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What could possibly be more satisfying than the combination of salted caramel, baked pears and the perfect pie crust? This Pear and Salted Caramel Pie recipe has become my go-to for any event or craving.

With it’s sweet and salty pear filling, crispy all-butter crust and caramel sauce, this Pear and Salted Caramel Pie is the only pie recipe you’ll ever need.

When Stork asked me to whip up something for World Baking Day this year I knew immediately I wanted to make a pie. On days where I truly just feel like getting into the kitchen and losing myself in the process of baking I always opt for a pie.

I find pie making to be one of the most satisfying and therapeutic things. Everything from making the perfect crust to the satisfaction of creating a piece of lattice art on top. I could honestly take on pie making as a hobby. Or maybe I should just quit my day job and open a pie shop. Yes? No?

I was walking around our local grocery store the other day and saw the most beautiful pears. That’s when I knew I wanted to play around with pears for this pie. I then couldn’t resist adding one of my ALL TIME favourite things… SALTED CARAMEL. I’ve made sooo many salted caramel things, from my vegan salted caramel, to a salted caramel chia pudding. There truly are too many to mention.

I topped the filling with my favourite pie crust (made with Stork Bake of course) and played around with the lattice. This part is so incredibly therapeutic. I love taking my time and really just going wherever the pie gods take me.

I hope you guys will give this beaut of a recipe a try and let me know what you think over on my Instagram. Plus remember to check out what everyone is doing for World Baking Day over at #StorkBakesBest.

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Pear and Salted Caramel Pie
Ingredients
Sweet Pie Crust
  • 2 1/2 cups flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 cup cold Stork Bake
  • 1/4 cup ice water
Salted Caramel
  • 75 g white sugar
  • 75 g light brown sugar
  • 60 ml water
  • 90 ml cream
  • 25 g Stork Bake
  • 1 tsp vanilla
  • 1/2 tsp salt
Pie Filling
  • 3 pears thinly sliced
  • 2 – 4 tbsp milk for brushing over pie crust
  • 2 tbsp sugar for sprinkling over pie crust
Instructions
Sweet Pie Crust
  • Place four, sugar, and salt in a food processor.
  • Add Stork Bake and pulse until mixture becomes crumbly.
  • Add water and pulse until dough clumps together.
  • Place dough onto floured surface and form a ball.
  • Divide the ball of dough in half and flatten into disks.
  • Refrigerate for one hour.
Salted Caramel
  • Place sugar and water in a saucepan and heat until sugar is dissolved.
  • Increase heat and cook until syrup turns a golden, caramel colour.
  • Remove from heat and quickly stir in the cream.
  • Return to heat and stir caramel mixture continuously for 2 minutes.
  • Remove from heat and add vanilla, Stork Bake, and salt.
  • Allow to cool. 
Pie
  • Roll out half the refrigerated dough until thin and large enough to cover the pie dish.
  • Place rolled out dough into pie dish and press into place.
  • Fill the pie dish with pear slices.
  • Pour the salted caramel over the pears.
  • Roll out the remaining half the refrigerated dough and slice into thin equal strips. Have fun and use the strips to lattice the top of the pie as desired.
  • Brush the latticed pie top with milk and sprinkle with sugar.
  • Bake at 200ºC for 20 – 25 minutes.

The post Pear and Salted Caramel Pie appeared first on Baking-Ginger.

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A quick and simple Rosemary & Lavender Naked Cake is exactly what your next celebration needs. Fluffy, flavourful, and fragrant – what more could you want?!

This deliciously aromatic Rosemary & Lavender Naked Cake is a treat for both the nose and palate. With its beautiful fragrant flavours infused into the cake and frosting, this super easy naked cake is destined to be an absolute winner!

Nothing says celebration like a cake and I love any excuse to whip up a sweet treat. And so with Mother’s Day around the corner, an extra special cake was definitely in order. And that is how this beautiful Rosemary & Lavender Naked Cake was born!

My mother and I are both massive fans of Lavender and Rosemary. So I thought it would be the perfect flavour combo to celebrate our relationship – and I was not disappointed! The combination is deliciously fragrant and I am sure my mama is gonna love it!

Rosemary and Lavender are both strong, aromatic flavours. They compliment each other perfectly in this soft and fluffy cake. It’s a true flavour fest. Layers on layers of sweet and delicately savoury flavour – what more could you want from a cake?!

