It’s been a while, huh. Moving is not as easy as I thought. Well, technically getting used to new everything in new apartment in new country (crazy!) and then going straight for vacation. Because why not?
So I’m back, I’ve been making stuff, but they disappear before I even manage to take a pic! This is what happens, when your husband has been living on Ubereats and frozen meals for a year 😮
Thankfully, I managed to take a few pic of the cake that’s my Easter fav. Simple – check, tasty – check, goes with everything – check. Didn’t look as pretty as the ones I used to make at home, but well, getting used to new kitchen is part of the deal. The good thong though is finally using all those shower/wedding gifts! Shout out to my KitchenAid mixer I love so much now!
Let’s see what we have here.
- 2 3/4 cups of regular flour
- 2 1/2 cups of sugar
- 4 eggs (medium size)
- 1 cup of butter (almost a cup)
- 1 1/2 teaspoon of baking soda
- 1 big/2 small lemons
Separate egg yolks and whites. Keep the butter warm and soft. Mix in a bowl 4 egg yolks, and butter. Add lemon juice while mixing.
In a separate bowl make the egg white foam. When all ready add sugar.
Combine mixtures together and start slowly adding flour and baking soda while still mixing, until you have a smooth dough.
Prepare the medium size bundt cake pan – butter it or use olive oil. Preheat the oven to 360 degrees. Move the dough to the pan and put in the oven. Bake for 50 minutes.
When all done, take the cake off the oven and let it cool down. You can either use some powder sugar of top, or make a sugar-lemon glaze.
For the glaze, mix powder sugar, a little bit of lemon juice and little bit of warm water into smooth, dense form. Pour the glaze over cool cake. You can add lemon or orange zest on top.
Enjoy the cake