Sunday, May 08, 2016

Lime Bundt Cake by Angela Seah Thulin

Lime Bundt Cake with lime glaze is a wonderful treat for citrus lovers (I wasn't but now i am) and this is going to be one of my favorite cakes! An insanely moist and tender bundt cake. 

Facebook link -

Ingredients -
260g all-purpose flour, sifted
2 tsp baking powder, sifted
1/4 tsp salt
2 tbsp grated lime zest (outer green skin of lime)
225g unsalted butter, room temperature
180g granulated white sugar
1 teaspoon vanilla essence
4 large eggs
60ml fresh lime juice

2 tbsp freshly squeezed lime juice
100g icing powder (adjust sweetness accordingly)
*Mix the above together and stir until you see thick and smooth glaze

Steps -

Preheat oven to 180 degree celsius

1. Grease your bundt pan with butter and coat with icing powder.

In the mixing bowl, beat the butter and sugar until light, fluffy and pale in color (about 5 minutes). Then add vanilla essence in and beat to mix. Follow by adding the eggs in, one at a time and beat till just combined. Scrape down the sides of the bowl as needed.  Mix well.

3. Add the flour, baking powder, salt and lime zest into point 2 and slowly pour the lime juice in as you whisk the batter. Beat till its just combined. Do not overbeat.

5. Pour onto the bundt pan, smoothing the top evenly and bake for 40-50 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean.

6. Pour the glaze on top of the bundt cake allowing it to drip down at the sides.

Notes -

1. Every oven's temperature varies. I baked my lime cake at 165 degree celsius for 40 minutes. 
2. I used 120g icing powder to 2.5 tbsp lime juice.
3. I brushed about 2 tbsp of fresh lime juice to the bundt cake right after out of oven.

Sweden: Fika at 3pm - 27 degree celsius

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