Just how I like it, this recipe is super simple and quick to make. It’s an easy, classic cake where all the flavour comes from simple steeping and all the beauty comes from pretty, simple frosting. I highly recommend the Kitchen Inspire palette knife to easily achieve frosting perfection – it was a dream to use.

It’s no secret I am massively obsessed with naked cakes – but who isn’t?! By definition, they are unfinished cakes and so in theory, they should look sloppy but they always turn out stunningly elegant. Naked cakes are the perfect celebration cake: they wow a crowd but are super simple to make. This delicious Rosemary & Lavender Naked Cake is a perfect example of just this!

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Rosemary & Lavender Naked Cake
Ingredients
  • 4 1/2 cup flour
  • 1 tsp salt
  • 4 1/2 tsp baking powder
  • 1 1/2 cup butter room temperature
  • 2 1/2 cup sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 2 1/2 cup whole milk
  • 2 sprigs rosemary
Frosting
  • 1/2 cup butter
  • 3 cups icing sugar sifted
  • 4 sprigs lavender
  • 1/4 cup milk
  • 2 drops purple food colouring
Instructions
  • Steep rosemary in hot milk for 5 minutes and set aside to cool. 
  • Cream the butter and sugar together until light and fluffy. 
  • Add the eggs and vanilla and mix well. 
  • In a bowl mix the flour, salt, and baking powder together. 
  • Add half of the flour mixture to the wet mixture and mix until just combined. 
  • Mix in the room-temperature infused milk. 
  • Add the remaining half of the flour mixture and mix until just combined. 
  • Pour into cake pans and bake for 25-30 minutes at 170ºC.
  • Let cake cool completely before frosting.
Frosting
  • Bring milk and lavender to a boil and then set aside to cool.
  • Cream butter until light and fluffy.
  • Mix in icing sugar, cooled milk, and food colouring.
  • Pipe onto cooled cupcakes.

The post Rosemary & Lavender Naked Cake appeared first on Baking-Ginger.

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Crunchy, toasty Cinnamon Almond & Coconut Granola is the easiest and most delicious healthy, vegan snack or breakfast.

Some people become addicted to chocolate, or alcohol while I become addicted to granola. This Cinnamon Almond & Coconut Granola is my ultimate drug of choice right now. This stuff is pure addiction. I eat it with a little yogurt in the morning, on its own as a snack or simply with some fruit. It’s SO good! There simply are no words.

Finding a basic granola recipe is life changing. Once you’ve found something that works you can really mix it up. Use different types of nuts or seeds to add that texture. Try a little vanilla or some spicy ground ginger. The world, as they say, becomes your granola oyster.

This Cinnamon Almond & Coconut Granola with a little yogurt and a Spiced Coconut Iced Latte on the side is the absolute breakfast goals if you ask me. Pretty much no better way to start the day right?

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Cinnamon Almond & Coconut Granola
Ingredients
  • 2 cups rolled oats
  • 1/2 cup almonds roughly chopped
  • 1/4 cup sunflower seeds
  • 2 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp all-spice
  • 1 cup coconut flakes
  • 1/3 cup coconut oil melted
  • 1/3 cup maple syrup/honey
  • 3 tsp vanilla essence
  • 1/4 cup oat flour
Instructions
  • Preheat the oven to 150ºC and place baking paper on a baking tray.
  • Combine all the dry ingredients in a mixing bowl.
  • Add the wet ingredients to the dry ingredients and mix until all the ingredients are coated.
  • Spread the mixture out onto the prepared baking tray.
  • Bake for at least 30 minutes or until golden brown. Making sure to stir the mixture halfway through.
  • Serve with fruit and yogurt or simply on its own.

The post Cinnamon Almond & Coconut Granola appeared first on Baking-Ginger.

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Warm chai flavours, your favourite espresso and coconut milk! This Spiced Coconut Iced Latte is the ultimate vegan drink for any time of the year.

This time of year is my favourite. The seasons are starting to change but you still get the best of winter and summer. I live in beautiful Stellenbosch which is where all the vineyards are and man is it beautiful right now. I can drive around for hours, autumn is in full swing and the vineyards are all golden. Coupled with the beautiful winter light, it is truly something straight out of a fairytale.

