Lemon Bundt Cake
A fluffy, moist lemon bundt cake with a delicate glaze.
Ingredients
Cake
- eggs4 szt.
- sugar210 g
- potato starch95 g
- wheat flour type 450160 g
- baking powder1½ łyżeczki
- lemon juice½ cytryny
- vanilla sugar1 opak.
- grated lemon zest1 szt.
- melted butter200 g
Glaze
- powdered sugar140 g
- water3 łyżki
Optional
- lemon zest (for decoration)
- edible flowers (for decoration)
Instructions
- 1
Beat the eggs with the sugar into a fluffy mixture for 5-7 minutes.
- 2
Add the wheat flour, potato starch, lemon juice, lemon zest, baking powder, and vanilla sugar.
- 3
Mix at low speed just until combined.
- 4
Pour in the melted butter in a thin stream and gently fold in.
- 5
Grease the pan with butter and dust with breadcrumbs.
- 6
Pour the batter into the pan.
- 7
Bake for 40 minutes at 170°C, until a toothpick comes out clean.
- 8
After baking, prepare the glaze from the powdered sugar and water, drizzle over the cake, and decorate.
Tip
Beating the eggs with the sugar thoroughly gives this bundt cake its lightness and fluffiness.
Common mistake
Mixing too quickly or too long after adding the flour can weaken the cake's fluffiness.
Serving suggestion
Great with coffee, tea, and for a holiday table.
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