Happy New Year!
Starting the new year with a quick and easy recipe…this bundt cake has a lovely lemon and lime flavor I really enjoy! It’s sweetened with honey and I used white spelt flour from our local Arva Flour Mills, which happens to be the oldest, still operating flour mill in Canada!
Lemon & Lime Bundt Cake
- 125 g butter, soft
- 125 g creamed honey
- 2 large eggs
- 200 g white spelt flour
- 1 tsp baking powder
- pinch of salt
- 2 limes, zest and juice
- 1 large lemon, zest and juice
-Butter and flour a 1 liter bundt form. Preheat oven to 350 F.
-Whisk butter and honey, then add the eggs one at the time. Continue whisking until nice and creamy.
-Add the lemon and lime zest and juice. Stir in the flour and baking powder until well combined.
-Fill into prepared bundt form and bake for about 40 minutes or until tester inserted into centre of cake comes out clean.
-Let cool a bit before removing from bundt form.
-Optional: make a simple lemon and lime glaze, using powdered sugar with lemon and lime juice.
We`ve been having very nice and warm days, with some thunderstorms in between, but overall we can`t complain. I really enjoy the warmer weather!!
I truly love lemons; in my morning water, in desserts, and just the bright yellow color:) I have made this refreshing, lemony cake many times before, it is so yummy!
The lemon balm is from my herb garden, which I have been passionately taken care of for many years now:) I love smelling and using all the different herbs;)
Recipe is adapted from: the best of milk calendar recipes, Desserts&Entertaining
- 1 ⁄ 2 cup butter
- 2 1 ⁄ 2 cups sugar
- 2 eggs
- 1 ⁄4 cup plain yogurt
- grated rind of 2 medium organic lemons
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 cup milk
- 1 ⁄ 2 cup fresh lemon juice
-Preheat oven to 350F ⁄180C. Grease and flour a 10-inch (3 L) Bundt pan or 13X9-inch (3 L) cake pan.
-In a large bowl, using electric mixer, beat butter with 2 cups of the sugar until light and fluffy; beat in eggs, yogurt and lemon rind.
-In a separate bowl, stir flour with baking powder. Stir into egg mixture alternating with milk.
-Spoon into prepared pan. Bake for 50 min. or until tester inserted in center comes out clean.
-Stir remaining sugar with the lemon juice until dissolved. Invert cake onto rimmed plate then, using a toothpick, poke 1-inch deep holes in top. Drizzle lemon mixture over cake. Let cool.
— I did use coconut sugar for the cake batter and a lemon and honey mixture to drizzle. Decorate with fresh lemon balm and lemons.–
You can find me on Instagram: @littleswisslittecanadian