Meyer Lemon Bundt Cake Recipe | Vegetarian Times Skip to main content

Meyer Lemon Bundt Cake

Blogger Hannah Kaminski invented this cake during what she describes as one very cold and difficult winter: “Lemons to me embody edible sunshine, so I just piled on the juice and zest.” If you can’t find Meyer lemons, substitute regular lemons.


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1 Tbs. vegan margarine, melted
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3 ½ cups plus 2 Tbs. flour, divided
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1 Tbs. whole flaxseeds, ground
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1 ½ tsp. baking powder
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¾ tsp. baking soda
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¾ tsp. salt
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1 cup unsweetened plain soymilk
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1 Tbs. grated Meyer lemon zest
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½ cup Meyer lemon juice
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1 ¼ cups light agave nectar
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½ cup canola oil

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1 ½ cups roasted, unsalted cashew pieces
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⅓ cup light agave nectar
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⅓ cup coconut milk
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1 tsp. vanilla extract


1. To make Cake: Preheat oven to 350°F. Grease and flour Bundt pan with margarine and 2 Tbs. flour.

2. Whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine.

3. Whisk together soymilk, lemon zest, and lemon juice in bowl; let stand 5 minutes. Whisk in agave nectar and oil. Stir soymilk mixture into flour mixture. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of Cake comes out clean. Cool in pan, then unmold.

4. To make Icing: Blend all ingredients in blender 5 minutes. Strain through sieve, then drizzle over Cake.

Nutrition Information: 

6 g
Total Fat: 
16 g
Saturated Fat: 
3 g
53 g
0 mg
225 mg
2 g
26 g
Serves 16

Comments on this Recipe

I found this cake to be dry. It had a lovely flavor and the icing was quite delicious (and successful). I started with cashews that had been refrigerated and soaked in water overnight. This shortened the process in the blender. In one to two minutes the icing was ready for the cake and no straining was needed.

Can I substitute rice milk for the soy milk? I am allergic to soy