Eatingwell Lemon Cake

• 2 tablespoons butter
• 23 cup buttermilk
• 1 tablespoon canola oil
• 1 12 cups all-purpose flour
• 2 teaspoons baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 2 large eggs
• 1 cup sugar
• 2 teaspoons freshly grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• confectioners' sugar, for dusting

1. Preheat oven to 350F Coat an 8-inch Bundt pan (6-cup capacity)* with cooking spray.
2. Dust the pan with a little flour, shaking out the excess, and set aside.
3. Melt butter in a small saucepan over medium heat.
4. Swirl the pan until the butter turns light brown, about 60 seconds.
5. Combine the butter, buttermilk and oil in a small bowl; set aside.
6. Sift flour, baking powder, baking soda and salt into a bowl.
7. Beat eggs and sugar in a mixing bowl until thick and pale, 3-5 minutes.
8. Blend in lemon zest, lemon juice and vanilla.
9. Alternately fold the dry ingredients and buttermilk mixture into the beaten eggs with a rubber spatula, beginning and ending with the dry ingredients.
10. Spoon the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 30-35 minutes.
11. Let the cake cool in the pan on a rack for 5 minutes.
12. Invert onto the rack and set over a large baking sheet with sides.
13. Let cool.
14. Shortly before serving, lightly dust the cake with confectioners sugar, if desired.
15. Serve with raspberry compote or jam.
16. *Cake can also be baked in a 7x11 glass pan if a Bundt pan is unavailable.

butter, buttermilk, canola oil, flour, baking powder, baking soda, salt, eggs, sugar, freshly grated lemon zest, lemon juice, vanilla, confectioners

Taken from www.food.com/recipe/eatingwell-lemon-cake-476368 (may not work)