A Lemon And Rose Bundt Cake Recipe
This lemon and rose bundt cake recipe from Tilly Pamment is simple yet delicious, and perfect for elevating afternoon tea.
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Cooking tools:
- Stand mixer
- Bundt pan
- Food processor
- Blender
- Sifter
- Cooling rack
- Saucepan
- Stove
- Colander
- Mixing bowl
- Whisk
- Spatula
- Oven
- Kitchen scale
- Measuring cup
- Measuring spoon
- Skewer
- Chef's knife
- Airtight container
Ingredients
- 1 large lemon (approximately 200g)
- A little plain flour, to dust
- 185ml full-cream milk
- 250g unsalted butter, softened, plus extra to grease
- 275g caster sugar
- 2 teaspoons vanilla bean paste
- 4 large eggs
- 275g self-raising flour
- ¼ teaspoon bicarb soda
- 1/8 teaspoon fine sea salt
- Rose glaze
- 160g icing sugar, sifted
- ½ teaspoon rose petal powder, or a few drops of pink food colouring
- 1 tablespoon rosewater
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