This light and airy bundt cake is made in a smaller mould (Ø 16,5 cm), so you can enjoy a piece of cake at any time! The lemon makes it nice and fresh.
As you are all aware, I’m definitely a beginning baker. I’m not that adventurous yet, as I prefer cooking over baking: I’m not really good at being all precise and measuring things out!
However, I do like trying out new recipes. This light and airy bundt cake was also a bit of an experiment: I knew the base ingredients of a cake (even amounts of flour, butter and sugar) but I wasn’t too sure about the rest. Luckily, everything turned out so much better than expected!
Even though I’m not really experienced with baking yet, that’s never stopped me from buying tons of baking equipment before. I have a dozen baking moulds (latest addition: the cute smaller bundt cake mould I used for this recipe!) some of which I’ve never even used before… Or used them once. I always have huge plans when I buy them, but in the end I chicken out!
That’s why one of my goals the upcoming months is to learn more about baking. Not being afraid, training myself to follow a recipe (okay, fiiiiiine) and allowing myself some creativity in the flavour department. Sounds like a good challenge, no?
Light and airy bundt cake
So, when I made this recipe I had a bit of a problem. How do you find a recipe for a 16.5 cm shape?! Naturally, I didn’t really find any and I’m way too scared to use a recipe for a normal cake and then downsize it. The internet is filled with ways to transform recipes to either a smaller or larger amount, but I just wasn’t really confident.
I finally found a recipe that would have to work, but it didn’t have any baking soda or baking powder in it. Huh? You want a cake to be light, right? And not super dense! Oh, and it had 3 eggs in it as well. No, I wanted a light and airy bundt cake. So, I decided to do what you apparently shouldn’t do when baking: I decided to go with my gut 😉
And hey, it turned out more than alright! I was hoping for an okay-ish bundt cake, since it was my first one…. The recipe I used said: ‘bake for 30-40 minutes, which is a huge difference and does not help! But I ended up pulling the cake out at exactly the right time: it was not too dry, nor too soggy! It was, as the title of this blog says, an incredibly light and airy bundt cake 😉
This was even more so in the flavours: lemon, lemon, lemon! In the end I was super happy with the result, and I won’t be scared to serve this baby for guests. I hope your try is just as successful!
See you soon, please follow & show some support 🙂 xx Viv
Are you on Pinterest, and looking for a great shared board to pin your blogs’ recipes to? I’ve got just the board for you! I recently started ‘Favourite Blog Recipes, which you can find here: http://pin.it/KxcCQqH Please fill out this google doc if you’d like to join 🙂 https://goo.gl/forms/1i4yv2Jd8KQmgBD52
Light and airy bundt cake
- 125 g flour
- 125 g butter
- 125 g sugar
- 2 eggs large
- 2 tsp baking soda
- 45 ml lemon juice juice of 1 lemon
- 2 tsp lemon zest zest of half a lemon
- butter for greasing
Preheat the oven to 180 degrees Celsius.
On high speed, mix together the butter, lemon zest and juice, and eggs into a fluffy mixture. Slowly add the sugar, while making sure the mixture stays fluffy.
Mix together the flour and baking soda in a separate bowl. Add to the mixture in thirds, only adding new flour when it's fully incorporated into the mixture.
Grease the cake mould with some extra butter.
When everything is mixed together properly, pour mixture into the mould. Set aside for 10 minutes.
Place in the oven for 30 minutes, and check with a skewer to see if it comes out dry. If not, place back in the oven for another few minutes.
Dust with powdered sugar, and enjoy!