Lemon bundt cake
Alright. Let me start by saying that I think this cake can taste better then it does now. I know that doesn’t sounds good, but I think you should know before going to the recipe. This cake is very, very, very, dense. I think that’s not good. When you think of a lemon (fresh!) bundt (high!) cake (fluffy!), you don’t want it to be dense do you? So now you’ll probably think, why do you post this recipe then? Well, some people might like it. And the taste and the look of this one is good. It has this delicious fresh, lemony taste. With a hint of vanilla, a slightly crispy crust and delicious fresh glaze with fresh lemon zest.
Yes, now you know. I was hoping for a very airy, fluffy cake. I had this image in my head of a perfect, all puffed up, fresh and light lemon cake. But when cutting it through, I was a bit disappointed. The cake was cooked through, but very firm. However, as I said, the taste is good. And if you like a dense cake, you could definitely try this recipe. But I can tell you, I’m going to add more eggs and baking powder next time!
Lemon yoghurt bundt cake
Yield: 1 bundt cake (20 cm diameter)
100 gr butter, softened
200 gr caster sugar
210 gr flour
200 ml full fat yoghurt
1 tsp baking powder
1 tsp vanilla paste
1,5 lemon, zest and juice
pinch of salt
3 tbs lemon juice
1/4 tsp lemon zest
1 1/2 cup powdered sugar
Preheat your oven to 175 C.
Combine your sugar and butter and whisk this up until it’s pale and light. Add your eggs one at a time. Then add your vanilla paste and lemon zest of 1 lemon.
In another bowl, combine your flower, baking powder and salt. Slowly add this to your butter mixture.
Add your yoghurt, vanilla paste and lemon juice. Your batter is ready when everything is well combined. Pour this into a well greased cake tin and bake for about 40 minutes or when the batter has cooked through. You can test this by inserting a tooth pick or a dry spaghetti. When it comes out clean you know your cake is ready. Let your cake cool slightly (totally is the best for the cake to come out, but warm it is more delicious to eat..), take a knife to go around the edges and turn the tin up side down.
For the glaze you combine all the ingredients. Drizzle this on top of the slightly or totally cooled cake, finish with some more fresh lemon zest and it is ready!
The recipe for the glaze has been adapted from Martha Stewart.