Lemon Poppy Seed Bundt Cake with a Lemon Glaze

Lemon Poppyseed Cake

A plump, golden Lemon Poppy Seed Bundt Cake with a Lemon Glaze is what I have for you today.

After all these years of baking vegan cakes and cupcakes, I am still amazed at how easy it is to eliminate animal products like butter, cream and egg and still get a perfectly moist, airy and beautiful result. All of it minus that awful egg odor. If you don’t believe me, all you have to do is try this cake.

Lemon and poppy seed are a classic combination, and just one bite of this amazing cake will tell you why. I used Meyer lemons which have a distinctive flavor and are sweeter than your average lemon, but it’s perfectly fine to use regular lemons instead. You could even try substituting other fruit juices.Lemon Poppyseed Cake

This is a great base recipe to create cakes of all flavors. You could, for instance, substitute the lemon juice and zest with orange and get a great orange bundt cake. Or you might try another fruit juice. This cake is very much like a pound cake, with a buttery crumb and a melt-in-the-mouth texture. I also used unbleached cake flour to get a particularly light texture. Cake flour is very low in gluten, so you don’t have to worry about your cake getting tough, the way it could with higher gluten flours like all-purpose flour. If you can’t get cake flour, use all-purpose but replace two tablespoons in each cup with cornflour.

You could also use whole-wheat pastry flour to make this cake. It will be darker and the crumb will be thicker, but you’d still have a great cake (and one that’s slightly healthier too).

Gotta run now, but here’s the recipe. Enjoy!

Lemon Poppyseed Cake
Lemon Poppy Seed Bundt Cake With A Lemon Glaze
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • For Lemon Poppyseed Bundt Cake:
  • 2⅔ cup unbleached cake flour (If you don’t have cake flour, all-purpose would be okay but replace 5 tbsp of the all-purpose flour with cornflour. You can also make this with whole-wheat pastry flour but the crumb will be thicker.)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1½ cups vegan cane sugar or turbinado sugar
  • 1¾ cup almond milk or soymilk mixed with 2 tsp vinegar. Set aside five minutes to curdle.
  • ¼ cup lemon juice
  • ¼ cup poppy seeds, lightly toasted in a skillet. Do this over medium heat and stir frequently. It should take no more than five minutes.
  • Zest of two lemons
  • 1 tsp pure vanilla extract
  • 1 cup (2 sticks) of vegan “butter” like Earth Balance, at room temperature
  • For Lemon Glaze:
  • For the lemon glaze
  • ¼ cup lemon juice
  • ¾ cup confectioners’ sugar (powdered sugar)
Instructions
  1. Make the cake:
  2. Cream together the sugar and “butter” in a stand mixer or hand mixer fitted with a wisk, until light and fluffy, about 2-3 minutes. Stop the mixer and scrape down the bottom and sides of bowl a couple of times during the mixing.
  3. Mix the lemon juice, zest, vanilla extract and almond milk.
  4. Sift into a bowl the flour, salt, baking soda, and baking powder
  5. Add the flour to the butter and sugar mixture in three batches, alternating with the almond milk mixture. Mix for 20 seconds after each addition, then scrape down the sides of the bowl to ensure everything’s integrated.
  6. Add the poppy seeds and mix with a spatula to disperse them evenly through the batter.
  7. Oil and flour a bundt cake pan. Pour the cake batter into the pan and bake in a preheated 350-degree oven for 45 minutes or until a toothpick inserted in the cake comes out dry. Let the cake stand in the bundt pan on a rack for 10 minutes, then unmold. This cake unmolds easily, but if you need help run a knife lightly and carefully around the edges.
  8. Make the glaze:
  9. With a wisk, mix the lemon juice and sugar.
  10. With a toothpick, make a few holes in the warm cake and then paint the glaze onto the cake using a pastry brush. You can even just pour it on. Add some lemon zest on top, if desired.
Nutrition Information
Serving size: 1/16th Calories: 275 Fiber: 0.8 grams Protein: 2.5 grams

 

Lemon Poppyseed Cake

 

Lemon Poppyseed Cake

If you like citrusy cakes, have you tried my fail-safe Orange Cake?


***

Say No to Horse-Carriage Rides in New York City and Elsewhere

There have been a number of media articles in recent weeks about efforts by animal-rights activists to stop New York City’s abhorrent horse-drawn carriages, after the deaths of two horses who literally dropped dead while ferrying passengers around the city’s clogged streets.

If you’ve ever been to New York, you will not have missed these horse carriages (and hopefully you knew better than to ride in one). But if you haven’t you would find it hard to imagine the sight of these poor animals, blinkers on, forced to walk around pulling hundreds of pounds for at least nine hours each day, seven days a week, ferrying passengers through the din, pollution, and unbearable hustle of New York’s infamous traffic.

It is also hard to imagine that leaders of this, one of the world’s greatest cities, including Mayor Michael Bloomberg, still believe that they need this archaic display of animal cruelty to draw in tourists. If anything, it makes me never want to visit again.

To my mind, horses symbolize freedom. To condemn these beautiful creatures to a life of slavery and suffering is not just wrong, it should be a crime. Unfortunately, New York City is not alone. I wrote a few years back about Charleston’s horrendous horse carriages which really ruined my visit to this otherwise beautiful town in South Carolina.


The horses pay a heavy price for our “entertainment.” Many suffer respiratory ailments, not surprising given that they are inhaling noxious exhaust fumes all day, and some turn lame because of walking constantly on the hard pavement. At the end of a long, hard day the horses are returned to crowded stables where they are packed in, with no recourse to roam free for even a short time. They have no pastures where they can graze, or socialize with other animals. The next morning it’s back to the streets and hard labor and on and on until they die an early death or are put down.

