Mixing Dry Ingredients:

1. All the ingredients required to be in room temperature before mixing.
2. Pre-heat the oven in 180 degree C for 15 minutes.
3. Mix All Purpose Flour with Baking Soda and Baking Powder and then Strain the mixture using a Strainer 2 times.
4. Take 1 Tbsp. Flour mix and mix that with Tutti Frutti properly and keep the mixture aside. This step is required before adding Tutti Frutti to the Cake mix to not to allow those to set in the bottom of the Cake tin.

Mixing Wet Ingredients:

1. Take Butter in Room Temperature along with Condensed Milk in a Bowl and beat those in medium speed to get a creamy mixture.
2. Add Sugar to the mixture and beat for around 1 minute until Sugar dissolves completely.
3. Add Eggs one by one to the mixture and continue beating till the mixture turns fluffy and creamy.
4. Add Vanilla essence and mix that too.
5. After this step there is no need to beat the mixture much.

Combining Dry and Wet Ingredients:

1. Add 1/3 of the Flour mix to the Wet mixture and using a Spatula mix Flour using Cut and Fold method. Don't overmix.
2. Add remaining Flour in 2 batches and complete mixing.
3. Now add Tutti Frutti coated with Flour to the cake mix and fold lightly.
4. Now coat the Bundt Pan (or the pan you are using for baking) with little oil and Pour the Cake Mixture carefully and Bake the Cake in 180 Degree C for 25-30 minutes. It took me 25 minutes to bake the cake.
5. Check the Cake after 20 minutes and insert a tooth pick to check whether the cake is done or not.
6. Take the Cake out of the Oven and Cool it in a wire rack.
7. Demould the Cake.

Making of the Glaze and decorating the Cake:

1. Mix Icing Sugar along with Lemon Juice to make a creamy Glaze. If required add very little water.
2. Top the Cake with the Lemony Glaze and sprinkle Tutti Frutti Over the Cake and Slice it in to desired portions.
3. Soft and spongy Tutti Frutti Cake slices are ready to serve!
4.