Lemon Bundt Cake

3 cups cake flour (12 oz.)
2 cups sugar ( 14 oz.)
1/4 cup finely grated zest  from 4 lemons
1 t. salt
1 t. baking powder
1/2 t. baking soda
1 cup whole milk, room temperature
3 eggs, separated into yolks and whites
1/4 cup vegetable oil
4 T. unsalted butter, melted and cooled
1 T. vanilla extract
2 T. fresh lemon juice

Preheat oven to 350 degrees. Spray a 12-cup bundt pan with nonstick spray.

Whisk flour, 1 1/2 cups of the sugar, lemon zest, salt, baking powder and baking soda in a large bowl.

In a separate bowl, whisk together the milk, egg yolks, oil, butter and vanilla.

In the bowl of an electric mixer, beat the egg whites on low speed until just broken up and foamy. Slowly add the remaining 1/2 cup sugar until all the sugar has been added and the whites are shiny and form stiff peaks.

Slowly whisk the milk mixture and the lemon juice into the flour mixture until smooth. Fold 1/3 of the beaten egg whites into the batter until combined. Gently fold the remaining egg whites into the batter.

Pour the batter into the bundt pan and smooth the top. Bake until the top is golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 40 to 45 minutes. Be careful not to over bake. (With less fat to keep them moist, lower fat cakes don’t take well to over baking.)

Transfer the cake to a rack and cool in the pan for 10 minutes, then invert onto the rack and cool completely, about 2 hours. When cool you can either dust the cake with powdered sugar or drizzle with the following glaze.

Lemon Glaze

1 cup powdered sugar (4 oz.)
5 t. fresh lemon juice
1 T. grated lemon zest
pinch salt

Whisk all ingredients together and drizzle onto the cooled cake. Allow to set for 15 minutes before serving.

Serves: 16
6 Poodles