Lemon Bundt Cake with Pink Raspberry Icing
This cake originally appeared in ‘What’s for Dessert?’ that lovely little ebook you all need to go get. 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.
Happy (insert occasion of choice here) and enjoy.
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- 270 Grams golden caster sugar
- Zest 3 lemons, finely grated
- 6 eggs
- 25 Grams + 65g lemon juice, fresh
- 180 Grams Butter melted BUY
- 190 Grams SR flour
- 1 Teaspoon Vanilla Bean Paste vanilla bean paste BUY
- 20-40 Grams lemon juice, fresh
- 300 Grams icing sugar
- 30 Grams Raspberry Coulis Raspberry Coulis
- Raspberries to garnish
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. Remove any residual butter and add to amount needed for cake. Cool.
Place sugar and zest into Thermomix bowl and mill 10 sec/speed 10.
Add eggs and 25g lemon juice and whip 6 min/60°C/Butterfly/speed 3.
Remove Butterfly and add remaining lemon juice, butter, flour and vanilla. Blend 20 sec/Interval.
Pour into prepared bundt tin and bake 30-35 minutes or until skewer inserted comes out clean.
Leave in tin 10 minutes before inverting onto cooling rack. Cake should release easily.
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.
This is one of our amazing Insider recipes. Join us today and start cooking!