Chestnut and Lemon Bundt Cake
The Chestnut and Lemon Bundt Cake is a special dessert that combines the rich flavor of chestnuts with the freshness of lemon. The Bundt cake is originally a traditional sweet from Austro-Hungarian cuisine, prepared for festive occasions and family gatherings. The addition of chestnut purée makes this version even silkier and more delicious, while the freshness of lemon adds lightness to the dough. A slice of this cake is the perfect choice for an afternoon coffee or tea, and it's guaranteed to be everyone's favorite!
Ingredients for this recipe
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Preparation Steps
1
Preheat oven to 350°F (180°C) and grease a Bundt pan.
2
In a large bowl, whisk together the flour, baking powder, salt, and lemon zest.
3
In another bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy.
4
Add the eggs one at a time to the butter mixture, mixing well after each addition.
5
Stir in the chestnut purée and vanilla sugar, then add the freshly squeezed lemon juice.
6
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
7
Pour the batter into the prepared Bundt pan and bake in the preheated oven for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8
Let the Bundt cake cool in the pan for 10 minutes, then invert it onto a wire rack and let it cool completely.
9
Dust with powdered sugar before slicing and serving.
