Ingredients

• 350 g Cake flour
• 2 tsp Baking Powder
  
• 1 tsp Salt
• 250 g Sugar
• 250 g Unsalted butter at room temperature
  
• 3 Eggs
  
• 250 g Coconut Milk
  
• 50 g Lemon juice
  
• 2 tsp Lemon zest
  

Instructions

1. Preheat oven to 325°F / 160°C.
2. Brush the inside of a bundt cake pan with soft butter; set aside. ( I used the Kugelhopf Bundt Pan from Nordic).
3. Sift flour, baking powder and salt and mix with lemon zest; Set aside.
   
4. Stir together Coconut milk and lemon juice; Set aside.
5. Beat butter on medium-high speed for about 5 minutes or until pale. Add sugar and continue beating a few minutes until creamy and fluffy.
   
6. Add eggs and continue beating ( one at the time).
7. Add the flour mix in three batches and beat to combine pouring slowly some of the coconut milk mixture.
   
8. Beat on low speed just to integrate the flour and the mixture becomes smooth. No more than 2 minutes.
   
9. Pour the batter evenly into the Bundt Cake Pan; pouring from the same side all the time; flat the top using a spoon and gently push the pan against the surface just to eliminate any airbubbles from the bottom.
   
10. Bake for 1 hour aprox. until top looks golden brown or until a toothpick inserted comes out clean.
11. Take out from the oven and let cool on rack for 10 minutes and invert onto greased wire racks.
    

Ingredients

• 50 g Icing sugar
• 1 tsp Raspberry powder.
• 1 tbsp Lemon juice.
• 1 drop of Violet gel food colour.

Instructions

1. Mix all the ingredients in a small bowl until sugar dissolves competely. Add more lemon juice if the glaze is too thick.
   
2. Use it inmediately over the top of the cooled bundt cake.