Ingredients:

• 2.6 cups – unbleached Cake Flour
• 2 tsp – baking powder
• 1 tsp – baking soda
• 1/4 tsp – salt
• 1.5 cups – vegan cane Sugar or turbinado Sugar
• 1.75 cup – Almond Milk or soyMilk mixed with 2 tsp – Vinegar (Set aside five minutes to curdle)
• 1/4 cup – Lemon juice
• 1/4 cup – poppy seeds, lightly toasted
• Zest of 2 Lemons
• 1 tsp – pure vanilla extract
• 1 cup – (2 sticks) of vegan “butter” like Earth Balance, at room temperature

Method:

1. Cream together the sugar and “butter” in a stand mixer or hand mixer fitted with a whisk, until light and fluffy, about 2-3 minutes. Stop the mixer and scrape down the bottom and sides of bowl a couple of times during the mixing.
2. Mix the lemon juice, zest, vanilla extract and almond milk.
3. Sift into a bowl the flour, salt, baking soda, and baking powder
4. Add the flour to the butter and sugar mixture in three batches, alternating with the almond milk mixture. Mix for 20 seconds after each addition, and then scrape down the sides of the bowl to ensure everything’s integrated.
5. Add the poppy seeds and mix with a spatula to disperse them evenly through the batter.
6. Oil and flour a bundt cake pan. Pour the cake batter into the pan and bake in a preheated 350-degree oven for 45 minutes or until a toothpick inserted in the cake comes out dry. Let the cake stand in the bundt pan on a rack for 10 minutes, then unmold. This cake unmolds easily, but if you need help run a knife lightly and carefully around the edges.
7. With a toothpick, make a few holes in the warm cake and then paint on the lemon glaze (recipe follows) with a brush. Cool thoroughly.
8. With a whisk, mix the lemon juice and sugar.
9. Paint the glaze onto the cake using a pastry brush. You can even just pour it on.
10. Decorate the cake with some lemon zest, for a pretty look.
11. Recipe courtesy: Holy Cow Vegan