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Lemon bundt cake

by Rita Nohra May 9, 2019
DESSERT

LEMON BUNDT CAKE

BY JIHANE DAGHER OF MAMAN CHOCOLAT
Prep/cooking 45 mins
INGREDIENTS
  • 3 Eggs
  • 3/4 cup Butter
  • ¼ Lemon juice
  • ¼ Lemon zest
  • 1 cup Milk
  • 1½ cup Sugar
  • 2 cups of flour
  • ½ tsp Baking soda
  • 1tsp Baking powder
  • 1tbsp of salt
PREPARATION

1. Preheat your oven to 180ºC.

2. Grease and flour a 10-cup Bundt cake pan.

3. Mix the milk and the lemon juice set aside.

4. Cream the butter with the sugar.

5. Add the eggs and vanilla. Add the oil.

6. Whisk the baking powder, baking soda, salt, lemon zest in the flour.

7. Add the dry ingredients to the egg mixture alternately with the milk.

8. Pour the cake batter into the prepared Bundt pan.

9. Bake for 1 hour or until a toothpick inserted into the cake comes out clean.

10. Let cool before serving.

Baking PowderBaking SodaButterdesserteggsFlourJihane DagherLemon JuiceLemon ZestMaman ChocolatMilkRamadan Dessertsugar
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Taste & Flavors
  • WHAT’S NEW
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      • NEWS
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      • JORDAN
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    • Column2
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  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
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    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
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      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
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      • Special Occasion
      • Holidays
      • Kid’s Corner
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  • ON THE MARKET
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