Ingredients
1¼cupsall purpose flour
2tspbaking powder
¾cuppotato starch
¾cupunsalted butter,plus 2 tbsp, room temperature
1½cupsconfectioners’ sugar
1tspvanilla sugar
4eggs,separated
3tbspsour cream,or more to taste
½lemon,zested and juiced
1tbspalmond extract
2tbspraisins
1½tbspbutter,for greasing
3tbspdried bread crumbs
Preparation
Preheat the oven to 350 degrees F.
Sift the all-purpose flour and baking powder into a bowl. Stir in the potato starch.
Beat the unsalted butter in a bowl using an electric mixer until light and fluffy. Add the confectioners’ sugar and vanilla sugar, then beat until just combined.
Add the egg yolks and sour cream to butter mixture, then mix well. Whisk the lemon zest, lemon juice, and almond extract into the batter.
Beat the egg whites in a glass, metal, or ceramic bowl using clean beaters until stiff peaks form.
Beat flour mixture into the batter until no dry spots remain. Gently fold in raisins and egg whites until evenly incorporated.
Liberally grease an 8-inch, 6-cup Bundt® cake pan with butter. Sprinkle evenly with bread crumbs. Spoon the batter into the prepared pan.
Bake in the oven for 30 to 40 minutes until a toothpick inserted into the center of the cake comes out clean. Cool slightly before inverting cake onto a serving plate.
Serve and enjoy.
