The Big Pink Bundt (eggless)

The title of this  post was originally supposed to be the plain old and classic strawberry bundt with lemon and strawberry glaze but I think that the big pink bundt best sums up this amazingly fluffy and flavorful cake. Im a very experimental person in the kitchen, and this cake was originally supposed to be pink but with the use of the natural strawberry color however it dint quiet turn out the way I had expected for it to visually but when taken a bite its what you call THE BOMB. As all of my other recipes this one too is super simple and also happens to be eggless!! Im still trying to figure out this whole blog writing thingy, but I intend to now post more often. Also I have a number of no-bake recipes lined up for you guys, so stay tuned!! Hope you guys enjoy this post, Id love to hear your thoughts so don't forget to leave a comment. HAPPY BAKING !ii

    STRAWBERRY BUNDT CAKE  

1. You can also add an egg instead  of the flax seed paste
2. Blend up to a cup of strawberries with a little water to make the fresh strawberry juice.

                                                             

                             INGREDIENTS

• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup softened butter
• 1/2 cup sugar (granulated)
• 1 tablespoon ground flax seed
• 3 table spoon water (separate) 
• 2/3 cups fresh strawberry juice
• 3 tablespoon yogurt

                              METHOD

• Pre heat ven to 150' C
• In a large bowl sift in all the dry ingredients, flour, baking soda, baking powder and salt.
• Take a smaller bowl add the water and ground flax seeds mic well to form a paste 
• In a larger bowl with the help of a twin blender whisk the butter  and sugar, now add the yogurt and flaxseed paste and mix well.
• Now fold in the dry into the wet with the help of a spatula very gently to form a rather thick batter.
• Now transfer this mix into your desired bundt cake mould (grease if necessary)
• Bake at 150'C for 20 mins then crank up the oven to 175'C and bake until inserted knife comes out clean that would be about 15-20 more minutes.
• Make sure you wait for the cake to cool before you flip it upside down.

                    STRAWBERRY AND LEMON GLAZE

• 1/2 cup icing sugar 
• 2 teaspoon lemon juice
• 2 tablespoon fresh strawberry juice
• A pinch of salt.

                            METHOD

• In a bowl add lemon juice and strawberry juice and gradually whisk in the sugar bit by bit with the help of a spoon to form a glossy glaze.
• Now pour the glaze on the cake and enjoy!!