Lemon and orange bundt cake

Suggested material offered in store

Nordic Ware - Bundt Mold 12 cup

Cucina della Nonna - Baking Powder with Vanillin Lievito

*Microplane - Zester grater, White

*Julienne - GRANITE Dutch Oven 16cm Induction

O - Vecchio Molino - Flour « 00 »

*Nordic Ware - Pastry Thermometer

Ingredients

225gr unsalted butter (room temperature)

15gr butter for cake pan

525gr 00 flour (a bit more to flour the pan)

8gr. (1 tablespoon) italian baking powder Cucina Della Nona with vanilla or 1/2 tbsp baking powder and 1/2 tbsp vanilla extract.

2 teaspoons of salt

500gr. Sugar

8 medium size lemon zest finely grated or 4 lemon and 4 orange zest finely grated

4 large eggs

1 cup buttermilk

Glaze

200gr peach jam

80ml lemon juice

Preparation

Preheat oven to 350F

Butter and flour 12 cups Bundt cake pan

In a bowl mix baking powder, salt and flour

In a large bowl mix your sugar and lemon zest mix well with your fingertips

until lemon sugar is well mixed

Using an electric mixer add your butter and lemon sugar and beat at high for 3 mins

until mix is light and fluffy

Start adding your eggs one at a time and with a spatula scraping down sides and bottom of bowl whisk until mixture is nice and fluffy about 3 mins again

Reduce mixer to low speed, start adding 250gr of your dry ingredients mix well

Then add your buttermilk and the rest of the dry ingredients and mix well

Pour in your cake pan and bake for 70 mins, or until a cake thermometer inserted in the center indicates it is done.

Remove transfer pan to a wire rack let cool 10 mins. Remove from cake pan and glaze it.

Make glaze.

In a small nonstick pan (granit/julienne 16 cm saucepan)

Add your jam and lemon juice bring to a boil and then reduce to low heat for 8 mins