2½ cups all-purpose flour, spooned and leveled, plus more for the pan
2½ teaspoons baking powder
½ teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
2½ cups granulated sugar
½ cup good quality honey
1 cup vegetable oil
⅔ cup strong black tea
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 lemons, zested and juiced (about 3 tablespoons juice)
confectioners' sugar, for dusting
Fat 25g (3 g saturated fat)
How to Make It
Heat oven to 350 degrees. Butter and flour a 10-inch bundt pan. Whisk together the flour, baking powder, salt, cinnamon and ginger in a medium bowl; set aside.
Whisk together the granulated sugar, honey, oil, tea, eggs, vanilla and lemon juice and zest in the bowl of a stand mixer. With the mixer on low, add the flour mixture and stir, scraping down the sides, until the batter is smooth and slightly runny.
Transfer the batter in the pan and bake, rotating once, until golden brown and a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan 15 minutes. Invert onto a wire rack to cool completely. Dust with confectioners’ sugar, and serve.
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