I decided to whip up this delicious Spiced Coconut Iced Latte for my collaboration with Kitchen Inspire. Not only because I wanted to use their incredible ice ball mould (honestly the coolest thing ever) but because I wanted something that was suitable for both summer and winter. The warm spicy flavours give you a little taste of winter and are so incredibly comforting. But the iced coconut milk still cools you off when it’s a little warmer in the middle of the day. Pure perfection if you ask me.

I encourage you to play around with the spices a little, this recipe is just the way I like it but maybe you like it a little more gingery and little less cinnamony. Have fun with it and try different variations of it. And when winter is in full swing, use warm coconut milk instead for the perfect spicy winter drink.

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Spiced Coconut Iced Latte
Ingredients
  • 1 shot espresso or make it a double if you like it a little stronger
  • 1/4 cup water
  • 1 cup coconut milk
  • 1 ball ice I used the Kitchen Inspire Mould
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla essence
Instructions
  • Place the all the ingredients, except the ice ball and espresso, in a blender.
  • Blend until completely mixed.
  • Add the ice ball to a glass and pour the spiced coconut latte mixture over the ice.
  • Add the espresso and add a little extra sweetness if desired.

The post Spiced Coconut Iced Latte appeared first on Baking-Ginger.

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The only thing better than cake is a healthy, low-carb, guilt-free chocolate cake packed with protein and topped with a creamy avocado frosting. This Chocolate Protein Snack Cake is the only recipe you’ll ever need.

I’m a serial snacker! And one with a sweet tooth at that. I’ve also come to notice that if I don’t satisfy my sweet tooth and hold out on eating “bad” foods then I end up bingeing on junk any way. So I’ve been trying to cure the cravings before they even hit me.

This Chocolate Protein Snack Cake is the perfect cure for all of those mid-day sweet cravings. It’s chocolatey enough to trick yourself into thinking you’re having something “naughty” and contains enough protein to actually make you feel a little fuller and not looking for more 5 minutes later.

You can change this recipe up a little dependent on which protein powder you used. I used the NutriTech Chocolate protein, but it will work with any protein powder, so choose one that tastes nice to you. I’m quite fussy when it comes to protein powders because some of them taste so incredibly artificial.

Most importantly, this cake is super quick and easy to make. And you can even pop slices into the freezer, and simply microwave them for about 30 seconds when ever the craving hits. Then just keep a bowl of the frosting in the fridge and wham bam thank you ma’am, you’ve got the perfect snacky right at your fingertips!

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Chocolate Protein Snack Cake
Ingredients
  • 8 scoop Chocolate Protein Powder
  • 5 tbsp Xylitol or sweetener of choice
  • 1/4 cup Gluten-free flour
  • 6 tbsp Cocoa Powder
  • 7 Egg Whites
  • 2 Eggs
  • 1 1/4 tsp Baking Powder
  • 1 cup Pumpkin Pureé
  • 2 tsp Vanilla Essence
For the Avocado Frosting:
  • 2 Avocados ripe
  • 1/2 cup Cocoa Powder sifted
  • 1/2 cup Honey
  • 2 tbsp Coconut Oil melted
  • 1/4 cup Dark Chocolate melted
Instructions
  • Preheat the oven to 180ºC/350ºF and line sheet pan with baking paper.
  • Combine all the dry ingredients in a mixing bowl. Whisk together to ensure there are no lumps.
  • In a separate mixing bowl, whisk together all the wet ingredients.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  • Pour the batter into the prepared sheet pan and bake for 15-20 minutes or until a fork inserted comes out clean.
For the Avocado Frosting:
  • Place all the ingredients in a blender and blend until smooth. Adding more or less milk depending on desired consistency.
  • Allow cake to cool before frosting. Top with sprinkles or nuts.

The post Chocolate Protein Snack Cake appeared first on Baking-Ginger.

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A delicious and beautiful twist on the classic hot cross buns, these Hot Cross Bundt Cakes are sure to be a spicy hit this Easter. Super easy to make, a crowd pleaser and decadently delicious.

Easter is one of my favourite times of year. I think it is because it really reminds me of my childhood. Getting up super early just to scavenge in the garden looking for all things delicious. Then spending the rest of the morning helping my mom create a delicious Easter feast and then of course munching down a whole bunch of hot cross buns after lunch.

