Lucky Lemon Bundt Cake Recipe

Name: Lucky Lemon Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain soymilk; 2 tablespoons lemon zest; 1/2 cup fresh lemon juice; 1 1/4 cups agave nectar; 1/2 cup canola oil; 3 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 1 egg substitute; 1 1/2 cups roasted cashews; 1/3 cup agave nectar; 1/3 cup light coconut milk; 1 teaspoon vanilla extract

Servings: persons

1 cup plain soymilk
2 tablespoons lemon zest
1/2 cup fresh lemon juice
1 1/4 cups agave nectar
1/2 cup canola oil
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 egg substitute
1 1/2 cups roasted cashews
1/3 cup agave nectar
1/3 cup light coconut milk
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees.
2
Mix the soymilk, zest, and lemon juice.
3
Allow the mixture to sit for 5 minutes.
4
Mix in 1 1/4 cup agave nectar and oil.
5
In a separate bowl, whisk the flour, baking powder, baking soda, egg replacer and salt.
6
Mix the above wet and dry ingredients together, and pour into greased bundt pan.
7
Bake for about one hour, until golden brown.
8
Let cool completely before turning the cake out of the pan.
9
Mix icing ingredients (cashews, coconut milk, vanilla extract, 1/3 cup agave nectar) in blender, strain, and ice the cooled cake.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup plain soymilk, 2 tablespoons lemon zest, 1/2 cup fresh lemon juice, 1 1/4 cups agave nectar, and more.

Yes, Lucky Lemon Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lucky Lemon Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions