This cake has been around ever since I can remember. I still think my mom makes the best version of it.
She shared the recipe with me when I asked for it when we were working on the Best of Bridge Comfort Food Cookbook. It truly is a slice of heaven and comfort indeed. With no dairy in the cake, it fits the needs for many and can be served up any which you way you like. But for me, a slice (or two) is perfect eaten out of hand with my mom nearby. Happy Baking!
Emily’s mom makes this cake all the time for family and friends. It’s plain and simple, but easily dressed up with fresh fruit and cream. It makes a great weeknight dessert, and in a pinch, it’s also a hit for a weekend dinner party.
7 large eggs
2 cups (500 mL) granulated sugar
2 cups (500 mL) all-purpose flour
1 cup (250 mL) canola oil
1 tbsp (15 mL) grated lemon zest
2 tsp (10 mL) vanilla
1 tbsp (15 mL) baking powder or 1 envelope (16 g) lievito vanigliato
Powdered (icing) sugar
Preheat oven to 350°F (180°C). Grease a 10-cup (2.5 L) tube or Bundt pan.
In a large bowl, using an electric mixer, beat eggs and granulated sugar until thickened and lemon-colored. Beat in flour, oil, lemon zest and vanilla until smooth. Beat in baking powder until combined. Pour batter into prepared pan and smooth top.
Bake for about 50 minutes or until a tester inserted in the center comes out clean. Let cool completely in pan on a wire rack. Run a knife around edge of pan and turn cake out onto a serving platter. Sprinkle with powdered sugar if desired.
Serves 12 to 16.
Tip: Cover any leftover cake with plastic wrap and store at room temperature for up to 5 days.
This cake also freezes well for up to 2 months. Make sure to wrap well in plastic wrap and foil or in an airtight container.