CAKE:
3 + 1/2 cups all-purpose flour (sifted)
1/4 cup cornstarch
2 + 1/2 tablespoons baking powder
3/4 teaspoons salt
1/4 teaspoon turmeric
3 tablespoons lemon zest
1/3 cup lemon juice
2 cups organic cane sugar
2/3 cup grape seed oil
1 + 1/3 cup plant milk (almond or soy)
2 tablespoons applesauce, unsweetened
1 teaspoon vanilla extract
GLAZE:
2-3 tablespoons lemon juice
3 tablespoons organic cane sugar
FROSTING:
1 + 1/2 cup powdered sugar (4-6 tablespoons extra, as needed)
2 + 1/2 tablespoons lemon juice
Preheat oven to 350 degrees
Spray and dust bundt pan
Whisk flour, cornstarch, baking powder, salt, turmeric and lemon zest in large bowl until well combined.
In a separate bowl, whisk lemon juice, sugar, oil, plant milk, applesauce and vanilla extract.
Pour wet ingredient mixture into dry ingredients. Whisk until just combined.
Pour into dusted bundt pan and bake for 50-55 minutes (use the toothpick trick).
Combine ingredients for glaze and brush over top of cooled, but slightly warm cake (after baking, of course).
Allow to cool completely.
Combine ingredients for frosting. Drizzle frosting over top, allowing it to run over sides of cake.
Dust with lemon zest on top for some extra razzle-dazzle!
