Last summer, I had the great privilege to visit my dear friends Laura & Nora of Food Stories in Germany, together with Eva, Bea and Joann. We stayed at the incredibly beautiful St. Oak, in one of the apartments Laura & Nora have renovated to perfection (scroll down for some photos of the place).
As we were driving through the countryside we spotted this field and decided to have a little shoot there, so I made a very simple lemon bundt cake (that I’ve made a few times before) for the scene, which is styled by Laura & Nora.
LEMON BUNDT CAKE
Makes one bundt cake, serves 9-12
INGREDIENTS
CAKE
- 270 g (1 3/4 cups + 2 1/2 tbsp.) all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. flaky salt
- 175 g (1 1/2 stick) softened butter
- 270 g (1 1/4 cups) granulated sugar
- 1 tbsp. lemon zest (from approx. 2 lemons)
- 3 large eggs
- 200 ml (3/4 cup + 1 1/2 tbsp.) yogurt (2-3 % fat), at room temp.
- 50 ml (3 1/2 tbsp) fresh lemon juice (of approx. 1-2 lemons)
INSTRUCTIONS
CAKE
- Preheat oven to 175°C (350°F). Grease a 1,75 liter (7.5 cups) bundt pan with butter, then dust it with flour.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and creamy, about 2-3 minutes. Beat in the lemon zest. Add the eggs, one at a time, beating and scraping down the sides of the bowl after each addition. The batter might curdle at this point but adding the flour mixture should fix that.
- Stir in the flour mixture, lemon juice and yogurt in additions to the butter mixture, beginning and ending with the flour. Stir until the batter is smooth.
- Pour the batter into the prepared baking pan. Bake in the lower part of the oven for 30-35 minutes (start checking around 25 minute) or until a cake tester comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely. Dust with powdered sugar before serving.
