The Best Lemon Cake Ever!
This lemon cake is moist, dense and delicious! You will need a bundt pan, a y peeler, and a box grater or food processor to grate squash. Position rack in center of the oven and preheat oven to 325. Use a paper towel to butter the bundt pan and then coat with flour.
Servings 10 servings
Ingredients
Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Teaspoon kosher salt
- ½ cup soft butter
- 1 ½ cups granulated sugar
- ½ cup coconut oil
- 2 large eggs
- 1 Tablespoon distilled white vinegar
- 2 teaspoons vanilla paste or extract
- ¾ cup buttermilk
- 1 ¾ cups grated butternut squash (use a 'y' peeler to peel and box grater or food processor to grate
- Juice of one lemon
- Zest of two lemons use a microplane like this
Icing:
- 2 ½ cups powdered sugar
- zest of one small lemon
- juice of 2-3 lemons
Instructions
Cake:
- Place flour, baking soda and salt in a bowl and set aside. In a large bowl beat butter and sugar for one minute. Add coconut oil and beat for another minute. Add eggs, one at a time, beat. Add vinegar and vanilla. Add half the flour/ baking soda/salt mixture, lemon juice and zest, mixing low until just combined. Add half the buttermilk and mix well. Add remaining flour mixture, mix, add the rest of the buttermilk. Mix well and then gently stir in grated butternut squash by hand. Spoon batter into prepared Bundt pan. Smooth top with a spatula and bake for about 45-50 minutes or until an inserted toothpick comes out clean. Let cool before icing.
Icing:
- Place zest and powdered sugar in bowl. Be sure to add lemon juice to sugar a little at a time and whisk. Icing should be really thick, I mean REALLY THICK, like molasses. If you make it too thin, it will run off the cake and pool on the plate. When I say thick I mean barely pourable...hate to beat a dead horse but even when people take my class and see how it's done, they tell me they went home and made it too thin...so...don't do that! Mix well and then drizzle over cooled cake.