Lemon Bundt Cake with Ginger and Black Pepper
Spongy and soaked in lemon syrup. Ginger and pepper add a special touch.
Servings 12
Calories 358kcal
Ingredients
- 1-½ cups sugar (300 grams)
- 3 eggs
- 1 tablespoon lemon zest
- 1 tablespoon grated ginger
- 1 cup vegetable oil (200 ml)
- 2 tablespoons lemon juice
- 2-¾ cups flour (400 grams)
- 1 teaspoon baking soda
- 1-½ teaspoon baking powder
- 1-½ teaspoon ground black pepper
- ¼ teaspoon of salt
- 1 cup + 2 teaspoons buttermilk (250 ml)
For syrup:
- ½ cup of water
- 2 tablespoons of sugar
- 2 tablespoons of lemon juice
Instructions
- Preheat the oven to 170 ° C / 350 ° F, grease and flour a bundt cake mold.
- In a large bowl, beat eggs with sugar until frothy. Add zest, lemon juice, and oil and beat until everything is incorporated.
- In a small bowl, mix flour, pepper, ginger, salt, baking soda, and baking powder. Add the flour and buttermilk to the egg mixture a little bit at a time. Mix well.
- Pour the batter into the pan and bake for 40 to 50 minutes or until a toothpick comes out clean when poking the cake.
- Remove from the oven and leave in the pan for 10 minutes before removing and letting cool on a rack.
For the syrup:
- While the cake is baking, prepare the syrup by putting all the ingredients in a small saucepan. Cook on low heat for about 15 minutes. While still hot, pour it over the cake.
- Serve hot or store in the refrigerator for 6 hours and serve cold.
- Before serving, if desired, sprinkle with powdered sugar.
Notes
This recipe was measured in cups. The measurements in grams are an approximation.
For the buttermilk: In a measuring glass, add 2 tablespoons of unflavored yogurt, 1 tablespoon of lemon juice or vinegar and finish filling with milk. Let stand 5 minutes before using.
Nutrition
Calories: 358kcal