Animal rights activists in New York City, including the ASPCA, have been fighting to have the horse carriages banned and they have been making steady progress, but I wanted to share this with you too in the hope that you will contribute your own power as consumers. All you have to do is say no to horse rides that are common “tourist attractions” in cities around the world.

There’s so much to see and do in New York City or in Charleston or in just about any place on earth. There is absolutely no need to sully your visit or vacation with a ride in a horse-drawn carriage, pulled by a sentient animal who will never know what it’s like to be happy.

 
Picture from ASPCA
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

 

Eggless French Toast

Vegan French Toast, eggless and dairy-free

Even if the nationwide salmonella outbreak from contaminated eggs hasn’t actually made you sick, the horror stories that have emerged from the farms that produced these eggs have surely made you want to throw up your omelet?

The ongoing, nationwide recall of more than half-billion eggs has given us more evidence than we should possibly need that eggs hurt– both the humans who consume them and the hens who are forced to produce them like machines while living in conditions no sentient creature should ever have to endure. Federal investigators this week found the henhouses in the two farms where the salmonella-tainted eggs originated, Wright County Egg and Hillandale Farms, were stacked with eight-feet-high piles of manure, and crawling with rats and flies and maggots that “crunched under foot.”

It’s a pretty safe bet that conditions at egg farms around the world are no different. Worse, hens at these farms go through immense suffering that has been observed and chronicled by organizations like the Humane Society of the United States:

Like birds raised for meat, chickens in the egg industry suffer immensely—beginning right after birth. Male chicks are considered byproducts, as they’re unable to lay eggs and aren’t bred for meat production. Millions each year are gassed, crushed, or thrown into garbage bins to die from dehydration or asphyxiation. Most female chicks are painfully mutilated without any anesthesia. The tips of their sensitive beaks are sliced off with a hot blade, making it difficult for them to grasp food…

More than 95 percent of hens in U.S. factory farms are intensively confined in small, wire “battery cages,” stacked several tiers high and extending down long warehouses. Hens are given less space than the area of a letter-sized sheet of paper in which to eat, sleep, lay eggs, and defecate…After two years, the hens are no longer profitable and are ripped from the cages, limbs often tearing, as teams work at an hourly rate of up to1,500 birds, sometimes holding seven hens at a time. As with broiler chickens and turkeys, egg-laying hens are crammed in crates stacked on transport trucks and denied food, water, or protection from extreme temperatures during their journey to slaughter.

At the slaughter plant, the birds are dumped onto conveyors and hung upside down in shackles by their legs. In the United States, federal regulations do not require birds to be rendered unconscious before they are slaughtered… Birds have their throats cut by hand or machine. As slaughter lines run at rapid speeds (up to 8,400 chickens per hour), mistakes are common and some birds are still conscious as they enter tanks of scalding water intended to loosen their feathers.

Does that sound like a horror story? It is, a very real one at that, and who in their right heads would want any part of it?

If all that still isn’t enough, and if you still actually believe eggs are good for you, chew on this: a single egg contains more than 200 milligrams of cholesterol– that’s more cholesterol than you’ll find in a McDonald’s Angus Beef Burger or in a KFC Double Down sandwich or, in fact, in almost any disgusting fast-food menu item out there.

Doesn’t sound healthy to me.

Whether you’re a vegan or not, eggs are by far one of the easiest foods to replace in your diet. Look at my vegan substitutes page for ideas on how to bake, cook and eat egglessly and healthfully and — big bonus– minus that absolutely yucky eggy stink.

And now, so I can put my egg substitute where my mouth is, here’s my completely eggless French Toast recipe which would convert the hardiest egg aficionado. It’s not just delicious, but it is actually good for you.

Enjoy!

Vegan French Toast, eggless and dairy-free
Eggless French Toast
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Brunch
Serves: 5
Ingredients
  • 5 slices wholegrain bread (use a mild-flavored grain, like wheat–  not rye or sourdough, unless you actually happen to like your French toast with those breads)
  • 1 cup soymilk
  • ¼ cup whole-wheat flour
  • 1 tbsp maple syrup or agave nectar
  • 2 tbsp flaxseed meal
  • 1 tsp pure vanilla extract
  • ½ cup walnuts, finely crushed (optional)
  • Oil to coat skillet or griddle in a thin layer
Instructions
  1. Place all ingredients except the bread, walnuts and oil in a shallow container and mix well.
  2. Place the walnuts in a separate dish
  3. Dip the slices of bread one by one in the batter and coat on either side. I let them soak about 20-30 seconds on each side.
  4. Dip into the walnuts
  5. Heat a skillet and coat with a thin layer of oil
  6. Place a slice of the French toast on the skillet and cook on each side until golden brown.
  7. Serve hot with a drizzle of maple syrup or agave nectar

For more eggless recipes, check out my Whole-Wheat Challah Bread, one of the most popular recipes on this blog, or my pancake, waffle cake and cookie recipes that use absolutely no eggs.
**
Update: I was thinking of including this in my original post because I knew someone would inevitably raise it: that vegetables like spinach and tomato have also been recalled for salmonella contamination in the past. It’s like that ultimate argument weapon in a meat- or egg-eater’s arsenal.

Unfortunately for them, though, I do have an answer: It’s  the meat, stupid (that’s not original, by the way, but I just couldn’t resist it!) 

Salmonella are intestinal bacteria that grow and flourish in animal intestines. Since vegetables don’t have an intestine, the reason they get contaminated is because germs from chicken and cow feces in animal farms contaminate waterways used for irrigating vegetables. It’s been proven time and again in federal and state investigations of these salmonella outbreaks.

The bottomline is this: animal farming is what causes salmonella. And stopping animal farming and giving up animal products is the only way to stop future infections of anything we put into our mouths.

Let’s all  toast to that!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.