
  • 1 ½ tsp. baking powder
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • 1 cup unsweetened plain soymilk
  • 1 Tbs. grated Meyer lemon zest
  • ½ cup Meyer lemon juice
  • 1 ¼ cups light agave nectar
  • ½ cup canola oil
  • 1 ½ cups roasted, unsalted cashew pieces
  • ⅓ cup light agave nectar
  • ⅓ cup coconut milk
  • 1 tsp. vanilla extract
  • *
  • Directions:
1. To make Cake: Preheat oven to 350°F. Grease and flour Bundt pan with margarine and 2 Tbs. flour.
2. Whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine.
3. Whisk together soymilk, lemon zest, and lemon juice in bowl; let stand 5 minutes. Whisk in agave nectar and oil. Stir soymilk mixture into flour mixture. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of Cake comes out clean. Cool in pan, then unmold.
4. To make Icing: Blend all ingredients in blender 5 minutes. Strain through sieve, then drizzle over Cake.

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