How’s everyone doing during this scary times? It’s all good on our end, thankfully my work allows us to work from home. I signed up for grocery deliveries so I don’t have to go out as much, and we’re trying to keep healthy with healthy food and drinking lemon cucumber water.
Normally, on my way home would drop by the local coop store to buy 1 piece of lemon. But with the pandemic, I bought lemons by the bag. I had way too many lemons on hand and was searching for a recipe when I stumbled upon this recipe from The View from Great Island. It’s easy to make and the ingredients are mostly pantry staples.
I gently modified the ingredients with what I had in the pantry so I used cake flour instead of all purpose flour. Since I don’t want a lot of sugar, I used 1/3 the amount of sugar from the original recipe and added maple syrup. I also added milk just for the extra richness.
- Preheat your oven to 350F
- Butter and flour bundt pan (important step!)
- Using a whisk or mixer, beat the eggs until pale
- Slowly add in wet ingredients to the eggs one by one until fully incorporated. Set aside.
- On a separate bowl, mix the dry ingredients
- Slowly combine wet and dry ingredients by adding flour and milk to the egg mixture, folding until just incorporated.
- Bake for 30 minutes or until a toothpick inserted to the cake comes out clean.
We thought this was going to last a week. Nope. It lasted for less than 48 hours. I made two more the week after and my parents picked up one of the cakes. Safe to say this is now on our monthly rotation.
Give this recipe a try, eat warm, or store in the freezer and bring out for those Monday morning breakfasts when you just need cake.