Ingredients
- 210 g flour (tipo 00)
- 1 tsp baking powder
- ½ tsp bicarbonate
- 3 tbsp. poppyseed (27 gram)
- 125 gram room tempered butter
- 225 g sugar
- 3 egg
- 3-4 tbsp orange juice
- The zest of two medium sized washed organic lemons
- 100 ml Greek yoghurt
Lemon-glaze:
- 200 g icing sugar
- 2-3 tbs lemonjuice
Lemon cake
Lemon & orange bundtcake with lemon icing
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Turn on the oven to 175° C
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Whisk the butter together with the sugar
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Add one egg at a time
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In a separate bowl, mix flour, with baking powder, bicarbonate, and poppyseed
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Pour the flour into the Assistant and whisk on the slowest speed
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Add the yoghurt, the orange juice and the lemon zest
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Pour the batter in a buttered and floured mold (approx. 23 cm I diameter and that can contain max 2,4 litres)
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Put the cake into the lower part of the oven and leave it for about 35-40 minutes (check with a stick if its baked) and then leave it to cool on a cooling rack (remove it from the mold after 10 min).
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When the cake has cooled down, mix the icing sugar together with the lemon juice and drizzle over the cake.
