For Vegan Lemon Cake

1. Begin with oiling the Bundt tin and then dusting it with flour. Tap it upside down to remove any excess flour.
2. Before starting with the batter, we’ll zest out the lemon in a bowl. Make sure just to zest the yellow or green part of the lemon.
3. Add castor sugar to the lemon zest and rub both of them together. We are doing this to bring out the natural flavor of lemons. Then add in soy milk and give it a good mix.
4. Now sift in the dry ingredients, i.e., all-purpose flour, baking powder, baking soda, and salt. Mix them well.
5. Now we’ll add oil, lemon juice, and vanilla essence. Lastly, add a little amount of yellow gel color and mix.
6. Pour the batter into the lined tin and bake in a preheated oven at 180°C (OTG mode: lower rod only) for about 20 – 25 minutes or until a toothpick inserted in the center comes out clean.

For Vegan Cream Cheese

1. Add all the ingredients required, i.e., soaked raw cashews, water, lemon juice, apple cider vinegar, and salt, in a blender. Blend it to form a smooth paste. Scrape the sides in between if required. 
2. Measure the required quantity for the lemon glaze.

For Vegan Lemon Glaze & Garnish

1. Add sifted icing sugar to the vegan cream cheese and mix. Then add lemon juice and mix. Transfer it to a piping bag.
2. Once the Bundt cake cools down, run a palette knife along the sides of the tin and remove the cake.
3. Pipe the glaze on the edge of the cake and then garnish it with fresh rosemary and lemon wedges. Complete the cake by dusting icing sugar. 

Our Vegan Lemon Bundt Cake is now ready! Indulge in this refreshing summer treat and enjoy!