1 pound powdered sugar (4 cups, see note)
1/2 pound of butter (room temperature)
4 large eggs
3 cups all purpose flour (see note)
1 cup warm water
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon coconut extract
This recipe calls for 1 pound of powdered sugar, but that was an inconvenient measurement for me, so I got out my new handy-dandy kitchen scale and (fluffed, scooped, leveled) it was exactly 4 cups.
DO NOT PREHEAT OVEN. Cream the room temperature butter and the powdered sugar together with electric mixer until it is very fluffy (this will take 2-3 minutes). Beat in egg's one at a time, scraping the sides of the bowl between eggs (to make sure it gets mixed well).
In separate bowl, measure out 3 cups of flour and stir in the baking powder. NOTE: to measure each cup of flour, sift it into a cup and level off the top with a straight edge. If you just dip your measuring cup into the flour, you will be getting too much flour.
Add the flour mixture to the butter mixture, alternately, with the warm water. I usually do this in thirds. Stir in extracts. The final flavor of the cake has a very mild lemon flavor, you won't really taste the coconut extract, but it really adds something to the overall flavor of the cake.
Pour cake batter into a well greased and floured 10" bundt pan (I use a cooking spray with flour in it). Shake the pan just a little to eliminate any small air pockets in the batter.
This is the perfect cake for strawberry shortcake, petit fours, or just snacking!!