LEMON BUNDT CAKE
My first bundt cake!! Loved the way it turned out and the cake was light, really light. Went down well with the family, except that the tangy flavour was a bit dominating. The recipe will need to be adjusted with lemon juice and yoghurt quantities for the next time! For now, a few clicks and the recipe. Enjoy!!
Cuisine: Oriental | Cooking time: 25 mins | Serving: 12 people
Butter – 1 cup (at room temp)
Sugar – 1 1/2 cups
Eggs – 4 (separated)
Lemon rind – 2 tsp
Fresh lemon juice – 1/2 cup
Plain yoghurt – 1 cup
Self raising flour – 2 cups
Baking powder – 1 tsp
Salt – 1/2 tsp
Preheat oven to 180 deg and grease the bundt pan and dust with flour. Keep aside.
Cream the butter and sugar together until light. Add the yolks one at a time and beat until incorporated.
Add the yoghurt and the lemon juice and continue beating just until mixed well. Add in the flour, baking powder, lemon rind and salt and stir to combine.
Whisk the egg whites with a little sugar until soft peaks form in another bowl.
Gently stir the whisked egg whites into the batter and then pour it in the prepared bundt pan.
Bake for about 25 mins or until a skewer inserted comes out clean.
Tip the cake carefully onto the cooling rack.
Make a glaze using honey and lemon syrup. Pour it over the cake.
Serve warm (or cooled).