Eatingwell Lemon Cake Recipe

Name: Eatingwell Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; ⅔ cup buttermilk; 1 tablespoon canola oil; 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ 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

Servings: persons

2 tablespoons butter
⅔ cup buttermilk
1 tablespoon canola oil
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ 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

1
Preheat oven to 350F Coat an 8-inch Bundt pan (6-cup capacity)* with cooking spray.
2
Dust the pan with a little flour, shaking out the excess, and set aside.
3
Melt butter in a small saucepan over medium heat.
4
Swirl the pan until the butter turns light brown, about 60 seconds.
5
Combine the butter, buttermilk and oil in a small bowl; set aside.
6
Sift flour, baking powder, baking soda and salt into a bowl.
7
Beat eggs and sugar in a mixing bowl until thick and pale, 3-5 minutes.
8
Blend in lemon zest, lemon juice and vanilla.
9
Alternately fold the dry ingredients and buttermilk mixture into the beaten eggs with a rubber spatula, beginning and ending with the dry ingredients.
10
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.
11
Let the cake cool in the pan on a rack for 5 minutes.
12
Invert onto the rack and set over a large baking sheet with sides.
13
Let cool.
14
Shortly before serving, lightly dust the cake with confectioners sugar, if desired.
15
Serve with raspberry compote or jam.
16
*Cake can also be baked in a 7x11 glass pan if a Bundt pan is unavailable.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, ⅔ cup buttermilk, 1 tablespoon canola oil, 1 ½ cups all-purpose flour, and more.

Yes, Eatingwell Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eatingwell Lemon Cake

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