Why make a big bundt cake when you can make them mini? I tried to figure out an easy recipe and something that I would want to make over and over again. Honestly, I’m a fan of lemon extract but this recipe I decided to take a more mellow approach, especially since I was serving it was lemon curd. By the way: the photos with the “curd” looked really bad. Like, wow, I’m not sure I can serve this bad. Oh well.
While I suggest serving this with lemon curd, you could also just do a lemon and icing sugar drizzle as well. It might be prettier. Do a full bundt with some fab shape if you feel like it, or a loaf. Your choice!
Lemon-Poppy Seed Cake
1 1/4 cups sugar
2 cups all-purpose flour
3 tablespoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg replacer
1 cup non dairy milk
1 tsp apple cider vinegar
1/4 cup canola oil
2 teaspoons freshly grated lemon zest
juice of 1 lemon
1 teaspoon vanilla extract
Preheat oven to 350°F. Coat a 6- or 8-cup tube pan with nonstick spray. Sprinkle pan with 2 tablespoons sugar, tapping out excess.
Whisk flour, poppy seeds, baking powder, baking soda and salt in a large bowl.
Whisk up the egg replacer in another bowl until frothy. Mix the non-dairy milk with the apple cider vinegar to make a vegan buttermilk. Whisk the egg replacer, sugar, buttermilk mixture, oil, lemon, lemon zest and vanilla. Gradually add wet ingredients to dry ingredients, whisking until just moistened. Pour batter into prepared pan.
Bake the cake until top springs back when touched lightly and a skewer inserted in the center comes out clean, 30 to 40 minutes. Immediately loosen edges and invert onto a wire rack. Let cool completely.