Lemon Bundt Cake
This lemon delight is perfect for Mother's Day or any occasion this summer. It's simple and beautiful. I did make a glaze with icing sugar and lemon juice, but the organic icing sugar makes it off-white and almost invisible, so I sifted a small amount of icing sugar on time to add some colour. My kids don't like icing which is fine by me because it's mostly sugar anyway. This pan makes such a beautiful cake that it doesn't need anything extra. The top is lightly crispy, and the inside is moist and delicious.
Ingredients:
2 1/4 Cups flour ( I used Bobs Red Mill Gluten Free 1 to 1 baking flour)
1 tsp baking soda
1 tsp baking powder
1/2 cup butter or coconut oil
1/2 cup sugar
2-3 lemons zested
1/2 cup lemon juice
1 cup buttermilk
2 eggs
Directions:
Preheat oven to 350F
Spray bundt pan with cooking spray or butter lightly. I use coconut oil.
Sift together flour, baking soda, and baking powder, and set aside.
On medium speed, cream together butter and sugar until light and fluffy, add eggs.
Add the lemon zest to the creamed mixture.
Add 1/2 cup of the flour mixture to the creamed mixture, alternate with a couple of tablespoons of lemon juice, then buttermilk, and repeat until everything is combined.
Pour the mixture into the greased bundt pan and cook for 40-45mins or until a toothpick comes out clean.
Let the cake cool for 15 minuites before removing from the pan.
lightly sprinkle with icing sugar.
If you try the recipe, I would love to see photos. Tag #tessertraditions in your social media posts, email tessertraditions@gmail.com or send me a DM.
I hope you all have a wonderful weekend and that all you Momma's get spoiled!
- Megan xo