|with pink lemon glaze|
Sunny Lemon Cake with Raspberry or Lemon Glaze Topping
The cake, not toppings, adapted from Fran Costigan’s Orange Bundt Cake recipe from her book
More Great Good Dairy Free Desserts.
I’ve never been into cakes much and always thought they were too sweet especially the frostings, but as I discover healthier ways of making them and knowing the right places to buy them, I find I like cakes a lot. Bundt cakes however, are a funny thing for me, first it reminds me of the movie My Big Fat Greek Wedding with a hilarious bundt scene, and also of being a kid again except that the cakes made back then were from a box, but we loved it anyway. Quite honestly I hadn’t had a bundt cake in years and never gave it much thought until recently when I tried Fran Costigan’s wonderful and oh so moist orange bundt cake at the Natural Gourmet Institute. I can now pledge my allegiance to them - I’m a renewed fan. Today I dare not use instant anything, because it’s loaded with who knows what, and because this blog is for healthier food choices, and if I’m going to have sweets it’s gotta be home made using quality ingredients - it can’t be too sugary. I came up with two toppings that work well and the pink lemon glaze looks pretty. If you don’t want a topping on the cake it’s definitely wonderful on it’s own.
Recipe for 6 cup bundt cake – for larger cake double the recipe
Preheat oven to 350 - position the oven rack to the middle.
¾ cup all purpose flour
¾ cup whole wheat pastry flour
1 tsp baking soda
½ tsp fine sea salt
¼ tsp aluminum free baking powder
1/2 cup + 2 tbsp fine ground organic sugar
1/3 cup organic canola oil or coconut oil
2/3 cup fresh squeezed lemon juice
1 tbsp lemon zest
1/3 cup + 1tbsp 100% apple juice no sugar added
1 tbsp apple cider vinegar
1 ¼ tsp pure vanilla extract
Before you mix the ingredients have them all ready and lightly oil the bundt pan.
1. Use a large sifter and place it over a large bowl - combine the flours, baking soda, sea salt, baking powder, and sugar. Use a whisk to mix the dry ingredients through the sifter and mix again with the whisk once it passes through the sifter and is in the bowl.
2. In another bowl combine the oil, lemon juice, apple juice, zest, vinegar and vanilla extract. Whisk well.
3. Now add the wet ingredients to the dry ingredients and mix well using the whisk.
4. Add quickly to the oiled bundt pan and bake on the middle rack for 35 minutes. Check in 30 minutes with a toothpick should come out clean or a few moist bits is fine
5. When done let the cake cool in the pan for 10 minutes on a wire wrack. Then carefully take out of the pan by flipping over onto a plate and then back on to the rack right side up and continue to cool.
6. The cake should be cool before adding topping.
makes 1/4 cup
1 cup frozen or fresh raspberry – if frozen thaw first
3 tbsp maple syrup
1 tbsp lemon juice
zest ½ lemon
1. Add all ingredients to a blender to liquefy. Now add the raspberry mixture to a small pan on medium heat and stir until it thickens it shouldn’t be runny but still able to drizzle with a spoon. Remove from heat.
Pink Lemon Glaze
½ cup + 2 tbsp powdered sugar
2 tbsp + 1 tsp fresh lemon juice
5 teeny drops of beet juice for pink coloring – optional – healthier than food dye.
1. Grate a beet, you only need a little, and squeeze out the juice with clean hands into a small bowl and set aside
2. Sift the powdered sugar into a medium bowl, add the lemon and stir until creamy and thick and then add the beet start with one or two drops until you reach desired pink color