Servings : Serves 10-12
Bundt cakes are great in that they do not require frosting and depending on the shape of the pan, can look incredibly spectacular with very little effort. This particular Heritage Bundt Pan from the Nordicware collection is one of my absolute FAVOURITES, with its elegant sweeping curves and stunning design. It never fails to impress my guests, and the lemon-scented soft pound cake that I make in this pan is perfection!
- 1 cup butter (225 g)
- 1 cup caster sugar (200 g)
- 5 eggs
- 2 1/2 cups cake flour (300 g)
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 2 1/2 tbsp milk
- 1 1/2 tsp vanilla essence
- 2 tbsp lemon juice, freshly squeezed
- zest from 1 lemon or lime
- icing sugar for dusting the cake
Make sure eggs, milk and butter are at room temperature before starting.
Preheat the oven to 170 C and prepare the pan by greasing it well in all the ridges and dusting it lightly with flour.
To make cake flour at home, simply substitute 2 tbsp out of every cup of regular all purpose flour with cornflour/cornstarch and then sieve together and use as needed
Sift/sieve the flour with baking powder and salt three times to properly aerate the flour for a lighter cake. Add the lemon zest to this flour mixture.
In a mixing bowl, beat the butter/margarine with the sugar until very light and creamy. This should take a good 10 minutes for best results. Then add the eggs one at a time, beating well after each addition. Add a tbsp of flour with each egg to prevent the batter from splitting.
Then add half the flour and mix it in on low speed. Pour in the milk and lemon juice and beat it in. Add the remaining flour and mix again on low speed until incorporated. Finally add in the vanilla essence. Give everything a gentle mix with a spatula to ensure everything is well incorporated, right down to the bottom of the bowl. Then turn the batter into your prepared pan. Tap the pan twice on the kitchen surface to ensure the batter has settled into every ridge of the pan and any air bubbles are removed.
Bake in a preheated oven for 30-40 minutes or until a skewer stuck in the centre of the cake comes out clean. Cool cake for at least 10 minutes in the pan on a wire rack before turning it out onto the rack to continue cooling completely.
Once completely cool, dust icing sugar over the cake using a tea strainer, slice and serve.