Glazed Lemon Bundt Cake with Apple Pomegranate Streusel
We were the recipients of a bountiful haul of lemons from our neighbor’s tree. I had just been away for a week-long business trip and was hankering to get back in the kitchen. The beautiful, fragrant lemons were on my mind all evening and by morning, I knew I wanted to bake a cake and somehow spruce it up so it could serve as an autumnal, holiday treat. The combination of puckering lemon with the belly-warming sweetness of crisp apples and the festive pop of pomegranate seemed the perfect thing!
This cake is the perfect centerpiece for a Thanksgiving or holiday spread. It’s rich and decadent, yet refreshingly light on the palate. The colors are fantastic and the swirling aroma of lemon, apple and pomegranate will intoxicate you right into a festive mood.
My family dug into this beauty like no one’s business. I don’t think my four-year-old son even came up to breathe. ; )
Enjoy, from our happy table to yours!
For the cake:
- 3 cups all-purpose, unbleached flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 lemons, zested and juiced
- 2/3 cup canola oil
- 1-3/4 cups unsweetened almond milk (or non-dairy milk of your choice)
- 1-1/2 cups sugar
- 2 tsp pure vanilla
- non-hydrogenated vegetable shortening for greasing the pan
For the glaze:
- 1/2 cup powdered sugar
- 5 tbsp lemon juice + zest
For the streusel:
- 1/4 cup rolled oats
- 1/4 cup all-purpose, unbleached flour
- 2 tbsp brown sugar
- 3 tbsp vegan butter, softened (Earth Balance or other brand of choice)
- 1 medium red apple, cored and chopped
- 1/4 cup pomegranate seeds
Preheat your oven to 350 degrees. Grease your Bundt pan, making sure to get into all the creases.
In a large mixing bowl, combine the flour, baking powder, baking soda and salt. In another large mixing bowl, whisk together the lemon juice and zest, canola oil, almond milk, sugar and vanilla. Pour the dry ingredients into the wet and mix by hand until just combined. Be sure not to over mix as this will make for a dense cake.
Pour the batter into the greased Bundt pan and bake for 50-60 minutes, or until a toothpick comes cleanly out of the center.
While your cake is baking, prepare your streusel topping. In a medium mixing bowl, combine the oats, flour and brown sugar. Using two butter knives, cut the softened butter into the oat mixture until it becomes coarse crumbs. Fold in the chopped apples. [Leave out the pomegranate for now; you’ll add it in later.]
Line a baking sheet with parchment paper and pour the oat and apple mixture on top, evening it out as one single layer.
When your cake has finished baking, remove it from the oven and allow it to cool completely. Place the baking sheet with streusel topping into the oven in its place. Bake at 350 degrees for about 25 minutes or until the streusel is golden brown and slightly crisped.
Once your cake and streusel topping have cooled, you are ready to prepare your lemon glaze and then assemble your cake. For the glaze, simply place the powdered sugar into a small bowl and add the lemon juice + zest, one tablespoon at a time, whisking continuously. You may not use all 5 tablespoons; just mix until the glaze is at your preferred consistency.
When you are ready to serve the cake, run a knife gently around the cake to ease it’s removal from the pan. Flip the pan over onto your serving platter until the cake is released. Drizzle the glaze over the cake, allowing it to cascade down the sides.
Add the pomegranate seeds to the streusel mixture and sprinkle the streusel on top of the glazed cake. Save any extra streusel topping for guests to add to their slices, once served.