If you’ve been reading my blog for a while now, you might have noticed that I talk about John.e quite often. Well, that’s because I do! You see, Dear Reader, he’s the whole reason this blog started in the first place. He’s such a great catch – really! I’m not just saying that because he might read this, but because it’s true. (Besides, in case you haven’t noticed, I’m not one to sugar coat how I actually feel.)
When we started cohabitating, and I started to explore the world of vegetarian cooking, he was very supportive as I began to find my way around the kitchen without the aid of meat to flavour things like pasta, soups, stews, etc. And, he very patiently taught me all about meat alternatives such as tofu, tempeh, textured vegetable protein, etc. But, through it all, every single time (I’m not kidding!) I place a meal or a dessert in front of him, he would taste it, smack his lips a few times, and say it needs lemon. Well, darling, here’s your freaking lemon!!!!
If you’re a lemon lover, like my dear John.e, you’ll love, love, love this cake! It’s super moist and perfectly lemony with just the right amount of sweet to offset that puckering, eye-squinting, cheek-sucking sensation which some of us suffer from due to excess amounts of lemon flavour. Not John.e though; he loves his lemon! So this cake is for him! And you, Dear Reader, if lemon is your thing!
Lemon Buttermilk Bundt Cake
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons fresh lemon zest
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ cups sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup buttermilk
- confectioner's sugar for garnish, optional
Preheat your oven to 350 degrees.
Prepare a bundt pan by lightly spraying the interior with cooking spray and lightly sprinkling flour over the entire surface. Be sparing with the flour.
In a mixing bowl, whisk together the flour, baking powder and baking soda. Set aside.
In a larger mixing bowl, add the lemon zest, lemon juice, sugar, vegetable oil, and vanilla. Using a handheld mixer, mix all ingredients together.
Add the eggs, one at a time to the lemon juice mixture and beat well after each.
Add half of the flour mixture to the wet ingredients. Mix together. Add half a cup of the buttermilk to the mixture and mix together. Repeat with the remaining flour mixture and the remaining half cup of buttermilk.
Carefully spoon the batter into the prepared bundt pan.
Bake the bundt for 45 minutes. To check for doneness, insert a wooden toothpick into the centre of the cake. If the toothpick comes out clean, the cake is ready. If not, bake for another 2-3 minutes and check again.
Allow the cake to rest in the pan for 10-15 minutes before removing to a wire cooling rack to completely cool.
When cooled, top with sifted confectioner's sugar. Enjoy!