Bundt Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter or mararine, soft
- 200 g suar
- 3 egg (s)
- 350 g flour
- 1 packet baking powder
- 1 cup milk
- 1 lemon peel, grated
- 3 tablespoon cocoa powder or chocolate droplets, as desired
- Fat, for the baking pan
Print Recipe
Pin Recipe Instructions
- Stir the softened butter or margarine until peaks form. Add the sugar and eggs and mix. Then alternately add the flour with the baking powder and the milk. Finally add the lemon peel and cocoa powder / chocolate droplets. If you like, you can also add raisins.
- Put the dough in a greased Gugelhopf pan and bake in the middle of the oven preheated to 180 ° C for 45-60 minutes (stick test). If you put the cake in a springform pan, the baking time is reduced by around 15 minutes.
- If you like the cake juicy, you can add morello cherries from the glass to the batter. Drain them well and fold them in at the end. That makes the cake nice and fruity and juicy.
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