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Ingredients
- 2 ½ cups flour - sifted
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tbs. lemon zest
- 3 tbs. fresh lemon juice
- 1 tbs. vanilla extract
- ¼ cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 cup sour milk – milk plus 1 tbs. white vinegar
- Powdered sugar for dusting
- For the Syrup:
- ¼ cup water
- ¼ cup lemon juice
- ½ cup sugar
Directions
- Cake:
- Preheat Oven 350 degrees:
- Combine all of the dry ingredients in a bowl.
- Let the milk sit with the vinegar for a minute or two.
- Gently beat the eggs; add the vanilla, lemon juice and vegetable oil to the milk and slowly add to the dry ingredients, while stirring into the batter.
- Butter a bundt pan and add the batter.
- Bake approximately 35 - 40 minutes or until the toothpick test comes out clean.
- Cool for a few minutes on a rack, then gently loosen the cake from the pan, turn upside down wait a minute or two until the cake gently slips out.
- For the Syrup:
- Combine the ingredients for syrup in a small sauce pan and heat. Adjust the sweetness to your taste. Bring to a low simmer and turn the heat off. Let the mixture cool, then using a fork, gently poke the cake and drizzle the syrup over the cake.
- Let the cake sit for a few hours before serving.
- Dust with powdered sugar before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 8 servings | |
| Calories 390 | |
| Calories from Fat 82 | 21% |
| Total Fat 9.28g | 12% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 50mg | 17% |
| Sodium 186mg | 8% |
| Potassium 121mg | 3% |
| Total Carbs 70.24g | 19% |
| Dietary Fiber 1.2g | 4% |
| Sugars 39.82g | 27% |
| Protein 6.46g | 10% |
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