Lemon Fruit Cake 

Sprinkled with icing sugar, this lemon fruit cake is every lemon lover's favorite dessert. It's full of lemon flavor, soft and tender. 

Every bite will leave you wanting for more of this pound cake. 

I love these loaf cakes because the majority of them are simple to the point and don't require cream cheese, don't get me wrong, I love cake cream but sometimes I try to enjoy cakes that have less sugar and are simple.

This lemon pound cake is a must try for every person that love lemon flavor.

Every bite of this loaf cake is full of fresh lemon flavor, and the icing sugar toppings adds on to it's deliciousness. Just one bite and you'll want to be baking this cake every week. 

A lemon fruit cake is one of my favorite afternoon treat and it's loved by everyone at home.

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This lemon bundt cake is elegant and full of lemon flavor. Its a perfect treat for any special occasion. You can never go wrong with lemon dessert, it's refreshing, perfectly sweet and golden brown. You'll fall in love with this lemon fruit bundt cake.

LEMON FRUIT CAKE INGREDIENTS AND SUBSTITUTE

Flour : Use all purpose flour and not self-rising otherwise your cake will overflow in the oven.If you have cake flour then it should be a great substitute. Another thing is that this cake does not necessarily require that you sift your flour so do not bother.

Eggs : The eggs give the cake it's moisture and flavor. Add them one at a time

Margarine : at room temperature. You can use any type of butter but it should be unsalted.

Lemon Zest : There is nothing better than fresh lemon zest.

Raisins : If you do not have raisins then you should use glacé cherries, lemon rind or any fruit of your choice.

Icing Sugar : If you don't have icing sugar then use brown or granulated sugar.

Baking Powder : A substitute for baking powder is baking soda. You can also use both baking soda and baking powder. If you choose to use both baking soda and baking powder then it should be the same quantity.

Milk : Sour cream is also a great option if you are a sour cream lover. 

Salt : Just a pinch of salt.

Glaze & Sprinkle : I sprinkled icing sugar on the cake and glazed with caramel sauce. You can easily make some homemade caramel sauce or you can buy at your nearest grocery store.

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HOW TO MAKE LEMON FRUIT CAKE

Step 1.

Preheat oven to 190°C.

With a stand mixer or a handheld mixer, cream margarine until fluffy.

Step 2. 

Add icing sugar, lemon zest and raisins to the margarine and mix until it is well combined.

Add in the eggs, one at a time, beating after each addition.

Step 3. 

In a separate bowl, whisk baking powder, salt and all purpose flour together. Set aside.

Step 4. 

Add the flour mixture to the margarine mixture. Mix thoroughly, Lastly add milk and mix til combined.

Step 5.

Grease your bundt cake pan well and pour the batter evenly into the pan.

Bake for 40 minutes at 170° C. Alternatively you can insert a toothpick in the cake, if it comes out clean then the cake it ready.

Step 6.

Allow to cool for 15 minutes, then remove the cake from the bundt pan and allow it to cool completely on a plate or a wire rank. 

Step 7.

Sprinkle icing sugar on the cake and glaze with caramel sauce.

How Can I Top The Lemon Fruit Cake?

Glaze It

I sprinkled my cake with icing sugar and glazed it with a bit of caramel sauce. You can glaze your lemon fruit cake with vanilla glaze or lemon icing drizzle.

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DIFFERENT TYPES OF GLAZE AND WHAT THEY ARE

Mirror Glaze

This glaze is made with just condensed milk, glucose syrup and white chocolate.

Chocolate Ganache 

A mixture of cream and dark chocolate.

Royal Icing.

Sounds fancy right? Of course it is. Royal icing is only made with egg white and icing sugar.

Glacé Icing

glacé icing is simply icing sugar mixed with water.

Crème Patisserie

It's made of eggs and sugar.

American buttercream

American buttercream is a mixture of butter and icing sugar,whipped together until fluffy.

Italian Meringue Buttercream

This includes butter,sugar and egg white.

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Dessert

Zambian

Lemon Fruit Cakehttps://www.cookappetite.com/2019/09/lemon-fruit-cake.html Sprinkled with icing sugar, this lemon fruit cake is every lemon lover's favorite dessert. It's full of lemon flavor, soft and tender. Every bite will leave you wanting for more of this pound cake.: 20 MinCook time: 40 MinTotal time: 60 Min .https://1.bp.blogspot.com/-qaSBZFewp48/YLnUX0_FH5I/AAAAAAAABuc/65YjZI7Ntj48DbGINW7BfqpCfYCCMNDoQCLcBGAsYHQ/w400-h368/1622789254148.jpg2019-9-13

Yield: 1 Bundt Cake

Author: Cook Appetite

Print

Lemon Fruit Cake

Sprinkled with icing sugar, this lemon fruit cake is every lemon lover's favorite dessert. It's full of lemon flavor, soft and tender. Every bite will leave you wanting for more of this pound cake.

Every bite of this loaf cake is full of fresh lemon flavor, and the icing sugar toppings adds on to it's deliciousness. Just one bite and you'll want to be baking this cake every week.

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

Dough

• 2 cups all purpose flour
• 3 eggs
• 250g of margarine
• Two lemon zest
• Raisins
• ½ cup icing sugar
• 2 teaspoons baking powder
• 500mls of milk
• pinch of salt

Topping

• Caramel Sauce
• Icing Sugar

Instructions

1. Preheat oven to 190°C. With a stand mixer or a handheld mixer, cream margarine until fluffy.
2. Add icing sugar, lemon zest and raisins to the margarine and mix until it is well combined. Ads in the eggs, one at a time, beating after each addition.
3. In a separate bowl, whisk baking powder, salt and all purpose flour together. Set aside.
4. Add the flour mixture to the margarine mixture. Mix thoroughly, Lastly add milk and mix til combined.
5. Grease your bundt cake pan well and pour the batter evenly into the pan. Bake for 40 minutes at 170° C. Alternatively you can insert a toothpick in the cake, if it comes out clean then the cake it ready.
6. Allow to cool for 15 minutes, then remove the cake from the bundt pan and allow it to cool completely on a plate or a wire rank.
7. Sprinkle icing sugar on the cake and glaze with caramel sauce.

Notes:

Freezer-Friendly: The cake can be frozen for up to 3 months. If you are planning on freezing it then don't add the glaze. 

After it is completely cooled, wrap it with aluminum foil or a plastic freezer wrap and put it in a freezer. 

Thaw overnight on the countertop.

Calories

313

Fat (grams)

7

Sat. Fat (grams)

4

Carbs (grams)

59

Fiber (grams)

1

Net carbs

58

Sugar (grams)

40

Protein (grams)

4

Sodium (milligrams)

143

Cholesterol (grams)

51

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