Hello, I am Elise. Today, I’m gonna show you how to prepare lemon blossom bundt cake recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Lemon Blossom Bundt Cake Recipe
Lemon Blossom Bundt Cake is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Lemon Blossom Bundt Cake is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook lemon blossom bundt cake using 11 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Blossom Bundt Cake:
- Make ready 440 g all-purpose flour
- Get 1 1/2 tsp baking powder
- Prepare 3/4 tsp salt
- Take 250 g unsalted butter
- Make ready 375 g caster sugar
- Make ready Zest from 2 lemons
- Take 1/4 c lemon juice
- Get 4 eggs, lightly beaten
- Prepare 1 tsp vanilla
- Take 1 c or 250 ml buttermilk
- Prepare icing sugar for dusting
Instructions to make Lemon Blossom Bundt Cake:
- Have all the ingredients in room temperature.
- Preheat the oven 165 C. Grease and flour the bundt pan; tap excess flour.
- Sift together the flour, baking powder and salt. Set aside.
- Beat the butter and the flat beater on meduim speed until creamy and smooth, about 30 seconds. Add the sugar and lemon zest and continue beating until light and fluffy about 3 minutes.
- Add eggs a little at the time, beating well after each addition.
- Beat in vanilla and lemon juice until just incoporate, about 1 minutes.
- Reduce the speed to low and add the flour mixture in three additions, alternation with the buttermilk and beginning and ending with the flour.
- Beat each addition until just incorporated.
- Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the centre.
- Bake until the cake begins to pull away from the side of the pan and a toothpick inserted into the centre comes out clean, 55 - 60 minutes.
- Let the cake cool in the pan for 15 minutes.
- Gently tap the pan on a work surface to loosen the cake. set a rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
- Let the cake cool completely, at least 2 hours before serving. Dust with icing sugar just before serving.
- Enjoy
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