Dairy Free Lemon Bundt Cake Recipes

DAIRY-FREE LEMON BUNDT CAKE

Steps:

• Preheat oven to 350°F. Take a swab of Crisco on a paper towel and wipe the entire bundt pan with it in order to avoid the batter sticking to the sides of the pan.
• Cream together the Crisco, water, sugar, and salt using an electric mixer.
• Add in the eggs slowly one at a time.
• Add the baking powder and flour slowly and mix well for at least a minute on low speed. The milk should be added in three intervals then add the lemon juice and zest and mix until batter is combined.
• Pour the batter into the bundt pan and bake for 40 minutes until the sides are golden brown. Do not flip the pan until it has cooled for an hour.

DAIRY-FREE LEMON CAKE RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Lightly oil a 9-inch cake pan. Lightly flour the pan, tapping out the excess flour, and set aside.
• In a medium-sized mixing bowl, sift together the flour and baking powder. Set aside.
• In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale yellow in color.
• Add the non-dairy milk alternative of your choice, olive oil, melted soy margarine, lemon juice , and zest, whisking until well combined.
• Add the dry ingredients, stirring until just combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes.
• Immediately turn the cake out onto a wire cooling rack and allow the cake to cool completely, right-side up.
• Dust with confectioners' sugar, or frost with a dairy-free frosting of your choice.