Eatingwell Lemon Cake

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 tablespoons butter
• 2/3 cup buttermilk
• 1 tablespoon canola oil
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup sugar
• 2 teaspoons freshly grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• confectioners' sugar, for dusting

Recipe

• 1 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.
• 2 melt 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.
• 3 sift flour, baking powder, baking soda and salt into a bowl. beat eggs and sugar in a mixing bowl until thick and pale, 3-5 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.
• 4 spoon the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 30-35 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.
• 5 shortly before serving, lightly dust the cake with confectioners sugar, if desired. serve with raspberry compote or jam.
• 6 *cake can also be baked in a 7x11 glass pan if a bundt pan is unavailable.