I love my bundt pan.
And I love lemons.
So why no combine the two?
Yes I’ve been on a lemon kick lately starting with the lemon ricotta pancakes I posted.
So up next we have a lemon cake.
A cake that I don’t classify as dessert but more of a snack because it doesn’t have a copious amount of chocolate.
A cake I probably ate for breakfast a time or two.
A cake that is so light and fluffy your lemon-hater-husband will even like.
A cake that you should really make today.
Lemon Bundt Snack Cake
- 3 cups cake flour
- 2 cups sugar
- zest of 4 lemons
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup of milk (I used almond)
- 3 large eggs
- 1/4 cup vegetable oil
- 1/2 stick (4tbsp) unsalted butter, melted and cooled
- 1 tbsp. vanilla extract
- pinch of cream of tartar
- juice of 1 lemon
- Preheat oven to 350F. Position over rack in the lower third of the oven.
- Grease and flour a bundt pan.
- In a bowl combine 1 1/2 cups sugar and lemon zest. Rub the sugar and lemon with your fingers until fragrant. Add the flour, baking powder, baking soda and salt and stir to combine.
- In a bowl whisk together the milk, egg yolks, butter, oil and vanilla.
- Add the milk mixture and lemon juice to the dry ingredients and stir to combine.
- In the bowl of electric mixer with whisk attachment, beat the egg whites on low until foamy. Add the cream of tartar and increase speed to medium-high. While the mixer is running add the remaining sugar and beat until egg whites are shiny and stiff peaks form.
- Add 1/3 of the egg whites to the flour batter and fold to combine. Add the remaining egg whites and stir to combine.
- Pour the batter into the prepared bundt cake and bake for 40-45mins or until a toothpick insterted in the middle comes out almost clean.
- Cool the cake in the pan on a wire rack for 10mins. Then invert the cake onto the wire rack and let cool completely before pouring the glaze.
- 1 cup powdered sugar
- juice from 1 lemon
- zest from 1 lemon
Whisk together all the ingredients and pour over cooled cake. Let the glaze set for 15mins before cutting.
Source: Tracey’s Culinary Adventures