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This recipe makes enough for about ten to twelve servings so there should be enough for everyone to enjoy. It takes about thirty minutes to prepare and then about sixty to sixty-five minutes to bake. It will smell so good, your mouth will start watering before you even taste it!

Let's Get Started!

The Ingredients To Gather Are:

3 cups organic all-purpose flour, plus more for the pan
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon fine sea salt
2 cups raw cane sugar
zest of 1 Meyer lemon
1/2 cup unsalted butter
1/2 cup coconut oil, solidified
4 large eggs
1/4 cup Meyer lemon juice (about 2 lemons)
1 teaspoon pure vanilla extract
1 teaspoon minced preserved lemon (optional)
1 cup buttermilk
 glaze:
1 1/4 cups powdered sugar
3-4 Tablespoons fresh Meyer lemon juice
Candied Meyer Lemons

The Step By Step Directions To Follow:

 

Have all ingredients at room temperature if possible. Preheat an oven to 350F. Generously butter a 10-cup bundt pan, then lightly dust it with flour. Tap out the excess flour over your kitchen sink.
Sift together  flour, baking powder, baking soda, salt.
Zest the lemon over a small bowl with the sugar. Rub the zest into sugar with your fingertips.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the coconut oil until smooth. Add the lemon sugar. Beat for 4 minutes on medium high until fluffy.
Add the eggs, one at a time, beating for about 30 seconds after each one.Scrape down sides of the bowl and the paddle. Add lemon juice, vanilla and preserved lemon (if using) and mix well. Don't worry if it looks curdled.
Remove the paddle and fold in the dry ingredients with a spatula, one cup at a time, alternating with the buttermilk like this: 1 cup flour, 1/2 cup buttermilk, 1 cup flour, the remainder of the buttermilk, the remainder of the flour. Use a very light hand, and fold only until the streaks of flour have disappeared.
Scrape the batter into the prepared bundt pan and smooth the top. Place on the centre rack in the oven and bake until a toothpick inserted into the thickest part comes out clean; about 60-65 minutes.
Cool the bundt for a full 10 minutes in the pan set on a wire rack. Then invert the bundt pan onto the rack, tap gently on the bottom until the cake releases. Cool completely before glazing.
In a small bowl, stir together the powdered sugar and 3 tablespoons of lemon juice. It should be quite thick. Place the cake on a stand or serving platter and drizzle the glaze over the top. If the glaze is too thick, add a little more lemon juice, a few drops at a time.
Top cake with candied lemon slices. Serve at room temperature.

Happy Baking!

This lemon bundt cake is so delicious, it may be your new favorite dessert! Have you tried this cake before?

Let Us Know How You Liked It!

Article Source: Simple Bites