Preparation

烤蛋糕：

• Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

  的碗站与paddl搅拌机e attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

  在低速上，打在蛋黄中直至光滑。停止搅拌机并刮擦碗和桨。随着混合器以中低速运行，一次加入整个鸡蛋，每次添加后混合至少20秒。停止搅拌机，然后再次刮擦碗并划桨。

  With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and lemon juice and mix until combined, and then add the remaining flour mixture and mix just until combined.

  Scrape the bowl one last time, add the flaked coconut, lemon zest, and vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

  Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes. Cool in the pan for 10 to 15 minutes.

釉蛋糕：

• 蛋糕烘烤时，将糖果的糖和柠檬汁搅拌在一起，直到光滑。烘焙蛋糕冷却15分钟后，将温暖的蛋糕转到食用盘子上。用串缝在整个蛋糕上戳孔。将蛋糕刷好蛋糕，并带有釉料，直到釉消失。当蛋糕完全凉爽时，釉将在蛋糕上形成防护壳。

提前提示

蛋糕将在室温下保持5至7天。