Monday, February 11, 2013

Allergy Free Lemon Bundt Cake

My kids love bundt cakes and they insist that they are breakfast foods.........what's wrong with a sugar high first thing in the morning?

Here's an easy lemon bundt cake that is very light and very lemony.  My kids loved it!


Allergy Free Lemon Bundt Cake
3 cups flour blend
3/4 teaspoon xanthan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Earth Balance Soy Free
1  1/2 cups sugar
4  1/2 teaspoons egg replacer whisked with 6 Tablespoons rice milk
2 Tablespoons lemon zest
1/2 cup fresh lemon juice
1/2 cup plain Coconut Greek style yogurt (one container)

Preheat oven to 350.
Grease bundt pan.
Whisk together flour through salt and set aside. 
Cream Earth Balance and sugar in mixer. 
Add egg replacer mixture and mix well.
Add in lemon zest.
Next, alternate the flour with the lemon juice and the yogurt until well blended.
Pour into bundt pan.
Bake for 40-45 minutes or until toothpick comes out clean.
Cool on cooling rack.
Glaze when cool.

I used powdered sugar mixed with half rice milk/half lemon juice for the glaze because hubby thought there was enough lemon.  If it had been me, I would have used all lemon juice.

Glaze
1 cup powdered sugar
1 Tablespoon rice milk
1 Tablespoon lemon juice




2 comments:

LauraLou said...

We're allergy friendly due my son's allergies and wanted to make a lemon cake for my birthday today. I thought this was great! I ran out of lemon juice, so substituted 1/4 cup apple juice, used coconut milk instead of rice milk and vanilla flavored coconut greek yogurt..all because this is what I had on hand. Loved it! Thank you!

Lexi Henegar said...

You're welcome! I'm so glad it turned out. Coconut products should work too. We just can't use much coconut because of allergies. Hope you had a wonderful birthday!

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