Wednesday 26 February 2014

Lemon Bundt Cake






Lemon Bundt Cake
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 10 servings
A fluffly, soft and moist lemon yogurt bundt cake. Finished off with lemon icing.
Recipe slightly adapted from Bon Appetit
Ingredients
  • 3/4 cup (200 g) unsalted butter,
  • 3 cups (345 g) all purpose flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 2 cups (400 g) white sugar
  • Zest of 5 lemons, finely grated
  • 4 large eggs
  • 1/2 tsp vanilla extract (optional)
  • 1 cup (235 g) yogurt
  • 1/4 cup fresh lemon juice
  • For the Glaze
  • 1/8 cup (31 ml) fresh lemon juice
  • 1 cup (115 g) powdered sugar
Steps
  1. Preheat oven to 180C / 350F / Gas mark 4. Butter and flour a 12 cup bundt pan, make sure all the sides and rim are buttered well, my pan was not non stick and I had no problem removing the cake from the pan (baking spray works also).
  2. In a large bowl, combine the flour, baking powder and salt. Set aside.
  3. Place the sugar in the bowl of your stand mixer. Use your fingertips to rub the lemon zest into the sugar. Add the butter, use the paddle attachment to cream the butter and sugar.
  4. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix for 3 minutes on medium high speed.
  5. Add 1/3 of the dry ingredients alternating between the dry ingredients and the wet, beginning and ending with the dry ingredients.
  6. Pour into the prepared baking pan. Bake in the center of the oven for 60 – 65 minutes, or until a skewer inserted turns clean with few moist crumbs.
  7. Once done, remove from the oven, place on a wire rack to cool for 15 minutes. Then place a plate on top of the bundt pan, hold the plate with one hand and the cake pan with another, use oven gloves, if needed, and turn the pan upside down. Remove the pan, and let the cake to cool completely before decorating.
  8. To make the icing, combine the powdered sugar and lemon juice. Mix until combined.
  9. Pour on the cooled cake. Allow the icing to set for 20 min at least before servin.

** 这蛋糕糖份过量,Sara减低予300克。淋面的糖浆省略。孩子和老公都不爱甜食。

I'm linking this post to Little Thumb Up 
 ' Lemons ' hosted by Grace , Life can be simple . This is organised by Zoe from Bake for Happy Kids & doreen from My little favourite DIY .

4 comments:

  1. Hi Sara,
    柠檬口味的蛋糕我都爱, 肯定好好吃!
    谢谢你把食谱分享到LTU!
    mui

    ReplyDelete
    Replies
    1. Muimui
      Extra lemon 酸酸的口感不会腻。儿子一片接一片停不了口!

      Delete
  2. 很对不起!是不可以的,因为许多的食谱我也是从网络索取,当然取于不犯法的行为。在这我也是和google 部落的烘焙朋友分享而已。抱歉!

    ReplyDelete
  3. Thanks for sharing, nice post! Post really provice useful information!

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    ReplyDelete