Lemon bundt cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 15
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- 160g buttersoftened, plus extra for the tin
- plain flourfor the tin
- 250g granulated sugar
- 4 medium eggswhites and yolks separated
- ½ lemonzested and juiced
- 500g soft cottage cheese
- 1 tsp baking powder
- 200g semolina
- icing sugarfor decoration
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.