We all know that warm spicy flavour of hot cross buns is part of what makes Easter so distinctive. But this year I wanted to do something a little different but with the same moreish flavour. And we all know I love a good bundt cake (see my fave lemon bundt cake here) and with Kitchen Inspires adorable mini bundt cake mould I just knew this would be a hit in the house.

I kept the recipe fairly simple but the flavours are definitely still all the there. The recipe is basically a one-bowl recipe which is my favourite kinda recipe and the mould is a super no-fuss mould, nothing sticks, the bundts pop out easily and it looks super pretty. Sounds like a win all around right?

One of my favourite parts about this recipe is that you can make a massive batch of it and freeze the Hot Cross Bundt Cakes. Then later when your craving a little easter, simply pop one into the microwave for a few seconds and bam!

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Hot Cross Bundt Cakes
Ingredients
  • 150 g flour sifted
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp all-spice
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup oil
  • 1 cup plain yoghurt
  • 3 eggs
  • 1/2 cup raisins
  • 1 tbsp orange zest
For the glaze:
  • 1 cup icing/powdered sugar sifted
  • 1/4 cup milk add a little at a time
Instructions
  • Preheat oven to 180ºC
  • Combine both sugars, all spices, bicarbonate of soda, baking powder and the flour in a mixing bowl.
  • Whisk until properly combined then add the oil, yoghurt and eggs.
  • Mix until just combined the fold in the raisins and orange zest.
  • Spoon batter into you Kitchen Inspire Crown Mould.
  • Bake for 15 minutes or until a fork inserted comes out clean.
  • Allow to cool and make the glaze by mixing together the icing sugar and milk adding more or less icing sugar depending on desired consistency.

The post Hot Cross Bundt Cakes appeared first on Baking-Ginger.

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Le Creuset launched their absolutely heavenly new collection – Meringue! So naturally, I had to make something with meringue (not that I need to be asked to make a meringue).

There is something so incredibly satisfying about making meringue. Mmm, that texture, that gloss and then once baked, that crunch. Honestly, I think I would be totally happy spending the rest of my life making meringues every day.

To date, this is one of my all time favourite recipes I’ve made. The pavlovas came out so beautifully, but the syrup. Guys! THAT SYRUP! If you do one thing this week, make the syrup. It is life changing. And no I’m not exaggerating. The combination of sweet fruit, red wine and warm cinnamony flavours. Pure perfection I tell you.

Combine these incredible flavours with the beauty that is the new Meringue Collection and my heart needs nothing more. I can’t get enough of the soft muted tones of this collection.

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Fig & Thyme Pavlova with Spicy Red Wine Plum Syrup
Ingredients
  • 6 egg whites
  • 1/2 tsp white vinegar
  • 330 g castor sugar sifted
  • 1 1/2 tsp cornflour sifted
  • pinch of cream of tartar
  • seeds from one vanilla pod
For the Spicy Red Wine Plum Syrup:
  • 1/2 cup sugar
  • 1/2 cup red wine
  • 1 cinnamon stick
  • 3-5 whole cloves
  • 1 plum roughly chopped
Toppings:
  • 1 cup whipped cream
  • 5-7 figs quartered
  • fresh thyme
Instructions
  • Pre-heat the oven to 120ºC and line a baking tray with baking paper.
  • Place the egg whites and cream of tartar in your stand mixer fitted with the whisk attachment and whisk on medium speed until frothy.
  • Start adding the sugar one teaspoon at a time until all the sugar is finished.
  • Increase the speed and continue you mixing until you reach stiff peaks.
  • Sprinkle the cornflour, vanilla seeds and vinegar over the meringue and fold it all in.
  • Spoon mixture onto the baking paper creating 4-6 circle like shapes.
  • Use a palette knife to first create a round shape. Then in-strips, pull the meringue in an upward motion until you get the desired shape. Form a small nest in the top.
  • Turn the oven down to 100ºC and place the baking tray on the bottom rack of the oven.
  • Bake the meringues for at least an hour and a half then turn the oven off (without opening the oven) and leave the meringues in the oven for another 5 hours.
For the Spicy Red Wine Plum Syrup:
  • Place all the ingredients in a small saucepan over medium heat.
  • Allow the mixture to simmer for at least 10 minutes then strain. Allow to cool before serving.
  • Once the meringues have cooled. Place a dollop of cream in the centre of each pavlova, then add fresh figs, a sprig of thyme and top with the syrup.

