Ingredients
The following ingredients have 4 Servings
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon meyer lemon zest
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup light brown sugar, packed
- 1/2 cup whole wheat flour
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup chopped pecans
- 1/2 cup white chocolate chips
- 2 tablespoons meyer lemon juice
Instruction
- Preheat the oven to 350 degrees (F). Grease and flour a bundt pan.
- In the bowl of an electric mixer fitted with the paddle attachment cream the butter, sugars, and lemon zest together for 4 to 5 minutes, or until light and fluffy.
- Add the eggs 1 at a time, then add the vanilla and sour cream.
- In a separate bowl, mix together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely combined and there are no large pockets of dry ingredients.
