Bundt cake? Ring-shaped cake? Angel food cake? Honestly, this might be one of the first recipes when I’m not completely sure I’ve translated it right. In the Netherlands, this kind of cake is known as ‘tulband’, but that’s also the word we have for turban and I just.. googled the right name. So, hopefully, this is a recipe for Bundt cake. And even if I’m still mistaken, at least it’s a recipe for a damn good cake.
Here’s what you’ll need:
- 250 grams butter, room temperature
- 200 grams caster sugar
- 1 sachet of vanilla sugar (which is about 8 grams)
- 250 grams self-raising flour
- 4 eggs, room temperature
- Juice from one lemon
- Lemon zest
- Tiny bit of salt
- A little bit of butter and flour to line your cake tin
- A ring-shaped cake tin
Preheat your oven to 175C. Beat the butter and both sugars together. When they’re combined, add the four eggs (one at the time), salt, lemon juice and lemon zest. Once it’s all come together, add the flour and mix until just combined. Don’t keep mixing it in after it’s combined, you want the batter to be fluffy.
Grab your cake tin and make sure the entire inside is covered in butter. Then add some flour in the cake tin and swoosh it around, so all of your butter is covered in a thin layer of flour. Now add your batter, divide it evenly and put it in the pre-heated oven for about 45 minutes. When it’s done, stick a knife in the cake and if there’s no batter sticking to it when you pull it out, your cake is done. You can decorate the cake with icing sugar, but it’s also really good on its own.