Lemon-Mastiha Bundt Cake

INGREDIENTS

For the Cake: 24 tbsp unsalted butter - room temperature, 1 1/2 cup sugar, 6 eggs room temperature, 2 1/4 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 packet vanilla sugar, 3 cups all purpose flour, zest of 1 Spetses lemon (any lemon will do until you can get your hands a lemon from Spetses), juice of 1/2 lemon, 1 tbsp vanilla bean paste (or vanilla extract if you can't find paste), 3/4 cup warm milk, 2 tbsp Kleos Mastiha Spirit (Did you know Mastiha is an Ancient Greek Superfood - anti- bacterial, anti-oxidant, antiinflammatory and antimicrobial)

For the Glaze: 1 cup confectionery sugar, zest of 1/2 Spetses lemon, 2 tbsp milk, 2 tsp Kleos Mastiha Spirit

METHOD

Preheat the oven to 350°C. In a bowl, beat butter, sugar and vanilla sugar on medium speed until creamy. Add salt and 3 eggs one at a time. Next, add about 1/2 cup of flour, alternating with the remaining eggs. Mix the baking powder into the warm milk. Then add the lemon juice and stir everything into the mixture. Also add lemon zest and vanilla paste/extract. Add the Kleos Mastiha Spirit. Beat on medium-low until all ingredients are well combined and batter is fluffy and smooth. Grease and flour a 10 to 12 cup capacity Bundt cake pan. Bake for 50-60 minutes until the top is lightly browned. Allow to cool for 10 minutes and then turn out the Bundt cake onto a cake stand. Poke a few holes in the cake with another toothpick and brush with 2 tbsp Spirit. Allow to cool completely before glazing. For the glaze, whisk together the sugar and milk until smooth. Stir in the Spirit and lemon zest until well combined and a smooth consistency. Pour over the Bundt cake and enjoy!