Recipe Name Lemon Cake Submitted by Guest Recipe Description Light and fluffy lemon cake, perfect for summer Quantity 1 Quantity Unit Bunt Cake Prep Time (minutes) 25 Cook Time (minutes) 45 Ready In (minutes) 70

Ingredients Amount 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