Bundt Cake

To make the Bundt cake, first make sure the cold ingredients from the fridge are left out for a while to reach room temperature, it will be easier to work with them. Meanwhile, in a bowl sift the flour and baking powder 1. Then place the butter, still pliable, in pieces into a bowl, add the lemon zest 2 and start beating with an electric mixer 3.

While continuing to beat, add the sugar 4; it will take 1-2 minutes for the mixture to become soft and homogeneous. Then add the salt 5 and the eggs, one at a time 6.

Work gradually with the electric mixer until all the eggs are incorporated 7. Then add a portion of the dry ingredients 8 and mix at very low speed 9.

Next, add a little milk 10 and continue in this way, alternating dry ingredients and milk, until finished. You should obtain a homogeneous and thick mixture. Then transfer the mixture into a previously buttered 9.4 inches Bundt cake pan 12.

Level the surface with a spatula 13, then dip a knife in melted butter 14 and use it to create what will be the crack of the Bundt cake 15. You should imprint it in the dough in a circular manner. This step is obviously optional, omitting it the crack will still form but in a less uniform way.

Bake in a preheated oven at 355°F on the middle shelf for 40 minutes. Always perform the toothpick test before taking the cake out of the oven 16. Let it cool completely, unmold the Bundt cake, decorate with powdered sugar 17 and serve 18.