Bundt Cake with Lemon Glaze

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Bundt Cake with Lemon Glaze

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Ingredients

Tulband
200 g Butter
200 g Crystal Sugar
200 g Plain Flour
2 packs Vanilla Sugar
4 big Egg
2 tsp Baking Powder
2 tsp Rum Essence for the raisins
50 g Raisins
1 tsp Lemon Zest
50 g Candied Lemon Peel optional
a pinch Salt
Glaze
2 cups Powdered Sugar
1/2 lemon Lemon Juice

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Cuisine:

Directions

I adore sweets. And I am crazy about baking cakes. So everytime I see a cake in the supermarket I try to recreate the recipe and make it myself. Call it cook pride or just curiosity, but it helped me a lot in developing nice baking skills. So this time I saw this great Tulband, pretty, but full of air, so I said to myself: “Come on, you can make it nice and moist and still pretty, just like this, but for your own taste!” And my own taste means full of flavours. That’s why I added rum, lemon and glaze to a very simple Dutch recipe. Here, in the Netherlands we call it Tulband, in Romania we call it Guguluf but it’s all the same Bundt Cake. Just with a bit more moisture, because Dutch people looove butter in their cakes! And they say a little more butter never hurt anyone…

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Steps

1
Done

Bundt Cake

Preheat the oven at 180 C. In a small bowl mix the raisins with the rum essence and let them absorb the liquid.

2
Done

Cream butter, sugar and vanilla sugar. Add the eggs one by one and continue mixing.

3
Done

Add all dry ingredients at the same time: the flour, the baking powder, the salt and what's left of the rum essence (drain the raisins) and continue mixing until you have a light coloured and fluffy paste.

4
Done

With a spatula, incorporate the raisins and candied lemon peel and mix gently until well combined.

5
Done

Spray your Bundt Cake shape, put the mixture in and bake for 60 min or until the cake passes the toothpick test. I have a silicone pan and I totally adore it, because it's so easy to use and to clean and it doesn't stick to the cake, but if you like the tin ones, be a bit more careful not to fill it too much, because the cake grows and it might overflow. The silicone pan can expand a bit, so you don't have such a big risk of disaster in your oven, but still keep an eye on it.

6
Done

Lemon Glaze

Put the sugar in a bowl and add the lemon juice on top. Grab a whisk and mix until the sugar is dissolved. If you think that the icing is too thick add a bit of milk or warm water. Be careful not to make it too runny! Pour on top of the cake while it's still warm (not hot!).

Adriana

I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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