John Myers
Lemon – Buttermilk – Bundt Cake
The perfect lemon – buttermilk – bundt cake recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 180 g Sugar white
- 1 packet Vanilla sugar
- 1 pinch Salt
- 5 Free range eggs
- 2 packet Lemon peel
- 400 g Flour
- 1,5 packet Baking powder
- 250 Milliliters Buttermilk
- Lemon juice
- Powdered sugar
- Beat the softened butter, sugar, vanilla sugar, pinch of salt and lemon zest in a mixing bowl until frothy. Gradually stir in the eggs. Mix the flour with the baking powder and stir in alternately with the buttermilk. Finally, season the dough with the lemon juice, depending on your taste.
- Place the dough in a prepared Gugelhupf dish. Place the cake in the oven at 175 degrees (convection) and bake for approx. 50 – 55 minutes. (Chopsticks sample) Let the cake cool in the mold. Turn the cooled cake out onto a cake plate and sprinkle with the powdered sugar.
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