Lemon Bundt Cake with Cranberries

I love me a good bundt cake! I always crave something easy to grab in the morning or around coffee time and a bundt cake is the perfect pick-me-up snack!

This one is so easy to whip up and it is dairy-free, which means it works well after a heavy meat based meal. I added cranberries in a small layer towards to top to add some colour and an extra bit of tang. The flavours mesh so well together!

Grab those lemons because this cake is worth gossiping about!

Lemon Bundt Cake with Cranberries

Yield: 12-16 servings

INGREDIENTS:
3 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup soy milk
2 tbsp lemon zest
2 tbsp lemon juice
1 cup vegetable oil
2 cups sugar
3 eggs
1/3 cup cranberries, mixed with 1 tsp sugar
Icing sugar, for sprinkling

DIRECTIONS:
1. In a stand mixer with the paddle attachment, mix together all the wet ingredients.
2. Add in the dry ingredients- flour, baking soda and salt. Mix well until combined.
3. In a greased and floured bundt pan, pour some of the cake mixture in until it is just covering the bottom of the pan.
4. Scatter in the cranberries.
5. Fill the rest of the bundt pan with the remaining batter.
6. Bake in a 325-degree oven for 1 hour or until a toothpick comes out clean. Sprinkle with icing sugar before serving. Enjoy!