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Recipes - Lemon Cake Recipe

Recipe Name

Lemon Cake

Submitted by

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Recipe Description

Light and fluffy lemon cake, perfect for summer

Quantity	1	Quantity Unit	Bunt Cake	Servings
Prep Time (minutes)	25	Cook Time (minutes)	45	Ready In (minutes)	70

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Ingredients
Amt.	Measure	Ingredient



3	cups	Sifted, all purpose flour
3	teaspoons	baking powder
1/2	teaspoon	salt
1/2	cup	unsalted butter, at room temperature
1/2	cup	Coconut oil, softened
1 1/3	cups	Sugar
4	large	Eggs, room temperature
2	teaspoons	Pure vanilla extract
1	cup	2% milk
1	tablespoon	Lemon zest
1/3	cup	Fresh lemon juice

Steps

Sequence	Step

1	Preheat oven to 350°F (177°C). Grease the bunt pan with coconut oil
2	Whisk the flour, baking powder, and salt together. Set aside.
3	Use a stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. Batter should be thick and fluffy
4	Pour batter evenly into the bunt cake pan. Bake for around 45 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
5	Let cool for 15 mins before serving. Or ice with choice of icing

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