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LEMON MINI BUNDT CAKES WITH A CONDENSED MILK GLAZE

RECIPES/SWEET TREATS/CAKES

This has to be my favourite cake flavour at the moment. I can promise you that this moist, fluffy and zesty lemon cake will not disappoint.

MAKES: PREP TIME: COOK TIME:

6-8 mini Bundt cakes, 2 sheet cakes or a single layer cake 15 minutes 20 minutes

FOR THE CAKES: 300ml of almond milk

1 tbsp lemon juice ⁣

150g of dairy free spread

275g of self raising flour ⁣

220g caster sugar ⁣

1 tsp baking power⁣

1 tsp baking soda⁣

the zest from two lemons

FOR THE GLAZE

1 tin of oat milk condensed milk

MAKE THE CAKES:

1. Preheat the oven to 180°C and line or grease your baking tin. ⁣

2. In a small bowl combine the almond milk and the lemon juice and set aside. ⁣

3. Melt the dairy free spread in the microwave. ⁣

4. In a large bowl combine the flour, the sugar, baking powder and baking soda. ⁣

5. Add the dairy free spread, the almond milk mixture and the lemon zest. ⁣

6. Mix with a wooden spoon until just combined. ⁣

7. Pour into your baking tin and bake in the oven for 15-20 minutes and until a toothpick comes out clean. ⁣

8. Once baked allow to cool then remove and place on a wire rack to cool completely. ⁣

9. Drizzle and spread with some of the oat milk condensed milk and garnish with some sliced lemon. ⁣

10. Enjoy