This wonderful bundt cake recipe is my all-time favorite! It is easy and fun to put together, bakes up amazingly well and pops out of the bundt pan with ease.
This tangy delicious bundt cake is like no-other cake you've tasted. It is a cake but it's also a super perfect confection that is more like a gourmet pastry that can be used for many different and elegant deserts!
Chef's Note:
My advise with this recipe is to follow the directions closely step-by-step and it is very important to keep all the ingredients at the same temperature so that everything incorporates together very well. I have used all cold ingredients and the cake baked up wonderfully. Just remember to keep all ingredients at the same temperature so that your fabulous batter will whip-up perfectly.
The two easily avoidable issues are firstly, that the batter can curdle when the ingredients are different temperatures, and secondly, the type of flour really does matter when baking confections. For biscuits and confections we always recommend either Whitelily flour or cake flour. These are the only two important tips that must be followed to create this wonderful cake. Have fun and enjoy!
bon appétit !
