BitterSweet

An Obsession with All Things Handmade and Home-Cooked

Citrus Sunshine

74 Comments

Watching delicate snowflakes beginning to falling just beyond the window’s thin pane of glass on yet another cold, windy, and gloomy day, it feels as though winter has this little town by a choke hold and is refusing to let go. Summer is more like an implausible concept than a concrete season at this point, as the only thing that seems possible is yet another snowfall, or devastatingly low temperatures that send us all scurrying back inside like rats. When the sun barely manages to peek out from behind that thick blanket of unforgiving clouds, it’s hard to summon any enthusiasm for the day ahead, especially if it involves going outside at all. There is, however, one bright spot in this otherwise depressing time of year: Citrus. The saving grace of a bitterly cold winter are those vibrant yellows, oranges, and greens that line the grocery store shelves. Their tart, astringent flavor wakes up dormant taste buds and invigorates the spirit, bringing new life to drab dishes.

One of the most sought-after fruits by far is the Meyer lemon. Sweeter than a plain old lemon, the flavor is practically begging to be infused into just about any baked good you can think of. In fact, many bakers like myself love them so much, that the prospect of growing one’s own Meyer lemon tree is extremely tempting. Just imagine, being able to pluck one of the golden ovals, plump with sour juice, straight from a nearby branch at will… Oh, the innumerable lemon delights that would create!

While I may not have my own tree yet, I’ve been going through those wonderful Meyer lemons like they’re going out of style, fighting hard to keep the winter blahs at bay. One of the most noteworthy creations was this tender lemon bundt cake, adorned with a slathering of cashew icing on top.

Sweetened entirely with agave, this bundt takes on a dark amber hue despite its pale components, as agave browns much more quickly than standard sugar. As if tanned by the sun, I can only hope that it’s but a small sign that perhaps the clouds really could recede in no time at all, with brighter, warmer days just beyond the horizon.

Meyer Lemon Bundt Cake

1 Cup Plain Soymilk
Zest of 1 Meyer Lemon
1/2 Cup Freshly Squeezed Meyer Lemon Juice
1 1/4 Cups Light Agave Nectar
1/2 Cup Canola Oil
3 1/2 Cups All Purpose Flour
1 1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
3/4 Teaspoon Salt
1 Tablespoon Flax Seeds

Cashew Icing

1 1/2 Cups Roasted, Unsalted Cashew Pieces
1/3 Cup Light Agave Nectar
1/3 Cup Coconut Milk
1 Teaspoon Vanilla extract
Pinch Salt

Preheat your oven 350 degrees and lightly grease and flour a 12-cup capacity bundt pan.

First combine the soymilk, zest, and juice, and allow the mixture to sit for about 5 minutes. Add in the agave nectar and oil, and mix well.

In a separate bowl, whisk the flour, baking powder and soda, and salt. Grind the flax seeds down into a fine meal, and incorporate them as well, so that the dry goods are all evenly distributed. Pour the wet mixture into the dry, and using a wide spatula, mix thoroughly with as few strokes as possible, being careful not to over-mix. Once you achieve a smooth batter, pour it into your prepared bundt pan, and smooth down the top evenly. Bake for approximately one hour, until golden brown and a skewer inserted into the center (of the cake, not the pan; that would just be silly) comes out clean. Let cool completely before turning the cake out of the pan.

To prepare the icing, simply place all of the ingredients in your food processor, blender, or VitaMix, and let it blend until completely smooth. Be patient, as it could take up to five minutes. Pass the icing through a fine sieve if you’re not confident that it’s entirely lump-free. Drizzle over your cake as desired, and enjoy while thinking of sunny days.

Printable Recipe

About these ads

Author: Hannah Kaminsky

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

74 thoughts on “Citrus Sunshine

  1. First of all, this cake sounds absolutely amazing! But that icing, oh man, that icing. It sounds so delicious–the perfect combination of flavors. I think I might be able to eat that icing by the spoonful (although I will absolutely take it on top of that fabulous cake)!

