I unfortunately didn't do the best job executing it. I forgot to turn down my oven from making snickerdoodles and ended up getting dangerously close to overcooking it. HOWEVER, it didn't burn and it is still very much an edible, delicious cake. I slapped some Cool Whip on top and tried my first bite - oh my goodness gracious! Seriously one of the best cakes I've made from scratch!
There is just a slight hint of lemon and the texture of the cake was so fancy, if that makes sense :) I cannot wait to try it again {hopefully with no other recipes going at the same time} and I'm already thinking of things to do with it - like making a strawberry whipped topping or using orange zest instead of lemon and topping it with a chocolate ganache. The possibilities are endless!
Be sure to check out Avanika's blog {here} and leave her a little love! :)
(Printable Version)
What you need:
- 1/4 cup milk
- 1/4 cup vegetable oil
- 3 tbsp. sugar
- 1/2 cup + 2 tbsp. flour
- 5 eggs, separated
- 1 tbsp. vanilla extract
- Zest of 2 lemons
- 1 tsp. cream of tarter, optional
- 4 1/2 tbsp. sugar
Mix milk, oil, and 3 tbsp. sugar together in a large saucepan. Bring just to a boil.
Add flour and stir, creating a roux. Let cool to room temperature.
Meanwhile, separate your egg yolks from egg whites. I dumped my egg whites straight into my standmixer's bowl, since that's where they were going anyways.
Stir egg yolks into your roux. Then add vanilla and lemon zest.
Whisk egg whites with cream of tarter until they are glossy.
Add 4 1/2 tbsp. sugar to egg whites in a couple additions. Whisk until soft peaks form.
Mix 1/3 of the egg white mixture into the egg yolk mixture.
Then fold the rest of the egg whites in gently.
Pour into prepared bundt pan and bake in a preheated 320* oven for 30 to 35 minutes.
Let cool and then invert onto serving plate. Serve with cream and strawberries, if desired.
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