Lemon bundt cake

Name: Lemon bundt cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 15
Ingredients: 160g butter softened, plus extra for the tin; plain flour for the tin; 250g granulated sugar; 4 medium eggs whites and yolks separated; ½ lemon zested and juiced; 500g soft cottage cheese; 1 tsp baking powder; 200g semolina; icing sugar for decoration

Apetit Online

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Serves 15

Easy

Prep: 20 mins

Cook: 1 hr

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Made with semolina, this citrusy bundt cake is perfect as a centrepiece dessert for the Christmas table

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

160g butter

softened, plus extra for the tin
plain flour

for the tin
250g granulated sugar
4 medium eggs

whites and yolks separated
½ lemon

zested and juiced
500g soft cottage cheese
1 tsp baking powder
200g semolina
icing sugar

for decoration

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Nutrition: per serving

kcal250
fat12g
saturates7g
carbs28g
sugars18g
fibre0.4g
protein6g
salt0.54g

Method

step 1

Heat the oven to 170C/150C fan/gas 3. Butter a bundt tin, dust with flour, then tip out any excess. Put the butter, sugar, egg yolks, lemon zest and juice in a bowl and beat until light and fluffy – an electric whisk will make the job easier.
step 2

In a second bowl, gently mix the cottage cheese with a pinch of salt. Stir into the egg yolk mixture. Whisk the egg whites to stiff peaks in another bowl and set aside.
step 3

Sift the baking powder into the semolina, mix them together and then combine with the cottage cheese. Finally, gently fold in the beaten egg whites and pour the batter into the prepared tin. Bake for 50 mins until a skewer comes out clean. Allow to cool, then remove from the tin and dust with the icing sugar.

This recipe has been provided by Apetit Online and not been re-tested by us.

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