  2. OMG! I have so many lemons from my parents that would be perfect in this. Too bad I’m trying to cut back on the sugar for a while. Oh well, I will just stare at the pictures in happiness for now. :3

  3. what a nice cake ! and that cashew icing looks amazing :)would like to lick the falling icing on the sides :)

  4. That looks so delicious! I am loving cashews for things like this lately.

  5. How unique! I have never heard of Cashew Icing.

  6. This looks amazing!
    I really need to try this…
    lots of love /Veronica

  7. ::Swoon:: lemon baked goods! I love the contrast of the dark brown exterior and the creamy light interior. That cashew icing sounds amazing, although for this cake I would definitely go with a lemon glaze – because I’m a lemon fiend.

  8. I love lemon cakes and this one looks beyond delicious!

  9. Citrus cake has always been my favourite! I wish we had those Meyer lemons.

  10. although the cake looks delicious, that is the coolest fork I have ever seen! ;)

  11. Oh! I have a lemon tree (it’s inside nearly year-round). I LOVE it. It’s not Meyer, but fresh lemons are still more glorious than anything I’ve ever purchased at the grocery store. I have 6 enormous ones that will be ripe w/in a few days (I’ve already had/given away 2 this month). Guess what I’ll be making with them?? ;-) Thanks for another amazing recipe!

  12. Mmm, this looks delicious. I love the idea of using cashews in the icing. Healthier than margarine or shortening. Yum.

  13. Pingback: Lemon Bundt | Vegan.com

  14. Like a taste of summer! I want to try this!

  15. I’ve been craving all things lemony lately so this looks delicious. And the presentation is gorgeous as well!

  16. That does look like a nice bright spot!

  17. This looks amazing! I am going to need to make this very soon.

  18. wow, this makes me anxious for spring so badly!! and i think i have everything on hand to make it!

  19. Mmmm, I love Meyer lemons, here in Israel we had them for a while until end of last year, and I will have to wait until next winter to see them again. Your cake looks so yummy, wish I had some Meyr lemons just now….

  20. This sounds just lovely! I can’t for the life of me find a bundt pan here – I need to get one from the US!

  21. I wish I could cut a piece and eat it right now :) I’ve never tried those lemons before but it looks like I’ve been missing out!

  22. I need to stop looking at your website before lunch. People think I am a zombie because all they here is mmmmmm goooood…

  23. This looks HEAVENLY!!!!! That icing is to die for.

  24. this looks wonderful! they never have meyer lemons in the stores here, unfortunately. how would this work in a regular 9inch round cake pan? i have no bundts!

  25. beautiful! i love lemon cake- and sometimes i like lemon icing too- but the cashew looks so nice and scrumptious!!

  26. Wow, this looks amazing! I love how it’s so natural and down t earth yet still decadent with a sunny lemon twist running through it! I also love the plant-based natural but still sweet and mouthwatering frosting, I’ll definately try that one if I get a chance!
    P.S. Do you make most frostings (not glaze) margerine and confectoner’s sugar based? Becaue I know this ends in lovely results but I’m wondering if there’s anything else to incoorporate, like cashews instead of EB for example? Thanks! :)

  27. Good thing I’m heading to the US in 2 weeks, that way I can FINALLY taste those Meyer lemons I see everybody blogging about.
    Your bundt cake looks delicious!

  28. Cashew icing sounds so innovative! And this cake sounds delicious.

  29. This looks wonderful, and I’m so excited to try it out. I’ve never used cashews in this way, but it sounds really tasty. Thanks for the recipe!

  30. simply beautiful and so delicious looking

  31. This looks delicious! I just need some lemons to fall into my kitchen.

  32. Mmmmm, looks delicious! My parents have a meyer lemon tree and I try to score a bag of lemons whenever I can!

  33. I’ve been doing quite a bit of baking with agave lately. Seems to work out wonderfully. This cake looks delicious.

    P.S. I caved and bought a Meyer Lemon tree last spring… but it’s only about a foot tall at the moment. I’m kicking myself that I didn’t splurge and get the larger sized, more mature tree!

  34. That is one beautiful cake, Hannah! It looks amazing with that cashew drizzle all over it.

  35. Mmm, that cashew icing sounds yummy. Usually I am not a big fan of lemon desserts, but that cashew icing might make it work for me.

