GLAZED LEMON BUNDT CAKE

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Who doesn’t want to wake up with a delicious and beautiful glazed lemon bundt cake? The one you with slices  homogeneous and compact, scented with lemon and with icing on top that melts in your mouth? Here Foodmetender has selected a very easy and delicious recipe for you
I had been looking for a donut recipe with fine, compact dough (that doesn’t crumble) for breakfast for a long time. I have looked through old and new recipes and perhaps I haven’t arrived at the final solution yet, but, along the way, I am coming across excellent recipes, so today I propose one that, believe me, you will like very much.

Ingredients:

  • 200 g of 00 flour
  • 150 g of potato starch or cornstarch
  • 150g butter (at room temperature)
  • 200g of granulated sugar
  • 3 eggs
  • the grated zest of two lemons and 2 tablespoons of its juice (filtered)
  • 1 sachet of baking powder (16 g)
  • milk to taste

For the icing

  • 150 g of icing sugar
  • a few tablespoons of water or lemon juice
  • some sugar to decorate

Separate the egg yolks from the egg whites and whip the egg whites until stiff and set them aside. Sift together the flour, starch and yeast and place everything in a bowl.

Cut the butter into small pieces and, in a large bowl or in the mixer, work it well with the whisk together with the sugar and lemon zest: you will obtain a mixture similar to an ointment.

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Add the egg yolks one by one, still whisking patiently: add one and let it whisk well until it is perfectly absorbed, and only then add the second and so on.

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Once you have finished adding the eggs, whisking constantly, add the flour and yeast mix a little at a time until completely absorbed, adding two tablespoons of filtered lemon juice and, if it is too compact, a little milk.

Finally, mixing delicately from top to bottom, add the whipped egg whites to the mixture a little at a time until it is light and frothy and perfectly smooth.

Butter and flour a mold (I used a silicone mold so it wasn’t necessary) and bake at 180°C (static) for at least 35 minutes. Then test with a toothpick and check that it is cooked. Leave to cool and turn out onto a plate.

For the icing: pour the icing sugar into a small bowl and add very little water at a time (at first a teaspoon and then a few drops at a time) until you obtain a very shiny and rather dense white mixture: it should run but with a little resistence.

Pour the icing with a spoon or directly from the container onto the donut, trying to be uniform. Add some sugar to decorate and it’s done! Wait for the icing to solidify and you can cut the first slice!

Isn’t she beautiful? what are you waiting for?

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