Lemon Skyr Bundt cake

Lemon Skyr Bundt cake

For a cake
Preparation time: 20min, cooking time: 35 to 40min

Ingredients

• 170g unsalted butter, softened
• 425g plain skyr Isey Skyr
• 150g sugar
• 3 eggs
• Zest and juice of a large lemon
• 200g flour
• 2.5 teaspoons of baking powder
• 0.5 teaspoon of baking soda
• 1 teaspoon of salt

For the Blackberry frosting

• 6 tablespoons of icing sugar
• 1 tablespoon of mixed thawed blackberries

PREPARATION

PREPARATION

• Preheat oven to 180 degrees.
• Butter a Bundt cake pan and set aside.
• In a large bowl, cream the butter and sugar until well combined.
• Add the skyr and mix until you get a light and fluffy consistency.
• Incorporate the eggs one by one.
• Add the lemon juice and zest and mix until well combined.
• Add the flour, baking powder and baking soda and mix well.
• Pour into the mold and smooth as needed. Bake 35 to 40 minutes or until cake is set and a toothpick inserted comes out clean.
• Let cool for at least 15 minutes before unmolding on a rack.
• In a bowl, add the juice of mixed blackberries and incorporate the icing sugar spoon by spoon.
• Whisk together after each addition of icing sugar until you get a smooth and fairly thick consistency.
• Add sugar until you reach your desired consistency.
• Pour the purple frosting on top of the cake and serve.

Imprimer

Lemon Skyr Bundt cake

For a cake Preparation time: 20min, cooking time: 35 to 40min

Ingrédients

• 170 g unsalted butter softened
• 425 g of Iseyskyr plain skyr
• 150 g sugar
• 3 eggs
• Zest and juice of a large lemon
• 200 g flour
• 2.5 teaspoons of baking powder
• 0.5 teaspoon of baking soda
• 1 teaspoon of salt
• Blackberry frosting
• 6 tablespoons of icing sugar
• 1 tablespoon of mixed thawed blackberries

Instructions

1. Preheat oven to 180 degrees.
2. Butter a Bundt cake pan and set aside.
3. In a large bowl, cream the butter and sugar until well combined.
4. Add the skyr and mix until you get a light and fluffy consistency.
5. Incorporate the eggs one by one.
6. Add the lemon juice and zest and mix until well combined.
7. Add the flour, baking powder and baking soda and mix well.
8. Pour into the mold and smooth as needed. Bake 35 to 40 minutes or until cake is set and a toothpick inserted comes out clean.
9. Let cool for at least 15 minutes before unmolding on a rack.
10. In a bowl, add the juice of mixed blackberries and incorporate the icing sugar spoon by spoon.
11. Whisk together after each addition of icing sugar until you get a smooth and fairly thick consistency.
12. Add sugar until you reach your desired consistency.
13. Pour the purple frosting on top of the cake and serve.