  36. I’m definitely with you on the woes of winter! But a cake like this would make it seem all right, I think! :)

  37. I just got a bag of meyer lemons and have had no clue what to do with them.. thanks for the great recipe! It looks absolutely mouthwatering!

  38. Oh yum!

    We have two Meyer lemon trees in our backyard and they have a ridiculous amount of fruit still on them… I’ve been running out of things to use them for. This looks perfect though, and my mom’s birthday is this weekend.

    I can’t wait to try this recipe out, thanks so much Hannah!

  39. What a glorious cake! I hope I spy some Meyer Lemons at the market the next time I go.

  40. That looks fabulous! Especially the cashew glaze!

    Living in Fl I’m hoping my Meyer lemon tree dreams turn to reality this spring!
    ~ingrid

  41. Our neighbors just gave us shopping bags full of Meyer Lemons, so perfect timing! We just made Meyer Lemon Bars, which were yummy–you can check ‘em out on my new blog, http://www.unconfidentialcook.com.

  42. Love Lemon Bundt Cake so I can imagine with the creaminess of the icing this would be just perfect!

  43. Gorgeous! I agree, a lemon tree would be awesome!

  44. cashew icing?!?! oh wow! that cake looks amazing :)

  45. Oh, I am loving the idea of a cashew icing.

  46. I am thinking a slice of this cake would complement my lunch nicely. Actually, perhaps the entire cake would be best…!

  47. What a beautiful cake! Thank you for sharing the recipe. :)

  48. This looks beautiful – I can’t wait to try it!

  49. Yummy looking cake! I love that fork, do you mind telling where have you bought it?

  50. Lemons and avocados are keeping me sane until I can start focusing on local foods again. This time of year always goes too slowly. I just made a lemon cake this week with coconut yogurt and now I really wish I had seen the cashew frosting to use on it. The cake and icing sound perfect together.

  51. Wonderful. This looks so fresh, sunny and delicious. A great way to bring on the spring! :-)

  52. Ooh, I’ve been looking for a good lemon bundt cake – thanks!

  53. I love lemon bundt cake and that looks so good. It would be the perfect for an Easter dessert.

  54. Thank you, thank you, thank you!!! I’m so glad you posted a lemon cake. I’ve tried a few other recipes and for some reason they just never work out. The taste is never right. I love lemon cake and mother-in-law is always giving me meyer lemons. I can’t wait to try this. Oh it’s really pretty too!

  55. Gorgeous! I still make you lemon sunshine cake from your book all the time! It is definitely a favorite here!

  56. oh wow, that looks so amazing!

  57. That cake looks good!

  58. I made this tonight! I used a tube pan instead of a bundt pan and subbed sugar for agave, so mine was not nearly as gorgeous as yours, but it was VERY tasty!!! Will definitely be using this recipe at family functions in the future.

  59. Pingback: Lemon Bundt Cake with Cashew Icing « cookies and candids

  60. Pingback: Vegan Meal Plan Monday « Jumbleberry Jam

  61. Pingback: Pumpkin Seed Oil Cake « Cookies and Candids

  62. Pingback: Orange Garam Masala Bundt cake and Moscow parks

  63. Pingback: Orange Garam Masala Bundt cake and Moscow parks | Tales of a spoon

  64. this was delicious!! i added some lavender and did a simple glaze, but everyone loved it :)

  65. Pingback: lemons! lemons! lemons! « bakery manis

  66. Pingback: Bright spots — squash and lemons « Harp Food

  67. I made this cake yesterday and it was soooo yummy! The icing is as good as it sounds. I put grated lemon meyer peel on the icing to keep the “theme”. I also substituted half of the flour with white whole wheat flour, and it worked well. Thank you for a great recipe!

  68. Pingback: Cookbook Review: Vegan Desserts by Hannah Kaminsky « bakery manis

  69. I grabbed a bag of meyer lemons on a whim at the store today and was Googling for recipes when I found this gem! Thanks for a great looking recipe Hannah. I will be making this tomorrow.

  70. Pingback: Citroenbundt met cashewfrosting (*) | Fiekefatjerietjes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 8,859 other followers