Eatingwell Lemon Cake

Submitted by Chef #1352632

"We live in southern Italy, so we have an abundance of fabulous lemons. I was searching for a lemon cake that was lower in calories and came across this on EatingWell.com."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Serves: 12

ingredients

• 2 tablespoons butter
• 2⁄3 cup buttermilk
• 1 tablespoon canola oil
• 1 1⁄2 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 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

directions

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