Lemon & orange bundtcake with lemon icing<\/p>\n","protected":false},"featured_media":8597,"menu_order":0,"template":"","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"tools":[252],"dishes":[264],"class_list":["post-8592","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-category-cakes","recipe-category-dessert","tools-whisks","dishes-dessert"],"acf":{"recipe_time":"","recipe_servings":{"from":"","to":"","unit":""},"recipe_ingridients":[{"title":"","ingridient_list":[{"quantity":"","detail":"","ingridient":"210 g flour (tipo 00)"},{"quantity":"","detail":"","ingridient":"1 tsp baking powder"},{"quantity":"","detail":"","ingridient":"\u00bd tsp bicarbonate"},{"quantity":"","detail":"","ingridient":"3 tbsp. poppyseed (27 gram)"},{"quantity":"","detail":"","ingridient":"125 gram room tempered butter"},{"quantity":"","detail":"","ingridient":"3 egg"},{"quantity":"","detail":"","ingridient":"225 g sugar"},{"quantity":"","detail":"","ingridient":"3-4 tbsp orange juice"},{"quantity":"","detail":"","ingridient":"The zest of two medium sized washed organic lemons"},{"quantity":"","detail":"","ingridient":"100 ml Greek yoghurt"}]},{"title":"Lemon-glaze:","ingridient_list":[{"quantity":"","detail":"","ingridient":"200 g icing sugar"},{"quantity":"","detail":"","ingridient":"2-3 tbs lemonjuice"}]}],"recipe_instructions":[{"acf_fc_layout":"heading","heading":"Follow these steps"},{"acf_fc_layout":"instruction_row","text":"Turn on the oven to 175\u00b0 C","time":""},{"acf_fc_layout":"instruction_row","text":"Whisk the butter together with the sugar","time":""},{"acf_fc_layout":"instruction_row","text":"Add one egg at a time","time":""},{"acf_fc_layout":"instruction_row","text":"In a separate bowl, mix flour, with baking powder, bicarbonate, and poppyseed","time":""},{"acf_fc_layout":"instruction_row","text":"Pour the flour into the Assistant and whisk on the slowest speed","time":""},{"acf_fc_layout":"instruction_row","text":"Add the yoghurt, the orange juice and the lemon zest","time":""},{"acf_fc_layout":"instruction_row","text":"Pour the batter in a buttered and floured mold (approx. 23 cm I diameter and that can contain max 2,4 litres)","time":""},{"acf_fc_layout":"instruction_row","text":"Put the cake into the lower part of the oven and leave it for about 35-40 minutes (check with a stick if its baked) and then leave it to cool on a cooling rack (remove it from the mold after 10 min).","time":""},{"acf_fc_layout":"instruction_row","text":"When the cake has cooled down, mix the icing sugar together with the lemon juice and drizzle over the cake.","time":""}],"recipe_featured_quote":{"quote":"","signature":false,"author":""},"featured_recipe":false,"recipe_secondary_image":false,"recipe_information":""},"yoast_head":"\n