Lemon Cake
This luscious lemon cake is soaked with an equally luscious lemon syrup. Serve with Mango-Raspberry Compote. Source: EatingWell Magazine, July/August 1995
Ingredients
Cake
Lemon Syrup
Associated Recipes
Directions
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To make cake: Preheat oven to 350 degrees F. Coat an 8-inch Bundt pan (6-cup capacity) with cooking spray. Dust the pan with a little flour, shaking out the excess, and set aside.
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Melt butter in a small saucepan over medium heat. Swirl the pan until the butter turns light brown, about 60 seconds. Combine the butter, buttermilk and oil in a small bowl; set aside.
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Sift flour, baking powder, baking soda and salt into a bowl. Beat eggs and sugar in a mixing bowl until thick and pale, 3 to 5 minutes. Blend in lemon zest, lemon juice and vanilla. Alternately fold the dry ingredients and buttermilk mixture into the beaten eggs with a rubber spatula, beginning and ending with the dry ingredients.
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Spoon the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 30 to 35 minutes. Let the cake cool in the pan on a rack for 5 minutes. Invert onto the rack and set over a large baking sheet with sides. Let cool slightly.
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To make syrup: Poke holes all over the cake with a wooden skewer or cake tester. While the cake is still warm, whisk together confectioners' sugar and lemon juice in a small bowl and slowly spoon the lemon syrup over the cake, spooning any syrup that accumulates on the pan below back over the cake.
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Shortly before serving, lightly dust the cake with confectioners' sugar, if desired. Serve with Mango-Raspberry Compote.
Tips
Make Ahead Tip: Prepare through Step 6; store covered at room temperature for up to 1 day.
Nutrition Facts
3 carbohydrate, 1 fat
