Lemon Bundt Cake
What do you do when you wake up at 5 in the morning and can't get back to sleep? And you've got half a bag of organic lemons in the fridge that need to be used up? If you're me, you open up your copy of The Joy of Vegan Baking and get to work on a Lemon Bundt Cake with Lemon Sauce. These last five months have been a whirlwind and it's a rare occasion that I bake something nowadays. So today I took advantage of my sleepless morning and made this fabulous cake. The cake is good on it's own but the sauce really makes it. If you can keep yourself from eating the sauce straight up with a spoon that is. Check out Colleen Patrick-Goudreau's wonderful book for the cake recipe (or try The Millennium Cookbook, from which she adapted the recipe). The sauce is super easy and would be great on any number of baked goodies so I'll share my version of that right now. Put 1/2 c. sugar and 1 Tbs. cornstarch in a saucepan, add 2/3 c. water, simmer over medium heat stirring occasionally until thick, then stir in the juice and zest from 2 lemons. Let it cool, then drink it up... I mean, pour it over your lemon cake (or muffins, or whatever).
