Lemon Bundt Cake
Every time my daughter and I say the word bundt we laugh so hard because we remember the movie “My Big Fat Greek wedding” its a bundt!!! Anyone remember that scene? it was pretty hilarious…We love that movie!!
Anyway about the cake 🙂 my granddaughter Nashwa told me when she came over after school yesterday that she was at the grocery store with her mom the other day and she wanted to get a slice of a lemon cake from the store, but my daughter Mona told her no because its full of fat and sugar!
She said can bake one tonight?
I said yes of course we can and we did…And yes she absolutely licked the bowl and the spatula :)…
Its funny how all of this worked out this way, I wrote this recipe a night before when I was organizing my kitchen and found this beautiful bundt pan that I bought two years ago and I never used it because we were working on the new house and I had most of my kitchen stuff packed… And I guess when we moved to the new house I had it stashed in the back of the shelf in my kitchen, so I thought of this cake and I wrote it right way but I did not have the flavor worked out yet, just a cake and I had question marks next to the flavors…
So when Nashwa saw my baking notebook, yes she inspect my baking notebook every time she comes over for new recipes to try… I love that kid and she loves to bake!! she told me the story about her wanting a lemon cake… so the lemon flavor came to this cake..it was the perfect timing!
I love Lemon desserts, I love all citrus dessert for that matter! but my husband is not a fan of it at all.. so I went easy on the lemon flavor when I created this cake…But the flavors and the strength of the citrus could be easily adjusted to everyone tastes, add more or less of the lemon juice.
I also wanted to make a sugary lemon syrup to drizzle on top but I dusted it with sugar free powder sugar to cater to everyone in the family, oh yes this cake is a sugar free cake and made with Coconut oil…
Preheat oven to 325′
1 cup packed solid coconut oil
1 1/4 cup of low calories sugar sweetener
5 eggs at room temperature
3 1/4 cups all purpose flour
1 1/2 Tbsp. baking powder
1/4 tsp. salt
1 1/4 cup buttermilk room temperature
1 1/2 tsp. vanilla extract
3 tbsp. lemon zest
3 tbsp. lemon extract
1/8 tsp. baking soda
1/4 cup fresh lemon juice
coconut oil cooking spray
In a bowl of a stand mixer with the flat beater attachment cream the coconut oil and sugar sweetener on high for about two minutes until smooth and creamy.
Lower the speed and add the vanilla extract and lemon extract, mix well.
Add eggs one at a time mixing well after each egg.
Add lemon juice and mix well.. don’t worry about how it looks for now, it will be fine once you start adding the flour mixture.
In a separate bowl sift flour, add baking soda, salt, lemon zest and baking powder.
In thirds add flour mixture and alternate with buttermilk.
Spray a bundt pan very liberally with the coconut oil cooking spray, even though the pan is a nonstick pan I don’t take any chances for the cake to stick so I spray all of them…
Add the batter and tap the pan gently twice on to the counter to eliminate any bobbles in the batter.
Bake the cake in preheated oven for 60 minutes or until a toothpick comes out clean.
Cool in the pan for 30 minutes, turn it on to a cooling rack and cool completely.