This is my favourite cake of all time, simple to make and utterly delicious. You can put anything you like in it, from cocoa powder to berries or citrus zest and it always comes out tasty. To me a Sockerkaka tastes like Swedish summers and happy childhood memories and it’s a cake I want my future kids to associate with the same thing. We eat it together with a cold glass of strawberry lemonade and it’s perfect to bring to everything from a picnic to a footy afternoon tea.
The ingredient amounts here is for two loaf tins you can easily half the recipe and make just one. When greasing your tin use plenty of butter and then bread crumb it with very fine crumbs so that the cake will come out easily alt you. I often use coarse corn flour or polenta instead of bread crumbs and I love the taste and color it gives it! But you can of course just line it with baking paper too.
I have listed below the two options of flavouring, maybe half the batter and do two different versions like I did last time I made these cakes!
4 dl sugar (1 dl sugar is about 85 g of sugar so 340 grams of sugar)
6 dl self rising flour (one dl is about 55 grams of flour so about 300-330 grams)
2 tsp vanilla extract
100 g butter, melted
200 ml milk
Alt 1. Lemon zest from one large lemon
Alt. 2 Half a cup of cocoa powder
Very fine breadcrumbs, polenta or slightly grainy corn flour to coat your pan
1. Preheat the oven to 180 degrees Celsius.
2. Butter and bread crumb your bundt pan.
3. In a deep bowl whip with electric beaters the eggs and the sugar together until fluffy .
4. Melt the butter on the stove or in a microwave. Then add the milk. Pour into the sugar mixture and stir.
5. Add the vanilla, the lemon rind or cocoa powder and the flour.
6. Pour into your prepared bundt cake pan and bake for about 50 mins.
7. Check with a skewer or toothpick after 30 minutes!
8. When the skewer comes out clean take the cake out and let the it cool for ten mins and then flip onto a plate. Let cool completely before icing it with your preferred choice of icing, or eat just as it is.