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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 12 |
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We live in southern Italy, so we have an abundance of fabulous lemons. I was searching for a lemon cake that was lower in calories and came across this on . Ingredients:
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 |
Directions:
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.
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