Lemon Bundt Cake
So it’s been a while since I last uploaded a post, sorry about that,the last few months have been wild to say the least, but I thought I would kick things off again with a really simple but super delicious bundt cake recipe. The UK is in Lock down at the time of me writing so I have tried to have this recipe use as few ingredients as possible, and hopefully some of the things you may already have in your cupboards.
If you don’t have a bundt tin, then this will work great as a loaf too, simply half the recipe in that case, just make do with whatever tin you have, the cake will be tasty whatever the shape.
I have chosen to add lemon zest to this one as its super sunny outside and lemon is nice and bright in these uncertain times, but go ahead and add any flavour of your choice instead. Chocolate chips, dried fruit and any extracts work a treat.
The creme fraiche can be replaced with natural yoghurt, sour cream or keffir yoghurt, whichever you have ample supply of. This recipe is really forgiving so don’t worry too much if you don’t have the exact ingredients.
Ingredients
- 250g Room temp unsalted Butter
- 450g Caster Sugar
- 3 room temp Eggs
- 420g Plain Flour
- zest and juice 2 Lemons
- 2 tsp Baking powder
- 1 tsp Salt
- 250ml Creme Fraiche
- splash Milk
- 2 tbsp Caster Sugar
Method
Preheat the oven to 170 degrees celsius.
Brush the inside of the bundt tin liberally with butter. Tap 2 tbsp flour around the buttered to tin to coat the entirety with a thin layer of flour. Tip out any excess.
Cream the butter and sugar in a stand mixer until light, pale and fluffy, around 5 minutes. Scrape down the sides.
Add the lemon zest.
Add the eggs one at a time, beating the mix well in between each addition.
Combine the flour, baking powder and salt in a separate bowl ad whisk together.
Add the dry ingredients to the butter mix and pulse until just combined.
Add the creme fraiche and a splash or two of milk and mix for 20 seconds.
The mix should be smooth and fairly thick.
Spoon the mix into the prepared tin and smooth around to make level.
Bake in the middle of the oven for 50 minutes.
A toothpick should come out clean when inserted into the middle of the sponge. If the cake needs longer the turn the oven down to 150 and bake for a further 5-10 minutes.
Remove from th eoven and allow to cool in the tin for 10 minutes.
Use a pallet knife to gently run around the edge of the cake. Turn onto a wire cooling rack.
Mix the lemon juice with the 2 tbsp of caster sugar.
Prick the sponge with a toothpick all ovver the top and then pour the sugar mix on top. This will create a crackly sugar coating with added sweetness.
Eat warm with a little cream or Keep wrapped when cool and enjoy for up to 3 or 4 days.
