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Lemon Bundt Cake

on January 25, 2011

lemonbundtcake2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 2 lemons, minced
6 teaspoons Ener-G Egg Replacer
1/4 cup water
1/3 cup fresh lemon juice
3/4 cup pure maple syrup
1/2 cup canola oil
1/2 cup nondairy milk
1 Tablespoon lemon extract
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees.  Lightly oil a Bundt pan.

Into a large bowl, sift the flour, baking powder, baking soda, salt, and lemon zest until well combined.

In a food processor or in a bowl using an electric hand mixer, combine the egg replacement powder and water and mix until creamy (about 2 minutes).
Add the lemon juice, maple syrup, canola oil, nondairy milk, and lemon and vanilla extracts, and blend again.

Pour the wet ingredients into the dry ingredients and whisk until combined.  Pour into the prepared pan and bake for 35-45 minutes, or until the cake is golden brown and pulls away from the edges of the pan.  Let cool completely before taking out of the pan.

Optional:  Lemon Icing

1 cup confectioners sugar
1 Tablespoon lemon juice
1Tablespoon nondairy milk
1 teaspoon egg replacement powder

For an additional treat, sprinkle with shredded coconut!

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