The post Fig & Thyme Pavlova with Spicy Red Wine Plum Syrup appeared first on Baking-Ginger.

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Let’s all say this together Chocolate.Cinnamon.Banana.Bread!! Four sweet sweet words filled with some of my favourite things!

This Chocolate Cinnamon Banana Bread came about, like most banana breads do. I had bought an entire box of bananas with the idea that I was going to be healthy all week and make a whole bunch of smoothies (see some of my favourite smoothie recipes here). Alas, this was not what happened. My poor bananas ended up lying around the house, unused and slowly browning. So I did what any normal person would do, make banana bread… obvs!

I wanted to up my banana bread game a little so I thought hay, let’s add a little warm flavouring to it. That wasn’t enough for me folks, I had to take it one step further (rolls eyes at self), I had to add chocolate. Okay, I actually I don’t regret this one bit. This Chocolate Cinnamon Banana Bread is life! It’s moist, it’s cinnamony and then it includes everyone’s all-time favourite feel sorry for yourself, mood-boosting ingredient CHOCOLATE!

This is no joke when I say I was in awe of how this banana bread turned out (pats self on back). This super easy painless banana bread recipe resulted in the most incredibly moist banana bread I’ve ever made. Plus that marbling effect from the chocolate just topped it all off. Or did the yummy chocolate chunks on top? Mmmm… all in all it’s amazeballs ya’ll!

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Chocolate Cinnamon Banana Bread
Ingredients
  • 1/4 cup coconut oil melted
  • 4 ripe bananas mashed
  • 1/4 cup maple syrup or honey
  • 3 tsp vanilla essence
  • 1/2 cup oat flour
  • 1 1/2 cups gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tsp cinnamon
  • 1/4 cup cocoa powder sifted
  • 1 cup almond milk
  • 1/2 cup dark chocolate chunks
Instructions
  • Preheat the oven to 180ºC/325ºF and spray a loaf tin with non-stick spray
  • Using an electric mixer, mix together the bananas, coconut oil, maple syrup, vanilla essence and almond milk.
  • Add the remaining ingredients, except for 1/4 cup of chocolate chunks, and gently mix until just combined. If you want a marbled effect, stir in the cocoa powder at the end.
  • Pour the mixture into the prepared tin and top with the remaining chocolate chunks.
  • Bake for 50-60 minutes or until a fork inserted comes out clean.
  • Allow to cool slightly before serving. Best served warm with a little nut butter.

The post Chocolate Cinnamon Banana Bread appeared first on Baking-Ginger.

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This life-changing Honey Carrot Coconut Loaf is the only Easter recipe you will ever need. Made with coconut milk, fresh carrots and topped with the best cream cheese frosting.

When I think Easter I immediately think CARROT CAKE! I must confess that I often helped my mom make carrot cake simply so I could eat the batter. There’s just something about the combination of flavours and textures. The spicy cinnamon flavours, mixed with the crunch from the carrots. Mmmm… I already ate this entire Honey Carrot Coconut Loaf but now I just want MORE!

I decided to do a spin on a classic carrot cake, mostly because I really wanted to use my Kitchen Inspire loaf tin (how pretty is it?) and also because I love the combination of coconut with spicy flavours. So this Honey Carrot Coconut Loaf was born.

I don’t mean to boast but this is probably one of the best things I’ve ever made! It’s super duper moist, those cinnamon flavours are everything and then that creamy cream cheese frosting topped with coconut flakes… there are no words! We won’t judge you if you end up eating this Honey Carrot Coconut Loaf for breakfast, lunch and dinner.

As always, I love a good one-bowl recipe and this one was no other. I simply chucked all the ingredients into my mixing bowl, gave it a good mix and poured the patter into my Kitchen Inspire loaf tin. I love using silicone moulds like there’s because I KNOW nothing will stick and it is beyond easy to clean.

Okay, down to the good stuff. I’ve teamed up with Kitchen Inspire to giveaway a Easter hamper worth 2k! It includes everything from this adorable Bunnies & Bear mould to a beautiful mixing bowl (and the list goes on). To enter simply head over HERE and for extra points come drop a little love on my Instagram post. Competition closes on the 8th of April.

