LEMONCAKE
Prep Time20 Min
Cook Time15 Min
Bake Time75 Min
Serves8
Ingredients
- Weight (g)
- 3 cups (360 g) cake flour
- 1 tsp (4 g) sugar
- 1 tsp (3 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1/2 tsp (3 g) salt
- 1 tablespoon (30 g) poppyseed (optional)
- 3/4 teaspoons (5 g) lemon zest
- 2 teaspoons (10 g) vanilla extract
- 1/2 cup (115 g) softened butter
- 1 1/4 cups (285 g) sugar
- 4 whole eggs
- 1 cup (240 g) buttermilk
- 2 tablespoons (20 g) Egnite Essence Creamy Lemon
Colors Chosen Varying
It is a personal choice, ratios will differ based on shade desired.
- 2 drops Egnite Color Lemon Yellow
- 1 drop Egnite Color Natural Cream
Colors will vary slightly when baked.
Instructions
- 1Preheat your oven to 350°F.
- 2Grease a bundt cake pan generously with butter and dust with flour.
- 3In a large bowl whisk flour, baking powder, baking soda, poppyseed, lemon zest and salt.
- 4Beat butter and sugar in a stand mixer until pale and fluffy, 3-4 minutes.
- 5Add eggs one at a time, beating well after each addition.
- 6Alternate adding the dry mixture and the buttermilk in three additions.
- 7Add vanilla and Egnite Essence Creamy Lemon; mix until smooth.
- 8Pour the batter into the pan and smooth the top with a spatula.
- 9Bake for 60-75 minutes or until a skewer inserted comes out clean.
- 10Cool the cake in the pan for 15 minutes before turning onto a rack.
- 11Drizzle with lemon glaze while still slightly warm for shine.
- 12Garnish with fresh lemon zest and serve at room temperature.