Lemon Whole Grains Sour Cream Cake

• 3 cups whole grain flour, like King Arthur's Sprouted Wheat
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup freshly squeezed lemon juice
• zest of 2 lemons
• 5 tablespoons sour cream, at room temperature
• 1 cup organic cane sugar
• 1/2 cup honey
• 3/4 cup whole buttermilk
• 4 eggs, at room temperature
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.
2. Thoroughly and generously butter a bundt pan.
3. In a large bowl whisk together the flour, baking powder, baking soda, and lemon zest. Set aside.
4. In the bowl of a standing mixer, or in a large bowl using an electric hand mixer, beat the sugar into the butter and sour cream until fluffy. Beat in the honey until well incorporated. Then beat in the eggs, one at a time. Finally, beat in the vanilla extract until you have a smooth consistency.
5. Slowly mix the flour into the butter/egg mixture until it is a smooth batter.
6. Pour the batter into the prepared bundt pan. Bake for 45-50 minutes - to check, insert a toothpick into the center. If it comes out clean, the cake is done.
7. Remove the cake(s) from the oven and let cool on a rack for 10-15 minutes. Carefully loosen the sides with a butter knife and turn the cake out on a cake plate or platter. Let cool completely, then slice and serve.

whole grain flour, baking powder, baking soda, freshly squeezed lemon juice, sour cream, cane sugar, honey, buttermilk, eggs, vanilla

Taken from food52.com/recipes/75469-lemon-whole-grains-sour-cream-cake (may not work)