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Honey Carrot Coconut Loaf
Ingredients
  • 2 14 cups flour
  • 2 tsp cinnamon
  • 1 tsp all-spice
  • 1/2 tsp nutmeg
  • 1 tsp bicarbonate of soda baking soda
  • 1 tsp baking powder
  • 1/2 cup coconut oil melted
  • 3/4 cup honey
  • 3/4 cup brown sugar
  • 3/4 cup coconut milk
  • 2 cups grated carrots
  • 3 tsp vanilla essence
For the frosting
  • 1 cup powdered sugar sifted
  • 1 cup cream cheese
  • 1/2 cup coconut flakes
  • honey for that drizzle
Instructions
  • Preheat the oven to 180ºC/325ºF and spray your loaf tin with non-stick spray
  • In a mixing bowl, whisk together all the dry ingredients until properly combined.
  • Add the wet ingredients and mix until just combined (do not over mix)
  • Fold in the grated carrots and pour the batter into your loaf tin
  • Bake for 65 minutes or until a fork inserted comes out clean
For the cream cheese frosting:
  • Using an electric beater, beat the cream cheese until it is a little softer.
  • Add the powdered sugar and continue mixing.
  • Use a spatula to top the cooled loaf with the frosting then add the coconut flakes and a drizzle of honey.

The post Honey Carrot Coconut Loaf appeared first on Baking-Ginger.

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I’m a sucker for a good bundt cake. I can’t quite explain what it is. I think it’s because they are so darn pretty but I just LOVE a good bundt cake. This Simple Buttermilk Lemon Bundt Cake gives me all the feels.

With its incredibly moist texture and zesty flavour, it’s the only bundt cake recipe you’ll ever need. And that friends, is a promise!

Growing up, I obviously had a sweet tooth (hence the name Baking-Ginger, no surprises there folks) but more often than not I was opting for the sour flavours. You know those rare moments when your parents treat you after nailing your exams? Well, I was always going for those sour sweets (mmm just thinking about those sour jelly tots gets me going).

I’m all grown up now and I’m still a sucker for a sour flavour (evidence over here on this Lemon Cake or these yummy Lemon Tartlets). So when I say this Simple Buttermilk Lemon Bundt Cake is lemony, I mean it! I’m not here to waste your time with a somewhat lemon flavoured cake… nope, we’re here to get sour, lemony and zesty!

The thing about this Simple Buttermilk Lemon Bundt Cake is how super duper easy it is to make. I’ll be honest, bundt cakes have intimidated me in the past. But even if this cake doesn’t come out perfectly it’s still incredibly scrumptious. The one bundt cake tip I can give you guys is to make sure you have a good quality bundt cake tin, preferably silicone (I only learnt that the other day). But even for this recipe, you can see mine came out a little dark at parts, but guys we’re not here for perfection, only deliciousness!

If you’ve tried this recipe, or any of my other recipes, I would love to see. So slide into my DM’s on Instagram or drop a comment on one of my latest posts.

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Simple Buttermilk Lemon Bundt Cake
Ingredients
  • 3 cups flour
  • 2 cups sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 3/4 cup buttermilk
  • 1 cup butter soft
  • 4 eggs
  • zest from 4 lemons or more to make it super zesty
  • 1/2 cup lemon juice
  • 2 tsp vanilla essence
For the lemony glaze:
  • 1 cup powdered sugar sifted (adding more if glaze is too thin)
  • 1/4 cup milk
  • 2 tbsp lemon juice
  • Zest from 1 lemon
Instructions
  • Place the flour, baking powder, baking soda and salt in a mixing bowl and whisk until all the ingredients are combined.
  • Beat the butter, sugar and lemon zest until light and fluffy.
  • Add the eggs to the butter mixture one at a time. Making sure to scrape down the side of the bowl every now and then. 
  • In a separate bowl, combine the buttermilk, lemon juice and vanilla essence. 
  • While the mixer is running on medium speed add the flour mixture to the butter, alternating with the lemon juice mixture.
  • Mix until just combined, do not overmix the batter.
  • Pour the batter into the prepared bundt cake tin and pop it into the oven.
  • Bake for 45-50 minutes or until a fork inserted comes out clean.
  • Allow cake to cool completely before removing the cake from the tin.
For the lemony glaze:
  • Whisk all the ingredients together, adding more powdered sugar if need.
  • Pour over cooled cake and devour!

The post Simple Buttermilk Lemon Bundt Cake appeared first on Baking-Ginger.

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