Monday, June 24, 2013

Lemon Bundt Cake from Scratch


1 1/2 cups sugar
10 oz's (2 /12 cups) Better Batter Flour ( I weight it out)
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup Sierra Mist Natural
1/2 cup freshly squeezed lemon juice about 4 lemons
1/2 cup grape seed oil (or you can use olive, canola or safflower oil)
4 eggs
2tsp vanilla


1) Pre-heat oven to 325 degrees
2) Prepare bundt pan with nonstick spray and flour it ( I used a silicon pan and no need for spray)
3) Sift together the flour, baking powder and baking soda. Add the sugar, eggs, lemon juice, oil and the Sierra Mist Natural. Mix until combined. Do not over mix as it will make the cake tough.
4) Pour into bundt pan and place in the oven and bake for 40-50 minutes or until dark golden brown.
Remove from oven and let cool and then remove from pan and serve or let come to room temperature and serve.

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