"Tea time... with Sicilian lemon and clotted cream (... remember, we just got back from Britain) bundt cake with a lemon, cream cheese and mint icing "
Lemon Bundt Cake With Cream Cheese And Mint Icing
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RECIPE:
Ingredients for the cake:
200 gr Demerara sugar
1 Lemon, Zest and juice; devided use, keep 1,5 tablespoons for the icing
200 gr Butter
2 teaspoons Vanilla Extract
4 Eggs, room temperature
250 gr Spelt flour ( type 630 or less )
1,5 teaspoons of phosphate free baking powder
200 ml Clotted Cream ( if not available, use double cream or better Mascarpone)
For the icing:
200 gr Cream Cheese
2 tablespoons of Greek yogurt
the remaining lemon juice
150 gr Confectioners sugar
1 teaspoon of Mint syrup ( not artificially colored) or 2 to 3 drops of organic
Mint oil suitable for consumption
Mint leaves and lemon slices to decorate
Method:
In a bowl mix flour, salt and baking powder ( I never sift my flour, I just give it a good swirl with a whisk).
In a smaller bowl combine clotted cream and lemon juice.
With an electric mixer cream butter, sugar, lemon zest and vanilla extract until pale and fluffy. Now add one egg at a time until well incorporated. With a hand held whisk now, add flour mixture and clotted cream alternating and start with the flour. Be very careful here not to overmix otherwise your cake will become dense instead of juicy and fluffy.
Now, pour the batter into your prepared bundt pan and bake for 45 mins to 1 hour or until an inserted skewer comes out clean. Don't overbake though.
Once the cake has cooled combine all the ingredients for the icing and decorate.
Ingredients for the cake:
200 gr Demerara sugar
1 Lemon, Zest and juice; devided use, keep 1,5 tablespoons for the icing
200 gr Butter
2 teaspoons Vanilla Extract
4 Eggs, room temperature
250 gr Spelt flour ( type 630 or less )
1,5 teaspoons of phosphate free baking powder
200 ml Clotted Cream ( if not available, use double cream or better Mascarpone)
For the icing:
200 gr Cream Cheese
2 tablespoons of Greek yogurt
the remaining lemon juice
150 gr Confectioners sugar
1 teaspoon of Mint syrup ( not artificially colored) or 2 to 3 drops of organic
Mint oil suitable for consumption
Mint leaves and lemon slices to decorate
Method:
In a bowl mix flour, salt and baking powder ( I never sift my flour, I just give it a good swirl with a whisk).
In a smaller bowl combine clotted cream and lemon juice.
With an electric mixer cream butter, sugar, lemon zest and vanilla extract until pale and fluffy. Now add one egg at a time until well incorporated. With a hand held whisk now, add flour mixture and clotted cream alternating and start with the flour. Be very careful here not to overmix otherwise your cake will become dense instead of juicy and fluffy.
Now, pour the batter into your prepared bundt pan and bake for 45 mins to 1 hour or until an inserted skewer comes out clean. Don't overbake though.
Once the cake has cooled combine all the ingredients for the icing and decorate.