Lemon Easter Bundt Cake with Spelt Flour

Easter is a time for traditional baking, and one of the most iconic treats is the classic Bundt cake. This version, made with spelt flour and enhanced with lemon, offers a fresh, slightly tangy flavor that perfectly balances the sweetness. It’s a simple and reliable recipe—perfect for the holiday table or with everyday coffee.

Ingredients:

• 200 g spelt flour (type 650)
• 100 g potato starch
• 150 g powdered sugar
• 200 g soft butter
• 4 eggs
• 50 ml lemon juice
• zest of 1 lemon
• 1 teaspoon baking powder

Instructions:

1. Grease a Bundt pan thoroughly with butter and dust it with flour or breadcrumbs. Preheat the oven to 175°C (350°F), top and bottom heat.
2. Cream the soft butter with the powdered sugar until light and fluffy.
3. Add the eggs one at a time, mixing continuously until the batter is smooth and well combined.
4. Add the lemon juice, zest, and mix thoroughly.
5. In a separate bowl, combine the spelt flour, potato starch, and baking powder.
6. Gradually add the dry ingredients to the butter mixture, mixing gently (preferably on low speed or with a spatula).
7. Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
8. After baking, let the cake rest in the pan for 10–15 minutes, then remove and cool completely on a wire rack.

Tips:

• The cake tastes excellent topped with a lemon glaze made from powdered sugar and a small amount of lemon juice.
• You can also decorate it with powdered sugar or chocolate glaze.
• For a stronger lemon flavor, add a few drops of natural lemon extract.

Enjoy!