Lemon bundt cake, lactose free

Ingredients

• 240 g All purpose flour, sifted
• 90 ml Lemon juice
• 120 g Cane sugar
• 120 ml Sour cream, lactose free
• 35 ml Unsalted butter, lactose free, softened
• 1.2 pcs Eggs
• 5/8 tbsp Lemon peel, grated
• 5/8 tsp Baking powder
• 1/8 tsp Baking soda
• 5/8 tbsp Unsalted butter, lactose free, softened

Method

1. Heat the oven to 180°C.
2. Wash the lemons, grate the peels, then squeeze the lemon juice.
3. Blend the eggs with the sugar until foamy.
4. Add the lemon juice, melted butter, and sour cream to the egg mixture then blend them.
5. Mix the flours, baking powder, and baking soda together then add them to the egg mixture.
6. Also add the grated lemon peels.
7. Butter the cake form and cover it also with some flour.
8. Discard the surplus that doesn't stick to the butter.
9. Pour the batter into the form and bake for 50 minutes, or after needle probe.
10. Let it rest in form but out from oven for 10 minutes, then turn over to a grill rail and let it cool completely.
11. Serve it with icing sugar or with vanilla ice cream.