VIDEO Elizabeth Bakes Lemon Bundt Cake. So lemony and not too sweet. This is quick and easy to put together. We have another popular cake HERE.
INGREDIENTS – VIDEO Elizabeth Bakes Lemon Bundt Cake
1 Cup milk
1 TB lemon juice, plus 2 TB lemon juice for batter,
plus 2 TB lemon juice for sugar soak,
plus 2 TB lemon for glaze
1 cup coconut oil/shortening
1 1/2 cups cane sugar, plus 1/3 cup sugar for soaking later
3 eggs
3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 cup confectioners sugar
METHOD
Put 1 TB lemon juice in 1 cup milk
Set aside for 10-15 minutes, add 2 more TB lemon juice
During the 10 minutes, put coconut oil/shortening
and sugar in mixer with whip and turn on medium
Preheat oven to 350F
In a separate container add flour, salt, baking soda
Whisk dry ingredients
Crack 3 eggs in a separate container, whisk
In the mixer, turn down lower and add eggs
When mixed , on low, add half flour mixture, then half milk mixture
Add other half of both mixtures
When batter looks silky, about a minute, turn off.
Spray bundt pan with cooking spray, add batter, level with spatula
Bake for about 55 minutes, until golden and toothpick is clean
About 10 minutes before baking is done, put sugar, 1/3 cup water and
2 of the TB of lemon juice in a saucepan and heat until sugar is dissolved
Turn cake out onto rack and brush with all the soaking mixture
When cake is cool, combine last 2 TB lemon juice and 1 cup confectioners
sugar in a bowl, Whisk and drizzle over cake. Enjoy!
