Spongy and soaked in lemon syrup. Ginger and pepper add a special touch.
Course Dessert
Cuisine Spain
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 12
Calories 358kcal
Author Lizet Bowen
Ingredients
1-½cupssugar(300 grams)
3eggs
1tablespoonlemon zest
1tablespoongrated ginger
1cupvegetable oil(200 ml)
2tablespoonslemon juice
2-¾cupsflour(400 grams)
1teaspoonbaking soda
1-½teaspoonbaking powder
1-½teaspoonground black pepper
¼teaspoonof salt
1cup+ 2 teaspoons buttermilk(250 ml)
For syrup:
½cupof water
2tablespoonsof sugar
2tablespoonsof 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.