Lemon bundt cake
Lemon bundt cake, very easy to make, genuine and full of flavor.
Yields: 10 
Prep: 20Min ~ Cooking Time: 35Min 
Diff: Medium
- 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
Info
Yields: 10 Prep: 20Min ~ Cooking Time: 35Min Diff: Medium
Ingredients
- 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
Directions
- 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.
