Mayonnaise bundt cake

Mayonnaise Bundt cake is a popular and well-known bake, and these days no one is surprised by the addition of mayonnaise to cake batter ;). This cake rises beautifully and is light, delicate and wonderfully fluffy. Naturally flavoured with lemon zest, but you can make it in any flavour you like by adding your favourite extracts or the zest of other citrus fruits. Highly recommended!

Ingredients for the mayonnaise Bundt cake:

• 4 large eggs
• 180 g caster sugar
• 110 g mayonnaise
• 80 g plain flour
• 90 g potato starch
• 1 teaspoon baking powder
• finely grated zest of 1 large lemon or 2 small lemons

All ingredients should be at room temperature.

Place the eggs and sugar in the bowl of a stand mixer. Using the whisk attachment, beat on the highest speed until very light, fluffy and almost tripled in volume. With a stand mixer, this should take about 7–10 minutes, or 10–15 minutes with a hand mixer. When the whisk is lifted, the mixture should fall in a light ribbon onto the remaining batter and remain visible on the surface for several seconds. Gradually add the mayonnaise, one tablespoon at a time, continuing to beat on high speed. Add the lemon zest and beat briefly to combine. Sift the flour, potato starch and baking powder directly into the mixture. Gently fold in with a spatula, just until combined.

Grease a Bundt tin with a capacity of approximately 2.1 litres with butter and dust with flour, shaking off any excess. Pour in the batter.

Bake at 170°C for 45–50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, leave to cool in the tin for a few minutes, then turn out onto a serving plate and leave to cool completely. Decorate as desired.

Mayonnaise Bundt cake can be stored at room temperature for up to 7 days in a cake container.

Enjoy!

Recipe source: ciastkożercy.pl