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1 h 15 m
EatingWell Test Kitchen
“This luscious lemon cake is soaked with an equally luscious lemon syrup. Serve with Mango-Raspberry Compote.”
2 tablespoons butter
⅔ cup buttermilk
1 tablespoon canola oil
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup sugar
2 teaspoons freshly grated lemon zest
1 tablespoon lemon juice, juice
1 teaspoon vanilla extract
1 cup sifted confectioners' sugar, plus extra for dusting cake (optional)
½ cup lemon juice
Mango-Raspberry Compote (recipe follows)
1To make cake: Preheat oven to 350°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.
2Melt 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.
3Sift 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.
4Spoon 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.
5To 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.
6Shortly before serving, lightly dust the cake with confectioners' sugar, if desired. Serve with Mango-Raspberry Compote.
Make Ahead Tip: Prepare through Step 6; store covered at room temperature for up to 1 day.