Lemon Bundt Cake

Name: Lemon Bundt Cake
Total time: 4200 s
Yield: 4 servings
Ingredients: 1/2 cup butter; 3/4 cup sugar; 3 eggs; 1/3 teaspoon salt; 3 lemon; 1 vanilla pods peeled and scraped, set the beans aside for use; 4/5 cup flour; 6 tablespoons potato starch; 3/5 teaspoon baking powder; 4 3/5 tablespoons milk; 1/2 cup sugar; 6 5/9 tablespoons lemon juice; warm water 100 cc.

L'Antro dell'Alchimista

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13Ingredients

690Calories

70Minutes

Description

Rich and smooth from its focal ingredient, milk, this recipe calls for a blend of all-purpose, bread and wheat flours. The yeasted dough, which also includes butter, sugar and salt, is transferred to a bread maker to bake until it features a beautiful, burnished crust. Serve the bread with honey or butter and jam, or use it to make a bacon and cheddar sandwich. Although leftovers are unlikely, stale slices become stellar French toast.

Ingredients

servings:

120 grams butter
150 grams sugar
3 eggs
2 grams salt
3 lemon
1 vanilla pods (peeled and scraped, set the beans aside for use)
100 grams flour
60 grams potato starch
3 grams baking powder
85 grams milk
100 grams sugar
100 grams lemon juice
warm water (100 cc.)

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Directions

Preheat the oven to 170C.
Beat the butter with the sugar, then add the eggs, grated lemon peel, vanilla beans, and salt.
Sift together the flour, potato starch, and baking powder. Add them to the batter, alternating with the milk.
Bake for 40 minutes.
Remove the cake from the oven and let it cool.
Brush the cake with the syrup prepared by combining the sugar, lemon juice, and warm water.

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