Homemade Organic Moist Lemon Cake with Glaze

I’ve adapted the original recipe  just a bit to make it organic and synthetic-chemical free.

Here’s What You Need:

  • 1 Tbsp. organic white vinegar
  • 3/4 cup + 2 Tbsp. organic grass-fed whole milk
  • 2 sticks organic pasture butter, softened
  • 1 cup of organic granulated cane sugar
  • 4 large organic pasture eggs, at room temperature
  • 3/4 cup of freshly squeezed organic lemon juice, divided
  • 3 cups of organic unbleached white flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. Homemade Baking Powder
  • scant 1/2 tsp. of Real Salt

For the icing:

  • 1 cup of organic powdered sugar (made at home from organic cane sugar with a food processor)
  • 2 Tbsp. organic lemon juice
  • splash of Simply Organic Lemon Flavoring (this is just organic sunflower oil and organic lemon oil)
  • splash of water (as needed to keep the glaze at the desired consistency)

Here’s How I do it:

  1. Combine the vinegar, milk and 1/4 cup of lemon juice in a bowl and set aside.
  2. Grease and flour the bundt pan then dust it with flour.  (Be sure to tap the pan so that you can remove the extra flour.)
  3. Preheat the oven to 350 degrees.
  4. Cream the granulated sugar and softened butter in a mixer until well blended (about 2 minutes on medium to medium high).
  5. Add the four eggs and mix until completely blended (a minute or so).
  6. Add the milk mixture and 1/2 cup of lemon juice in the mixer  until well blended (a minute or so).
  7. In a separate bowl, mix the flour, salt, baking soda and baking powder.  (I used a wire whisk and stirred gently.)
  8. Pour half of the dry ingredients into the mixer and mix thoroughly.
  9. Pour the other half of the dry ingredients into the mixer until the batter is completely smooth.
  10. Pour the batter into the prepared bundt pan.
  11. Smooth the batter on the top.
  12. Bake for 50 minutes at 350 degrees.
  13. In a separate bowl, whisk together the powdered sugar, 2 Tbsp. of lemon juice, 1 tsp. of Simply Organic Lemon Flavoring and water (to desired consistency).  I made my glaze a bit thicker and drizzled it over the cake in places instead of having it look like a glazed doughnut.
  14. Place the cake on a cooling rack for 7-10 minutes.
  15. Tap the cake onto a plate.
  16. Put the glaze onto the cake with a spoon.
  17. Enjoy!

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