Meyer Lemon And Matcha Green Tea Marbled Bundt Cake Food

MEYER LEMON AND MATCHA GREEN TEA MARBLED BUNDT CAKE

Meyer Lemon and Matcha Green Tea Marbled Bundt Cake image

Meyer lemons are a cross between the regular store bought lemons and oranges and have a fragrant sweet scent and flavor. You can find them at Farmers markets or some upscale grocery stores. If you can't find Meyer lemons, feel free to substitute an even mix of orange and lemon in it's place. You can find Matcha green tea powder at Asian grocery stores, some upscale markets or online.

Provided by Irvin Lin

Yield 1 bundt cake, serves 10-12 people

Number Of Ingredients 12

Ingredients

3 cups (420 g) all-purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup extra virgin olive oil
2 cups (400 g) white granulated sugar
zest from 2 to 3 Meyer lemons
3 large eggs
1 large egg yolk
3/4 cup (155 g) Greek-style yogurt
1/4 cup (2 to 3 medium sized) Meyer lemon juice
1 tablespoon Matcha green tea powder
Powdered sugar for dusting on top

Steps:

1. Preheat an oven to 350ºF.

MEYER LEMON BUNDT CAKE

Meyer Lemon Bundt Cake image

This cake was created by vegan cooking blogger Hannah Kaminsky. She said she invented this cake during a cold a difficult winter because lemons "embody edible sunshine." If you can't find Meyer lemons, substitute regular lemons.

Provided by Cinnamon Turtle

Categories Dessert

Time 1h30m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon margarine, vegan, melted
3 1/2 cups plus 2 tbs flour, divided
1 tablespoon flax seed, ground
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup soymilk, unsweetened, plain
1 tablespoon meyer lemon zest, grated
1/2 cup meyer lemon juice
1 1/4 cups agave nectar, light
1/2 cup canola oil
1 1/2 cups cashew pieces, roasted, unsalted
1/3 cup agave nectar, light
1/3 cup coconut milk
1 teaspoon vanilla extract

Steps:

Cake:.
Preheat oven to 350°F Grease and flour bundt pan.
Whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine.
Whisk together soymilk, lemon zest, and lemon juice in bowl; let stand 5 minutes. Whisk in agave nectar and oil. Stir soymilk mixture into flour mixture. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of cake comes out clean. Cool in pan, then unmold.
Icing:.
Blend all ingredients in blender 5 minutes; Strain through sieve, then drizzle over cake.

Nutrition Facts : Calories 276.1, Fat 15.3, SaturatedFat 2.9, Sodium 223.2, Carbohydrate 30.1, Fiber 1.4, Sugar 4.7, Protein 5.5

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