La Mozzarella In Carrozza

Lemon bundt cake, very easy to make, genuine and full of flavor.

Yields: 10   Prep: 20Min ~ Cooking Time: 35Min   Diff: Medium
- 160g Butter, softened
- 190g Sugar
- Zest of one Lemon (bio)
- Juice of one Lemon
- Vanilla natural extract or Vanilla seeds
- 150g Sour cream (Greek yogurt may be substituted)
- 4 Eggs
- 230g All purpose flour
- 10g Baking powder
- 1/2 tsp Baking soda
- Lemon Icing
- 90g Icing sugar
- 20ml Water
- 1 tsp Lemon zest


- Before starting, allow the butter to reach room temperature and become soft.

- In a large bowl, cream the butter with the sugar, lemon zest and vanilla extract until combined.

- Add in crème fraîche and the lemon juice and beat well on medium speed.

- Add in the eggs, one at a time, so that you can give the batter time to thicken and emulsify.

- Sift the dry ingredients  (flour, baking powder and baking soda) into the egg-butter mixture and mix gently on low speed. 

- Grease very well a Bundt cake pan and pour in the batter. Bake at 180 degrees for about 30-35min.

- Once ready and cooled, garnish the cake with the lemon icing made with powdered sugar, water and lemon zest.