Easy to prepare recipe for lemon bundt cake with pink icing made with secret ingredient!
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
4-5tablespoonfine breadcrumbs(for dusting the baking tin)
100gdairy- free butter(plus extra for greasing)
1mediumlemon(juice and zest)
280mldairy- free milk
30gchopped pistachio nuts(optional)
For the icing:
Grease your cake tin (I've used 2,4 L bundt heritage tin) with butter, then dust inside of the tin with breadcrumbs (they should be really fine so you may want to crush the bigger crumbs) or flour, ensuring to cover it all evenly and shaking off any excess of breadcrumbs/ flour.
In a small pan, melt the butter, then set it aside to cool a bit.
In a large mixing bowl, combine together both flours, baking powder and sugars.
Add the melted butter, milk, lemon juice and zest into the dry ingredients and mix it all together (using a wooden spoon or hand held mixer) until combined.
Transfer the cake batter into prepared baking tin and bake in the oven at 190 C for about 35- 40 minutes until inserted skewer comes out clean.
Take out of the oven and leave it to cool down for about 15 minutes, take out of the baking tin and leave on a cooling rack.
To make the pink icing:
Mix icing sugar and lemon juice until you have desired consistency. It should be slightly thick, otherwise it will not stay on the cake. Add the beetroot powder and mix it all together. Make sure the cake is completely cool before pouring/ drizzling cake with the icing. Top with some chopped pistachio nuts (if using).
Vanilla sugar is not necessary, although it adds lovely flavour to the cake. It can be swapped for ½ teaspoon vanilla bean paste or vanilla essence.