Lemon bundt Cake with almonds flakes (Bundt cake al imone e lamelle di Mandorle)

 

I'm here again to share a recipe  and say hello to all  who coming here.

It makes my heart happy when I can finally post a new recipe.

News from here: we are still in quarantine. 

But I already try to live with it badly, I only go out once a week from home.

We are already in the middle of Autumn and very close to Winter.

Winter is here ... and love it

This wonderful recipe because many of you know I love lemons, is a lemon bundt cake with a glaze and sliced almonds.

For any day, for any time or season, a cake is always delicious with a cup of tea or coffee.

A lots of  hugs and love to all who comes  here and read my recipes. Thank you

Source: In cucina con Patty

(For my italian friends you can see the recipe here in Italiano)

Ingredients for Bundt cake

125 grams of butter

250 grams of granulated sugar

4 eggs at room temperature

400 grams of white flour (all purpose flour)

a pinch of salt

2 organic lemons juice and grated zest

2 teaspoons of baking powder

Ingredients for the glaze

250 grams of icing sugar

100 ml of lemon juice

1 tablespoon of honey

For the topping

Almonds flakes or in slices

Method

In a bow of a stand  mixer put the  soft butter (or in a large bowl with electric hand mixer) beat until creamy on medium speed about one minute.

On medium low speed   add the sugar until to obtain a soft mixture.

Add the 4 eggs one at a time adding  the next one only when the previous one has been absorbed.

Combine the grated zest of the two lemons and their juice and the flour sifted with a pinch of salt and the baking powder.

Mix until just combined and a smooth batter forms. Do not overmix. With a rubber spatula give the batter one good final stir to make sure that everything is well incorporated. 

Preheat the oven to 180°c / 350° F

Transfer the batter to the prepared pan and smooth the top.

Bake for 35 to 40 minutes or until the center of the cake springs back when lightly touched and a wooden skewer inserted between the pan and sides comes out clean.

Transfer the pan to a wire rack and cool sligthly. Meanwhile make the glaze.

For the Glaze

In a bowl  put the icing sugar with the 100 ml of lemon juice and the spoon of honey.

Mix well.

Once cooked and cold, decorate with the glaze and almonds flakes.

Print recipe here

Cake de limon y almendras laminadas

Ingredientes

125 gramos de mantequilla (temperatura ambiente)

250 gramos azucar granulada

4 huevos temperatura ambiente

400 gramos harina blanca sin polvos de hornear

1 pizca de sal

2 limones su jugo y ralladura (si son organicos mejor )

2 cucharaditas polvos de hornear

Glace

250 gramos de azucar flor oen polvo

100 ml de jugo de limon

1 cucharada de miel

almendras en laminas para decorar