2 cups of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
Zest of one lemon
1 cup of vegan butter- Earth Balance
2 flax eggs (2 Tbs ground flax + 6 Tbs warm h20- let set 5 minutes)
1 tablespoon of lemon juice
2/3 cup non-diary milk, with a splash of lemon juice
1/4 cup sprinkles
Preheat oven 350*. Spray mini Bundt cake pan, set aside.
In medium bowl mix flour, lemon zest, baking powder, salt.
In larger bowl whip the butter into the sugar. Stir in “egg” and lemon juice
Stir the flour mixture into sugar mixture until combined well. Pour in “milk”. Lastly dump in sprinkles and stir until they are spread throughout batter.
Bake 15 minutes, or until toothpick inserted comes out clean. Once cool, drizzle icing on top and add more sprinkles!