Sunday, 1 September 2013

Lemon Buttermilk Bundt Cake
浪漫的香橙酪乳Bundt 蛋糕

A facebook friend posted a photo of her homemade Poppy Seed Bundt cake last month. I was completely sold the moment I saw it. What a beautiful cake! It looks so moist, delicious and ... romantic!

A quick search on the internet, I learned that Bundt cake is simply the name used for a cake baked in a Bundt pan, and it's not generally associated with any single recipe.  Chocolate, apple and lemon are the typical flavors people put into a bundt cake.

I decided to bake a lemon flavoured Bundt cake since my daughters have been suggesting lemon cake lately. The original recipe went with blue berries and strawberries in the batter, however, my two princesses requested not to add any fruits in the cake. Well, it's fine for me, but I was a bit worry that the cake may look plain.  To my surprise, when I turned the cake out on a rack, it's so beautifully tanned! With the sour and sweet lemon glaze,  my first Bundt cake looks great and tastes even better!



- 2½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 227g unsalted butter, at room temperature
- 1 cup sugar
- Zest of 1 lemon
- 3 large eggs
- ½ teaspoon lemon extract
- ¾ cup buttermilk

- 1 cup icing sugar
- Juice of 1 lemon
- 1 tablespoon unsalted butter, melted


To make the cake:
  1. Preheat your oven to 180 DegC
  2. Mix flour, baking powder and the salt in a bowl.
  3. Cream together butter and sugar with an electric mixer. Add eggs one by one. Beat well.
  4. Add 1/3 of the flour mixture and beat until just blended. Mix in half of the buttermilk. Blend in the next third of the flour, and then the rest of the buttermilk. Blend in the last third of flour.
  5. Add the lemon zest, mix thoroughly.
  6. Pour the batter into generously greased Bundt pan. Bake for 45 mins or until cake tester comes out clean.
  7. Leave cake to cool about 30 minutes before turned out to a rack.
To make the glaze:
  1. Combine lemon juice and icing sugar until smooth and white.
  2. Add melted butter. Mix well.
  3. Make sure your cake is completely cool before drizzling with the glaze.

Recipe adapted here.

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