This cake is ridiculously moist and the underneath goes dark and sticky without tasting bitter. Jenny sold this cake by the 'tree', but it can just as easily be made in a plain bundt or ring tin... I was just dying to use my holiday tree tin again! Enjoy x
- 225g unsalted butter at room temperature
- 450g golden caster sugar
- 6 medium eggs
- 420g plain flour
- 1/2 tbsp bicarbonate of soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp lemon extract
- 270g low fat plain yogurt
- Juice of 2 large lemons
- Zest of 3 large lemons
- A bowl full of icing sugar (I probably used about 400g)
- Juice of 3 large lemons
- A little warm water
- Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch)
- Soften the butter, then beat in the sugar in stages. There is a lot of sugar so be patient...
- Beat in the eggs one by one on a nice slow speed.
- Sift all the dry ingredients to a separate bowl.
- Add the yogurt, lemon zest, lemon juice and extract to another bowl.
- Alternate the yogurt and flour mixes into to the main mix, starting with flour. Fold it gently... you don't want it to resemble actual rubber...
- Pour into a prepared bundt tin and bake on gas 4/180c for around 1 hour. Check the cake is done by inserting a skewer - it should come out with no wet mix attached and it should shrink away from the sides of the tin. This is essential if using a patterned tin like this.
- Leave the cake to cool in the tin for 10 minutes before turning out.
- When cool, mix the 'snow' ingredients in a medium sized bowl. Amounts are really tricky here, but you are looking for a runny glace icing.
- Now. Grab the bull by the horns and tip the whole thing over the cake. That's right, the lot. If there are bits which remain uncovered, just tease the icing in place with a spoon or spatula. It doesn't have to be perfect... it's 'snow'... I finished mine with silver spray to give it a beautiful snow fallen sheen! If the thought of this gives you collywobbles, just dredge with icing sugar!
Bloggers: Please respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.Please see my Creative Commons Copyright information for more details. Thank you.
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