Lemon Bundt Cake

Package of ingredients to follow step by step
  • Castor Sugar 
  • Egg Yolk 
  • Egg White 
  • Lemon (Zest)
  • Fine Salt 
  • Water 
  • Simple Syrup
  • Lemon Juice
  • Lurpak Lactic Butter
  • Dutchlady Full Cream Milk
  • HOl Cookies Flour
  • Ground Almond


  1. Cut lemon zest to 2-3mm stripes then cook together with 50g water and
    50g castor sugar for 5 minutes.
  2. Add in 250g butter, 50g sugar and 75g egg yolk beat until well mixed.
  3. After that, add in one egg yolk, a bit lemon zest, 200g HOIBI Cookies Flour, 8g Baking Powder, 50g Almond Ground and beat until well mixed. Add in 6g Full Cream Milk and Lemon Zest. Continue mix it and put aside the batter.
  4. Now add 200g egg white inside the mixer, 5g fine salt, 160g sugar and 10g lemon juice mix well. Mix together with the first batter.
  5. Apply some butter on cake mould surface and sprinkle some cookies flour and pour the cake batter inside the mould. Bake for 40-50 min at 160°C-170°C.
  6. After cake well bake, take off from the mould and apply some simple syrup (lemon juice + water + sugar) on the cake surface.
  7. Next for the gravy, mix 60g icing sugar and 10g lemon juice. Pour the gravy on top of the cake and finish it with lemon zest for decoration. Enjoy~