Easter bundt cake with lemon and white chocolate

Ingredients

Cake:

• 4 eggs
• 140 g sugar
• 120 ml liquid cream (or 120 g thick cream)
• Zest of 1 lemon
• Juice of 1 lemon
• 250 g flour
• 11 g baking powder
• 150 g white chocolate
• 120 g butter

Frosting:

• 100 g cream cheese
• 50 g icing sugar
• 30 ml hot water
• Colorful chocolate eggs

Materials

• Bundt cake mold (ours is silicone but it's optional)
• Electric mixer

Preparation

• For the cake:
  Whisk the eggs with the sugar for 5 minutes at maximum speed until they turn pale. Melt the butter with the white chocolate.
• Add the cream and lemon zest and mix again. Then add the lemon juice and mix well.
  
• Gradually incorporate the flour and baking powder while mixing until you obtain a smooth batter. Add the melted chocolate and butter and mix well.
• Pour the batter into a greased bundt cake mold.
  
• Bake in a preheated oven at 340°F (170°C) for 45 minutes. Check the doneness by inserting a toothpick: it should come out clean. Remove the cake from the oven and let it cool completely. If it has a bump, trim it.
• Once the cake is unmolded and cooled, prepare the frosting. Whisk the cream cheese, icing sugar, and hot water until you have a smooth mixture.
  
• Pour the frosting over your bundt cake, spreading it with a spatula if needed. We give you another topping idea in the observations at the end of the recipe!
• Decorate with colorful chocolate eggs. And there you go!
  

Observations

The secret to a successful Bundt Cake is the addition of cream to the batter and monitoring the baking time.

You can top your bundt cake with a ganache: to do this, mix hot cream with chocolate and stir until you get a smooth texture.

If your bundt cake has risen well: that's normal, you can easily level it by cutting off the excess with a knife. You can taste your bundt cake before your guests arrive.

For decoration: you can add lemon zest, classic chocolate eggs, fruits...

Cookware

Attributes

Questions

Photos of members who cooked this recipe