Lemon Bundt Cake (GF, Vegan, Top 8 Free)

Instructions

1. Preheat oven to 350. Grease a 10-in bundt pan--she recommends doing it with flour as well, but just canola spray was plenty for me.
2. Combine rice milk, lemon juice, and lemon zest and set aside.
3. In a stand mixer with the paddle attachment, cream the sugar and mixed egg replacer on medium speed. Beat until fluffy, about 2 minutes. Add the canola oil and food coloring, and mix until lemon colored, about 1 minute.
4. In a separate bowl, combine the flour mix, xanthan gum, baking powder, and salt.
5. Add the dry ingredients to the wet, alternating with the rice milk mixture, mixing on low until smooth, about 1 minute. Fold in the poppy seeds.
6. Pour batter into the bundt pan. Bake in the center of the oven for 35-45 minutes, or until lightly golden on top and the edges are a light golden brown and pulling away slightly from the pan. Remove from the oven, let cool in the pan for about 5 minutes, then invert onto a cooling rack to finish cooling. Let cool to room temperature before glazing. Let the glaze set before covering the cake. Store on the counter, not in the fridge or it will dry out. Let rest overnight to meld the flavors--if you can wait that long!
7. For the glaze, combine the confectioners' sugar and lemon juice, adding 1 T of juice at a time, until the glaze is smooth and thin enough to drizzle.