Lemon Bundt Cake with Pink Raspberry Icing
Tangy lemon cake meets tangy raspberry icing. This pretty lemon bundt cake with pink raspberry icing looks as lovely as it tastes.
This cake originally appeared in ‘What’s for Dessert?’ which is undergoing a massive upgrade right now. Insiders beware!!
This cake is suitable for most occasions requiring cake and perfect as a festive occasion cake, especially for little girls with its beautiful pink icing. We are in the process of updating pictures on here, and it is an arduous process, but not when you get to eat beauties like this one. Word to the wise, don’t attempt this in the cooking time stated without the correct heavy duty bundt tin. There is nothing worse than making a gorgeous cake you cannot get out without breaking, so invest in the tin that will do the job properly. I got mine from Williams and Sonoma and it is a dream!
Happy (insert occasion of choice here) and enjoy.
Need
-
Cake
- 270 Grams raw caster sugar BUY
- 3 lemons, zest finely grated
- 325 Grams eggs
- 25 Grams + 65g lemon juice, fresh
- 180 Grams butter melted BUY
- 190 Grams Cake flour or SR flour Recipe
- 1 Teaspoon vanilla bean paste BUY
-
Icing
- Grams fresh lemon juice as needed
- 150 Grams icing sugar
- 50 Grams frozen raspberries. Melt in microwave and strain. Use the liquid to colour your icing
- Fresh raspberries to garnish
Do
- 1
Preheat oven to 180ºC. Place a dollop of butter into a bundt cake tin (or round tin of choice) and place into oven for 10 minutes. Remove from oven and brush butter all over the surface of cake tin with a pastry brush. Remove any residual butter and add to amount needed for cake. Cool the tin as you prepare the cake mixture.
- 2
Place sugar and lemon zest into Thermomix bowl and mill 10 sec/speed 10.
- 3
Add eggs and 25g lemon juice and whip 6 min/60°C/Butterfly/speed 3.
- 4
Remove Butterfly and add remaining lemon juice, butter, flour and vanilla. Blend 20 sec/Interval.
- 5
Pour into prepared bundt tin and bake 30-35 minutes or until skewer inserted comes out clean.
- 6
Leave in tin 10 minutes before inverting onto cooling rack. Cake should release easily.
- 7
To make icing, place all ingredients except raspberries into Thermomix bowl and blend 6 sec/speed 4. Add more lemon juice using a spoon until you reach the desired consistency. It cannot be too thin or it will not stay on the cake, but too thick and it it won’t drizzle...speaking of which; Drizzle over cake. Decorate with raspberries.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
