Preparation

1

Step 1

1. Grease the Bundt cake jars with the softened butter. Remove the oven rack from the oven and preheat the empty oven to 180° C (gas level 2 − 2 ½).

2

Step 2

2. Mix the butter with the sugar, salt and lemon juice and zest with the beaters of the hand mixer until a creamy mixture is formed. Gradually add the eggs one at a time and stir in for half a minute each. Mix the flour with the baking powder and stir it into the butter mixture in portions.

3

Step 3

3. Pour the batter into the prepared jars and smooth the surface. Place the jars on the cold oven rack and place them with the rack in the preheated oven. Bake the cakes for 25 - 30 minutes. Carry out a swab test. Remove the baked cakes from the oven and let them cool on a wire rack.

4

Step 4

4. If you would like to bake the cakes in advance, you can now cook them down. To do this, carefully clean and degrease the rim of the jar, close the jars according to instructions and boil them in a 100°C water bath for 30 minutes.

5

Step 5

5. Decorate the cakes with the lemon glaze before serving. To do this, mix the powdered sugar with a little lemon juice to form a thick icing. Spread the glaze over the small ring cakes and let it run down the sides, or put the glaze in a piping bag and pipe it onto the cakes. Sprinkle with the sugar hearts.

6

Step 6

You can find more recipes in WECK LandJournal 02/2020

For the recipe, you'll need:

Ingredients

Portions

8

Food

  • 200.0 g Softened butter
  • 150.0 g Sugar
  • 1.0 Pinch Salt
  • Juice and zest of one organic lemon
  • 4.0 Eggs
  • 200.0 g Flour
  • 1.0 Pack. Baking powder
  • 200.0 g Icing sugar
  • Lemon juice
  • Butter for the molds
  • Sugar hearts to decorate