Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Prepare a tube or Bundt pan by spraying the pan liberally with cooking spray and then dusting it with flour. Then, flip the pan upside down and bang your hand against it once or twice to remove excess flour. Set aside.

Combine flour, cornstarch, baking soda, and salt in a medium-sized bowl. Set aside.

Add sugar and oil to a large bowl. Whisk to combine. Add eggs, one at a time, stirring to combine between each egg.

In the same measuring cup that you used for the oil, add the almond milk,

lemon juice, and both extracts.

Add half of the flour mixture to the large bowl of oil, sugar, and eggs. Use a spatula to combine. Pour in the almond milk mixture and stir with a spatula to combine (it will be liquidy — fear not!).

Add the remaining flour mixture and use the spatula to gently stir the flour in until just combined and the batter has thickened. Pour half the batter into the prepared pan. Sprinkle cinnamon from high up, to distribute evenly over the batter

Use a kitchen knife to stir the jam to loosen it up. Spoon all the jam,

except two tablespoons, over the batter in the pan. (Reserve two tablespoons jam in the jar for the icing.)

Pour the rest of the batter over the jam. Use a knife to gently swirl the cake (don’t overdo it!). Bake for 50 minutes or until a toothpick comes out clean.

Allow to cool for exactly 10 minutes (set a timer!), then run a knife

around the edges and flip or remove cake and place on a cake plate.

I cover mine right away (to sort of steam…it’s weird, but I like it!) and set aside until cooled.

Once cooled, you can glaze.

Add boiling water directly to the jam jar. Mix well to combine. Add

confectioners’ sugar and stir to combine. Drizzle over cake.

Slice, serve, and enjoy!