Lemon Cake

1. 1

   Preheat oven to 325. Beat softened butter and melted coconut oil at medium speed until creamy. Gradually add sugars, beating at medium speed until light and fluffy. Add eggs 1 at a time, beating just until yellow disappears.

2. 2

   Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 2 ingredients.

3. 3

   Pour batter into a greased and floured 10-inch (16-cup) bundt pan.

4. 4

   Bake at 325u00b0 for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.

5. 5

   Meanwhile, prepare Lemon Curd Glaze. Remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake. Cool completely on a wire rack (about 1 hour). Garnish, if desired.

No additional tips available.