2 1/3 Cups All-Purpose Flour
1/2 Teaspoon Kosher Sea Salt Flakes
2 Teaspoons Baking Powder
3/8 Teaspoon Baking Soda
4 Teaspoons Ground Allspice
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Saigon Cinnamon
1 Cup Vegetable Oil
1 Cup Granulated Sugar
1 Cup Light Brown Sugar, packed
1 1/4 Cups Milk
1 Teaspoon Madagascar Bourbon Vanilla Extract
2 Cups Powdered Sugar
1 Tablespoon Lemon Juice
Preheat oven to 350°F. Grease and flour Bundt pan.
Sift flour, salt, baking soda, baking powder and spices (save one tablespoon allspice for glaze) in bowl and whisk to combine. Mix eggs with vegetable oil, granulated sugar and brown sugar in separate larger bowl, whisking until smooth. Add milk and vanilla.
Combine dry ingredients with wet ingredients and whisk to smooth batter.
Pour cake batter evenly into Bundt pan and place pan on top of sheet pan on center rack of oven.
Bake for 55 minutes or until toothpick inserted into center of cake comes out clean. Remove cake and transfer to rack to cool.
Whisk together powdered sugar, allspice and lemon juice to make thick glaze. When cake is cool, spread glaze over top.
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