Children will not only love this delicious, easy to make Easter cake but adults will too!
950 g (4 cups) flour
2 tablespoons flour
1 tablespoon yeast
160 g (⅔ cup) sugar
240 g (1 cup) lukewarm water
355 g (1 ½ cups) butter, unsalted
½ teaspoon salt
zest from 1 lemon
240 g (1 cup) raisins
355 g (1 ½ cups) confectioners’ sugar
4 tablespoons hot water
1 tablespoon lemon juice
Grease bundt pan with butter, then sprinkle with 2 tbsp flour.
Sift remaining 950 ml (4 cups) flour into mixing bowl, then create indentation in centre.
Add yeast, small amount of sugar, and small amount of milk until spongy consistency is achieved.
Let stand for 20 minutes.
Just before 20 minutes have elapsed, melt remaining butter, then add to dough along with remaining milk and sugar, as well as salt and lemon zest.
Knead in the raisins.
Add dough to greased pan and let stand for 30 minutes or until doubled in size.
Bake in preheated oven at 220°C (420°F) for 30 to 40 minutes.
Let cool on cake rack.
For icing, add together icing sugar, hot water, and lemon juice.
When cake has fully cooled, drizzle with lemon icing.