What you need:
- 1/4 cup milk
- 1/4 cup vegetable oil
- 3 tbsp. sugar
- 1/2 cup + 2 tbsp. flour
- 5 eggs, separated
- 1 tbsp. vanilla extract
- Zest of 2 lemons
- 1 tsp. cream of tarter, optional
- 4 1/2 tbsp. sugar
Directions:
- Mix milk, oil, and 3 tbsp. sugar together in a large saucepan. Bring just to a boil.
- Add flour and stir, creating a roux. Let cool to room temperature.
- Meanwhile, separate your egg yolks from egg whites. I dumped my egg whites straight into my standmixer's bowl, since that's where they were going anyways.
- Stir egg yolks into your roux. Then add vanilla and lemon zest.
- Whisk egg whites with cream of tarter until they are glossy.
- Add 4 1/2 tbsp. sugar to egg whites in a couple additions. Whisk until soft peaks form.
- Mix 1/3 of the egg white mixture into the egg yolk mixture.
- Then fold the rest of the egg whites in gently.
- Pour into prepared bundt pan and bake in a preheated 320* oven for 30 to 35 minutes.
- Let cool and then invert onto serving plate. Serve with cream and strawberries, if desired.
Recipe from Yumsilicious Bakes