Wednesday, 5 May 2010

Lemon bundt cake

I know there's a slight obsession with the bundt tin but the cakes turn out so pretty. The only problem is most cake recipes use butter and due to the lack of a mixer, the thought of creaming the butter and sugar by hand puts me off. This lemon bundt cake is so easy to make - no creaming of butter involved and the texture of the cake is amazing. The cake wasn't dense and didn't have a oily feel.
As for the icing, I'm not usually a fan as it usually just makes cakes taste really sweet but for some reason, I did end up drizzling icing on the cake and it added a pleasant crunchy texture to the cake. I did cut down on the sugar for the icing and ended up with a really runny consistency. Will definitely try next time to use the amount of sugar for the icing as per the recipe.
Lemon bundt cake
makes one 9 to 10 inch bundt cake

2 1/2 cup flour
1 1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1/2 cup orange juice
1/4 cup lemon juice
3/4 cup canola or safflower oil
2 tsp vanilla
4 eggs

1 3/4 cup powdered sugar
1/2 cup lemon juice

1. Preheat oven to 170 C. Butter and flour the bundt pan.
2. In a large bowl, combine flour, sugar, baking powder and soda, salt, orange juice, lemon juice, oil, vanilla and eggs. Beat well until combined.
3. Pour batter into prepared pan and bake for 40-50 minutes until dark golden brown.
4. While cake is in oven, combine powdered sugar and 1/2 cup lemon juice and whisk to blend. Remove cake from oven, beat powdered sugar mixture again, and carefully spoon 1/2 of the lemon and powdered sugar mixture over cake. Loosen edges of cake and turn out onto serving plate. Slowly drizzle remaining lemon mixture over cake. Let cool.

No comments:

Post a Comment

Related Posts with Thumbnails