May 9, 2018

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Ingredients

4 large room‐temperature eggs
1 ½ cups sugar
½ cup vegetable oil
2 cups all‐purpose flour
4 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons fresh lemon juice
2 tablespoons lemon zest (zest from 1 or 2 lemons)
1 teaspoon vanilla
Glaze

1/3 cup lemon juice
2 cups confectioner’s sugar
2 tbsp butter, melted
1 tbsp water

Directions

1- Place the rack in the middle of the oven and heat to 350 F (180 C). Grease and flour a small bundt or
tube pan.

2- In a large bowl with an electric mixer or by hand, beat together the eggs and sugar until thick.
Gradually beat in the oil until smooth.

3- Stir in the flour, baking powder and salt, and then the milk. Beat just until smooth, and then mix in
the lemon juice, zest, and vanilla.

4- Pour the batter into the prepared pan. Bake for about 40 minutes, or until the cake tests done.
Allow the cake to cool in the pan on a rack for 7 to 10 minutes. Loosen the cake from the sides of
the pan with a butter knife or spatula, then tur out the cake onto the rack to finish cooling.

The cake may be served plain, dusted with powdered sugar or drizzled with a glaze.

Optional Glaze

In a medium bowl, combine lemon juice and confectioners’ sugar. Beat in the melted butter and 1
tablespoon water. Drizzle over the top of the cake, allowing the glaze to run down the sides.

 

The Coolest Food Experience Venue in Vaughan
The Chef Upstairs is a unique cooking studio offering interactive, culinary experiences in an intimate venue;
• weekly cooking classes for all ages
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Whether you are looking for an interactive, demonstrative or catered meal, we are the perfect spot to host your next event.
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