We all need an easy cake in our baking repertoire. This one is beautifully uncomplicated and perfect with tea or coffee.
AuthorLemons & Anchovies
1cupspelt flouror all-purpose flour
2teaspoonsbaking powderyou can use just 1 teaspoon if using all-purpose flour
1eggor egg substitute
1/2 - 2/3cupbuttermilk at room temperaturesee note
3/4cupsweetened shredded coconutlightly packed
Sliced almonds for toppingoptional
***For the Lemon Glaze***
2-3tablespoonsfresh lemon juice
Preheat your oven to 400℉. Spray a 6-cup bundt pan with nonstick baking spray. Set aside. Prepare the lemon glaze by stirring the powdered sugar and the lemon juice together.
In a small bowl, whisk together the flour, baking powder, almond meal, salt and coconut. In a larger bowl, use a hand mixer to beat the butter with the granulated sugar until the mixture is light and fluffy, about three minutes. Beat in the egg (or egg substitute) and almond extract. At low speed, beat in the dry ingredients and buttermilk in three alternating batches, starting and ending with the dry ingredients. Don't overbeat and gently fold in the batter just until blended.
Pour the batter (this is a thick batter) into the bundt pan, rap the pan on the counter to allow the batter to settle into the pan. Bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Unmold the cake, allow to cool a little before drizzling with the lemon glaze. Top with sliced almonds if using.
This makes for a thick batter. I used 1/2 cup buttermilk on the first batch and it was fine but the second time around I used 2/3 cup and it was better.