PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 225g unsalted butter (at room temperature)
  • 15g butter for greasing the cake pan
  • 525g 00 flour (plus a little more for dusting the pan)
  • 8g Italian baking powder “Cucina Della Nona” with vanilla, or 1/2 tablespoon baking powder and 1/2 tablespoon vanilla extract
  • 2 teaspoons of salt
  • 500g sugar
  • Finely grated zest of 8 medium-sized lemons, or 4 lemons and 4 oranges
  • 4 large eggs
  • 1 cup buttermilk

 

  • Glaze:
  • 200g raspberry jam
  • 80ml lemon juice

PREPARATION:

  1. Preheat the oven to 350°F (175°C)
  2. Butter and flour a 12-cup Bundt cake pan, ensuring all the crevices are well coated.
  3. In a bowl, combine the baking powder, salt, and flour.
  4. In a large bowl, mix the sugar and lemon zest together, using your fingertips to rub them together until well combined.
  5. Using an electric mixer, add the butter to the lemon sugar mixture and beat on high speed for 3 minutes until the mixture is light and fluffy.
  6. Gradually add the eggs, one at a time, using a spatula to scrape down the sides and bottom of the bowl. Whisk the mixture for about 3 minutes until it becomes nice and fluffy.
  7. Reduce the mixer speed to low and add 250g of the dry ingredients. Mix well.
  8. Add the buttermilk and the remaining dry ingredients to the mixture and mix until well combined.
  9. Pour the batter into the prepared cake pan and bake for approximately 70 minutes, or until a cake thermometer inserted into the center comes out clean.
  10. Remove the pan from the oven and transfer it to a wire rack. Let the cake cool for 10 minutes, then remove it from the pan and glaze it.

For the glaze:

  1. In a small nonstick pan (granit/julienne 16 cm saucepan), combine the raspberry jam and lemon juice. Bring the mixture to a boil, then reduce the heat to low and simmer for 8 minutes.
  2. You should have approximately half a cup of glaze.
  3. Pour the glaze over the cooled cake and let it rest for 10 minutes.
  4. Enjoy! 

Note: You can make variations of the cake by using only lemon zest or a combination of lemon and orange zest. Both ways are delicious.