{Lemon Bundt Cake} – Chec cu lamaie

lemon bundt cake

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De cum am citit reteta asta nu am avut nici cea mai mica indoiala ca e delicioasa. Amidonul face checul asta tare pufos si aerat iar aroma de lamaie e minunata. Reteta originala o gasitiĀ aici, cu diferenta ca eu l-am facut intr-o tava de guguluf si am adaugat si putina zeama de lamaie pentru a-l face mai acrisor, dar si o glazura de lamaie. Reteta foloseste o cana sau pahar de 250ml si e incredibil de usor de facut.

Ingrediente:
Chec:

  • 1 cana iaurt gras
  • 1 cana zahar
  • 1 cana ulei
  • 1 cana amidon de porumb
  • 2 cani faina
  • 1 lingurita praf de copt
  • 1 praf de sare
  • 4 oua
  • Zeama si coaja de la 1/2 lamaie
  • 1 lingurita esenta de vanilie

Glazura:

  • 1/2 cana lapte condensat indulcit
  • 2 linguri zeama de lamaie
  1. Se amesteca iaurtul, jumatate din cantitatea de zahar, uleiul, galbenusurile, zeama si coaja de lamaie si vanilia intr-un bol, apoi se adauga amidonul, faina, praful de copt si sarea. Se mixeaza pana la incorporare.
  2. Separat, se bat albusuril spuma tare, apoi se adauga treptat restul de zahar si se mixeaza pana se formeaza o bezea ferma, lucioasa.
  3. Se incorporeaza bezeaua in aluatul de mai devreme, apoi se toarna blatul intr-o tava de guguluf sau chec unsa cu ulei si tapetata cu faina.
  4. Se coace la 180C pentru 30-40 minute, insa cel mai sigur e sa il verificati cu o scobitoare.
  5. Pentru glazura, de amesteca cele doua ingrediente apoi se toarna glazura peste checul rece.
chec cu lamaie

ENGLISH!

This lemon Bundt cake was a revelation for me. I was expecting it to be delicious, but it really exceeded my expectations. It’s an airy, refreshing and absolutely delicious cake, perfect for this warm, nice and springy whether. I’m now thinking to try it with orange instead of lemon. I have no doubt it will turn out delicious. After all, the original recipe belongs to Nigella!

Ingredients:
Cake:

  • 1 cup Greek style yogurt
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1 cup corn starch
  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 4 eggs, separated
  • Juice and zest from 1/2 lemon
  • 1 teaspoon vanilla extract

Glaze:

  • 1/2 cup sweetened condensed milk
  • 2 tablespoons lemon juice

Directions:

  1. Combine the yogurt with half of the sugar, oil, egg yolks, juice and zest from 1/2 lemon and vanilla in a bowl. stir in the corn starch, plain flour, baking powder and salt and mix well.
  2. In a different bowl, whip the egg whites until stiff then add the remaining sugar and mix until stiff and glossy.
  3. Incorporate the whipped egg whites into the batter.
  4. Pour the batter into a Bundt cake pan, previously greased with butter and well floured.
  5. Bake the cake in the preheated oven at 350F for 30-40 minutes. I recommend using the toothpick test to check for doneness: insert a toothpick in the center of the cake; if it comes out clean, the cake is done, but if it has traces of batter, keep baking a few more minutes.
  6. When the cake is done, remove it from the oven and let it cool down.
  7. To make the glaze, combine the condensed milk with the lemon juice. Pour the glaze over the chilled cake and serve.

 

lemon bundt cake

 

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