Lemon Bundt cake

Name: Lemon Bundt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 250 g Butter; 1 pinch Salt; 250 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 500 g Flour; 1 package Baking Powder; 4-5 Tbsp Lemon juice; 100 ml Milk; 250 g Icing sugar; 1 Protein (size M); 7-10 Tbsp Lemon; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

250 g Butter
1 pinch Salt
250 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
500 g Flour
1 package Baking Powder
4-5 Tbsp Lemon juice
100 ml Milk
250 g Icing sugar
1 Protein (size M)
7-10 Tbsp Lemon
7-10 Tbsp Fat and flour

Directions

1
Whisk butter, salt, sugar and vanilla sugar with the whisk of the hand mixer until thick and creamy white. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with 3 tablespoons of lemon juice and milk. Grease the cake pan (approx. 2.5 litres capacity) and sprinkle with flour. Fill the dough into the pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes.
2
Take the cake out of the oven, let it rest for about 10 minutes and carefully turn it over onto a grid. Let the cake cool down. For the lemon icing, sieve the icing sugar. Mix the egg whites, 1-2 tablespoons lemon juice and icing sugar with the whisks of the hand mixer until the icing has a creamy consistency. Spread on the cake, let it dry for about 10 minutes and decorate with lemon pieces
3
2 hours waiting time