Lemon Blossom Bundt Cake.
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Composition of Lemon Blossom Bundt Cake:
- You need 440 g - all-purpose flour.
- Require 1 1/2 tsp for baking powder.
- Provide 3/4 tsp for salt.
- Require 250 g - unsalted butter.
- Provide 375 g of caster sugar.
- Prepare Zest from 2 lemons.
- Prepare 1/4 c for lemon juice.
- Give 4 eggs, lightly beaten.
- Give 1 tsp vanilla.
- Require 1 c of or 250 ml buttermilk.
- You need for icing sugar for dusting.
Lemon Blossom Bundt Cake making:
- 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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