Lemon Bundt Snack Cake

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

Serves: 12

Ingredients:

• 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

Directions:

• 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.

Glaze:

• 1 cup powdered sugar
• juice from 1 lemon
• zest from 1 lemon

Directions:

Whisk together all the ingredients and pour over cooled cake. Let the glaze set for 15mins before cutting.

Source: Tracey’s Culinary Adventures