Spring is approaching. When you wake up many days will be sunny and bright, the birds are chirping, and roses are blooming. We are all excited about the change in weather and with the change of weather comes light, flavorful, and fruitful treats. This is the perfect recipe for the upcoming Spring get togethers; brunch at home, rooftop get together, and backyard BBQs.
1 cup sugar
3/4 cup vegetable oil
1 cup milk or plain yogurt
2 tsp vanilla extract
zest of 1 lemon
2 ¼ cups all purpose flour
2 tsp baking powder
1 tsp salt
Preheat your oven to 350 Fahrenheit, or 175 Celsius degrees.
With a hand held or Kitchen Aid mixer combine eggs and sugar mixing until fluffy tripling in size. As the mixer is running, add in vegetable oil and milk (or yogurt). Mix well adding in the vanilla and lemon zest. In a bowl combine the dry ingredients: flour, baking powder and salt. Add in the dry ingredients in to the egg, milk and oil mixture in 2-3 batches. Mix gently on low until combined and transfer the mixture in to already prepared Bundt cake (oiled and dusted with flour to avoid sticking) pan. Bake for about 30-40 minutes or until toothpick comes out clean. Let it cool completely and serve with powdered sugar (icing sugar or confectioner sugar).
Optional: Lemon Icing Sugar
1lb confectioners sugar
2 tablespoons of meringue powder
2 tablespoons of warm water
Double option: 3 tablespoons of Bacardi Limon Rum (why not!)
Blend on high speed to a thin consistency